"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Noodle Pudding Recipe

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This recipe for Noodle Pudding, by , is from Wolfer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Wolfer
Added: Thursday, September 18, 2008


36 ou. egg noodles ( I use "Light and Fluffy Wide noodles"). If using Goodman's, use medium noodles).
1 dozen eggs
1lb. melted butter
2lbs (4cups) sugar
4ou. vanilla
1 large box Golden Raisins (15 ou.)
1T cinnamon

Cook and drain noodles
In a large bowl:
combine and whisk all other ingredients
Add noodles and stir
Divide into 2 9x13 Pyrex oblongs OR
48 muffin size (spray with PAM)
Sprinkle heavy cinnamon and sugar mixture over the top

Bake at 350 Degrees
For 9x13 1-1/2 hrs
For Muffin tins 35'-40'
If using muffin tins, let cool a little and then ease out of tins with the help of a butter knife

Personal Notes:
Personal Notes:
Can make ahead and freeze.
If so, undercook before freezing.
If using muffin tins, freeze individual rounds in plastice containers in layers separated bywax paper.
Then defrost and allow to come to room temperature.

Heat at 350 degrees for 20'-30'.
This recipe was given by Diane Horowitz.




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