Sweet Noodle Kugel
i make this for holidays, goes great with brisket or turkey. we eat this as a side dish, but when i sent this recipe in to be published in a community cookbook they classified it as a dessert
- Ready In:
- 1 lb broad egg noodle
- 3⁄4 cup dried fruit, chopped
- 1⁄2 cup sugar
- 5 tablespoons margarine
- 4 eggs
- 1 1⁄2 teaspoons cinnamon
- 3⁄4 teaspoon fresh ground nutmeg
- 1 dash salt
- preheat oven to 350.
- boil noodles, rinse in cold water, set aside.
- add remaining ingreds to large bowl and mix well.
- add noodles, mix well,.
- grease a 13x9 inch baking dish, pour in mixture and bake 30 minutes until top is browned.
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This recipe was OK...I used thin noodles instead of broad noodles because I find kugel holds together better that way. I loved the use of dried fruit (I used a variety of diff. ones) and I followed the other reviewers' advice and used a 9x9 pan and it came out just fine like that- not too dry.<br/>I also sprinkled some corn flake crumbs mixed with cinnamon/sugar on top for a crunchy topping. I will probably make this again as my family seemed to like it.Reply
This was very good! I was looking for a recipe that would make a sweet noodle kugel similar to what I used to have when I worked at a kosher food market many years ago. I know back then it was out of the freezer, but where I live now you can't find much for kosher frozen food products. I remembered that the one we had was pareve, so I thought I would give this one a whirl. I didn't use the full pound of noodles, and used a smaller pan as was recommended in a previous review-- it came out fairly close to what I remembered! Thanks!Reply
This has great flavor but is a little dry. Part of it, I think, is that the recipe calls for a 13 X 9" pan which is way too big. I used a 12 x 7 and it was still too big, making to kugel flatter than it should be. I'd try it next time with a 9 X 9" pan so that it's be thicker, with fewer crispy noodles on top and maybe a little moister in the middle.Reply
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