by WinnieAb
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WinnieAb's Notes:
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1 pound
egg noodles
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1
sticks unsalted butter
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1 cup
sugar
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6
eggs
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1 teaspoon
vanilla extract
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1 teaspoon
cinnamon, plus more, for sprinkling on the top
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2 teaspoons
course (Kosher) salt
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8 ounces
cream cheese
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Preheat oven to 350°F. Butter a 9-by-13-inch baking dish.
Ask the hotline about this step!Cook the noodles in boiling water according to the package instructions until they are tender, about 8 minutes, and then drain. Toss with the butter until it melts and set aside.
Ask the hotline about this step!In an electric mixer, blend the eggs with the sugar. Add the vanilla, cinnamon, and salt and mix well.
Ask the hotline about this step!Add the cream cheese and the cottage cheese or ricotta and mix until very well blended.
Ask the hotline about this step!Pour the dairy mixture over the noodles and mix until combined. Mix in the raisins. Spread out into your buttered dish. Sprinkle the top with more cinnamon.
Ask the hotline about this step!Bake the kugel for 50 to 60 minutes or until it is set and golden brown. Allow to cool slightly before cutting into squares.
Ask the hotline about this step!This sweet version is new to me, Winnie. It actually reminds me of rice pudding -- so warm, creamy, and comforting.
This looks seriously great!! I'm going to need to cook this one up for my family.
BLESS you for posting this! My aunt used to make a pineapple kugel that I LOVED and I have not taken the time to reproduce ... this certainly gets me started!!!
I am thinking about making caramel pineapple and then putting that as a secret layer in the middle ... now to find a crowd to help eat it :-)
winnie: carbs, sugar, spices and raisins, i love the combination.what a wonderful grandmummy you had.
This is just like my Grandmother's. She used farmer's cheese, something like cottage cheese with very little moisture? Haven't found it in the store for years. Never tried Greek Yogurt, but that sounds like a good tangy option. Thank you for posting!
I've seen something called farmer's cheese at the Dupont Circle farmer's market on Sundays. Just never knew what to do with it. Maybe it's the same thing your Grandmother used? If you're still looking for it...
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
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Am i missing something? Cottage cheese? it's not in the recipe. how much of it is needed?