Recipe courtesy of Gale Gand

Noodle Pudding with Farmer Cheese and Lingonberries

Save Recipe
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Directions

  1. Bring a large pot of water to a boil, add the noodles, and boil until cooked through but not mushy. Drain well and set aside.
  2. Preheat the oven to 350 degrees and butter an 8 by 8-inch baking dish.
  3. In a large bowl, whisk the eggs until frothy. Whisk in the cheese, brown sugar, sour cream, milk, salt, vanilla, cinnamon, nutmeg and apple juice concentrate. Add the drained noodles, butter pieces and lingonberry preserves and mix. Pour into the prepared pan, sprinkle with cinnamon sugar, and bake until the pudding is set and butter is bubbling around the edges, 30 to 40 minutes. Let cool 10 minutes before serving. Serve warm or at room temperature, cut into squares and top with a dollop of sour cream, if desired.
12m Easy 99%
CLASS
8m Easy 99%
CLASS
27m Easy 99%
CLASS
26m Easy 100%
CLASS

Dana Beninati

Corn Pudding

18m Easy 100%
CLASS
4m Easy 100%
CLASS
Michael Symon

Corn Pudding

16m Easy 99%
CLASS