A peek Into My Kitchen: My Great-Grandma’s Mini Noodle Puddings

Grandma Jeanie's Noodle Puddings

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

9 eggs

1. Preheat oven: 350 F.

2.   Spray muffin tins and set aside.

3    Boil noodles until just barely done. Drain noodles in colander.

4    Beat
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.

      Empty muffin
tins on cooling racks. Repeat process until all the noodle mixture has
been baked.

6   .These
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.

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