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Kugel Recipe

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This recipe for Kugel, by , is from The McGrath Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemary McGrath

Category:
Category:

Ingredients:  
Ingredients:  
1 c. raisins (optional)
12 oz wide egg noodles
6 large eggs
1 lb sour cream (2 cups)
8 oz cottage cheese (1 cup)
8 oz cream cheese, softened (1 cup)
1 c. sugar
1/4 c. unsalted butter, melted
1/4 tsp. salt
Cinnamon and sugar for dusting
Nonstick cooking oil spray

Directions:
Directions:
Place a rack in the middle of your oven and preheat to 350 degrees F. Cover the raisins with hot water and let them soak to plump while you prepare the other ingredients.
Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook till tender (not overly soft), about 5 minutes. Drain and return the cooked noodles to the pot. In a food processor or blender, mix together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt.
Pour the egg mixture over the cooked noodles in the pot and stir till well combined.
Drain the raisins. Pat dry. Stir them into the noodles. Spray a 9x13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish. Top the kugel by sprinkling generously with sugar and lightly with cinnamon. Alternatively, you can use your favorite kugel topping (streusel, crushed graham crackers, cornflakes, etc.).
Bake the kugel for about 60 minutes, turning once halfway through cooking, till the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven.
Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.

Personal Notes:
Personal Notes:
Ode to Highland Park

 

 

 

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