This Sweet Dairy Noodle Kugel has old fashioned flavor. It is a great brunch dish, when served with bagels and spreads. It is also the perfect dish to serve at the end of a fast such as Tisha B'Av or Yom Kippur. This dish is some 800 years old.
•16 ounces (400 gm) broad egg noodles
•4 Tbsp. (50 gm) butter, melted
•1 pound (500 gm) cottage cheese
•1 pound (500 gm) sour cream or Israeli white cheese
•4 eggs, beaten
•1/2 cup sugar
•2 Tbsp. vanilla extract
•1 cup crushed cornflakes
•1 tsp. cinnamon
•1/4-1/2 cup sugar
1. Cook noodles in boiling water according to package direction. Drain and rinse with cold water.
2. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.
3. Pour into a greased 9x13 inch pan.
4. In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of the noodle mixture.
5. Bake for about 1 hour at 350 degrees Fahrenheit or until the top is brown.
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