PECAN AND DRIED FRUIT NOODLE PUDDING
Steps:
- Preheat the oven to 375 degrees. In a pot of boiling salted water cook the egg noodles until they are al dente. Drain, refresh under cold water and drain again. Transfer to a large bowl.
- In a bowl whisk together the egg yolks, butter, all but 2 tablespoons of the sugar, the sour cream and the vanilla.
- In a bowl with an electric mixer beat the whites until they form soft peaks. Add the remaining sugar and beat to firm peaks. Fold the whites into the yolk mixture and fold into the noodles In a buttered shallow baking dish layer the noodles, walnuts, jam and raisins and apricots. Sprinkle with the bread crumbs and bake for 25 to 30 minutes, or until lightly golden.
NOODLE PUDDING
Noodles, which routinely find themselves saved as leftovers in the back of the refrigerator, can easily be converted into dessert. Milk, butter, cinnamon and eggs combine for the custard that surrounds the cooked pasta, and the whole dish is topped with raisins. If you don't like raisins, almost any dried fruit - cranberries or cherries, for example - would be a nice substitution.
Provided by Mark Bittman
Categories easy, pastas, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 79 milligrams, Sugar 18 grams, TransFat 0 grams
PECAN PUDDING
This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe for stove/oven preparation instead of microwave.
Provided by Dreamgoddess
Categories Dessert
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a 15-ounce custard cup microwave the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted.
- Swirl the butter in the custard cup, coating sides and bottom.
- Pour the excess butter from the custard cup into the beaten egg.
- Stir in the dark corn syrup and vanilla.
- Stir together flour and baking powder.
- Stir flour mixture into egg mixture.
- Gently fold in chopped pecans.
- Pour the pecan mixture into the buttered 15-ounce custard cup.
- Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute.
- Sift a little powdered sugar atop.
- Serve warm with light cream, if desired.
Nutrition Facts : Calories 365.9, Fat 18, SaturatedFat 5.3, Cholesterol 108.3, Sodium 193.7, Carbohydrate 50.3, Fiber 1.5, Sugar 15.3, Protein 5.2
TOASTED PECAN PUDDING
Promises Esther Shank of Harrisonburg, Virginia, "Take this to a potluck and you won't have to worry about carrying left-overs home!" Our taste-testers agree-they loved the crunch of the pecans, the rich coconut flavor and the soft creamy filling.-Esther Shank, Harrisonburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10-12 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
NOODLE PUDDING
Categories Egg Side Bake Rosh Hashanah/Yom Kippur Cottage Cheese Sour Cream Noodle Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Cook noodles in a large saucepan of boiling salted water* until tender, then drain well in a colander and toss with butter in a bowl.
- While noodles are cooking, whisk together eggs, cottage cheese, sour cream, salt, and white pepper in a large bowl. Stir in noodles.
- Transfer to a buttered deep 1-quart baking dish and bake in middle of oven until firm, 45 minutes to 1 hour.
- When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.
FESTIVE DATE & PECAN PUDDING
Not your traditional Christmas pud, but a winner with our food team. A cross between sticky toffee and Christmas pud with a lighter feel
Provided by Sara Buenfeld
Categories Dessert
Time 1h55m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/fan 160C/gas 4. Pour 300ml boiling water over the chopped dates and set aside. Butter a 1.4-litre pudding basin and put a disc of baking parchment in the base. Put the butter, sugar, flour, bicarbonate of soda, mixed spice and eggs into a large bowl, then beat with an electric hand whisk until really well blended. Add the cooled date mixture, then beat again to make a sloppy batter.
- Stir in the fruits, nuts and ginger, then pour into the pudding basin and place on a baking tray. Bake in the oven for 1 hr, cover the top lightly with foil, then return to the oven for 25 mins more until a skewer inserted into the pudding comes out clean.
- Meanwhile, make the brandy syrup. Put the sugar and 50ml water in a pan and stir over the heat until syrupy. Stir in the brandy and remove from the heat. When the pudding is ready, remove from the oven and push a skewer into it in several places. Pour over the brandy syrup so it soaks into the pudding, then cover until ready to serve.
- Turn out onto a plate, scatter with the pecans and top with the holly sprig, dusted with icing sugar. Serve with good-quality vanilla ice cream.
