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.

INGREDIENTS

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

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A peek Into My Kitchen: Hamentaschen (Filled Triangle Cookies for Purim)

It's white out conditions outside even though it's almost March and my son has a snow day from preschool. Argh.

Luckily, Purim is this weekend so we have a perfect indoor activity on this pre-Purim Friday–baking Hamentaschen!

I posted this recipe a year ago, but here it is again–an oldie but goodie.

You can find recipes for prune and apricot filling on my older post 🙂 If you want to use prepared jam, use preserves–otherwise your filling will leak out of your cookies and make a mess!

Happy baking!


Gloria Kobrin's (aka Mommy) Hamantaschen

makes about 36 smallish cookies

Ingredients:

3 c flour

1/2 c sugar

1/4 tsp salt

1/2 tsp baking powder

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