I have noticed a lot of traffic to my kugel post from last year so I thought I would re-post it! Tonight at sundown marks the beginning of Yom Kippur...the Jewish Day of Atonement. We fast for this holiday from sundown tonight until sundown tomorrow and then some people have a light traditional dairy meal to break the fast.
There will be bagels and lox and salads but for us there also this kugel. It is delicious...not too heavy and goes a long way.
To all who celebrate...I wish you an easy fast! And to those who do not I wish you all peace...
Why I only make this recipe once or twice a year during the Jewish holidays I do not know. It is really a great recipe to make for brunch or a light lunch ,or dinner. It is not too sweet and just delicious. We usually serve this at our Yom Kippur break the fast dinner which consists of bagels, and lox, and lots of salads...this is sweet but it is not dessert. You could of course serve it as dessert. It is delicious piping hot straight from the oven. The top becomes brown and crisp and the inside creamy. It is also very good reheated and can be frozen as well. I adapted this recipe from one I got on a cooking message board I frequent. This is bakinfool's Mom's Famous Noodle Kugel
Famous Noodle Kugel
1 pound Wide Egg Noodles
2 cups Sour Cream
16 oz. container Cottage Cheese
6 Eggs
1 cup Sugar
1 stick Butter
2 tsp Vanilla
splash of Lemon Juice
Cinnamon
Preheat oven to 350, grease a 13 by 9 baking dish
cook noodles, drain well
combine sour cream, cottage cheese, eggs, and sugar
melted butter and vanilla, mix well
add the lemon juice, mix well
stir in the noodles, pour into prepared pan
sprinkle the top with cinnamon
bake for 1hr 15 min
optional - Add 1/2 cup raisins and/ or one diced peeled apple
While you can use reduced fat sour cream and cottage cheese, I think this is really best with
full fat. Do not use non fat sour cream or cottage cheese.
This recipe also halves very nicely.
source:bakinfool/ck
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