Ingredients
- 6 eggs
- 1½c cottage cheese
- 1c sour cream
- ¾c sugar
- 2¼c whole milk
- ¾c raisins
- 6tbsp butter, melted
- 1tsp lemon zest
- ½tsp orange extract
- 1tsp vanilla extract
- 1tbsp salt
- 18oz egg noodles
- 1c coarsely crushed corn flakes
- 2tbsp butter, melted
- 2tbsp cinnamon
In a bowl, whisk together the eggs, cottage cheese, sour cream, sugar, milk, raisins, butter, zest, extracts, and salt. Set a pot of water to boil, and cook the egg noodles until quite al dente - about 7 minutes. Drain the noodles thoroughly, then add them to the custard mixture. Cover and let sit for at least an hour, checking on them and stirring after about a half hour. Preheat the oven to 350. When the oven is hot, pour the mixture into a 9x13" casserole dish. In a separate bowl, combine the corn flakes, butter, and cinnamon. Sprinkle liberally over the kugel. Bake about 40 minutes. Then take it out, let cool about 5 to 10 minutes, and serve.
Thoughts: We weren't really sure what to expect. Kugel is a little unusual as dishes go, since it's like a sweet pasta casserole. We liked it, though I'm not sure we added enough salt (I think we did 1tsp instead of 1 tbsp). I'm not sure I'd make it again in this quantity. Still, this tasted quite authentic, and I went back for seconds. I call this a win.
Disaster Index: 2/10
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