Sweet Noodle Pudding 1/2 cup light brown sugar -- firmly packed 16 maraschino cherries 1/4 cup butter -- (1/2 stick), melted 6 eggs 1 cup sour cream -- (1/2 pint) 3/4 cup granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 20 ounces canned crushed pineapple -- well drained 16 ounces fine egg noodles -- cooked & drained
Preheat the oven to 350 degrees F. Coat a 10-inch Bundt pan or tube pan with nonstick cooking spray; sprinkle the brown sugar into the bottom of the pan. Place the cherries evenly over the brown sugar and pour the melted butter evenly over that; set aside. In a large bowl, with an electric beater on medium speed, beat the eggs, sour cream, granulated sugar, vanilla, and salt until well blended. Stir in the crushed pineapple, then the drained noodles. Pour evenly into the pan and bake for 70 minutes or until the center is set and the top is lightly browned. Allow to cool for 20 minutes then invert gently onto a serving platter. Serves: 12 to 14 Notes: Run a knife around the edges of the pan to help loosen it. And be careful when inverting it because it'll still be hot! Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
