Sunday, August 1, 2010

Sweet Noodle Pudding (Noodle Kugel)

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Noodle Kugel is my all-time Sunday morning brunch favorite. My 100% Hungarian Mom would make it for us almost every Sunday for brunch, along with scrambled eggs, fried potatoes, toasted bagels, and what she called "Farmer's Chop Suey" a mixture of small curd cottage cheese, sliced scallions, sliced radishes, diced celery and green peppers and a little sour cream to make it creamier.
I made it sweeter than hers and my family likes it better.
The Old Guy

Sweet Noodle Pudding (Kugel)

About 10 ounces cooked and drained medium wide egg noodles

1/8 cup melted butter or margarine

1 cup sour cream

1 (8 ounce) package small curd cottage cheese

12 tablespoons granulated sugar

1/2 cup raisins (optional)

3 large eggs (separated)

1 (16 ounce) jar Strawberry jam


3 cups crushed Corn Flakes

1/8 cup melted butter or margarine

1 tablespoon cinnamon

4 tablespoons granulated sugar

Beat egg yolks in a large bowl. Add butter, sour cream, cottage cheese, raisins, and cooked egg noodles. Beat egg whites until soft peaks form and then fold into noodle mixture. Place into a greased 9-inch x 13-inch Pyrex baking dish. Dot with generous spoonfuls or Strawberry jam.

Mix all topping ingredients together, mixing well. Sprinkle on top of noodle mixture and pat down slightly.

Bake in a preheated 350 degree oven for about 1 hour or until sides are brown. Let cool for about 10 minutes. Cut into generous squares and serve while still warm.

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