Hettie’s Noodle Pudding Off the Top of Her Head

“I devised the recipe ‘out of my head,’ ” Hettie Kram writes. “I’ve always used fresh lemon peel in all my baking, liking it for its delightful tang. Whenever anyone gives me lemons, I peel them very thin, grind the peel in the blender and freeze the ground peel in a small jar. I juice the remaining lemons and freeze them in ice cube trays.”

HETTIE’S NOODLE PUDDING

1 (1-pound) package fine egg noodles

1/2 (1-pound) box golden or dark raisins

1 cup sugar or to taste

1/2 cup butter, softened

6 eggs, well beaten

1 pint sour cream

1 pint large curd cottage cheese

Grated peel of 3 medium lemons

Cook noodles and drain. Add raisins, sugar and butter. Fold eggs into sour cream in large bowl. Add cottage cheese and lemon peel and mix. Stir in noodle mixture. Turn into buttered 10x7-inch or 9-inch square baking dish.

Place on baking sheet and bake at 350 degrees 30 minutes or until done. Turn off heat. Leave pudding in oven briefly just until it falls. Serve warm or cold. Makes 6 to 8 servings.

--HETTIE KRAM

Los Angeles