Category Archives: breads/cakes

Shelly’s Pumpkin Ginger Muffins – I love Pumpkin

Posted on October 14, 2012 | 1 comment

My friend Shelly who is an excellent cook and baker gave this recipe to me back in 2012.  I wanted to try them because I love all things Pumpkin and ’tis the season. I was leaving Colorado for the season and  planned on freezing these delicious beauties so they would be here when we return. Shelly said that she freezes them, then takes them out for breakfast individually by putting the frozen muffin in the microwave  or toaster oven. A little butter and jam don’t hurt either. The list of ingredients may seem daunting. I had to shop for a few of the items, but don’t let this stop you because these are fairly healthy and a perfect brunch/breakfast item, or good for just mid-afternoon tea. They contain fiber and aren’t cloyingly sweet. I love ginger and I love pumpkin. If you don’t like the ginger spice you can cut down or eliminate the crystallized ginger. Wow, pumpkin and ginger. What more can I say? Thanks so much Shelly for your contribution.

Ingredients:

1 cup all-purpose flour

2 cups whole wheat flour

2 1/2 cups wheat bran

approx. 1/3 cup of crystallized ginger (very small pieces), available in Whole Foods and most supermarkets

2 tsp. baking soda

4 tsp. pumpkin pie spice

2 tsp. ground ginger

1/2 tsp. salt

2 cups packed brown sugar

1 15 ounce can pumpkin (not pumpkin pie filling- be careful)

2/3 cup buttermilk

2/3 cup canola oil

1/2 cup molasses

2 tsp. vanilla extract

4 large eggs (room temperature please)

raw sugar to sprinkle on top

Muffin cups (the paper kind are perfect)

Directions:

Preheat oven to 400 degrees .

Combine flour, whole wheat flour, wheat bran, pumpkin pie spice, baking soda, ginger powder and salt in a large bowl. Stir well to combine, then make a well in the center.

Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla and eggs, and whisk it all together until well combined. Add this mixture into the flour mixture and stir well until moist. Mix in the crystallized ginger.

Coat muffin tins with baking spray. I use a 12 muffin tin. Spoon mixture into cups. I used a large tablespoon and just dropped in. (See picture.) Sprinkle raw sugar on  top of muffins before baking (use as much or as little as you like).

Bake for about 16 minutes or until cake tester comes out clean. Mine baked for 17 minutes. Let cool down and remove from pan onto wire rack. If you have no wire rack just a baking sheet will do.

Enjoy! These are delicious and pretty nutritious. Serving size should make about 24 muffins.

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Posted in Baked Goods, breakfast, muffins

Pumpkin Spice Bundt Cake – I love Pumpkin

Posted on October 8, 2012 | Leave a comment

It’s pumpkin time again! and I am clearly obsessed  with pumpkins. This is a pretty easy  to make bundt cake. Perfect for Thanksgiving or any time. You can make it ahead of time and freeze for another, or make two. While you’re making the mess anyway, you might as well bake two, and freeze one. Got this one from Gourmet Magazine. Just saying while I’m not a big raw cookie dough person I am a very big batter person and this batter was pretty delicious right out of the bowl!

Ingredients:

1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan (or spray with Pam) I buttered this time

2 1/4 cups all-purpose flour, plus additional for dusting the pan

2 teaspoons baking powder

1 teaspoon cinnamon

3/4 teaspoon ground allspice

1/2 teaspoon salt

1 1/4 cups canned solid-pack pumpkin (from a 15 ounce can; not pie filling)

3/4 cup well-shaken buttermilk

1 teaspoon vanilla

1 1/4 cups granulated sugar

3 large eggs (room temp. is always best for baking)

Icing:

2 tablespoons plus 2 teaspoons well shaken buttermilk

1 1/2 cups confectioners sugar

You will need a 10-inch nonstick bundt pan (3 quart)

Directions:

Put oven rack in middle position and preheat oven to 350 degrees. Butter/spray bundt pan generously then dust with flour and knockout excess flour.

Whisk together flour ( 2 1/4 cups) , baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk and vanilla in another bowl.

