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 Dairy Noodle Kugel

-from Ruth Sanders
Dairy Noodle Kugel 

Kugels are a mainstay of festive meals in Ashkenazi Jewish homes, particularly on the Jewish Sabbath and other Jewish holidays or at a Tish. The first kugels were made from bread and flour and were savory rather than sweet.

About 800 years ago, cooks in Germany replaced bread mixtures with noodles or farfel. Eventually eggs were incorporated. The addition of cottage cheese and milk created a custard-like consistency common in today's dessert dishes.

This recipe makes a kugel that is sweet and custardy with some crispy crunchy noodles on top, which is my grandbabies' favorite part. It wouldn't be Hanukkah in my house without a sweet noodle kugel!

(Image courtesy Stuart Spivack Wikipedia Commons)


INGREDIENTS:

  • 16 ounces kosher egg noodles
  • 1 pint sour cream
  • 1/2 cup butter, melted
  • 1/2 cup raisins
  • 4 eggs, beaten
  • 1 pound cottage cheese
  • 1 cup milk
  • 1/2 cup sugar
  • 1 cup crushed cornflakes
  • 1/2 cup sugar
  • 1 tsp. cinnamon

DIRECTIONS:

Cook noodles in boiling water for 10 minutes. Drain and rinse immediately with cold water.

In a large bowl, mix the noodles with the cottage cheese, sour cream, milk, raisins, melted butter, sugar and eggs.

Pour into a greased 9x13 inch pan.

In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of the noodle mixture. Bake for about 1 hour at 350 degrees F or until the custard is set and the top is golden brown.

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