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

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.

      Fill
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.