Beat butter ( 1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 – 5 minutes, then add eggs and beat another minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a cake tester or wooden pick inserted into center of cake comes out clean, 45 – 50 minutes. Cool cake on a rack for about 30 minutes, then invert cake , mine slid right out onto rack. I completely cooled cake for a few hours before I iced it. You can ice while cake is still warm however. I would let it sit for at least 1 hour before I iced though. It came out perfectly. Icing will get hard on the cake and be very white, it’s a beautiful presentation.

Icing:

While the cake is cooling, whisk together buttermilk and confectioner’s sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Cake can be made 3 days ahead and kept in an airtight container, I would ice it when I planned on serving it.

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Chocolate Banana Bread

Posted on August 29, 2012 | 1 comment

Chocolate Chips and Bananas , love it! How can it be bad?  It is pretty darn good. After our hike up Hanging Lake we were having lunch at our house, and I remembered that I had this bread frozen from the winter! The night before I took it out of freezer to defrost. What luck, and I of course tasted it to make sure it was fine and it was more than fine, it was as good as it ever was.  I know I am always extolling the virtues of freezing but when it works out it’s like magic! How perfect , if you have all the ingredients bake the cake and don’t eat it, freeze it . It defrosts very quickly and I didn’t have to do a thing, I had already made lunch and didn’t feel like baking. So happy when I saw this bread in the freezer. As long as you wrap it carefully , baked goods come out of the freezer perfectly . Cookies are even better for some reason and they defrost superfast. The original recipe comes from Joy the Baker. This is the recipe Leslie, and hope you enjoy making it and now I want your pumpkin spice bread!

Ingredients:

2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 stick (8 Tablespoons) unsalted butter, at room temperature

3/4 cup sugar

1/2 cup light brown sugar ( packed)

2 large eggs ( room temperature)

2 very ripe bananas, mashed

3/4 cup buttermilk, you can use low fat or non fat

3 ounces bittersweet chocolate, coarsely chopped or semi sweet chocolate chips which is what I used (much simpler)

Directions:

Preheat the oven to 350 degrees. Place rack in the center of oven. Butter ( or spray Pam) a 9 x 5 loaf pan and place it on a baking sheet. If you use 2 baking sheets it will act as an insulated baking sheet and prevent bottom of the bread from overbaking. Just a little trick.

Sift together the flour, cocoa, baking powder, salt and baking soda

In electric mixer with paddle attachment, beat the butter at medium speed for about a minute or two, until soft. Add the sugars and beat for 2 more minutes or until well combined. Add the eggs one at a time, beating for a minute after each addition. Batter may look a little curdled, this is OK. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in three additions, mixing only until flour disappears into the batter. While on low speed, add the buttermilk, mixing until it is all incorporated. Stir in the chocolate. chips. Scrape batter into the prepared 9 x 5 loaf pan.

Bake for 30 minutes. Then cover the bread loosely with a foil to keep the top from getting too dark, and continue to bake for another 40 – 45 minutes. ( total baking time 1 hour 10 minutes to 1 hour 15 minutes) or until a cake tester inserted into the center comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around edges of the bread and unmolding it. Just invert cake in pan and then continue to cool down right side up before freezing or storing it. Enjoy!

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Summer Blueberry Cake

Posted on August 24, 2012 | 3 comments

I just keep finding new recipes for blueberries. I love blueberries and they are so abundant right now and in peak season. I love them right out of the containers, and I love them in muffins, pies, cakes and cobblers. Here is another delicious cake which you can freeze and a few months from now when fresh blueberries aren’t really around ,you will bring back that summer day that you baked this. I cut this in 1/2 , 1/2 for now and 1/2 for when I return in the winter. You can always make this with frozen berries but I have never done so. To me it’s all about cooking with fruits and vegetables that are seasonal.  There really is nothing like fresh seasonal fruits and vegetables, and I can’t get enough of them . This is a fairly easy cake to bake. I baked it for 45 minutes, and the tester came out clean. You’ll have to check your own oven for cooking time . It can vary from 40 – 50 minutes depending on your oven.

