Sheila Lukins All Around the World Cookbook by Sheila Lukins

Author:Sheila Lukins
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 1994-06-20T16:00:00+00:00

BERTA’S REALLY RICH NOODLE PUDDING

Once a year my mother, Berta, makes this yummy pudding for a special holiday gathering. I’m not sure where the recipe came from, but my Russian grandmothers made it before my mother took over the mantle. This version is quite caloric and perhaps not perfectly tailored to the 90s, but I wouldn’t dare tamper. I don’t cook it quite so long as Berta does, which I feel gives the pudding a lighter texture. If you choose, most of the ingredients can be substituted with reduced-calorie, no-cholesterol products. Enjoy it—once a year!

Salt, to taste

8 ounces medium dried egg noodles

½ cup milk

3 large eggs

1 cup creamy cottage cheese

1 cup sour cream

4 ounces cream cheese, at room temperature

4 tablespoons (½ stick) unsalted butter, melted

1 cup golden raisins

Pinch of ground cinnamon

1. Preheat the oven to 350°F.

2. Bring a large pot of salted water to a boil. Add the noodles and cook until just tender. Drain and reserve.

3. In a large bowl beat the milk and eggs together. Whisk in the cottage cheese, sour cream, cream cheese, and 2 tablespoons of the melted butter. Toss in the noodles, raisins, cinnamon, and salt to taste. Mix well.

4. With the remaining butter, grease a 13 × 9 × 2-inch shallow baking dish. Add the noodle mixture and spread it evenly in the pan. Bake on the center rack of the oven until the pudding is set and slightly browned on top, about 45 minutes. Let rest 10 minutes before cutting.

Serves 12

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