Another recipe stolen from my mom who has a Kosher Cookbook iPhone app at www.koshercookbook.net
I grew up eating these every year as dessert at the Yom Kippur break fast. Now, I always take a few home and stick them in the freezer to be defrosted as a quick dinner for my kids along with some fresh fruit or veggies and a side of sour cream or cottage cheese.
Mini Noodle Puddings
60 muffin size puddings
Prep time: 30 min. Baking time: 30-45 min.
36 oz. medium egg noodles
2 sticks margarine or unsalted butter-softened*
¾ cup sugar
3 tablespoons cinnamon + some for sprinkling the tops
8 oz. sour cream
16 oz. small curd cottage cheese
1. Preheat oven: 350 F.
2. Spray muffin tins and set aside.
3 Boil noodles until just barely done. Drain noodles in colander.
eggs in a bowl with sugar and cinnamon.
Add warm noodles and
margarine. Stir well.
Add cottage cheese and sour cream and stir again.
muffin tins to the top and sprinkle them with a little more cinnamon.
Bake 30-45 min. or until tops have browned.
tins on cooling racks. Repeat process until all the noodle mixture has
puddings freeze very well. Cool them completely and freeze them in a
pan separating the layers with waxed paper. Defrost completely before
warming in the oven.