Hey there folks. The Jewish food buffet continues with a sweet noodle kugel.
My memories of kugel all center around Christmas (oddly enough). Every year, our old family friends, the Kahn's have a holiday party (holiday means Christmas here in America). There's always tons of amazing food and Vicki (an amazing cook) would make a kugel. I always liked it. I like all her food. I got my recipe a few years back online - it's from Kraft foods, but don't hold that against me. The kugel is still good.
Noodle Kugel - adapted from Kraft Foods
16 oz sour cream
16 oz cottage cheese (you can use low fat)
1 cup sugar
1/2 cup butter, melted (the recipe calls for margarine, but I never use that)
1 Tbs vanilla
1 pkg (12 oz) broad egg noodles, cooked and drained
cinnamon sugar (to taste) - just mix cinnamon and sugar together until it looks pretty
1. Preheat the oven to 350 degrees. Crack your eggs directly into a 9x13 baking dish. This way you won't have to clean a bowl later.
2. Beat up your eggs. This didn't really need to be a separate step...but I had a picture.
3. Here come the instruments of artery clogging....whahahah.....
Yeah, this dish isn't good for you. But I only make it once a year. Add them to your eggs and stir.
4. Add the sugar and stir....
Then the butter and vanilla. Try to cool the butter so that it doesn't curdle the eggs.
5. Mix in the noodles.
It looks good already.
6. Sprinkle your cinnamon sugar on top. This will give it some nice color.
7. Bake for 50 minutes to an hour until the center is set. Cool it for about 10 minutes, or chill it and then reheat it right before you eat it.