- 8 ounces medium, spiral egg noodles
- 2 tablespoons unsalted butter
- 1 cup dried cherries
- 1 1/2 cups sour cream
- 1 cup cottage cheese
- 3 eggs
- 1 cup sugar
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons melted butter
- 1/2 cup slivered almond
- Cook noodles in a large stockpot with boiling, salted water until tender, about 5 minutes. Drain noodles in a colander and place in a large bowl with the butter. Toss to coat well.
- Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch baking dish.
- Bring 1 cup of water to a boil, add cherries, cover and remove the pan from the heat. Allow cherries to stand for 5 minutes. Drain well and set aside.
- Combine sour cream, cottage cheese, eggs, 3/4 cup sugar, the lemon zest, vanilla, and almond extract in blender or food processor. Process until smooth, stopping to scrape down the sides as needed.
- Stir together the sour cream mixture, buttered noodles, and cherries. Place the noodle mixture into the prepared dish.
- In a small bowl, combine the melted butter, almonds, and the remaining 1/4 cup sugar. Sprinkle nut mixture over the noodle pudding and bake for 25 to 30 minutes. Pudding should be cooked through and golden.
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