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Although not authentic, you could add 3 tablespoons of raisins with the lemon rind.  Serve with Coeur d'Alene Cellars No. 6 Red.

4 tablespoons butter
6 ounces ribbon egg noodles
1/2 cup cream cheese
1 cup cottage cheese
1/2 cup superfine sugar
2 eggs, lightly beaten

1/2 cup sour cream
1 teaspoon vanilla extract
pinch of cinnamon
1 teaspoon grated lemon rind
1/4 cup sliced almonds
3/8 cup dry white breadcrumbs

Spray ovenproof dish with cooking spray.  Bring a large pan of water to boil and cook noodles until almost tender.  Drain and set aside.

Beat together the cream cheese, cottage cheese, and sugar.  Beat in the eggs, a little at a time.  Stir in the sour cream, vanilla extact, cinnamon, and lemon rind, and fold in the noodles.  Transfer the mixture to the prepared dish and smooth the surface.  (Can do one day ahead)

Melt the butter in a skillet, add the almonds and fry, stirring for about 1 1/2 minutes, unti lightly colored.  Remove the skillet from the heat and stir in the breadcrumbs.  Sprinkle the almond and breadcrumb mixture over the pudding and bake at 350 degrees for about 40 minutes, until just set.  Serves 8 to 10.

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