I found this recipe on one of my favorite cooking blogs , Smitten Kitchen. I may have made a few changes which I often do, but it is pretty much the same.

Oh, and I threw in a picture of me and my grandson who is out here visiting.

Ingredients:

2 cups all – purpose flour, plus another tablespoon to dust blueberries with

1 tablespoon baking powder

1 teaspoon table salt

2 sticks unsalted butter ( softened) YIKES

3/4 cup light brown sugar packed

1/2 cup sugar ( regular granulated sugar)

3 large eggs ( room temperature)

1 cup buttermilk ( I used low-fat buttermilk)

1/2 cup fresh blueberries

Topping:

1/2 cup fresh blueberries

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

Directions:

Adjust oven rack to middle position and preheat oven to 350 degrees. Spray and lightly flour a 9 x 13 baking pan. ( I prefer Pam baking spray)

Whisk 2 cups flour, baking powder, and salt together in a medium size bowl. With electric mixer, beat butter and sugars on medium high-speed until fluffy. Add eggs one at a time, beating until each egg is just incorporated. Don’t overbeat. Reduce speed to medium and beat in 1/3 of the flour mixture, and beat in 1/2 of the buttermilk. Beat in another 1/3 of the flour and the remaining milk, and then the remaining flour mixture. Toss  blueberries with a tablespoon of flour just lightly dust them. Using a rubber spatula, gently fold in 1/2 of the blueberries. Spread batter into prepared dish.( see photo)

For the topping:

Scatter remaining 1/2 of the blueberries over the top of the batter. Stir sugar and cinnamon together in small bowl and sprinkle all over the top of the batter. Bake until cake tester or toothpick comes out clean in center of cake. I cooked for 45 minutes. It should take anywhere between 40 – 50 minutes. Cool in pan for about 1/2 hour, then turn it out of baking dish or cut out pieces. I turned it out, cut in 1/2 and froze 1/2 of it for the cold months. This is a delightful cake served for dessert, and so perfect for breakfast and a great afternoon snack with ice coffee .

I threw in a photo of me and my grandson, Riley who was out here at the time.

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Blackberry Clafouti (Blackberry Cake)–Simple and Easy to make

Posted on June 13, 2012 | 1 comment

I made this cake because I love blackberries and I had all the ingredients in my house. If you like blackberries, this is a light cake which will be perfect for dessert and not too heavy at all.  Clafouti is actually french for a cake made with cherries. If it’s made with blackberries or other berries it is called a Flaugnarde, which sounds super fancy and difficult to make and this is anything but that so we’ll just call it Clafouti! We aren’t going to get too technical here and I hope I don’t offend the French chefs out there. This is pretty much the same as the cherry Clafouti which I plan on baking soon and will post that once I’ve cooked that, but we have to wait for the cherries to be super ripe.  This cake is so very easy to make, requires no fancy equipment, and you can whisk ingredients in one bowl. Just use a pie baking dish to bake in. I had a glass dish and am happy that I did, because I could see the blackberries in the cake. This cake would be a most amazing breakfast type of cake–not too thick, but sort of like a blackberry muffin flattened out. Blackberries are so plump and delicious right now, you gotta cook this as soon as possible.

*In order for the blackberries not to sink in cake, I made sure they were dry after rinsing and then I put in a bowl with some flour and coated the berries in flour before adding them , not too heavily floured just a dusting.  It came out perfectly. I have made it where I forgot to dust with flour and they did sink. It didn’t look as pretty but it tasted just fine.

Ingredients: 

1 stick unsalted butter

1 cup sugar plus 1/4 cup of sugar for top of cake

1 cup Self-Rising Flour  Presto), sifted

1 cup whole milk

2 cups blackberries, fresh or frozen (I used fresh)

* A little extra flour for dusting the blackberries before baking with them (see note)

Directions:

Preheat oven to 350 degrees. I sprayed the baking dish with baking spray but you can also butter it.

