By Julie Rothman, For The Baltimore Sun
4:44 PM EDT, October 8, 2013
Claire Green from Parkton was looking for a recipe for a noodle kugel like the one she remembers her grandmother making for the Jewish holidays when she was growing up.
Kugel is a staple at most Jewish holiday meals — with the exception of Passover, during which time egg noodles are not permitted. There are endless variations on the kugel theme; they can be made savory or sweet, topped or not, and can include dried fruit or nuts or seasonings. Quite a few readers sent in their family's favorite kugel recipe. Most had been passed down through the generations and are still happily being made today.
I decided to try the sweet kugel recipe that Barbara Katz Rosenberg from Baltimore shared. She said that it is a very basic, old-fashioned recipe that her "Bubby" (grandmother) made frequently. She said that the recipe is "tried and true" and that she often serves it as a side dish even when it's not a holiday. Her recipe makes a moist and creamy, rather sweet kugel.
You can feel free to adapt it to suit your taste; kugel is very forgiving. This one is made with full fat dairy products and a fair amount of sugar, but if you're watching your calories or prefer something less sweet, you can certainly cut back the sugar and substitute low-fat dairy. It will still taste great.
Kugel freezes well, reheats beautifully and is easy to transport, so it makes an excellent choice for potlucks or family get-togethers. It can be served for breakfast, lunch, dinner and some would even say as dessert. Best of all, it is absolutely delicious.
Barbara Katz Rosenberg from Baltimore, who kindly shared the kugel recipe above, would love to have the recipe for the sticky buns that were sold in some Baltimore City schools, in particular at Garrison and Forest Park. She said the recipe was in The Baltimore Sun many years ago, but she has misplaced it.
Kevin Pearl from Catonsville would like to know how to make chili at home similar to the "Authentica" that is served at Nacho Mama's in Canton. He says that it has bourbon in it, but not beans.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or email email@example.com. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.
Makes 10-12 servings
1/4 pound (1 stick) butter or margarine, melted
1 pound creamy cottage cheese
1/2 pint sour cream
4 eggs, beaten with a fork
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup sugar
1 cup golden raisins
2 apples, peeled and diced (prefer Granny Smith or Stayman Winesap)
1 tablespoon vanilla extract
1/2 teaspoon almond extract, optional
1 pound medium egg noodles, slightly undercooked and drained
Cinnamon and sugar for dusting
Grease a 13-by-9-inch glass baking dish with butter. Preheat oven to 350 degrees
In a large mixing bowl, thoroughly combine the first 11 ingredients (10 if not using almond extract). Add cooked noodles and gently mix, taking care not to break up the noodles. Pour mixture into prepared pan and sprinkle the top with sugar and lots of cinnamon.
Bake for 1 hour. Let cool a bit before cutting into squares. Kugel can be served warm or cold.
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