Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Sticky Bun Kugel




Source of Recipe


Internet


List of Ingredients




1 pound of medium egg noodles
14 tablespoons of butter
1 cup of brown sugar
4 eggs, beaten
1 teaspoon of cinnamon
1/2 cup of sugar
1/2 cup of pecan halves

Cook the noodles in boiling, salted water following package directions, drain and cool. Melt 8 tablespoons of butter in saucepan, add brown sugar and cook until browned. Mash the sugar mixture along sides of bundt pan and refrigerate for 30 minutes. Meanwhile, mix the eggs, 6 tablespoons of butter, cinnamon, and sugar together. Add to cooled noodles, mixing well. Preheat your oven to 350ºF. Remove the pan from refrigerate and press nuts into sides of pan. Spoon noodle mixture into pan and bake for 1 hour. To serve, loosen edges with knife and invert onto serving platter. Serves 12



Recipe