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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 25 |
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from todays NY times, perfect for yom kippur break fast. Ingredients:
1/2 lb medium-width noodles |
1 lb cream cheese |
1/2 lb unsalted butter, plus |
3 tablespoons unsalted butter |
1 1/3 cups sugar |
1 pint sour cream |
1 teaspoon vanilla |
8 large eggs |
1/2 cup crushed pineapple, drained |
4 ounces walnuts |
1 teaspoon cinnamon |
Directions:
1. Cook noodles according to package directions, drain and place in a 4-quart bowl.
2. Put cream cheese and 1/2 pound butter in food processor; blend until smooth, scraping down sides. Add 1 cup sugar and process until well combined. Add sour cream, vanilla and eggs, and process until well mixed. Fold into bowl of noodles. Stir in pineapple.
3. Grease a 13-by-9-inch Pyrex dish with about 1 tablespoon butter and pour in the mixture; it will almost overflow. Cover with plastic wrap and refrigerate overnight.
4. Remove from refrigerator about 1 hour before baking. Preheat oven to 350 and bake mixture for 50 minutes.
5. Combine walnuts with remaining 1/3 cup sugar and cinnamon, and sprinkle on top of kugel. Dot with remaining 2 tablespoons butter and bake another 20 minutes. Serve warm or at room temperature, cut into 25 pieces.
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