Rose's Best Kugel
Source of Recipe
Jim Schuman, Shira Hadassah, Port Chester, NY
* Exported from MasterCook *
Rose's Best Kugel
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Jewish, Kugel, Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound medium egg noodles
6 eggs -- lightly beaten
1/4 cup sugar
1 3/4 cups cottage cheese
1 cup sour cream
1 cup whole milk ricotta cheese
4 ounces cream cheese -- softened
-- (half of 8-oz package)
2 cups milk
1 cup raisins
1 teaspoon salt
2/3 cup almonds -- coarsely chopped
2 tablespoons unsalted butter -- at room temperature
1/4 cup light brown sugar -- firmly packed
1 cup apricot preserves
Preheat oven to 350 degrees F. Place oven shelf in middle position. Lightly grease 13 x 9-inch baking pan.
Bring large pot of salted water to a boil. Add noodles and cook about 4 minutes, until barely tender and still firm. Drain and place in baking pan.
Mix together eggs, sugar, cottage cheese, sour cream, ricotta cheese, cream cheese, milk, raisins, and salt in large bowl. Pour over noodles and stir well. Bake 30 minutes and remove kugel from oven.
Meanwhile, combine almonds, butter, brown sugar, and preserves in medium saucepan over medium heat. Cook 3 to 4 minutes, stirring constantly, until well combined and bubbling. Drop mixture by spoonsfuls over noodles and spread evenly. Return kugel to oven for 50 to 60 minutes, or until top is browned and bubbly. Serve warm.
Cuisine:
"Jewish"
Source:
"Jim Schuman, Shira Hadassah, Port Chester, NY"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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