A Kugel by any other Name (Guest Post)

The day after our sister time in Brooklyn, I flew to Florida and visited with our grandmother.
We sat together as I pulled up pictures on my phone of her other grandchildren, of my new apartment and of our break-fast spread.
The first thing she said when she saw the picture of the spread:
“Did you make a noodle-pudding?”
She said it almost like a threat, like one of us better have made a “noodle pudding” or else…

“You mean a kugel?! Of course! I made it.”

A kugel by any other name is a kugel, and if you ask me, noodle kugel is the only kugel worthy of kugeldom.

I offer my kugel as the sweeter, yid version of mac & cheese.

I blended this recipe over the years from a few online versions and make it at least once a year for organized Jewish cultural face-stuffing.

I bet Laura could figure out the point value, but my estimation is that this is just enough points to taste awesome.

Ingredients:

12 oz. wide egg noodles

16 oz. cottage cheese (I usually use lowfat or fat-free)

16 oz. sour cream (I usually use lowfat or fat-free)

1 cup sugar (I use turbinado sugar)

5 eggs – beaten

1 tbsp real vanilla extract

1 cup golden raisins

1 tbsp cinnamon sugar (I don’t measure and I probably use more that a Tbsp…)

Directions:

-Cook, rinse and drain the noodles according to the directions

-Preheat the oven to 350F

-Beat the eggs and mix in the cottage cheese, sour cream, sugar, vanilla, and raisins. Mix well. (I do this while the water is boiling and the noodles are cooking)

-Pour cooked, rinsed noodles into a greased 9x13 pan

-Pour the mixed topping over the noodles and distribute evenly covering all noodles. (Many recipes suggest stirring the noodles into the mixture first and then pouring that into the pan, but I always find it messier and not any tastier)

-Add cinnamon sugar evenly as topping

-Bake for 50-60 minutes (I usually do 50, but if you like your noodles on top crunchy, go for 60)

-Cool

NOTE: I often will prepare the Kugel the day before, cover and refrigerate overnight. If you’re doing that, be sure to remove it with at least a half hour to reach room temperature before baking it.