Noodle Kugel for Hanukkah
This kugel is dangerous, therefore, I only make it once a year, if that. It's too delicious, and I wind up eating way more than one piece.
Please don't tell me that you put corn flakes or frosted flakes on top, or that you hate raisins in your kugel, and you like canned pineapple instead.....blah blah blah.
If that be the case, that's ok, then make your own recipe for noodle kugel (aka "noodle pudding") and don't keep reading.
This is MY way to make the Ashkenazi recipe, and I always receive rave reviews.
You certainly don't have to be Jewish to make this recipe......it is delicious whatever you believe in, you just have to believe in good food!!!
Stacey's Noodle Kugel: (serves 8)
12 oz. packaged of wide egg noodles (not extra wide)
6 tbsp melted butter
5 eggs, whisked
3/4 cup sugar
8 oz. container cottage cheese (any style)
16 oz. container sour cream (2 cups)
1 tsp vanilla
zest of a lemon
1/3 cup raisins (I use dark raisins for contrast)
1 apple, peeled, grated on a cheese grater
1/2 tsp cinnamon (and some for the top)
I use an aluminum pan for this recipe (one of the very few times I do)...but you can use a Pyrex 9" x 13" glass pan too.
Butter or spray the baking pan.
Cook the egg noodles for only 5 minutes and drain.
Mix them with the melted butter in a large bowl.
Mix them with the melted butter in a large bowl.
Add in the whisked eggs, sugar, dairy ingredients, zest, raisins, cinnamon and grate in the apple.
Mix everything together well and pour into the buttered baking pan.
Sprinkle the top with cinnamon.
My mother always baked her kugel at 375F, but it always got much too burnt on top (though know many of you love the crispy edges).
I like to bake mine at 350F for 45 minutes, uncovered, this way, it is still moist inside, yet firm on the outside, and if you need to reheat the kugel, it won't be dry.
This is delicious warm or at room temperature and can certainly be made a day ahead.
Enjoy and Happy Hanukkah!
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