These are made from my Grandma's recipe, and we serve them every year at break fast in her honor. I can't imagine my Yom Kippur break fast meal without them!
Grandma Jeanie’s Noodle Pudding D Yield: 60 muffin size puddings
The rich smell of cottage cheese, sour cream, cinnamon and noodles baking in the oven can’t be beat. Serve them plain or with sour cream on the side. They are a guilty pleasure.
Prep time: 30 min. Baking time: 30-45 min.
36 oz. medium egg noodles
2 sticks margarine-softened*
¾ cup sugar (or more to taste)
3 tablespoons cinnamon (or more to taste)+ some for sprinkling the tops
8 oz. sour cream
16 oz. small curd cottage cheese
*You can use unsalted butter but I found the puddings to be too rich and greasy when I did so.
Large mixing bowl
1. Preheat oven: 350 F.
2. Spray muffin tins and set aside.
3. Bring three quarts of lightly salted water to a boil. Add noodles and follow package directions for par-boiled noodles. Drain noodles in colander.
4. Beat eggs in mixing bowl with sugar and cinnamon. Add warm noodles and margarine. Stir well. Add cottage cheese and sour cream and stir again. Taste. Add more sugar /cinnamon if necessary.
5. Fill muffin tins to the top and sprinkle them with a little more cinnamon. Bake 30-45 min. or until tops have browned. Carefully, empty muffin tins on cooling racks. Repeat process until all the noodle mixture has been baked. Serve puddings warm with sour cream on the side.
6. These puddings freeze very well. Cool them completely and freeze them in a pan separating the layers with waxed paper. Defrost completely before warming in the oven.