Shanah Tova/Happy Jewish New Year to all who are observing.
May it be a year full of beauty in a myriad of unexpected places.
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
As a kid, I was always fascinated by the fact that I got to celebrate the beginning of a new year 3 times–for the start of the school year, for the Jewish holidays and in January. 3 clean slates of sorts, 3 chances for do-overs, 3 new beginnings…kind of nice, actually.
As a parent, amidst the nice newness, I get to cook and make sure that my kids are presentable for the holidays, get my son's stuff in order for preschool (and deal with the looooong separation process), and try to figure out how to keep everybody busy during Winter break. Still nice, but infinitely more complicated.