| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Raisins |
| 1 |
c |
Brandy or sweet; (Shabbos) wine |
| 6 |
c |
Wide flat egg noodles |
| 1/4 |
lb |
Unsalted butter; or margarine, melted |
| 1 |
c |
Sugar |
| 4 |
lg |
Eggs; lightly beaten |
| 4 |
md |
Peeled diced apples; (see above) |
| 2 |
tb |
Cinnamon |
| 1 |
c |
Chopped walnuts |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Ground ginger |
| 1 |
c |
Brown sugar |
INSTRUCTIONS
In a small bowl, plump raisins with brandy or wine for 30 minutes; drain
well.
In a large pot of salted boiling water, cook noodles for about 10 minutes
until done. Drain well.
In a large bowl, combine sugar, walnuts, margarine, spices and eggs. Mix
well.
Combine drained noodles to the mixture above, coating all the noodles. Add
raisins to the mix and fold in.
Oven: 375 F
Coat a 7 x 11- inch or 9 x 13- inch baking pan with Pam or other non-stick
spray. Pour the entire contents into the baking pan.
Bake for about 20 minutes. Remove the pan from the oven. Dust the top of
the noodles with the brown sugar; making sure there are no clumps. Return
the pan to the oven for another 15-20 minutes.
SERVES: 10
Posted to JEWISH-FOOD digest V97 #335 by Jeff Freedman
<jefffree@eskimo.com> on Dec 28, 1997
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“Sin: it seemed like a good idea at the time”