Pineapple Raisin Dessert Kugel |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 16 |
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In ' Heirloom Baking with the Brass Sisters'. Circa 1930s Ingredients:
1 (12 ounce) package wide egg noodles |
2 cups cottage cheese |
1/2 cup brown sugar |
1 cup sour cream |
4 eggs, beaten |
1/2 cup butter, melted |
1/4 teaspoon salt |
1/4 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1 teaspoon vanilla |
1 cup canned pineapple chunk, drained |
1 cup raisins |
3 tablespoons butter, melted |
4 tablespoons brown sugar |
Directions:
1. Position oven rack in the middle of oven; preheat to 350°.
2. Coat a 9 x 13 inch ovenproof glass baking dish with vegetable spray.
3. Cook noodles according to package directions and drain thoroughly.
4. Add drained noodles to a big bowl; mix in cottage cheese, brown sugar, and sour cream.
5. Add eggs, butter, salt, nutmeg, cinnamon, and vanilla; mix to combine.
6. Roll pineapple in paper towels to remove excess moisture.
7. Chop coarsely and fold into noodle mixture; fold in raisins.
8. Turn mixture into baking dish.
9. Topping: pour melted butter on top and sprinkle with brown sugar.
10. Bake 50-55 minutes or until kugel bubbles and noodles on top turn golden brown.
11. Place on rack to cool; serve hot or cold with sour cream.
12. Store covered with wax paper in the refrigerator.
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