Noodle Kugel

Discussion in 'Recipes' started by fuzzy, Dec 18, 2001.

  1. fuzzy


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    I'm in need of some help in making a Noodle Kugel. I tried making one as follows:

    1 lb. wide egg noodles
    1/2 lb. melted butter
    2 eggs beaten lightly
    1 lb. low fat small curd cottage cheese
    3/4 cup sugar
    1 pt. sour cream
    2 tsp vanilla
    1 9 oz. box raisins

    Cinnamon and Sugar to top

    Baked uncovered at 350 degrees for 55 minutes.

    The kugel was OK, but it wasn't moist or cheesey enough for my taste -- "too tight". Also, not quite sweet enough.

    Any and all suggestions would be GREATLY appreciated!
  2. mezzaluna


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    Cook At Home
    Fuzzy, this one is looser and richer. I think it's too sweet, but the family loved it.

    Aunt Sylvia's Kugel

    12 oz wide noodles, cooked and drained
    6 eggs, lightly beaten
    8 oz cream cheese, softened
    1 heaping cup sour cream
    1 tsp. vanilla
    1-1/2 cup sugar
    1 stick butter
    1 cup golden raisins

    Combine the sour cream and cream cheese; pour the noodles on top of this mixture.

    Combine the melted butter and vanilla. Add the sugar and eggs, then pour over the noodle mixture. Fold in the raisins.

    Put the mixture into a butttered 9x13 baking pan (I use glass). Combine 2 TB sugar and 1 tsp. cinnamon; sprinkle on top of the kugel.

    Bake at 350 for 1 hour, 15 minutes; check for doneness; it may need a few more minutes.

    This was given to me and attributed to the "From Charleston With Love" cookbook from the Sisterhood of Emanuel Synagogue, Charleston, S.C.

    B'tay Avohn! (That's Hebrew for bon appetit!)