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Jewish Recipes --> Recipes --> Kugel

Milchige Luchshen Kugel
Source: Lisa Tuttle, Philadelphia Jewish Voice
Recipe Ingredients:
  • 6 tablespoons butter, melted
  • 1 pound wide egg noodles
  • 2 cups (1 pound) large curd pot or cottage cheese
  • 4 eggs, lightly beaten
  • 1 teaspoon salt
  • cup sugar
  • 2 cups sour cream
  • cup raisins
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 2 teaspoons lemon rind
  • teaspoon cinnamon
  • 2 granny smith apples, peeled and minced

Topping

  • 1 cup plain bread crumbs
  • 1 teaspoon cinnamon
  • 1 teaspoon brown sugar
Preheat oven to 350 degrees.

Use some of the melted butter to grease a 13" x 9" baking dish or 3-quart ovenproof casserole.

Cook noodles in a large quantity of boiling salted water until tender. Drain well, but do not rinse, and transfer to a large bowl.

Stir into the noodles the cheese, eggs, salt, sugar, sour cream, raisins, extracts, rind, and teaspoon cinnamon.

Turn mixture into the prepared baking dish.

Combine the bread crumbs with all but 1 tablespoon of the remaining melted butter, 1 teaspoon cinnamon, and the brown sugar. Cover the top of the pudding with this mixture and drizzle over the remaining tablespoon of melted butter.

Bake Kugel for 45 minutes to 1 hour, until the top is nicely browned and the Kugel is bubbling.

Makes about 10 to 12 servings.


Manischewitz wide egg noodles

   

Kugel -- Shavuot

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods