12 oz. wide noodles, cooked and drained
2 cup sour cream (**)
2 cup cottage cheese (**)
1/4 tsp. salt
1 cup raisins
6 eggs, beaten
Grated peel 1 lemon (I use LOTS more!)
1/3 cup sugar
2 cup bread crumbs (this always seems to me to be way too much -- start with one cup and then adjust ) (***)
1/4 cup unsalted butter or margarine (**)
3 tbsp. sugar
1 -2 tsp. cinnamon (according to taste)
Combine noodles and all other kugel ingredients; mix well. Adjust sugar to taste. Place in a 9 x 13 inch baking dish, cover. Refrigerate overnight (or for several hours before baking).
Preheat oven to 350° . Brown bread crumbs in a frying pan with the butter, stirring frequently to avoid over-browning. (I generally add more butter than this recipe calls for, and find that it takes a long, long time, constantly stirring, to brown the crumbs.) Add sugar and cinnamon; sprinkle evenly over top of kugel.
Bake for 1 hour. Let stand 15 minutes before serving (A good idea; but I almost never do this). Serve with a dollop of sour cream.
(*) Grandma Esther Cooks was the great-great grandmother of Uma and Tobey Channer
(**) You can use non-fat or lite versions of all the dairy products, or combine half non-fat and half regular. Next time I am going to try making this with ALL non -fat dairy products, plus egg-beaters instead of eggs , to create a truly non-fat Jewish dining experience (if that isn't an oxymoron!)
(***) My family of mostly secular Jews feels you can make this for Passover if you substitute matzah meal for breadcrumbs. Let your conscience be your guide