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    Upside-Down Noodle Wreath


    Source of Recipe


    Mr. Food

    List of Ingredients




    1/2 cup packed light brown sugar
    16 maraschino cherries
    1/4 cup (1/2 stick) butter, melted
    6 eggs
    1 cup (1/2 pint) sour cream
    3/4 cup granulated sugar
    1 teaspoon vanilla extract
    1/2 teaspoon salt
    1 can (20 ounces) crushed pineapple, well-drained
    1 package (16 ounces) fine egg noodles, cooked and drained
    Preheat oven to 350°F. Coat bottom of 10-inch bundt pan with nonstick cooking spray then sprinkle with brown sugar. Place cherries evenly on top of brown sugar. Pour melted butter evenly over brown sugar and cherries; set aside.
    In a large bowl, with an electric mixer, beat eggs, sour cream, granulated sugar, vanilla, and salt until well blended. Stir in crushed pineapple and noodles. Pour evenly into bundt pan.
    Bake for 70 minutes, or until the center is set and the top is lightly browned. Allow to cool for 20 minutes then invert gently onto serving platter (see Note).
    NOTE: Run a knife around the edges of the pan to help loosen it.
    Be careful when inverting, it'll still be hot!
    Yield: 12 to 14 servings

    Recipe



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