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This is indeed a keeper! I made it for a church cake sale. I cut into little squares and put each in a cupcake liner. I made two 13" x 9" pans of kugle half with raisins half without. Here's to you Mrs. Dorn---KUGLES ROCK!
awesome -- just like grandma used to make! :) i used this recipe for our break fast. it got rave reviews from all who hoovered it down. thanks so much!
This was a very good dish. The first time I had tried a kugel, and it was very tasty.
I made this for a potluck retirement breakfast function and must say that it was a real hit with everyone. Passed the recipe around to others who in turn made it for other retirement functions later that week. Several people were a bit fearful because they had never made a "kugel" before, but after some late night cooking counseling sessions all was well with the world again and kugel was enjoyed by all. Needless to say, this was delicious, but one would expect nothing less from Mirjam.
Mirj, another winner! I've been wanting to make this for a long time, and tonight finally had a chance to educate my bf about Shavuot (or at least about kugel). This kugel would have made my savta proud if she was here to taste it. I ended up adding the raisins and also some dried apricots, because at my mom's house dessert kygels were always an opportunity to get rid of some dried fruit that's been sitting in the cabinets since Tu B'Shvat Thanks for you for a great recipe!
YUM! I subbed blueberries for the raisins and forgot to add the second portion of butter but it turned out to be a virtually perfect kugel! Thanks so much Mirj!
I keep forgetting to review this! I made it a few months back for an Easter breakfast and it was very popular - loved by many whom I suspect may not have ever had kugel before. Thanks for sharing this lovely recipe!
The is a fantastic Kugel recipe! My whole kitchen had the most delicious aroma for quite some time! It tasted even better than it looked and it looked wonderful! I love kugel! Thank you for sharing!!! I added more raisins as we love them and upped the anti on the vanilla! I baked it at 350 Farenheit for 60 minutes covered with foil and for ten minutes more without the foil! I was afraid it would dry out on top. Worked out great for me. Always, Jelly :)
Very tasty. I used dried apricots (since it is what my mother in law uses when she makes hers). Thanks for the recipe!
This is so so yummy. I made four of them within 3 days. Everyone loved it and couldn't get enough. I added extra vanilla and sugar to make it a bit sweeter. The second time I made it, my boyfriend accidentally brought home all FAT free ingredients, and surprisingly it still turned out terrific!