Crunchy Noodle Kugel A La Great Aunt Martha Recipes

Steps:

• Put raisins in a microwave-safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top or in microwave oven until liquid is steaming hot (about 1 1/2 minutes in microwave or 3 minutes on stove). Let cool while you prepare kugel mixture.
• Preheat oven to 400 degrees. Butter an 11-by-17-inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.
• In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with buttered noodles. Mix well.
• Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
• Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
• In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
• Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

Steps:

• Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Bring a large pot of salted water to a boil. Add noodles; cook until al dente according to package instructions, about 6 minutes. Drain noodles; return to pot. Set aside.
• Put eggs and sour cream into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Mix in 3/4 cup sugar, 3/4 cup butter, and the cream cheese. Set aside.
• Heat 2 tablespoons butter in a large skillet over medium heat. Stir in 2 tablespoons sugar, the cinnamon, and nutmeg. Add apples; gently toss to coat. Cook, tossing occasionally, until soft and caramelized, 10 to 12 minutes. Stir apples into egg mixture; pour over noodles. Toss gently to combine. Pour into prepared dish. Drizzle remaining 2 tablespoons butter over noodles; sprinkle with remaining 2 tablespoons sugar.
• Bake until set and top is golden brown, about 30 minutes. Transfer to a wire rack; let stand 15 minutes before serving.

Steps:

• Put raisins in a micro-wave safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top (3 minutes) or microwave (1 1/2 minutes) until liquid is steaming hot. Let cool while you prepare kugel mixture.
• Preheat oven to 400 degrees F. Butter an 11 x 17 inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.
• In large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with butter noodles. Mix well.
• Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.

Steps:

• Put raisins in a microwave-safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top or in microwave oven until liquid is steaming hot (about 1 1/2 minutes in microwave or 3 minutes on stove). Let cool while you prepare kugel mixture.
• Preheat oven to 400 degrees. Butter an 11-by-17-inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.
• In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with buttered noodles. Mix well.
• Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.