“Growing up, one of my favorite things my mother made was noodle pudding,” said Chef Scott Hines. “It’s still one of my favorite thing to eat during the holidays with my family.”
Hines — dad to two young girls — is the Executive Chef at B & O American Brasserie at Kimpton Hotel Monaco. He discovered his love for cooking when he was about 10 years old, having experienced the culinary world through his father, a Philadelphia-area chef.
But it’s his mom’s noodle pudding and his Grandma’s ‘cookies on a stick’ that he remembers fondly from beach getaways to Stone Harbor, New Jersey. (Grandma still leaves cookies on a stick out for his daughters when they visit the beach house in the summer).
“My mom used to put raisins in it,” said Chef Hines, when describing Noodle Pudding, ” and I hated that as a kid. I like it now, but I didn’t like it then.”
While he makes noodle pudding with his girls, he hasn’t ventured into cookie on a stick making. That is decidedly “Grandma’s thing.”
Here’s Chef Hines recipe so you can make Noodle Pudding with your kids!
- 1 pound Egg Noodles
- 6 Eggs
- 2 Cups Sour Cream
- 1 Cup Sugar
- 1 1/2 Cups Cottage Cheese
- 1/2 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 2 Granny Smith Apples, diced
- 1/2 Cup Raisins
- Preheat oven to 350F.
- Cook pasta until al dente. When done, strain and rinse pasta to cool off.
- Combine remaining ingredients in a large bowl. Mix well.
- Add noodles and mix.
- Place ingredients into a 13" by 9" greased baking dish and bake uncovered for 30 min or until set.
- Cool, cut, and enjoy!