Rinse and pat dry the blackberries. Melt the butter in microwave. Pour 1 cup sugar and flour into a mixing bowl. Slowly whisk in the milk and mix well. Then pour in the melted butter and whisk it all together well.

Dust blackberries with a little bit of flour and mix well. Pour the batter into the prepared baking dish. Sprinkle blackberries over the top of the batter, distributing evenly.  Sprinkle 1/4 cup sugar over the top.

Bake in the oven at 350 degrees for about 1 hour or until golden.  Yum!

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Ellen’s Challenge to Great Aunt Selma’s Banana Cake

Posted on April 20, 2012 | Leave a comment

g’morning-  i’d like to challenge Great Aunt Selma with  my MOTHER’S CHOCOLATE CHIP BANANA CAKE.  here’s my recipe, similar,  just a little different. (my secret is mixing the sour crm and bicarbonate (baking soda) together so they rise and that makes a fluffy, moist cake)

I received this after I published my Great Aunt’s recipe, I love that Ellen sent this to me and welcome any and all feedback, especially when you believe it to be so very good like Ellen obviously does! I am going to try this recipe as soon as I have some more rotten bananas to use. It certainly sounds great! Thanks so much Ellen for all your input and support!

preheat oven to 375

1 stick butter

2 cups all-purpose flour sifted

1/2 cup crisco oil

1 1/4 cup sugar

4 tbsp sour crm

1 tsp. baking soda

1/4 teasp salt

2 eggs

2 overripe bananas- mashed well

cup mini choc chips (if you flour chips lightly they will not sink to bottom)

1.  mix sour crm and baking soda together in a small bowl and set aside

2.  crm butter and sugar

3.  add sour crm mixture and rest of ingredients

4.  pour into buttered loaf pan

5.  bake 375 for 15 minutes

6.  REDUCE heat to 350 and bake for 50- 60  minutes (testing, last 10 minutes)

kisses, El

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Great Aunt Selma’s Banana Coffee Cake – More Rotten Banana Tales/ Banana Bread

Posted on April 20, 2012 | 1 comment

A while back my Mom (G’ma Millie) gave me a bunch of recipes, and since then I’ve had some time to sift through them. I came across this one on type-written paper, which in and of itself was sort of amazing from my Great Aunt Selma. Selma was my grandfather’s sister and known to be a  very good cook, Hungarian Czech background. I scanned in recipe so you can see what the original looks like, I have been trying to scan all of my old recipes in so that I don’t lose them.  So I figured I’d try out the recipe, because it was different from mine and contained sour cream. How bad can it be? And since there is always the matter of rotting bananas in the house, this is a perfect use for them.  I guess what to do with those rotten bananas isn’t exactly a new problem!

*a few little notes on this recipe. If you are using a loaf pan and you find that in the past your breads are uncooked in the center, and you don’t want to burn entire cake to get the middle cooked, use an 8 x 8 pan and treat it more like a coffee cake! or if you’ve used a glass loaf pan, and you’ve tested center with a long cake tester ( which is a must for loaf type breads) you can try turning heat down 10 degrees and cook for another 10 minutes, or just put in microwave for a quick 1 – 2 minute zap after you remove from oven. If you leave in the oven too long the outside will burn and the inside may still be raw, so this can work.

Ingredients:

1/2 cup butter or margarine softened ( if you haven’t taken out of fridge, put in microwave for a few seconds just to soften not melt)

1 cup sugar

2 eggs ( room temp. always best) or cheat and let eggs sit in warm water for 15 minutes while you get all the ingredients together

1/2 cup mashed ripe (very) bananas ( between 1 and 1 1/2 bananas)

1/2 teaspoon vanilla

1/2 cup Sour Cream ( Lite is fine , no fat-free)

2 cups sifted Flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

topping:

1 cup chopped nuts (walnuts, pecans, etc.)

