breakfast and dinner, now all we need is lunch

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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s