 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This is a lovely Kugel recipe. Ingredients:
1 1lb. bag broad egg noodles |
1/2 lb. butter, do not substitute |
4 eggs ( beaten lightly ) |
1 cup sugar |
1 tsp. salt |
1 pint sour cream |
1 pint small curd cottage cheese |
1 tsp. vanilla |
1 tsp. butter nut flavouring |
1 large can 28 oz. freestone peaches, cut into pieces (save juice) |
note: you can also use 1 can (8 oz ) crushed pineapple in its own juice |
apricot preserves |
note: a friend of mine likes to add 1 cup of whiskey to this recipe. it's good with or without. |
Directions:
1. Cook noodles as directed on package (al-dente).
2. Drain, add butter, then add remaining ingredients.
3. Pour into a deep glass baking dish (13 x 9 inch).
4. Put some apricot preserves in a small bowl, thin down a little with the extra peach juice, drop by spoonfuls over the top, spread a little with the back of a spoon.
5. Bake at 350 degrees F for 1 hour.
6. Cut into squares.
7. Can be eaten warm, cold as a side dish, even a dessert, also freezes great.
|
|