1/4 cup sugar

1/2 teaspoon Cinnamon

Directions:

Preheat oven to 350 degrees

Using Electric Mixer cream butter, gradually add sugar, beat in 2 eggs one at a time, add mashed bananas, vanilla and sour cream. Sift together flour, baking soda, and baking powder. Fold the dry ingredients into cream mixture just to blend in a bowl. ( don’t overmix)

Grease a loaf pan or an 8 x 8 cake pan and sprinkle 1/2 of the topping mixture in bottom of greased pan ( I used loaf pan)  spoon in the batter, sprinkle remaining topping on top. Bake in 350 degree oven for about 45 minutes. Check with cake tester, after 40 minutes. Let cake cool at least 10 minutes in pan. I usually just let it sit for as long as possible, till completely cool. I bake in a loaf pan. This is like a banana bread. Use a long cake tester, which is an inexpensive wonderful tool for loaf type breads/cakes.

*see notes above

Thanks Aunt Selma. xoxoxoo

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Applesauce and Raisin Cake – an Homage to the Bundt Queen

Posted on February 14, 2012 | 1 comment

I always call my friend Susan the Queen of the Bundt Cake. It certainly seems to be her calling, as she is always coming up with new and delicious Bundt Cakes for all of us to try. I just hope I do her justice in trying to duplicate it. She made this cake for everyone on New Years, and I have been wanting to try it ever since.  I had to change one of the ingredients because I bought chunky applesauce instead of plain applesauce. Of course, if you’re so inclined you can make your own applesauce (I wasn’t so inclined today!).  The original recipe hails from The Silver Palate, and I have to say this is one cookbook you don’t want to be without. There are so very many wonderful recipes in it. Our kids are on their way out to Colorado so I woke up early, had all the ingredients ready, and had someone to bake it for. I hope it comes out as good as Susan’s cake did, because hers was delicious. It has a slightly spicy flavoring, and is just so darn good. Am very happy to report that this cake came out awesome! Super Delicious with the chunky applesauce. Very moist and delicious, cooked perfectly at 1 hour and 10 minutes. Thanks Suki and the Silver Palate!

Ingredients:

1 cup (2 sticks) unsalted butter, plus a little extra for greasing the pan (Butter should be at room temperature.  I woke up early and didn’t have time to let it sit so I just put it in microwave to soften for 15 seconds.)

*if baking for the Jewish Holidays and don’t want to use butter you can use margarine

3 cups all-purpose flour

2 cups sugar

2 eggs (at room temperature)

2 cups applesauce (I used Chunky because probably didn’t have reading glasses in market and grabbed it.)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg, or 1 teaspoon freshly grated

2 teaspoons baking soda

1 cup raisins

Lemon/Orange Icing ingredients:

1 cup confectioner’s sugar

1/2 teaspoon ground cinnamon

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons fresh orange juice

Directions:

Preheat oven to 350 degrees.

In a mixing bowl (electric mixer), cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the applesauce and vanilla.

Sift the flour, cinnamon, nutmeg and baking soda together then add to applesauce mixture. Next, sprinkle in the raisins, and blend gently but thoroughly.

Pour the batter into the tube pan and set on a rack in the center of the oven. Bake until a cake tester inserted into the cake comes out clean. 1 hour and 10 – 15 minutes. I cooked it 1 hour and 10 minutes.

Cool in the pan for at least 15 minutes (I will leave it all day as I go out hiking, and turn it over when it is completely cool when I return.)  When it is completely cool, I will make the icing and drizzle over the top. A little trick is to poke little holes in the cake (on top, with cake tester or toothpick) and pour icing over the cake and it will go into cake and infuse some of the lemon/orange directly into cake.

Instructions for icing:

Sift the confectioner’s sugar and cinnamon into a small bowl.

Dribble in the juices, stirring constantly until the icing is smooth. Drizzle over completely cooled cake.

*should be enough icing for 1 Applesauce Raisin Cake

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Pumpkin Walnut Bread (no butter)

Posted on November 10, 2011 | 5 comments

I just love pumpkin and I can’t stop posting about it. Pumpkin Season is here.  I love baking this bread because the smell in the house is beyond. I usually serve pumpkin bread and a banana bread in my bread basket on Thanksgiving. It’s hard to believe that there is no butter in this moist, delicious bread. I make both of these way ahead of time, because they freeze so well. You can even double the recipe if you have two loaf pans, and eat one now and tuck one away for another day like Thanksgiving. It’s a nice thing to bring to someone’s house as a gift as well if you’re so inspired. Also, this bread is loaded with spices, speaking of Spices and Penzey’s Spice Market (see post.)  This recipe will make one perfect loaf.

