Noodle Kugel
- 1 pound noodles between 1/2 and 1 inch wide, preferably the latter
- 7 eggs
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon powdered cinnamon
- 3 tablespoons raisins
- 2 cups creamed large-curd cottage cheese
- 3 to 4 tablespoons sweet butter, for topping
- Sour cream and cinnamon sugar (optional)
- Cook the noodles in 3 quarts of rapidly boiling, lightly salted water until tender but still al dente, about 10 minutes.
- While the noodles are cooking, preheat the oven to 350 degrees.
- Butter a 9 x 13 baking dish, preferably of heavy ceramic or heatproof glass.
- Beat the eggs with the sugar, then beat in the vanilla and cinnamon.
- Drain the noodles, but do not dry too thoroughly; if noodles are too dry, the pudding win be heavy.
- Turn the hot noodles into the egg mixture, adding the raisins and the cottage cheese.
- Combine thoroughly but gently so you do not break up the noodles.
- Turn into the buttered baking dish.
- Dot the top generously with butter and bake for about 50 minutes, or until the pudding is set and the top is golden brown.
- Serve hot, plain or sprinkled with cinnamon sugar and with sour cream on the side.
noodles, eggs, sugar, vanilla, powdered cinnamon, raisins, cheese, sweet butter, sour cream
Taken from www.cookstr.com/recipes/lokshen-kugel (may not work)