Nutrition Facts : Calories 526 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.73 milligram of sodium
HARVEST NOODLE PUDDING - FRUIT KUGEL
An old-time noodle custard dessert recipe with a bit of a modern twist. Layered egg noodles with apples, pears and dried cranberries baked in sweet custard. It has a warm grandmotherly taste and feeling to it. Simple yet rich in flavor with little effort in preparation sure to please many in the autumn. It takes advantage of apples and pears harvested in the fall along with tangy sweet dried cranberries.
Provided by MikeP
Categories Side Dish
Time 2h
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 33.9 g, Cholesterol 117 mg, Fat 8.3 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 4.1 g, Sodium 118.1 mg, Sugar 21.6 g
DRIED FRUIT PUDDING
Posted for ZWT6 for Scandinavia leg of tour. When I have small amounts of leftover fruit juice, I combine them in the freezer in one container. Comes in handy when a recipe calls for juice, and I'm out of fresh! Cook time does not include chill time.
Provided by Darkhunter
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Core and chop the pears and apples, if needed. Chop the apricots and prunes roughly.
- Stew the fruit in the juice with the spices on low heat for 30 minutes. Drain and reserve the liquid. Set aside 1/3 cup fruit.
- Measure the liquid and add more juice if needed to make 2 cups.
- Stir the tapioca into the juice in a saucepan. Let sit for 5 minutes. Bring to a boil and cook for 2 minutes while stirring constantly. Take off heat and let sit for 20 minutes. Combine with fruit, except the 1/3 cup, and chill.
- Whip the cream with the vanilla and whatever you are using for sweetening until stiff but not dry.
- In a large clear glass bowl, or in individual glasses, layer the chilled fruit pudding and the whipped cream, ending with the whipped cream. Decorate with reserved fruit.
Nutrition Facts : Calories 306.3, Fat 15, SaturatedFat 9.2, Cholesterol 54.3, Sodium 67.7, Carbohydrate 44.9, Fiber 4.3, Sugar 8.1, Protein 2.1
SWEET NOODLE PUDDING
A delicious pudding using an old staple -- wide noodles.
Provided by JMAYER7
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h10m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, combine noodles, sugar, raisins, pecans, salt and eggs. Melt butter in an 8x12 inch baking dish. Tilt to coat dish, then pour remaining butter into noodle mixture, stirring to coat evenly. Spread mixture into dish. Sprinkle with cinnamon.
- Bake in preheated oven 55 minutes, until top is browned.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 29.1 g, Cholesterol 82.1 mg, Fat 12.6 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 220.7 mg, Sugar 10.5 g
CRANBERRY, MAPLE & PECAN PUDDING
Dairy-free, wheat-free and gluten-free - this Christmas pudding is moist and has a real zing. A less rich, more refreshing way to round off Christmas dinner
Provided by Good Food team
Categories Dessert, Dinner
Time 3h30m
Number Of Ingredients 15
Steps:
- Put all the ingredients for the pudding into a big bowl and stir together until well mixed. Don't be put off by the consistency of the mixture - it is quite wet. Lightly oil a 1.5 litre pudding basin. Tip the mixture into this and press down. Make a cover for the pudding basin using a double layer each of oiled greaseproof paper and aluminium foil. Make a pleat in the middle of these sheets to allow for expansion of the pudding. Press it over the top of the pudding basin and secure it well with a double piece of string. Use a little extra string to make a handle for ease of lifting in and out of the boiling water.
- Cook the pudding in a large pan with a well-fitting lid. There should be enough boiling water to come two-thirds up the sides of the basin at all times - so keep an eye on it. Cook the pudding for 3 hrs.
- To make the topping, cook the cranberries in the maple syrup until they burst open and become syrupy. Once the pudding is cooked, remove the cover and carefully tip it onto a large serving plate. Spoon the hot cranberry and maple syrup over the top and serve straight away.
Nutrition Facts : Calories 550 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 24 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
FRUIT AND NUT BREAD PUDDING
This recipe started out as a plain bread pudding. My husband, Tom, suggested adding some pecans, then I decided to add the pie filling. These ingredients make the pudding crunchy, moist and even more delicious.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. , Stir in all remaining ingredients except cream. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired.
Nutrition Facts :
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