"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cherry Noodle Pudding Recipe

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This recipe for Cherry 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: Tuesday, October 14, 2008


1/2 lb soup noodles
8 eggs
2 sticks unsalted butter
1/2 lb cream cheese
1 pt sour cream,
1 c sugar
2 t vanilla
2 cans Cherry Pie Filling ( I use Comstock)

Preheat oven to 350 degrees
Cook and drain noodles-set aside
Melt butter in microwave
With mixer blend all remaining ingredients except sour cream
Then add sour cream and then noodles
Pour into greased 9x13 oblong pyrex pan
Bake for 1 hr
Turn oven off
Remove from oven and pour almost 2 cans of pie
filling on top
Return pudding to oven for 15'-20', leaving door open

Personal Notes:
Personal Notes:
If freezing, undercook and do not put pie filling on. Then defrost when needed. Reheat for 15' and then put the pie filling on top and return to oven for 15' more.




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