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Noodle Pudding
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Name
Author
Other
Erin Carter
Shirley Ann Carter
Clara Dean
Patricia Griffin
Ethel Heider
Ethel Lancaster
Martha Tedrow
Sara Villat
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Ingredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
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1 of Package wide Egg Noodles
3 Tablespoons of Butter
2 Cups of Sour Cream
0.5 Cups of Dried Apricots
0.25 Cups of Dark Raisins
0.25 Cups of Golden Raisins
1 of Medium Apple Chopped
2 of Eggs slightly beaten
0.5 Cups of Sugar
1 Teaspoons of Cinnamon
0.25 Teaspoons of Allspice
0.25 Teaspoons of Salt
Instructions
Preheat oven to 350 degrees. Generously grease an 8" square baking dish; set aside. In large saucepan, cook noodles according to the directions on the package; drain well and place back in the saucepan. Stir in butter until melted and noodles well coated. Stir in sour cream, apricots, raisins, apple, eggs, sugar, cinnamon, allspice, and salt until well blended. Spread into prepared pan. Bake 35-40 minutes until golden and bubbly.
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