Yesterday I kept quite busy puttering around the kitchen. I made Mom’s Noodle Souffle, and Cinnamon Pecan Sticky Rolls.
The Noodle Souffle turned out perfectly. It was the first time I’d made it on my own, and I was quite pleased with the results. I thought it looked a little too liquid-ee, but it baked nicely. The recipe worked perfectly in the Baker’s Edge Pan, which also made it easier to get the souffle out.
Gavin deemed it “a little bland” but over all it was quite successful.
Mom’s Noodle Souffle
3 eggs seperated
1/2 cup melted butter
1 table spoon sugar
1 lb. creamed cottage cheese
1 cup sour cream
1/2 lb. medium cooked noodles (1 6oz. bag)
1/2 cup frosted flakes
boil noodles according to package directions
in small bowl, beat egg whites until stiff
in large bowl, beat egg yolks with melted butter & sugar; add cottage cheese & sour cream, fold in cooked noodles and egg whites
pour into buttered casserole dish and sprinkle w/flakes
bake @ 375*F for 45 min.
The Cinnamon Pecan Sticky Rolls were quite a success. The dough rose quickly, I put it outside on top the recycling bin in the sun, and it easily doubled in size.
Instead of baking all of them at once, I divided the dough in half and used two cake rounds each holding six sticky rolls. I baked one of the rounds for breakfast this morning. The others will either get frozen, or baked later this week.