Milchige
Luchshen Kugel
Source: Lisa Tuttle, Philadelphia Jewish
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Recipe Ingredients:
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6 tablespoons
butter, melted
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1 pound wide egg noodles
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2 cups (1 pound) large curd pot or cottage
cheese
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4 eggs, lightly beaten
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1 teaspoon salt
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½ cup sugar
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2 cups sour cream
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½ cup raisins
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2 teaspoons vanilla extract
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1 teaspoon lemon extract
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2 teaspoons lemon rind
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½ teaspoon cinnamon
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2 granny smith apples, peeled and minced
Topping
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1 cup plain bread crumbs
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1 teaspoon cinnamon
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1 teaspoon brown sugar
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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 ½ 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. |
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Kugel --
Shavuot |
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Cooking Tips: |
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