Lukshen Kugel (Sweet Noodle Pudding) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From a wonderful cookbook called The World of Jewish Cooking. I've changed a few ingredients to make it almost exactly like the kugel my Polish grandmother used to make. Ingredients:
8 ounces broad egg noodles |
1/4 cup butter |
2 large eggs, lightly beaten |
1/2 cup sugar |
1/2 teaspoon vanilla extract |
1/2 teaspoon salt |
8 ounces ricotta cheese (if you can find it, pot cheese is more authentic) or 8 ounces pot cheese (if you can find it, pot cheese is more authentic) |
1 cup sour cream or 4 ounces soft cream cheese |
1/2 cup raisins |
2 teaspoons ground cinnamon |
Directions:
1. Preheat oven to 350. Grease an 8-inch square baking dish.
2. Cook noodles until tender, drain.
3. Put noodles in a large bowl, add the butter, and stir until butter is melted.
4. Beat together eggs, sugar, vanilla and salt. Stir in the ricotta and sour cream or cream cheese. Stir into the noodles and add the raisins.
5. Pour into prepared baking dish. Sprinkle with cinnamon.
6. Bake until golden brown, about 45 minutes.
7. Serve warm.
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