Celebrating Modern Jewish Living Through Food, Tradition, and Family
The Backstory: There are so many varieties of kugel recipes, that it can be confusing to know which to make (and for which occasion). Between the sweet, the savory, the crunchy, the creamy, those with fruit, and those wtihout…it’s enough to give you a headache! So what’s a kugel-loving person to do? Well, the first thing I do is determine the kind of meal that’s being served. Is it going to be a dairy or meat meal? Is it a dinner or lunch? Such problems. This should be only problem we ever have! More of the Backstory after the recipe…
- 1 lb. package of wide egg noodles
- 1 stick of margarine
- 3 large eggs, beaten
- 1 16 ounce container of cottage cheese
- 1 16 ounce container of sour cream
- 3 apples, peeled and sliced thin any variety
- 3/4 cups sugar
- 1 tsp. pure vanilla extract
- 1/8 tsp. ground nutmeg
- 1/2 tsp. cinnamon
- 1/4 cup apple juice or orange juice
- 1 cup golden or dark raisins
Boil the noodles. according to package instructions. Drain. Do not rinse. Put in a large bowl and add the butter. Mix and set aside. Let cool.
In another bowl, add the eggs, cottage cheese, sour cream, vanilla, sugar, cinnamon, nutmeg, apple juice, raisins, and the apples. Combine all ingredients to make sure all the apples are well coated.
Preheat oven to 350 degrees. Grease a 9 x 13 inch deep baking dish. When noodles are cool, add the egg and apple mixture to combine. Pour everything into baking dish. Bake for 45 minutes. Let cool for 10 minutes and serve.
…The Backstory continues: This recipe is an apple kugel and it’s perfect for a dairy meal. It’s rich, creamy, and the sweet apples add a little hint of crunch. You can serve this warm, room temperature, however you prefer. It’s even delicious as dessert. It’s perfect for a holiday meal, Shabbat, or whenever you want to add a little something special to your family gatherings.