Prep 15 mins
Cook 40 mins
This is the kugel my mother made every Friday night when I was growing up, adapted from my great-grandmother's recipe. It's not the dairy overload of most kugels and, made with margarine, can be served with a kosher meat meal. Note that it's a main course side dish, even though it looks very sweet. You can use other fruit/spice combos like pear, plums or peaches with ginger.
- 946.0 ml water
- 141.74 g broad egg noodles
- 36.97 ml margarine (or butter)
- 78.07 ml sugar
- 2.46 ml apple pie spice or 2.46 ml cinnamon or 2.46 ml nutmeg or 2.46 ml other spices, to taste
- 1 egg
- 1 apple, roughly chopped
- 118.29 ml raisins (optional)
- Preheat oven (see below).
- Boil water (with a little salt, as desired).
- Add noodles and cook as per directions on package (around 10 minutes) Drain and mix other ingredients in.
- Make sure margarine/butter melts and egg mixes in quickly and does not cook.
- Grease pan (8-9 inch square or round or loaf pan) and add noodle mixture.
- Bake 1 hour at 300 F or 1/2 hour at 350 F (depending on whether the rest of your dinner is cooking in the oven).
Very good. The flavor of this was excellent - the buttery flavored noodles and the nice chunks of hot apple, along with the apple pie spice made this taste like an apple pie.MMMMM. I used approx 3 1/3 cups of dry noodles.
I made this kugel as a side dish for pork chops. Since I was also serving baked apples, I left out the raisins and apple. It was delicious! A perfect accompaniment.
Our whole family thought it tasted good, but it didn't hold together like I expected. Next time I think I'll double it, but add an extra egg (3 total).