*this bread freezes beautifully for up to 8 weeks. Double wrap it in plastic and put in a resealable plastic freezer bag, and put the date on it. Defrost, still wrapped in the plastic to avoid condensation on the bread, at least 2 hours before serving. I take out of freezer the night before I’ll be using it.

Ingredients:

2 cups all-purpose flour (I sift)

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon salt

2 large eggs, room temperature

1/3 cup water

1 1/2 cups sugar

1 cup canned pumpkin (not pumpkin pie filling)

1/2 cup canola oil

1 teaspoon pure vanilla extract

1 cup chopped walnuts (obviously this is optional)

You will need a 9 x 5 inch loaf pan, parchment paper, large bowl, medium bowl, whisk, silicone or rubber spatula.

Directions:

Preheat the oven to 350 degrees and position oven rack in the center of oven.

Lightly coat the loaf pan with melted butter and dust with flour, or spray with Pam. I line my loaf with a piece of parchment paper that extends one inch beyond the edge of the pan (this makes it easy to life the bread out. It is optional , just make sure you grease pan in one way or another first. If you’re not comfortable working with parchment paper, skip it. I like it but it can be tricky in a loaf pan. Just grease well, or give it a good spray.)

In a large bowl, sift the flour. Then, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until thoroughly blended. In a medium bowl, whisk together the eggs and the water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla extract and blend well. Add the pumpkin moisture to the dry ingredients and whisk until well blended and smooth. Add the walnuts and stir until they are well distributed. Use a spatula to scrape the batter into the prepared loaf pan.

Bake for 55 – 65 minutes, until the bread is firm to the touch and a toothpick or cake tester comes out clean from the center of loaf.  I let it cool for about 10 minutes, then I turn it out onto a rack to cool completely. I don’t freeze it until it is completely cool.

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Noodle Pudding with Apricot Nectar

Posted on October 6, 2011 | 1 comment

I’ve tried so many noodle puddings, but keep coming back to the same old , same old. they’ve been passed down in so many different incarnations. i don’t even know what the original one is anymore. this is my most favorite. also a perfect break fast food. can and should be made ahead of time, they hold together better.  we used to add apricot jam, but it really was overkill. we omitted it, and it is perfect just the way it is. thanks to karyn r. for this noodle pudding and for being such a great cooking buddy for as far back as i can remember.

1 lb. noodles ( i use extra wide egg noodles, you’ll need a bag and 1/4 app. just eyeball it)

1 cup sugar

6 eggs ( I use extra large and at room temp. just make sure they are not right out of fridge) they work much better when they are not right out of fridge in baking.

1 tbsp. vanilla

1 stick unsalted sweet butter(melted)

6 oz. cream cheese (softened at room temp)

1 1/2 cups milk ( I use skim plus) would not use regular skim milk

2 cups apricot nectar (available in most supermarkets)

Topping:

 

1 1/2 cups cornflake crumbs

2 tsp. cinnamon

1/2 cup sugar

1 stick butter (melted)

Directions:

 cook noodles. mix 6 beaten eggs with the tablespoon of vanilla in one bowl. in another bowl melt 1 stick sweet butter(unsalted)softened cream cheese, and milk. add the apricot nectar . mix all ingredients together and put in large pyrex type baking dish. mix topping ingredients together, put on top of noodle pudding. cook at 350 degrees for one hour.   i usually cook this ahead of time, cook for 1/2 hour and then freeze it till i am ready to use, take out of fridge bring to room temperature and bake it for another hour till brown on top and cooked through. noodle puddings are best if you let it sit a while (at least 15 minutes before serving) they hold together better that way. can be served at room temperature.

*serves about 12 – 15 people doubled

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