1st
Noodle Kugel
This is my kugel recipe, which I got from my grandmother. It tastes like December, like my grandmother’s house, like the Hanukkah when I got a game boy, like dinner with the Goldsteins and the Goodmans on Shabbos. The first time I made this was the spring of 1999, for my International Management class party at the professor’s house. We all had to bring something from our national background. Not wanting to bring haggis, I figured this would be a crowd-pleaser. I remember being kind of shocked at how much butter there was. The professor’s brother happened to be there, and he told me “I haven’t had Kugel like this since my grandmother died. And she died in 1968.” I’ve been making it ever since and would not dare tamper with this recipe after a compliment like that.
Ingredients
Kugel:
1 lb. egg noodles
2 cups apricot juice
1 1/2 stick butter
1 cup sugar
6 eggs
6 oz. cream cheese
white raisins
Topping:
2 1/2 cups crushed cornflakes
1/2 cup sugar
1 stick butter
Directions
Cook noodles.
While noodles are cooking:
- Cream butter and cream cheese
- mix in eggs
- mix in other ingredients
Add hot, drained, cooked noodles to mix
Place in buttered casserole dish
Top with topping (directions below)
Bake 45 minutes at 350
Topping Directions
Melt butter (I use a microwave)
Crush cornflakes (I do this in a ziploc bag - start with about 4 cups uncrushed)
Mix cornflakes, sugar and butter
