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6 tablespoons butter, melted
Preheat oven to 350°F.
Mix together all ingredients except noodles and butter/brown sugar mixture. Beat until mixture is very smooth and thin.
Add the cooked egg noodles and pour mixture into a lightly greased 9"x12" baking pan.
Bake for 45 minutes, or until it begins to set. Then, using a large spoon, insert spoonfuls of the melted butter/brown sugar mixture into the pudding.
Bake for another 15 minutes or until the kugel looks firm.
Poster's Notes:
Posted by Sue Epstein
Nutritional Info Per Serving: N/A
1/2 cup sugar
2 cups milk
1 cup sour cream
1 teaspoon vanilla
16 ounces cottage cheese
16 ounces cream cheese
1/2 teaspoon salt
6 eggs
8 ounces egg noodles, cooked
4 tablespoons butter, melted with 1/2 cup brown sugar
I like to plan my break-the-fast menu and prepare it ahead of time so that I don't have to rush home from synagogue to begin cooking. This is a delicious side dish for break-the-fast. It came to me from a Hawaiian synagogue cookbook. It's unusual and delicious.