anney, just thought of something else, little noodle puddings. I made these in ramekins and everyone enjoyed them for thanksgiving. BROWNED ONION KUGELS (susanq- GB) Serves 6-8 A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant - and produces an abundance of tasty browned edges. Serve the kugels as a main brunch dish or an accompaniment to pot roast or baked chicken. *I like to double this recipe for lots of left-overs and use a 9 x 13 ceramic baking dish for family dinners. 6-oz medium egg noodles 1 stick (1/2 cup) unsalted butter 3 cups chopped onions (2 large) 1-1/2 cups sour cream 1-1/4 cups small-curd cottage cheese (10-oz) 1 T poppy seeds (can be omitted if you cannot eat seeds) 4 large eggs 1 teaspoon salt 1/4 teaspoon black pepper 1/2-1 teaspoon Hungarian paprika (optional) Put oven rack in middle position and preheat oven to 425F Cook noodles in a 6-8 quart pot of boiling salted water until al dente, about 4 minutes. Drain in a colander and rinse under cold water and drain well. Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream cottage cheese and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well. Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

Linda - The recipe is from the Philadelphia brand cream cheese cheesecake cookbook (one of my favorite cookbooks!) - crust: nuts, sugar, butter - filling: 4 packages cream cheese, sugar, flour, eggs, sour cream, cold water, instant coffee, cinnamon. Think it would freeze? I won't have a problem making this the day of the party, but I haven't tried this recipe before so didn't want to risk it not turning out good at the last minute. Would like to make early to taste it - but, alas, I don't need a whole cheesecake! ~ Thanks ~ Suzie

Couple of things....that's 3 pounds of cream cheese...PLUS a cup of cream and 3 oz of sour cream and 6 eggs! That's HUGE!!! It would take easily a 10 inch spring form pan.... And you say you don't like orange flavor....leave the orange out....just sub about 1 1/2 tsps of pure vanilla extract in the cream cheese mixture....and either put lemon in the cheese mix or put some lemon peel in the crumbs for the crust....or put a little cinnamon in the crumb mixture... It'll be yummy! Linda c Try halving the recipe....and using an 8 inch spring form pan.

Last time I made it it didn't leak at all and it was delicious. I line the pan over the bottom and up the sides (outside) Nothing leaked in my oven or on the cookie sheet, but it leaked outside the springform within the foil. It is possible that the springform broke on general principles because I didn't try it out first. Just used it closed and it was old. I wonder if I could do a layer of cheesecake, then the caramel and then another layer of cheesecake to keep it off the bottom or would it just mix up or leak down. Probably putting it on top is the best solution, but I am going to try again as the recipe states.