Apricot Noodle Pudding

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                            FOOD FUNNY
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Here's an odd one from Rosemary Zwick:

One early morning, a farmer was milking his cow. The farmer
was just starting to get a good rhythm going when a bug flew
into the barn and started circling his head. Suddenly, the bug
flew into the cow's ear. The farmer didn't think much about it
until the bug squirted out into his milk bucket. It went in one
ear and out the udder.

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                            TODAY'S RECIPE
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This dish is reminiscent of the Jewish kugel, only it's considerably
lighter and less sweet than many traditional kugel recipes.

Apricot Noodle Pudding

16 oz (450 g) ricotta cheese
3 eggs
1/3 cup (80 ml) sugar
1 cup (250 ml) half-and-half or milk
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) ground cinnamon
8 oz (225 g) egg noodles, cooked according to package directions and
drained
1/2 cup (125 ml) diced dried apricots
2 Tbs (30 ml) cold butter, cut into small pieces

For the topping:
1/2 cup (125 ml) bread crumbs
1/4 cup (60 ml) brown sugar
1/4 cup (60 ml) finely chopped walnuts or pecans
3 Tbs (45 ml) butter, melted

Beat the ricotta, eggs, and sugar until light. Stir in the half-and-
half, vanilla, and cinnamon. Combine the ricotta mixture with the
cooked noodles, apricots, and butter. Pour into a generously
buttered 10-inch (25 cm) pie plate or baking dish. Combine the
topping ingredients and sprinkle over the noodle mixture. Bake
in a preheated 350F (180C) oven until the top is golden and the
custard is set, about 30 minutes.Serve warm, chilled, or at room
temperature.
Serves 8 to 10.
Received on Mon Jul 19 07:04:49 2010