Kugel (Noodle Pudding)
Recipe submitted by Marni Flagel
Nationality/Ethnicity – Jewish
The Story Behind the Recipe
I usually serve
this dish on Rosh Hashanah, the Jewish New Year. It holds no specific
significance other than it is sweet and has apples, both of which are
symbolic of the fall season and a sweet year. I have always prepared
this dish for my family and now my daughter and daughter-in-law also
make it. It smells wonderful while it is cooking. When my son married, I
gave my daughter-in-law a new calendar and tucked in some of my son's
favorite recipes between the pages of various months. This kugel recipe
was put in the month of September.
Ingredients:
-
½ pound broad
noodles
-
¾ stick
butter or margarine
-
1 package (3
ounces) of cream cheese
-
½ cup sugar
-
3 eggs
-
1 cup milk
-
1 cup apricot
nectar
-
2/3
cup crushed corn flakes
-
1 tablespoon
cinnamon
-
¼ cup sugar
-
¾ stick
butter or margarine softened
-
2 apples
pealed, slivered, sprinkled with lemon juice and sugar
Preparation
Directions:
Cook noodles
according to package directions. Add butter or margarine to hot noodles,
stirring through until butter is completely melted; then turn into a
large glass baking dish. Combine cream cheese with sugar; add
well-beaten eggs, then milk and apricot nectar. Pour mixture over
noodles. Mix sugar, cinnamon, butter or margarine and cornflakes. Lay
slivered apples over noodles and sprinkle corn flake mixture over the
top. Bake at 350 degrees for one hour. Let cool ½ hour before serving.
This also is a great make-ahead dish. Bake ½ hour and then freeze. When
ready to serve, reheat to 350 degrees for 1 hour and 15 minutes.
