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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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My grandmother made this dish for every family gathering. My Jewish grandfather insisted it tasted just like how his mother use to make it. Not only was it good as a side dish, but it's excellent as a morning treat. Ingredients:
1 (8 ounce) package egg noodles |
3 eggs |
1/3 cup white sugar |
2 apples - peeled, cored and finely chopped |
1/2 cup sour cream |
1/2 cup cottage cheese |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/3 cup raisins |
2 tablespoons brown sugar |
2 tablespoons chopped walnuts |
2 tablespoons butter |
Directions:
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. Grease an 8-inch square microwave-safe glass baking dish. Beat the eggs together in a mixing bowl. Stir in the cooked noodles, white sugar, chopped apples, sour cream, cottage cheese, cinnamon, salt, and raisins; mix until combined. Pour the mixture into the prepared dish.
3. Microwave on medium high (70% power) for 7 minutes.
4. Combine the brown sugar and chopped walnuts in a bowl, and cut in the butter to form a crumbly topping. Sprinkle the topping over the pudding. Return the pudding to the microwave and cook on medium high (70% power) until the pudding is firm in the center, 7 to 9 minutes.
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