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Author Notes: Hollywood, FL in the 1970-80's was a sea of condo buildings and Cadillacs with drivers that a tortoise could pass. I visited that Florida one or two times a year and heard one too many people tell me not to go swimming until TWO HOURS after eating and that red ants were a fate worse than death. My grandparents and great aunt and uncle inhabited two condos at 5100 Washington St. and how myself and all of my cousins would terrorize my grandparent's neighbors by pushing all of the buttons on the elevator and cannonballing into the pool (good times). As beach cuisine had not hit Hollywood quite yet, smells of brisket, onions, and rye bread wafted out of people's windows or they were running off to early bird specials at Morrison's Cafeteria. Heaven was when I reached the top floor to my Aunt Edna's condo and creamy sweet smells of noodle kugel (noodle pudding) and cheese/blueberry blintzes dusted with confectioners sugar magically appeared. My Aunt Edna cooked and baked traditional Easter European inspired New York Jewish food but with a lighter touch. Noodle kugel was one of her specialties. Somehow, I never got her recipe but this is one that I have concocted and added some other flavors to. I like it best cold and for breakfast. —testkitchenette
Serves at least 12
- 1 pound whole wheat dried egg noodles
- 6 eggs
- 1/2 cup maple syrup
- 1/2 cup sugar
- 7.5 ounces block of farmers cheese
- 16 ounces cottage cheese
- 1-1/2 sticks of butter (12 tblsp), melted and cooled
- 1 teaspoon vanilla
- 1/4-1/2 teaspoons salt
- 1 cup dried currants
- zest of 1 orange
- Preheat the oven to 350F. Boil the noodles in un-salted water for about 6 minutes and drain well. Butter a 9X13 casserole dish.
- Using an electric mixer, beat the eggs until light and fluffy. Add in the maple syrup and sugar slowly. In a food processor, combine the farmers cheese and cottage cheese until perfectly smooth. Add to the egg and sugar mixture. Add the butter, vanilla, and salt.
- Using a spatula, add the noodles to the egg and cheese mixture and stir in the currants and orange zest.
- Pour into the prepared pan and bake for about 1 hour or until it is set. Let it cool completely before cutting and serving.
- This recipe was entered in the contest for Your Best Pudding
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