Firstly I want to say thank you to Julie for your support and your wonderful recipes , it’s so great to be able to share new and different recipes especially for the same old same old. This one sounds amazing, and I am excited to try it. According to Julie it’s been published in several papers in Detroit. So we have a noodle pudding from Michigan. Thanks Julie. I am going to be making this one this year.
Ingredients:
1 lb . medium egg noodles
1 cups butter, melted
1 1/2 cup sgar
1 1/2 pints sour cream
1 teaspoon vanilla
5 eggs, beaten
1 1lb. crushed pineapple, drained
1 lb. dried apricots, chopped
1 lb. dried apples, chopped
3/4 cup applesauce
brown sugar and cinnamon * for the top of the pudding ( about 1/2 cup brown sugar and 1 tablespoon cinnamon) just enough to sprinkle over the entire top of casserole. You will have to eyeball this.
Directions:
Preheat oven to 350 degrees. Cook noodles in boiling water for 5 minutes and drain. Pour melted butter over noodles. Combine sugar, sour cream, vanilla, eggs, pineapple, applesauce and apricots. Combine fruit mixture with noodles.
Line a 9 x 13 or larger pan with cooking spray and place dried apples in the bottom of the pan. Pour noodle mixture into the pan and sprinkle with brown sugar and cinnamon. ( you may not need 1/2 cup of brown sugar, just sprinkle entire top )
Bake for 45 minutes or until set and serve immediately. Cut while warm, this freezes beautifully. Julie suggests cutting it before freezing.
Cooking with Candi 