Saturday, March 03, 2007

Classic Jewish Noodle Kugel

Seasonal Recipe of the Week
Today we are going to make a Jewish style noodle Kugel (that just means pudding). Now Kugels don’t have to be sweet. In my family, we sometimes make them savory and serve them as a side dish to a meat dinner, but that’s another recipe for another day. Let's make a sweet kugel with raisins and cinnamon.

16 ounces cream cheese
8 ounces butter
3 cups milk
1/2 cup sugar
2 eggs well beaten
2 teaspoons vanilla
1 teaspoon cinnamon
16 ounces wide egg noodles, cooked al dente
1 cup golden raisins

Preheat oven to 400 degrees. Butter a large rectangular baking dish (I use a Pyrex dish). In a saucepan, melt the cream cheese and butter. Add the milk, cinnamon and sugar and stir till dissolved. Remove from heat and add the eggs and vanilla. Add the cooked noodles and raisins. Pour into the buttered baking dish. Push the noodles down so they are under the liquid as much as possible. Place in oven for 15 minutes then lower oven to 375 and bake 30 minutes more or until set, serve warm. If it starts to brown too much while baking, cover with tin foil. Serve warm with a glass of hot tea.