Apricot Glazed Noodle Pudding Recipe
Ingredients
| Wide egg noodles package | 1/2 | |
| Cream cheese package | 1 | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Sour cream | 2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 8 | |
| 1 tart apple, pared and grated | ||
| Vanilla extract | 2 Teaspoon | |
| Raisins | 1/2 Cup (16 tbs) | |
| Apricot preserves | 1/4 Cup (16 tbs), melted | |
| 4 red candied cherries, halved | ||
Directions
1. Cook noodles in boiling salted water as package label directs; drain well.
2. Preheat oven to 350°F. Lightly butter a 2-quart baking dish.
3. In large bowl of electric mixer, combine cheese, butter, sour cream and sugar. Beat until well combined. Add eggs, grated apple and vanilla; blend until smooth. Stir in raisins and noodles.
4. Turn into prepared dish. Bake 45 minutes, or until knife inserted 1 inch from edge comes out clean. Remove to rack.
5. Brush with apricot preserves; decorate with cherries. Serve warm; or let cool, and refrigerate, covered, until serving.
2. Preheat oven to 350°F. Lightly butter a 2-quart baking dish.
3. In large bowl of electric mixer, combine cheese, butter, sour cream and sugar. Beat until well combined. Add eggs, grated apple and vanilla; blend until smooth. Stir in raisins and noodles.
4. Turn into prepared dish. Bake 45 minutes, or until knife inserted 1 inch from edge comes out clean. Remove to rack.
5. Brush with apricot preserves; decorate with cherries. Serve warm; or let cool, and refrigerate, covered, until serving.
Chef
