With Love From
15. Give Yourself a Kiss
Two Great Casseroles & A Skinny Dessert
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Give Yourself a Kiss,
'Cause You Deserve It !
The world of food, is the world of love. Have you ever thought of it that way? It is a world that is WONDERFUL... and full of wonders, too. How fortunate I feel to be a part of it. For, after all, the gentle art of cooking for family and friends is truly a labor of love. It is the most unselfish and giving art I know. It is a world of caring and bringing pleasure to OTHERS.
Rarely, would we prepare a 7-course dinner for only ourselves. But if we invite just one other person... out comes the silver... and the crystal and the candles. Out come our favorite recipes... and it all seems so worthwhile.
I would like to share a little story with you. My daughter, when she was 10 years old, received a little note from a boy in her class. It read, "I love you very much. That is why I am using my best handwriting." That classic simplicity touched upon a sentiment that we have all shared at one time or another. When we use our best handwriting, or wear our prettiest dress, or use our best china, or prepare our very best dish, we are saying, "I like you." in just another way. That is the loving magic of food, and it never fails to amaze me.
Cooking is indeed an act of love, intended to bring pleasure to others. Offering a favorite dish is like giving someone a big HUG. But, not to forget, the joy begins when YOU enter the dining room and completely share in that pleasure. That's like giving yourself a KISS 'CAUSE YOU DESERVE IT.
A good recipe is one that is elegant enough to serve when you are entertaining in style... yet easy enough to prepare at any time for family and friends.
A recipe does not become "gourmet" by the sprinkling of a few almonds or slivers of orange peel. It is created to balance flavors, textures, colors. In a sense, it is an "Orchestration of the Senses."
Today, I am going to share with you 2 truly excellent dishes ... My Best Noodle Pudding with Sour Cream and Raisins. Everyone agrees it is a hard recipe to improve. It is a delicate balance of noodles, sour cream, raisins and cinnamon in a delectable custard base. Serve it warm as an accompaniment to brunch or lunch or dinner. It is a very homey dish and just right to serve to family and friends. It can be dressed up, so to speak, by baking it in individual ramekins, or timbales or molds. But for the most part, it is easier to bake in a 9x13-inch porcelain baker.
And for a very special Brunch, try an Old-Fashioned Cheese Blintze Casserole that assembles in minutes and is a great choice for brunch or a light dinner. Both of these recipes appeared in my first Newsletter around 1968 or 1969. They are still favorites with my fans.
My Best Noodle Pudding with
Sour Cream & Yellow Raisins
The Best Noodle Pudding with
Sour Cream and Yellow Raisins
8 ounces (1/2 pound) medium noodles, cooked in boiling water until tender (not mushy), and drained
1/2 cup butter (1 stick)
1 pint (2 cups) sour cream
1/2 cup milk
1 teaspoon vanilla
1 cup sugar
1/2 teaspoon salt
1 cup yellow raisins, soaked in boiling water for 5 minutes and drained
2 tablespoons cinnamon sugar
In a 9x13-inch pan, melt the butter. Add the cooked and drained noodles and toss them in the butter until they are completely coated.
Beat together the eggs, sour cream, milk, vanilla, sugar and salt until the mixture is well blended.
Pour the egg mixture over the noodles and spread noodles evenly in the pan. Sprinkle top with drained raisins and cinnamon sugar. Bake in a 350° oven for 1 hour. Cut into squares and serve warm. Serves 8 to 10.
Cheese Blintze Casserole
4 tablespoons butter, melted
12 cheese blintzes, purchased from a deli. Many markets also carry blintzes.
1 pint sour cream
1/2 small orange, grated. (Use fruit, juice and peel about 3 tablespoons.)
3/4 cup sugar
1 teaspoon vanilla
1/2 cup yellow raisins, plumped in orange juice
2 tablespoons cinnamon sugar
In a 9x13-inch baking pan, place melted butter and cheese blintzes. Beat together next 6 ingredients until blended and pour over the blintzes. Sprinkle top with cinnamon sugar. (Press down into the custard any raisins that have floated to the top.) Bake at 350° for 45 to 50 minutes or until custard is set and top is golden. Serve with a dollop of sour cream and fresh strawberries. Serves 6 to 8 or more, depending on the accompaniments.
Enjoy with Love,
I would love to hear from you. Please let me know what kind of recipes you most like to receive and any suggestions you want to share. Please email me at email@example.com
and share your thoughts with me.
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