Noodle kugels, or baked puddings are all over Ashkenazic Jewish cookery. This makes a great dessert or brunch dish. I remember my grandmother always serving one at our family meals when we visited.
Makes enough for 8
1/2 lb. wide egg noodles
1 lb. creamed or whipped cottage cheese
1 cup sour cream
1/4 lb. unsalted butter, melted
1/2 cup sugar
2 eggs, beaten
3/4 cup golden raisins
2 medium Granny Smith apples, peeled and sliced thin
pinch of salt
pinch of cinnamon
1 tsp. vanilla extract
butter for greasing baking pan
sour cream and fresh berries as an accompaniment, if desired
Preheat the oven to 350°F.
Boil the noodles until al dente, and drain. In a large mixing bowl, combine drained noodles and remaining ingredients (through and including vanilla extract) and toss well. Transfer the mixture to a buttered 13 x 9 x 2-inch baking dish, and bake 40 minutes, uncovered.
Cover with foil and bake an additional 20 minutes, or until cooked through. Remove from oven and let cool before cutting into squares. Serve warm or at room temperature with sour cream and/or fresh berries on the side, if desired. Enjoy!
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