Pecan And Dried Fruit Noodle Pudding Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease an 8x8-inch baking dish with melted butter.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Mix the apple and pear with lemon juice in a bowl; set aside.
• Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
• Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
• Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
• Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.

Steps:

• Cook noodles in boiling salted water until almost done. Drain. Place in a bowl with butter; toss to coat. In a separate bowl, beat eggs, milk and sugar until well blended. Combine with noodles. Pour into a greased 13x9-in. baking dish. Bake at 350° for about 35 minutes or until puffy and noodles begin to brown at edges. Cut into squares and serve hot or cold with fruit preserves.

Steps:

• In a medium bowl, combine the butter, coconut, flour, pecans and sugar. Spread into an ungreased 15x10x1-in. baking pan. Bake at 325° for 30 minutes or until lightly browned, stirring occasionally. Cool. , Meanwhile, in a large bowl, beat pudding mix and milk on low speed for 2 minutes. Chill for 5 minutes. Fold in the whipped topping. Place half of the pecan mixture in a 13x9-in. dish. Spread pudding mixture over pecan mixture. Top with remaining pecan mixture. Chill until serving.

Steps:

• Preheat oven to 350 degrees F. Grease a 13 by 9 by 2 inch pan. In a large bowl whisk the eggs, sour cream, melted butter/margarine, vanilla, lemon juice, and sugar until blended. Gently fold in the raisins, sliced apples, and cooked noodles. Pour the mixture into the greased pan, using a rubber spatula to even out the surface. Sprinkle with cinnamon. Bake 1 hour and twenty minutes or until golden brown. Let cool before cutting into squares. Can be served cold or at room temperature.

Steps:

• Preheat the oven to 350 degrees F. In a small bowl, mix together the corn flakes, 1/4 cup of the sugar, cinnamon, and nutmeg.
• Bring a large pot of water to a boil, salt, and boil the noodles according to package instructions. Drain, and transfer to a large bowl, and toss with the 1/3 cup butter.
• Meanwhile, in large bowl, combine the cream cheese and remaining 1/2 cup sugar and mix, using a hand held mixer, until light and airy. Add the eggs, milk, and nectar and continue mixing until fully incorporated. Stir the cheese mixture evenly into the noodles. Transfer the noodle mixture into a buttered 9- x 13- x 2-inch baking dish. (Scrap the bowl with a rubber spatula to get all the custard.) Scatter the top of the pudding with the corn flake mixture. Bake until set and golden brown, about 1 hour. Set aside to cool slightly before serving.

Steps:

• Preheat oven to 350 degrees. Cook noodles for 5 minutes, then drain, rinse under cold water and drain again. Lightly butter a 9-inch square pan. In a bowl whisk the eggs and vanilla together. Add the sugar, sour cream, cottage cheese, whisk in melted butter and raisins. Fold in cooked noodles and turn into prepared baking pan
• Bake for about 30 minutes or until eggs have set. Let stand for 5 minutes before serving. Dust with cinnamon if you wish.

Steps:

• Cook noodles in a large stockpot with boiling, salted water until tender, about 5 minutes. Drain noodles in a colander and place in a large bowl with the butter. Toss to coat well.
• Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch baking dish.
• Bring 1 cup of water to a boil, add cherries, cover and remove the pan from the heat. Allow cherries to stand for 5 minutes. Drain well and set aside.
• Combine sour cream, cottage cheese, eggs, 3/4 cup sugar, the lemon zest, vanilla, and almond extract in blender or food processor. Process until smooth, stopping to scrape down the sides as needed.
• Stir together the sour cream mixture, buttered noodles, and cherries. Place the noodle mixture into the prepared dish.
• In a small bowl, combine the melted butter, almonds, and the remaining 1/4 cup sugar. Sprinkle nut mixture over the noodle pudding and bake for 25 to 30 minutes. Pudding should be cooked through and golden.

Steps:

• Preheat the oven to 350 degrees F. Spray the ramekins with nonstick cooking spray and set on a rimmed baking sheet.
• Bring a large pot of unsalted water to a boil. Cook the rigatoni according to the package directions until completely tender (not al dente). Drain and let cool until you can handle comfortably, but do not rinse. You want all the natural starch on the pasta to remain. Slice each noodle into 1/4-inch-thick rounds and set aside.
• Combine the melted ice cream, eggs and white chocolate together in a large bowl until well combined. Fold in the pasta. Divide the mixture evenly among the ramekins and press 3 roasted fig halves, cut-side up, in a star pattern in the middle of each ramekin.
• Mash the brown sugar and butter together in a small bowl with a fork, then sprinkle evenly over the top of each ramekin.
• Bake until bubbly and lightly golden on top, about 30 minutes. Serve warm or at room temperature.

Steps:

• Heat oven to 350 degrees. In a small saucepan over low heat, warm the milk, butter, 1 teaspoon cinnamon, 1/2 cup sugar and the salt. Continue cooking until butter melts, then remove pan from heat; cool. Meanwhile, butter a 4-to-6-cup baking dish and put cooked noodles and raisins, if using, in it; toss gently to combine.
• Add eggs to cooled milk mixture and whisk; pour this mixture over noodles and sprinkle top with remaining sugar and cinnamon.
• Bake for 45 minutes, or until a thin-bladed knife inserted in center comes out clean, or nearly so; center should be just a little wobbly. Run under broiler for about 30 seconds if you like a browned top. Serve warm or at room temperature.