Noodle Kugel

19 Feb

 

kug

TORI AVERY

Okay,  So this recipe has been on my blog since Aug. 2015 …. except it hasn’t.    Just the picture.

I occasionally go through old posts because in the beginning I did not record recipes and pictures in a manner that would keep them for all time.

Some how they just Disappear !     poof I don’t know where they go  ???????????

So I have to go back and rewrite them. That’s okay ,  because this is a really good treat for a dessert ,  a coffee ,  or even a side dish .

 

kug3

The name of the dish comes from the Middle High German   kugel meaning “sphere, globe, ball”; thus the Yiddish name likely originated as a reference to the round, puffed-up shape of the original dishes.

Nowadays, however, kugels are often baked in square pans.

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. In  Poland ,  Jewish homemakers added  raisins m cinnamon and sweet  curd cheese to noodle kugel recipes. In the late 19th century,  Jerusalemites  combined  caramelized sugar and black pepper  in a noodle kugel known as “Yerushalmi kugel” or “Jerusalem kugel,” which is a commonly served at Shabbat kiddushes and is a popular side dish served with CHOLENT  ( a very good Jewish Stew which I also have a recipe for on this blog ) during Shabbat lunch.

 

This recipe is so old I don’t even remember where I got it from . The original paper is very old and crumbly…………….

A lot of Babcia ( Polish Gramma ) use alittle of this and a bit of that and  and put a dab or two more until it tastes good !  gram

Thanks Gramma, ….. so as you travel along on your kitchen  journey , you will also ”   add a tab more of this ” and ” just enough of that  ” to make the recipe your own.

It’s okay that’s what cooking is all about .  Anyone can follow the words on the back of a can .

1 lb broad egg noodle  eggnoo

6 TBSP sour cream

6 oz. cream cheese  – cut into tiny pieces

1 Tsp real vanilla

1/8 lb. butter ( 1/2 stick  )

8 large eggs

1 1/2 lb. cottage cheese

3/4 cup sugar

1/4 lb. butter

3/4 cup corn flakes

1 cup golden raisins

Cook noodles according to package instructions.

Strain in cold water 2 -3 times

melt 1/4 lb. butter and add to cold noodles .

Beat eggs sugar and vanilla together.

Add cheeses, sour cream and raisins to egg mixture.

Then add all of that to noodles in to 13 x 9  greased casserole dish.  ( use a lot of butter )

melt 1/4 lb butter , and mix with corn flake crumbs and sprinkle on top.

 

Bake at 350′ for 1 hour until top is golden brown.

Serve hot ,  cold ,  or reheated.

I like to let it cool until almost room temperature  . Just slightly warm.

 

k2

 The Smitten Kitchen

Eat and Enjoy !!!!!

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