My Own Spicy Sweet Noodle Kugel |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I love kugel, a Jewish noodle pudding. I used the ingredient list for RSC#18 to inspire this one. Instead of raisins, I used mango. The allspice & ginger add a nice little kick. This is very easy to assemble. My family really loved this & I hope you do, too! Ingredients:
16 ounces wide egg noodles |
4 tablespoons butter |
6 ounces dried mango, diced |
1 cup 10% cream |
1 tablespoon fresh ginger, grated |
1 teaspoon ground allspice |
2 cups sour cream |
2 cups cottage cheese |
1 1/2 cups granulated sugar |
8 eggs, beaten |
1 tablespoon sugar |
1/2 tablespoon cinnamon |
1/2 teaspoon ground allspice |
Directions:
1. Preheat oven to 350°F Grease a 9x13 pan.
2. Cook noodles until al dente, drain. Place in a large bowl, add butter & stir until melted.
3. Combine diced mango, cream, ginger & 1t allspice in a small saucepan. Bring to a boil. Turn off heat & allow to steep.
4. Add sour cream, cottage cheese, 1 1/2c sugar, beaten eggs & mango/cream mixture to noodles. Stir well until combined. Pour into greased 9x13 pan.
5. Combine 1T sugar, cinnamon & 1/2t allspice in small bowl. Sprinkle over top of kugel. Bake 35-45 minutes until set & browned on top.
6. Allow to sit for a few minutes then enjoy!
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