Cherry Almond Noodle Pudding Recipes

NOODLE PUDDING WITH FARMER CHEESE AND LINGONBERRIES

Steps:

• 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.
• Preheat the oven to 350 degrees and butter an 8 by 8-inch baking dish.
• 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.

CHERRY KUGEL

Steps:

• Preheat the oven to 350°F (175ºC) and grease a 9" x 13" baking dish.
• In a large pot of boiling water, cook the noodles until al dente (about 5 minutes). Drain.
• In a large bowl, mix together the eggs, butter, sour cream, cottage cheese, sugar, cherries and cinnamon, then stir in the noodles.
• Pour the mixture into the baking dish, sprinkle some of the halved cherries over the top for decorative purposes, and bake until set.

APPLE-CHERRY NOODLE PUDDING

Steps:

• Cook the noodles in the milk, cream, Tokai, and 1/2 cup of the sugar until very soft, about 20 minutes.
• In a bowl, mix the eggs, egg yolks, sour cream and the remaining 1/4 cup sugar together. Temper the noodles into the eggs by adding a little of the hot liquid to the eggs to raise the temperature and then adding the eggs to the noodles with the heat off.
• Preheat oven to 375 degrees F.
• In a bowl, whisk together the cornstarch, rum, vanilla and apple juice concentrate. In a saute pan, melt the butter over high heat. Add the brown sugar to melt, then the apples. Saute for 1 minute. Add the slurry and cook until thickened. Stir in the cherries.
• In a 2 1/2-quart buttered casserole, alternate the noodle mixture and the fruit in 5 layers (3 noodle and 2 fruit). Bake until browned on top, about 35 minutes.

AUNT SYLVIA'S NOODLE PUDDING

Steps:

• Preheat the oven to 350 degrees F. In a small bowl, mix together the corn flakes, 1/4 cup of the sugar, cinnamon, and nutmeg.
• Bring a large pot of water to a boil, salt, and boil the noodles according to package instructions. Drain, and transfer to a large bowl, and toss with the 1/3 cup butter.
• Meanwhile, in large bowl, combine the cream cheese and remaining 1/2 cup sugar and mix, using a hand held mixer, until light and airy. Add the eggs, milk, and nectar and continue mixing until fully incorporated. Stir the cheese mixture evenly into the noodles. Transfer the noodle mixture into a buttered 9- x 13- x 2-inch baking dish. (Scrap the bowl with a rubber spatula to get all the custard.) Scatter the top of the pudding with the corn flake mixture. Bake until set and golden brown, about 1 hour. Set aside to cool slightly before serving.

RICE PUDDING WITH ALMONDS AND CHERRY SAUCE

Steps:

• Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
• Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.