Return to Main Recipes Page/Return to Home Page

Noodle Kugel, Apple-Raisin III (P, TNT)
Source: Self
Yield: 15 squares (This recipe made a full 9"x12"x3" Pyrex and also a 5"x8"x2" Pyrex dish)

12 oz. wide noodles, cooked and drained (one bag)
9 tablespoons margarine
4 tart firm apples (Granny Smith), peeled, cored, and diced
2 teaspoons lemon juice
1/2 cup white sugar
1 teaspoon vanilla flavoring
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1 cup apple sauce
2 large eggs
4 egg whites
1/2 cup raisins, soaked and drained
1/2 cup of chopped nuts (pecan, walnut, almond)
1 cup flake cereal crumbs (Mom uses corn, I use bran flakes)
1/2 teaspoon cinnamon
2 tablespoons brown sugar

Preheat oven to 350°F. Place 2-3 tablespoons of margarine in the dish and place the dish in the oven to melt and just lightly brown the margarine.

Set a pot of water on the stove, add salt and bring to a boil. While the water heats, prepare the apples.

Peel, core and dice the apples, sprinkling with the lemon juice to defer browning. (I quartered the apples, then sitting them on one flat side, sliced them in three, turned on their other flat side and sliced in two, then sliced through the resulting sticks in 4 so they were about 3/8" dice). Sprinkle with the sugar, vanilla, cinnamon, nutmeg, ginger, and salt, toss, and set aside.

Cook the noodles according to package directions, drain, and add to apples. Toss with 6 tablespoons of margarine. Add applesauce, eggs, and egg whites, raisins, and if desired, 1/2 cup of nuts. Mix well.

Remove hot dish from oven and tilt to cover bottom with melted margarine. Add noodle mixture and even top.

Mix crumbs, cinnamon, and brown sugar, and sprinkle on top.

Bake in 350°F oven for 40 minutes, or until done.

Allow to cool, and refrigerate. When cold, slice, and serve as dessert.

Poster's Notes:
We were going to a family picnic, and I decided to make my Mother's kugel, which memory tells me was worth every bite. Unfortunately, Mom doesn't remember any more, and my sister hasn't been able to replicate it. Nothing in the archive looked like it, and I didn't have the time to go on-line and sort through hundreds of recipes.

Instead, I looked through about a dozen Jewish cookbooks on my shelf, and found 8 that came close by the ingredients, but they varied so! After an analysis of the solids to liquids ratios in each, and tossing out the recipe that called for 2 tablespoons of salt (at most the rest called for 1 teaspoon), I came up with something that is pretty close, and very good.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A