Apricot Buttermilk Noodle Pudding Recipes

NOODLE PUDDING

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, beat the cream cheese, butter and sugar until smooth. Beat in eggs. Gradually stir in milk and apricot nectar., Drain noodles; place in a large bowl. Add cream cheese mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., Combine the topping ingredients; sprinkle over noodles. Bake, uncovered, for 25-30 minutes or until a thermometer reads 160°.

APRICOT PUDDING

Steps:

• Preheat oven to 350 degrees. Generously butter a 2-quart baking dish with a lid. Combine flour, baking soda and salt in a sifter and sift into a bowl; set aside. Combine milk, butter and vinegar in a measuring cup and set aside. In a large bowl of an electric mixer, beat the sugar and egg at medium-high speed until smooth. Add the jam and beat until blended. At medium speed, beat in the flour mixture, in fourths, alternately with the milk mixture, in thirds, beginning with the flour mixture, until batter is smooth. Pour into the prepared baking dish, cover and bake until browned and set, for 25 to 30 minutes.
• While pudding bakes, combine sauce ingredients and 1 1/82 cup hot water in a small saucepan; heat to simmering, stirring to dissolve sugar and melt butter. Keep warm.
• When pudding is done, uncover and pour sauce all over the top to evenly soak the pudding. Serve when cool enough to eat.

AUNT SYLVIA'S NOODLE PUDDING

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.

BUTTERMILK-APPLE/APRICOT NOODLE PUDDING

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.

APRICOT-BUTTERMILK NOODLE PUDDING

Steps:

• Butter 13x9x2-inch glass baking dish. Cook noodles in large pot of boiling salted water until almost tender. Drain noodles; return to same pot. Add 1/2 cup butter and toss until butter melts. Beat eggs and sugar in medium bowl to blend; mix into noodles. Mix in apple, apricots and raisins. Transfer noodle mixture to prepared dish. Pour buttermilk evenly over. Cover with plastic and chill overnight. Preheat oven to 350F. Uncover pudding. Bake 45 minutes. Mix cornflake crumbs, brown sugar and 5 tablespoons melted butter in medium bowl. Remove pudding from oven. Spoon cornflake topping evenly over pudding. Return pudding to oven and bake until topping is golden brown and crisp, about 30 minutes longer. Let stand 10 minutes. Cut pudding into squares; serve with sour cream.

APRICOT PUDDING

Steps:

• Set a round wire rack in bottom of large stockpot. Set a 5-cup pudding basin or ovenproof bowl on rack. Fill pot with enough water to come about three-quarters of the way up the sides of the basin. Remove basin; dry, and butter inside. Set aside. Cover pot, and bring to a boil.
• Put apricots, brandy, and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer, partially covered, until apricots are very soft and most of the liquid has been absorbed, about 10 minutes. Reserve 1/2 cup apricots. Carefully puree remaining apricot mixture in a food processor (you should have about 1/2 cup); let cool 10 minutes.
• Cut reserved apricots into 1/2-inch pieces; return to saucepan. Add 1/4 cup sugar and 1/3 cup water. Bring to a simmer; cook until liquid is nearly evaporated. Pour mixture into prepared basin, and set aside.
• Butter a 10-inch round of parchment paper; set aside. Whisk flour, baking powder, and salt in a bowl; set aside.
• Put remaining 3/4 cup sugar and the lime zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing after each addition. Mix in lime juice.
• Add flour mixture in 3 additions, alternating with the apricot puree and milk. Transfer batter to prepared basin.
• Place parchment round, buttered side down, over basin. Make a pleat in center of parchment. Cover with an 11-inch round of foil. Make a pleat in the center of the foil to allow room for pudding to expand. Cut a piece of twine about 7 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
• Lower pudding into boiling water; cover pot. Return to a boil; reduce to a simmer. Steam until an instant-read thermometer inserted into pudding registers 180 degrees, about 1 1/2 hour, adding boiling water occasionally to maintain level.
• Transfer pudding to a wire rack. Remove foil and parchment. Let cool 10 minutes. Run a knife around edge of bowl to loosen, and invert pudding onto a serving plate. Serve warm, with ice cream or creme anglaise if desired.

APRICOT NOODLE KUGEL

Steps:

• In a large mixing bowl stir Cottage cheese, sour cream, 1 cup of sugar, eggs and melted butter or margarine until well blended.
• Chop 1 can of apricots.
• Stir chopped apricots and egg noodles into cheese mixture.
• Pour into a 13 x 9 inch pan that has been sprayed with cooking spray.
• Top with rest of apricots, (I cut them into slices).
• Mix cinnamon and 1 teaspoon sugar together and sprinkle over the top.
• Bake for 1 hour@ 350 degrees or until golden and bubbly.
• Cool for 5 minutes.

APRICOT NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
• Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.
• In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.
• Bake 45 minutes in the preheated oven, until bubbly and lightly browned.

BUTTERMILK NOODLE BAKE

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.

APRICOT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
• Whisk cinnamon and brown sugar together in a small bowl; set aside.
• Butter both sides of bread slices with softened butter. Layer in the prepared baking dish with apricot halves.
• Combine milk, creme fraiche, sugar, eggs, lemon zest, and apricot syrup in a large bowl; whisk until combined. Pour over bread and apricots and sprinkle cinnamon-sugar mixture over top. Let stand until bread is saturated with liquid, about 20 minutes.
• Bake in the preheated oven until golden on top, about 30 minutes. Set on a wire rack to let cool completely.

NUTTY APRICOT & CINNAMON PUDDING

Steps:

• Put the dates in a small pan with the apricots, spice and honey, then pour over the orange juice. Bring to the boil and cook for 5 mins, until the dates have broken down and you have a thick, syrupy sauce. Stir in the nuts.
• Cut the cake in half lengthways, on the horizontal. Use a 150ml ramekin to cut out 4 circles from the cake. Divide the date mix between the 4 ramekins, then top with the circles of cake, pressing them down gently. Cover with cling film and microwave on high for 3 mins, then turn out onto a plate and serve with cream or ice cream.

BUTTERMILK-APRICOT SALAD

Steps:

• In small saucepan heat undrained pineapple until boiling.
• Stir in apricot gelatin until dissolved.
• Remove from heat.
• Stir in buttermilk.
• Transfer mixture to medium bowl.
• Cover and chill for 25 to 30 minutes or until cool.
• Fold in dessert topping and nuts.
• Spoon mixture into a 2-quart baking dish.
• Cover and chill for 4 to 24 hours or until set.
• To serve, cut into squares.