Aunt Cynthias Noodle Kugel Recipes

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AUNT HEDY'S KUGEL



Aunt Hedy's Kugel image

Provided by Duff Goldman

Time 10h25m

Yield 10 to 12 servings

Number Of Ingredients 12

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for greasing the baking dish
Kosher salt
1 pound medium egg noodles
7 large eggs or 8 small eggs
1 pound cottage cheese
1 pint sour cream
3 cups whole milk
1 cup plus 1/2 teaspoon sugar
1 cup golden raisins
1 1/2 teaspoons vanilla
1/2 cup cornflakes crumbs
1 tablespoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
  • Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain in a colander and set aside.
  • Melt 1 stick of the butter in a small saucepan.
  • Whisk the eggs in a large bowl. Add the cottage cheese, sour cream, milk, 1 cup of the sugar, raisins, melted butter and vanilla, and combine until smooth. Fold in the noodles and combine until coated. Pour the mixture into the prepared baking dish. Refrigerate overnight.
  • Combine the cornflakes crumbs, remaining 1/2 teaspoon of sugar and cinnamon in a medium bowl.
  • Top the noodle mixture with the cornflakes crumbs mixture and dot with the remaining 1/2 stick of butter. Bake until the kugel has set and the top is golden brown, about 1 1/2 hours. Let set 30 minutes before slicing.

CRUNCHY NOODLE KUGEL à LA GREAT-AUNT MARTHA



Crunchy Noodle Kugel à la Great-Aunt Martha image

The genius of this sweet noodle kugel - the rich, custardy casserole that is a staple of Jewish cooking - is that its top is designed to offer maximum crunch while its interior remains creamy and luscious. The secret: use a jellyroll pan, which means that there is a greater amount of kugel surface area to brown in the oven, and bake it at a slightly higher temperature. Soaking the raisins in sherry or orange juice adds flavor, and also keeps them from burning in the extra-hot oven.

Provided by Melissa Clark

Categories     dinner, lunch, casseroles, noodles, main course, side dish

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 11

1 cup raisins
Sherry or orange juice
1 pound egg noodles
6 tablespoons unsalted butter, cut into pieces, more for pan
4 large eggs
3 cups cottage cheese
1 cup sour cream
1/3 cup sugar
1 teaspoon ground cinnamon
Grated zest of 1 lemon
Pinch of salt

Steps:

  • Put raisins in a microwave-safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top or in microwave oven until liquid is steaming hot (about 1 1/2 minutes in microwave or 3 minutes on stove). Let cool while you prepare kugel mixture.
  • Preheat oven to 400 degrees. Butter an 11-by-17-inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.
  • In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with buttered noodles. Mix well.
  • Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 6 grams, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 326 milligrams, Sugar 19 grams, TransFat 0 grams

AUNT SYLVIA'S NOODLE KUGEL



AUNT SYLVIA'S NOODLE KUGEL image

Categories     Pasta     Side     Bake     Vegetarian     Rosh Hashanah/Yom Kippur

Yield 10 -12 servings

Number Of Ingredients 11

12 ounces wide egg noodles
4 Tbsp. (50 gm) butter or margarine, melted
1 16 oz. container cottage cheese
1 16 oz. container sour cream
4 eggs, beaten
1/2 cup sugar
2 tsp. vanilla extract
1 tsp. cinnamon
Topping: 1/4 cup sugar + 2 Tbsp. cinnamon mixed together
2 Apples - peeled, cored and diced (preferably Granny Smith or other tart apple)
1/2 cup raisins cooked briefly in 1/4 cup orange juice then drained

Steps:

  • 1. Cook noodles in boiling water according to package directions. Drain and rinse with cold water. 2. In a large bowl, mix the noodles with the melted butter, cheese, sour creams, eggs, sugar and vanilla. 3. Stir in apples and raisins. 4. Sprinkle cinnamon/sugar topping over the top. 5. Pour into 9 X 13 greased glass baking dish. 6. Bake for about 1 hour at 350 degrees Fahrenheit or until the top is brown.

