Hi everyone. I had a terrifying experience today with my 21 month old. I went to the supermarket to buy some noodles for a noodle pudding. I put her in the large part of the cart and not the seated part because she is able to wriggle out of the belt and stand up. I thought I was being safer keeping her in the food part of the cart but, right before my eyes, this tiny girl who isn’t even on the height chart she is so small, flung herself over the side and landed on her head. I feared paralysis, brain damage, etc., rushed her to the doctor and assumed I’d spend the night (or the rest of her life) in the hospital, but she was fine. I have no idea how. I am currently experiencing Post Traumatic Stress.
Please don’t make my mistake-never buy Kosher for Passover noodles-just kidding! Just don’t put your small, active kids in the back of the cart (and cherish every moment with your kids).
Here’s what the noodles were for (BTW, they didn’t even have them-cursed Pathmark):
Drucker Family Noodle Pudding:
12 Oz. wide, curly egg noodles (or matzoh noodles if for passover)
6 eggs, separated (beat whites until stiff)
1/2 lb cream cheese
1 1b cottage cheese
1 pint sour cream
6 TBS melted butter (or Margarine if for Passover)
1/2 cup sugar
1/4 lb melted butter
1/2 cup sugar
2/3 graham cracker crumbs
Mix all above together in a bowl
Cook noodles according to directions. Mix all ingredients except topping ingredients together, adding egg yolks and stiff, beaten whites last. Spoon into 3 quart casserole dish and top with the topping sprinkled evenly over top and bake at 350 degrees for about 45 minutes to one hour, or until top starts to turn golden brown. Make sure it is in the middle rack of the oven. If top gets too brown too quickly, cover with foil and continue cooking, removing foil a few minutes before the 45 minutes-one hour are up. This dish is so sweet and rich that it can also be a dessert. Enjoy!