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Home -> Baked Goods -> Desserts
Ingredients (view qty in metric system instead) 1 pound uncooked extra-wide egg noodles 1/2 cup diced butter, room temperature 1 cup cream cheese, room temperature 3/4 cup plus 2 tbsp. sugar 2 cups sour cream 5 large eggs 3/4 cup apricot preserves 1/2 cup crushed cornflake cereal 1 tsp. ground cinnamon Directions Preheat oven to 350 degrees. Butter a 13x9 inch baking dish. Cook noodles in boiling salted water until just done. Drain noodles and transfer to a large bowl. Stir in butter until melted. Whisk together cream cheese and 3/4 cup sugar in a large bowl until smooth. Whisk in sour cream and eggs until well blended. Stir in noodles. Spoon half of noodle mixture in prepared dish. Dot with preserves. Spoon remaining noodle mixture over. Sprinkle top with cornflake crumbs. Stir together cinnamon and remaining 2 tbsp. sugar in a small bowl. Sprinkle over cornflakes. Bake about 45 minutes until noodles are set and top is golden. Cool slightly before cutting into squares and serving. Serves 10 to 12. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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