Apricot Noodle Kugel

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We are fortunate every year to be invited to our son’s neighbor’s, the Wonderful Bell’s for a giant Easter lunch.  There are so many great cooks and such good food, and I always try to take something special……Doesn’t everyone take a traditional Jewish dish to a Christian Easter celebration?  Why not?  I got this recipe at least 20 years ago from one of the sweetest ladies in the world, Myra Baum.  She was the first Jewish person I had ever known, and we became fast friends, both being extremely curious about each other’s religion, and enjoying every conversation together.  She remains one of my favorite people.  At one of her beautiful dinner parties, high above on a mountain in Scottsdale, she served this dish, which was totally unfamiliar to me.  It is noodle dish, sweet (some make it savory), and creamy.  Of course I began my usual research into the dish, and found hundreds of recipes for it, so I did what I always do:  make mine according to our tastes.  The basic foundation is fat noodles, cream, cream cheese, cottage cheese, sugar, melted butter, and a crispy topping, usually corn flakes.  I saw all kinds of fruits added, almost always golden raisins, sometimes pineapple, and often dried apricots.  I used a jar of apricot preserves.  This is something I think even the Grandkids will eat.  Who doesn’t love creamy sweet noodles??

APRICOT NOODLE KUGEL FROM COOK 44

1 package fat noodles.  Cook as per directions, put into a 9×13 pan, and toss a stick of butter into the hot noodles (cut up the butter and it melts easier)

1 cup cottage cheese

1 8 oz. cream cheese

6 eggs

1/2 cup sour cream

1 cup cream or milk (I used Mexican cream)

1 jar Apricot Preserves (could also use peach.  Or even a can of pineapple)

2 tsp. vanilla

1/2 cup sugar

1 cup golden raisins

Beat eggs, milk, cream, cream cheese, sugar and cottage cheese in a big bowl.  I like to use an immersion blender and get this all nice and smooth.   Stir in jam and vanilla.  Fold in raisins.  Pour over noodles and toss.  Top with crushed cornflakes* mixed with cinnamon sugar

Bake at 350 about 45 minutes, or till knife comes out clean–you might want to turn up oven the last 10 minutes to 400 to brown the topping–(optional!)

*here again, I did my own thing:  I used Frosted Flakes.  And I just thought the dish was screaming for some chopped nuts on top, so I crushed some candied pecans with the flakes, and sprinkled over the top.

SHALOM

 

 


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