Whatever your ethnic background this one will be sure to satisfy. Has been in our family for three generations
Ingredients
1/2 Lb medium or broad noodles
3/4 stick of butter
1-3oz Cream Cheese
1/2 cup sugar
3 eggs
1 cup whole milk
1 cup apricot nectar
Topping
2 cups lightly crushed corn flakes
3/4 stick butter
1/4 cup sugar
Boil and drain noodles- do not blanch noodles
Into a 2 quart oblong glass pyrex put 3/4 stick butter and put into oven to melt. Put this through the hot noodles to coat them
Cream the cheese and 1/2 cup of sugar
Beat the eggs and add to the cheese and sugar mixture. Add "slowly" to this the one cup of milk and one cup of apricot nectar.
Now put the noodles only into the pyrex
Pour the liquid mixture over the noodles. (this will be very loose)
Mix the 1/4 cup of sugar and 3/4 stick of melted butter together.
Work in the crushed cornflakes like a streusel
Sprinkle evenly over the top of the noodles
Bake for one hour at 350 degrees
Let sit to cool for 1/2 hour before cutting
It cuts easily and freezes well.
Bon Appetit
Ingredients
1/2 Lb medium or broad noodles
3/4 stick of butter
1-3oz Cream Cheese
1/2 cup sugar
3 eggs
1 cup whole milk
1 cup apricot nectar
Topping
2 cups lightly crushed corn flakes
3/4 stick butter
1/4 cup sugar
Boil and drain noodles- do not blanch noodles
Into a 2 quart oblong glass pyrex put 3/4 stick butter and put into oven to melt. Put this through the hot noodles to coat them
Cream the cheese and 1/2 cup of sugar
Beat the eggs and add to the cheese and sugar mixture. Add "slowly" to this the one cup of milk and one cup of apricot nectar.
Now put the noodles only into the pyrex
Pour the liquid mixture over the noodles. (this will be very loose)
Mix the 1/4 cup of sugar and 3/4 stick of melted butter together.
Work in the crushed cornflakes like a streusel
Sprinkle evenly over the top of the noodles
Bake for one hour at 350 degrees
Let sit to cool for 1/2 hour before cutting
It cuts easily and freezes well.
Bon Appetit