Happy Jewish New Year - Rosh Hashanah!
My friend Jami's mom makes the best noodle kugel. I've made it twice for Hanukkah in 2008 and 2007.
This year, I decided to mix it up a bit and added one small diced apple and 1/2 cup golden raisins. And luckily, I haven't packed up my 9 x 13 pan and old school electric mixer yet.
The kugel is divine. I can eat it hot, cold, at the table, standing in the refrig in the middle of the night...except this year I can't have dairy so I'm bummed. However, the staff at the library enjoyed it. (And believe me, this is a dairy consortium! Butter, sour cream, cream cheese and cottage cheese!)
There are Parve (non-dairy) kugels that can accompany meat dishes, and I'll definitely try that next year.
Apple Raisin Noodle Kugel
From my friend's Jami's mom, Mrs. S in San Diego!
8 oz. medium egg noodles
1 lb. (16 oz.) carton cottage cheese, small curd
3 oz. small cream cheese [FYI: A regular brick is 8 oz.]
1/2 pint = 1 cup = 8 oz. container sour cream
1/4 lb. = 1 stick butter, melted
3/4 cup sugar
1 tsp. vanilla
Handful of cornflake crumbs to thicken the noodle-egg mixture a bit
1 diced apple (I used a Granny Smith)
1/2 cup golden or regular raisins (I used golden)
Cook and drain noodles. Beat eggs well, add rest of the ingredients and beat well. By hand, mix in the drained noodles and optional diced apples and raisins. The mixture will be watery. Don't be tempted to add more noodles. They will totally expand while baking.
1 cup corn flake crumbs
1/2 stick butter, melted
1/2 cup brown sugar
1 tsp. cinnamon
Grease a 9 x 13 pan well and add mixture. Sprinkle topping on. Bake 1 to 1 1/2 hours at 350 degrees, uncovered. (Last night, I baked it for 1 1/2 hours, but I think an hour 15 would have been okay too.)