One of my family’s favorite things that I make is a noodle kugel. Many non-Jews don’t even know what a kugel is, so in this case, let me simply describe it as a sort of a baked noodle custard of sorts.
Trust me – its yummy and simple to make. The recipe is as follows:
- 1 pound extra-wide egg noodles
- 1 stick butter, melted
- 2 pounds small-curd cottage cheese
- 4 cups sour cream
- 1 cup sugar
- 12 eggs
- 2 teaspoon ground cinnamon
- 1 cup raisins – optional, but adds to yumminess
- Preheat oven to 350 degrees F.
- Boil the noodles in salted water for until al-dente (see instructions for your noodles and use the lower time value) for my store-bought noodles was about 4 minutes.
- Strain noodles and in a large mixing bowl, combine the noodles with the rest of the ingredients and pour into a large buttered baking dish, approximately 9-by-13.
- Bake until the custard is set and top is golden brown, about 45 minutes.
Sometimes, instead of raisins, I also use dried cranberries – but you could also experiment with other things like sliced apples or other goodies.