Mom's Break-The-Fast Kugel
"This is a recipe we've been eating for years after the Yom Kippur fast. It's deliciously sweet and a crowd pleaser every time. Subsitute lite sour cream and low fat cottage cheese to minimize fat and calories - no one notices the difference. Enjoy!"
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1⁄2 lb broad egg noodle
- 1 cup sour cream
- 1 cup cottage cheese
- 4 beaten eggs
- 1⁄4 cup butter, melted
- 1 cup diced apple, peeled
- 1⁄2 cup raisins
- 1⁄2 teaspoon salt
- 1 cup sugar
- cinnamon, to taste
directions
- Preheat oven 300F.
- Boil noodles, drain and cool.
- Mix all ingredients and combine with noodles.
- Place in a 13x9, greesed pan.
- Sprinkle with cinnamon.
- Bake 1 hour.
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RECIPE SUBMITTED BY
I grew up in Connecticut with a mom who loved to cook. Soul food fixed with love is my very favorite, but I also love trying new things. I'm now living in the San Francisco Bay Area. The food here is divine and the opportunities for learning abound. I recently took a Thai cooking class and have added some recipes from the instructer's authentic cookbook. Helpful hint: fish sauce = salt, cook to taste.
I'd never even eaten Indian food until I moved to the Bay area. At first all the spices scared me; now I've got a whole rack full, from HOT curry and cardamom seeds to cloves and anise.
In May 2007, I married my DH in the Sonoma wine country. We spent our honeymoon in the Mediterranean. Provence, Sicily, and Santorini, among others. Now I'm trying to recapture the flavor of the area.
I hope to have time soon to add all my favorite recipes. Thank you all for sharing yours.
