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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 12 |
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I like Kahlua. I will admit I have not tried it YET. Let me know what you think. Ingredients:
8 ounces lasagna noodles |
4 eggs |
1/2 cup sugar |
1 cup small curd cottage cheese |
1 cup sour cream |
1 cup milk |
1/2 cup kahlua |
1/4 cup butter, melted |
1/2 cup all-purpose flour |
1/4 cup brown sugar, packed |
2 ounces semisweet chocolate, finely chopped |
1 teaspoon instant espresso powder |
1 teaspoon butter, chilled and chopped |
whipped cream (optional) |
Directions:
1. Cook noodles in 4 quarts boiling water until tender - about 10 minutes; drain and set aside.
2. Beat eggs with sugar and rest of ingredients up to and including melted butter and blend well.
3. Pour 1 cup of the mixture into a buttered 9-inch baking dish.
4. Top with 1/4 of the noodles, arranged in a single layer. Repeat layering until all ingredients are used up.
5. Cover and refrigerate 4 hours MINIMUM.
6. Preheat oven to 350°F.
7. Combine topping ingredients, except butter. With fingers work butter in until coarse crumbs form.
8. Sprinkle topping evenly over kugel.
9. Bake at 350°F until firm in the center - about 1 hour.
10. Cool slightly and cut into squares. Serve warm with whipped cream if desired.
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