Egg Noodle Pudding with Fruit Juice Sauce

Polish recipe:
Makaron z Rodzenkamii
Serves 6
4 c. regular flour
2 eggs
2 T. Water
2 T. melted butter
3 T. sugar
2 egg yolks
10 chopped almonds
1/2 c. raisins (light or dark)
1 tsp. lemon rind, finely minced

Make noodles with flour, eggs and water. Mix together and knead slightly until smooth ball. Roll on floured surface until thin. Cut into strips, squares or other shapes you might prefer. Let cut noodles set for 1 hour or until they are not sticky. Boil in salted water and rinse in colander and let drain. You will know noodles are cooked when they rise to the top of the water - do not overcook. Stir together butter, sugar, egg yolks, almonds, raisins and lemon rind. Mix noodles with ingredients and place in a buttered baking dish and top with plain buttered bread crumbs. Bake 1 hour at 275º. Serve with fruit sauce below, if desired.

Fruit Juice Sauce
1 1/2 c. water
3/4 c. fruit juice
1/4 c. white wine
1/2 c. sugar
1 tsp. cornstarch

Bring water and fruit juice to a boil. Add wine and sugar. Blend cornstarch with a little water and add to juice mixture. Bring to a boil stirring constantly.

Mary Ann Williams - Strasburg, VA