It’s September, and my thoughts turn to the High Holy Days — and food. Growing up, my grandma always served kugel for Rosh Hashanah and Break Fast. She had one recipe for kugel, a sweet one. I’ve since learned that there are as many kugel recipes as there are Jewish mothers! Sweet, savory, sweet and savory together (cheddar cheese and raisins). My grandma only used golden raisins in cakes and kugels, so that’s what I use. Unfortunately, her kugel recipe was never written down, so it’s lost.
I got this recipe from a friend at my synagogue in Arlington, TX, Congregation Beth Shalom. I’ve made a few changes to it such as leaving off the crumb topping. I’ve been making this recipe for over 30 years and it never disappoints.
Ingredients
Legend: T=tablespoon; t=teaspoon; c=cup
8 oz. egg noodles
1 c. sour cream
1 c. cottage cheese
4 eggs, beaten
1 (8 oz.) can crushed pineapple in its own juice
½ c. sugar
Cinnamon, 1-2 shakes
1 t vanilla
½ c. golden raisins
1 stick butter or margarine, melted
Directions
Preheat oven to 350℉.
Spray a 9x13 inch pan with non-stick spray.
Cook egg noodles, drain.
Mix ingredients from sour cream through raisins.
Add cooked noodles.
Add melted margarine.
Pour into pan.
For the topping, mix sugar and cinnamon. Sprinkle over mixture.
Cover with aluminum foil. Bake 30 minutes. If you are using a deep dish 9x13 pan, it will take longer to bake - 1 hour to 1 hour 15 minutes.
Uncover and bake another 15-20 minutes, until a knife stuck into the kugel comes out clean.
留言