To some, the Jewish New Year brings thoughts of apples and honey.
But for me, all I can think about is my Glencoe cousin Susan Huvard’s delicious noodle kugel. We have it, by popular decree, at every holiday gathering. It’s creamy, just sweet enough without being cloying, and packed with deliciousness (and carbs). Of course, you will have to atone after eating this!
COUSIN SUSAN’S FAMOUS KUGEL
- 6 eggs
- 1 cup sugar
- 1 pound cream cottage cheese (can use low-fat)
- 4 ounces low-fat cream cheese
- 1/2 pound farmer’s cheese
- 1/2 pint sour cream
- 2 cups milk (no lower than 2% or kugel will be watery)
- 6 tablespoons melted butter
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 pound medium egg noodles, cooked, drained
- 1-2 tablespoons cinnamon sugar
- 1/2-3/4 cup raisins (optional)
- 1/2 cup chopped pecans or almonds (optional)
1. An hour or so before you’re ready to begin, take cheeses and sour cream out of the refrigerator and let them come to room temperature.
2. Preheat oven to 325° F. Butter or spray a 10” x 13” casserole dish.
3. In mixer, combine all ingredients except noodles. Whisk smooth. Stir in noodles (and raisins, too, if you’re that kind of girl) then pour mixture into prepared dish. Sprinkle top with cinnamon sugar, and chopped pecans or almonds if you like.
4. Bake 1 1/2 hours uncovered. Serve now, or let cool to room temperature, then refrigerate to cool completely. At this point, you can freeze the kugel to be reheated later…just cut into serving pieces first.