NOODLE KUGEL



Noodle Kugel image

This sweet, noodle-based kugel is along the lines of what you'd typically see on the table at a Shabbat dinner or Passover.

Provided by Coco Morante

Categories     Side Dish

Time 3h10m

Number Of Ingredients 16

For the kugel
12 ounces wide egg noodles
2 tablespoons unsalted butter
2 apples (fuji, gala, or other firm apples), peeled, cored, and diced
6 large eggs
2 cups (1 pound) sour cream
2 cups (1 pound) cottage cheese
2/3 cup granulated sugar
2/3 cup raisins
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
For the topping
2 cups cornflakes cereal
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven and prepare casserole dish: Preheat the oven to 350ºF. Grease a 9x13-inch casserole dish with butter. Set aside until ready to use.
  • Cook the noodles: Bring a large pot of water to a boil over medium-high heat. Add the noodles and boil until al dente, about 8 minutes or the according to package instructions. When the noodles are done boiling, drain into a colander, then add to a large bowl.
  • Make the cornflake topping: While the noodles are boiling, make the topping. In a large bowl, use your hands to crush the cornflakes into coarse crumbs. Add the brown sugar, cinnamon, and melted butter and stir to combine. Set aside until ready to use.
  • Assemble kugel: After you've drained the noodles, add the butter into the large bowl while the noodles are still hot, and stir until the butter is melted. Add the diced apples, eggs, sour cream, cottage cheese, sugar, raisins, cinnamon, and salt, and stir until evenly combined.
  • Transfer to baking dish: Transfer the noodle mixture to the greased baking dish, then sprinkle the cornflake mixture evenly over the noodle mixture.
  • Bake kugel: Cover the dish tightly with aluminum foil. Bake the kugel for 1 hour, then remove the foil and bake for 20 more minutes. You'll know your kugel is done when an instant-read thermometer inserted in the center of the casserole reads 150 to 160°F, the topping is lightly browned, and the noodles have turned golden brown around the edges of the baking dish.
  • Cool, cut, then serve kugel: Remove from the oven and let cool for at least 1 hour before serving, to allow the kugel to set up. Cut the kugel into squares or rectangles-this casserole makes 8 or 9 generous servings (about 4 inches by 3 inches), or 12 smaller ones (about 3 inches square). Serve warm or at room temperature.

Nutrition Facts : Calories 337 kcal, Carbohydrate 40 g, Cholesterol 140 mg, Fiber 2 g, Protein 10 g, SaturatedFat 8 g, Sodium 276 mg, Sugar 26 g, Fat 16 g, UnsaturatedFat 0 g

CRUNCHY NOODLE KUGEL A LA GREAT-AUNT MARTHA



Crunchy Noodle Kugel a La Great-Aunt Martha image

Posted and developed by Melissa Clark, in the New York Times on 9/12/2007, for Rosh Hoshana. Not at all for the health conscious.

Provided by Kumquat the Cats fr

Categories     Cheese

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 11

1 cup raisins
sherry wine or orange juice
1 lb egg noodles
6 tablespoons unsalted butter, cut into pieces, more for pan
4 large eggs
3 cups cottage cheese
1 cup sour cream
1/3 cup sugar
1 teaspoon ground cinnamon
1 lemon, zest of, grated
1 pinch salt

Steps:

  • Put raisins in a micro-wave safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top (3 minutes) or microwave (1 1/2 minutes) until liquid is steaming hot. Let cool while you prepare kugel mixture.
  • Preheat oven to 400 degrees F. Butter an 11 x 17 inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.
  • In large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with butter noodles. Mix well.
  • Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 550.9, Fat 22.7, SaturatedFat 11.6, Cholesterol 192.1, Sodium 379.8, Carbohydrate 67.2, Fiber 2.7, Sugar 23.3, Protein 21.2

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