Mother’s Day without my mother is a difficult day. It comforts me to spend time working in the garden, remembering where my mother was so content. In the past five years since she died, I have made this a tradition, planting something special in her memory. This year, it was basil plants in the herb garden and four new tubs of spring flowers on our deck.
Last Sunday, I felt I needed a little more comfort after all that gardening – in the form of dessert. I remembered how Mama used to make this apricot noodle pudding, a Pennsylvania Dutch recipe she used to prepare for our family when I was young. I made it off my mother’s dented and smeared recipe card, adding only a pinch of cardamom and some vanilla to put my signature on it. When the pudding began to brown a bit too quickly, I played with both the cooking time and the oven temperature.
It is times like this that I wonder what my mother would have thought about my food blog, a tribute to her cooking lessons and kitchen memories. Would she realize how she still guides me, even now, in the remodeled kitchen she never set foot in?
- 8 ounces egg noodles (half of a one-pound bag)
- 2 large eggs
- 1/4 cup white sugar
- 1 12-ounce jar apricot preserves
- 1 cup sour cream
- 1/2 cup cottage cheese
- 1/2 cup golden raisins
- 4 tablespoons unsalted butter, melted (plus extra for greasing baking dish)
- 1 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
1. Preheat oven to 350 degrees.
2. Cook noodles according to package directions. Drain in colander.
3. Using a large bowl, beat the eggs and sugar together.
4. Add the cooked noodles, apricot preserves, sour cream, cottage cheese, raisins, melted butter, vanilla, cinnamon and cardamom. Mix well.
5. Turn into a 2-quart buttered baking dish. Sprinkle a little cinnamon on top.
6. Bake 35 minutes. Serve warm or chilled.
What a warm and comforting recipe; I understand why you decided to make it. I love the photo of the recipe card.
Thanks, Lynda, those old recipes are treasures to me.
Hi Liz – I love the old recipe and your update of it. Funny – noodle pudding or kugel as my family calls it was a side dish I grew up with. My mom made it very simply with raisins, eggs, oil, and cinnamon. I’ve expanded over the years to try different variations but the basic will always be engrained in my memories of my mom’s kitchen. The apricot preserves sound wonderful in it!
Yes, the apricot jam really turns it into a dessert. My Mom also made a version of this with more cottage cheese, no sugar and fresh dill.
It’s a KUGLE! So delightful with the addition of apricot jam. The photos are great, especially the old recipe card. My mom did a variation with sour cream, cottage cheese, cinnamon, sugar and raisins. I love the way you write about your Mom, she would have loved your new kitchen 🙂 XO
“Kugle” “Kugel” – yes, fits with the PA Dutch style – really a German cuisine.
I love the sound of this recipe! Who knew pasta could be such a great dessert….you, of course!!
X0, Mary –
This is a lovely post Liz. I always think of your mom smiling every time you do a post on your blog. She may not have seen your remodeled kitchen, but she’s with you everyday there at your brand new gorgeous stove. I love this recipe. It will be a perfect dessert to make for a 4th of July party we’re going to hosted by a German couple. They will LOVE it!!! And will we.
Thanks, Susan – Larry had 3 helpings – and didn’t gain an ounce, of course…
That’s just so unfair! 🙂
X0 Did I mention I am up to my 4th spinning class? Your basic nightmare – even the music bothers me, the oldster 😉
I’m really proud of you!! You go, girl!!
Hey, Susan, thanks –
4th spinning class? Way to go. I am impressed.
I feel sick after class. Teacher blames it on “lactid acid”. Keep boosting me. This tough stuff.
I feel sick just thinking about doing a spin class. Keep it up.
I bet your mother would feel very honored by your blog. What a great recipe and with stuff that you may have around the house. I forget to make noodles savory. Good call. Thanks.
Actually, with all the jam, this is quite sweet.
I meant sweet, not making noodles only savory. Jeez, my brain…it made sense there.
I’ve typically only had the Jewish noodle kugel, and even then there’s quite a variety. I love the idea of using apricot preserves!
Laura, I think a kugel is just about the same as my mom’s recipe – will have to research a bit.
Funny, I never of thought of using noodles for dessert. That sounds yummy.
It’s very German to make a dessert with jam and noodles – pretty good, I think. Nice to hear from you again.
Kugle with a prettier name! GREG
Thanks, Greg…I had not put that together before this post.
Do you cover the noodle pudding when baking?
No need to cover.