ISO: Your very best noodle kugel recipe
- CindyJ Oct 2, 2011 12:35 PM
I must admit, I'm not a lover of noodle kugel. Still, I've been asked to bring one to the family's break fast meal next week, and I'm happy to do so. I guess it's possible that the reason I've never liked kugel is because I've never had a really good one. So I'm looking for a really great recipe -- a recipe with WOW factor built in. I'd like it to have fruit and whatever else might make it interesting. Can anyone help me out here? Thanks!
Pineapple Cheese Kugel (Dairy)
1/4 cup butter, softened
1 1/2 cups low-fat cottage cheese
1 cup low-fat sour cream
1 can (20 ounces) crushed pineapple in juice, drained
1/2 cup dark raisins
3/4 cup sugar
1/2 teaspoon ground cinnamon
1 pkg. (12 ounces) wide egg noodles, cooked, drained and rinsed in cold water
Mix butter and eggs in large bowl until smooth. Blend in cottage cheese, sour cream, pineapple, raisins, sugar and cinnamon. Mix in noodles.
Spoon mixture evenly into a lightly greased 13x9x2-inch baking dish. Bake kugel, uncovered, in a 325 oven until heated through, 45- 55 minutes.
Cut into squares. Makes 12 servings.
I like it... but seeking low fat versions...Since we're on the kugel topic, if any one has versions that are lower fat with no sour cream that would be great too.
My mother, sister and I have been making this one for years...always a hit.
1 lb broad egg noodles
3/4 stick melted butter
3 oz cream cheese
1/2 c sugar
3 beaten eggs
1/2 c milk
1 c apricot or pineapple juice
1 small can of apricots or peaches, chopped
1 c crushed cornflake crumbs
1 tsp cinnamon
1/4 c sugar
2/3 stick melted margerine
Cook noodles, rinse, and drain. Add rest of ingredients one at a time. Mix and pour into a well--greased 9 x 13 pan. Sprinkle with topping and bake at 350 for approx 1 hour. Let set for at least 15 minutes before serving.
Everyone who bought the Sinai Temple Sisterhood's (Michigan City Indiana) cookbook years ago was told "Page 100". That's all. A thank you and "Page 100".
What you see when you look at page 100 is the recipe for Jeanabelle's Noodle Kugel. It's the one that is included in the box lunch every year on Deli Days at the Temple. It's the one everyone in town loves.
So here you go: (this is exactly as it is written in the cookbook)
Jeanabelle's Noodle Kugel
Boil and drain half pound noodles. While noodles are boiling melt stick of butter, mash in large package of cream cheese. Add 4 eggs, 1/2 cup sugar, 1 cup milk. Beat well or put in blender. Mix with noodles, put in greased 1 1/2 quart casserole or large rectangle pan. Sprinkle with corn flake crumbs and cinnamon and sugar. Bake for 40 minutes to 1 hour in 350 degree oven. Kugel is done when mixture is set firmly.
Another recipe that calls for cream cheese ... but this one calls for about twice the amount of cheese and half the amount of noodles of Valerie's recipe above. I do very little baking, so I can't begin to guess how the texture or consistency of the finished kugel might differ. They both sound delicious, but I've got to believe there are major differences in the way they'd look and taste.
Hi Cindy.....here are two recipes I've used for years. The first is almost like a cheesecake and is my favourite..... the second makes a fabulous presentation. Both are delicious and get rave reviews.
ELEGANT NOODLE PUDDING
3 cups medium noodles
1/4 lb. butter, melted
2 lbs. bulk creamed cottage cheese (not the kind in a plastic tub)
1/2 cup. granulated sugar
1 tsp. salt
2 cups sour cream
1 tsp. vanilla
2 tbsps. flour
Cook noodles in boiling salted water about 10 minutes. Rinse with cold water and drain. Place noodles in a large bowl and add half the butter. Set aside.
Separate the eggs...beat the yolks and add the creamed cottage cheese, sugar, salt, sour cream, balance of melted butter and vanilla. Sift in 2 tbsps. flour and blend.
Beat egg whites to stiff peaks. Fold carefully into yolk/cheese mixture. Divide this creamy mixture in half. Mix 1/2 with the noodles.
Butter a 13 x 9 pyrex dish well...pour in noodle mixture. Pour the rest of the creamy mixture on top.
Bake at 325 for 1 hour. Serve with warmed glazed strawberries or raspberries.
NOODLE PUDDING WITH PINEAPPLE
1 pkg. medium noodles
1/4 lb. cream cheese at room temp.
1 cup sour cream
1/4 lb. melted butter
3 tbsp. sugar
1 tsp. salt
1 9 oz. can crushed pineapple (juice and all)
1 tsp. vanilla
Cook noodles and drain. Beat eggs until fluffy in stand mixer. Add cheese, sour cream, melted butter, sugar and salt. Beat well.
Fold in noodles and pineapple.
Line the bottom of a 10" tube pan with 2 tbsp. butter and 4 tbsps. brown sugar. Melt on low heat and spread evenly. Line with small pineapple rings and pitted cherries.
1 cup cornflake crumbs
4 tbsps melted butter
2 tbsps. brown sugar
Mix ingredients well and sprinkle on batter before baking. Press gently to compact.
Bake at 350 for 1 hour. Cool for about 1/2 hour, run offset spatula around the sides before turning out.
Cindy.....here in Toronto we have a store called Daiter's which is where I purchase bulk creamed cottage cheese. Not being sure where you live I can only suggest you seek out a typical Jewish appetizing store, such as Russ and Daughters in New York City. Alternately some supermarkets do carry a fine facsmile. My local grocery store carries Astro creamed cottage cheese in vac pacs as well as one from Western Creamery.
The difference between the bulk and tub is far less liquid and a much finer consistency....a very smooth texture.
Good luck! And have an easy fast.