Kugel, that warm and delicious comfort food, has been a popular and festive dish on the tables of Jewish families for hundreds of years. From its origins in Southern Germany 800 years ago, generations of families have been making their own variations.

In this third episode of our series Welcome to My Kitchen, congregant Suzanne Hendler cooks up her family-favorite kugel recipe! Shana Tovah! Watch now!

 

And Here is the Recipe:

 

Suzanne’s Sweet Kugel

 

INGREDIENTS

 

2 Eggs

½ c. Sugar

1 Tsp. Vanilla

1 (8 oz.) Container of creamed cottage cheese (do not use low-fat)

8 ounces of cream cheese softened

8 ounces of sour cream

1 c. whole milk

4 Tbls. Butter, melted

8 oz. Medium Manichevitz egg noodles cooked and drained

½ c. golden raisins

1 (8 oz.) can of crushed pineapple, drained (packed in natural juices)

 

Preheat oven to 350.  

In an electric mixer, beat eggs, sugar, vanilla, cottage cheese, sour cream, and cream cheese until well blended. 

Add milk and mix thoroughly with the other ingredients.  

Put the butter in a 9” x 13’ glass Pyrex dish and melt in the oven.

Spread the butter around with a pastry or rubber brush. (sides as well)

Pour the remaining butter into the kugel mixture mix well and add the cooked and drained noodles.

Add the raisins and pineapple and mix until blended with the other ingredients.

Pour the mixture in the Pyrex dish and spread the kugel topping evenly over mixture.

Bake approximately 45 minutes or until sides look “brownish” and knife inserted in center comes out clean.

 

Kugel Topping

 

2/3 c. graham cracker crumbs*

2/3 c. cornflake crumbs*

½ c. sugar

6 T. melted butter

1 tsp. cinnamon

 

Mix all of the above ingredients together.  (Mixing with fingers is best.)

 

*If possible, use cornflake and graham cracker crumbs “pre-crumbed.”