Buttermilk Appleapricot Noodle Pudding Recipes

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and cool.
• In a large bowl, whisk together cream cheese, sour cream, cottage cheese, milk, sugar, and eggs until smooth. Toss mixture with noodles, coating evenly. Season with salt. Transfer noodle mixture to prepared dish; dot with butter. Bake until golden, 45 to 50 minutes.

Steps:

• Prepare the pudding: Add milk, heavy cream and vanilla extract to a medium saucepan and heat over medium. Meanwhile, whisk together sugar, egg yolks, cornstarch and salt in a medium heatproof bowl. Once the milk begins to bubble slightly around the edges, remove from heat. Slowly pour a ladleful of the warm milk into the yolk mixture, whisking constantly. Continue to slowly incorporate the rest of the warm milk, ladle by ladle, into the yolk mixture until thoroughly combined.
• Pour the mixture back into the saucepan and heat over medium. Whisk until the mixture begins to bubble and is thick enough to coat the back of a spoon, 2 to 3 minutes. Pour the warm pudding into a large heatproof bowl and let cool for 5 minutes before whisking in the buttermilk. Place plastic wrap over the pudding, gently pressing the wrap to touch the top of the pudding. Refrigerate for at least 3 hours before using.
• Prepare the cookie layer: Add the salted butter to a large sauté pan or deep skillet and melt over medium-low. Cook, stirring often, until the butter begins to foam. Once the butter gives off a nutty scent and darkens to a caramel-like color, about 4 minutes, remove the pan from the heat and add the wafers. Toss the Nilla Wafers to coat them with butter. Set aside.
• Prepare the whipped cream: Whip 1½ cups heavy cream in a stand mixer fitted with the whisk attachment or with a hand mixer on medium-high until it forms soft peaks, about 3 minutes. Turn off the mixer and add the sour cream. Turn the mixer on low and gradually add the confectioners' sugar. Once incorporated, whip on high until the cream has formed soft peaks again. Set aside.
• Reserve 12 Nilla Wafers for garnish. Pour the rest of the cookies into a 9-by-13-inch baking dish and arrange in an even layer. Scatter the sliced bananas evenly on top. Pour the chilled pudding over the bananas and spread the pudding in an even layer to coat. Top with the whipped cream mixture. Cover and refrigerate overnight (or at least 4 hours).
• Place the remaining Nilla Wafers in a plastic bag and crush them with a rolling pin. Remove the pudding from the refrigerator and garnish with crushed cookies and chopped peanuts just before serving.

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add buttermilk. Stir in mushrooms, ketchup and Worcestershire sauce. Bring to a boil; cook and stir until thickened, about 2 minutes. Add noodles and beef mixture; mix well. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, until heated through, about 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• Blend together cottage cheese and cream cheese until smooth. Mix in sour cream, vanilla, sugar and eggs. When noodles are done stir together 1/2 cup butter and noodles in a large bowl. Combine cheese mixture and noodles; Blend well. Place all in one large casserole dish.
• To make the topping: Mix together graham cracker crumbs, butter and sugar until it looks like large crumbs. Sprinkle evenly over top of noodle mixture.
• Bake at 350 degrees for 15 minutes. Lower oven to 325 degrees and continue baking for 45 minutes more. Allow to cool before cutting and serve warm.

Steps:

• Beat the yolks until pale and smooth.
• Beat in the buttermilk and then the baking soda and mix well.
• Sift in the dry ingredients mixing as you add; make sure the batter is smooth.
• Add in the melted butter and mix well.
• Beat the egg whites in another bowl until stiff.
• Fold into the batter until no bits of white are visible.
• Let batter stand about 20 minutes before making pancakes.
• Make sure your griddle is really hot (the old water droplet test).
• Ladle batter onto griddle; turn when bubbles form across the cakes and allow to lightly brown on the second side.
• Serve with warm maple syrup and sweet butter.

Steps:

• Butter a 13x9x2 inch glass baking dish.
• Cook noodles in a pot of boiling salted water until al dente.
• Drain noodles and return to the pot.
• Add the 1/2 c butter and toss until melted and noodles are coatedl Beat eggs and sugar in a medium bowl to blend and mix into the noodles.
• Fold in apple, apricot, and raisins.
• Spread noodle mixture into the prepared pan.
• Pour buttermilk evenly over noodles.
• Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350^F.
• Remove plastic wrap from noodles and bake uncovered 45 minutes.
• Combine the cornflake crumbs, brown sugar and 5T melted butter in a bowl.
• Remove dish from oven and spoon topping evenly over noodles.
• Return to oven and continue baking until top is golden brown and crisp, about 30 minutes longer.
• Let stand 10 minutes.
• Cut into squares and serve with sour cream.