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Author Notes: Lokshen= noodles
Kugel = pudding
This sweet noodle pudding was a Friday night staple in our house. The basic recipe here is borrowed from one of the old Spice and Spirit of Jewish Cooking books-- the standard Lubavitch cookbook. It is rich with eggs, butter (or oil for a parve dish), raisins and sugar, and always scented with cinnamon. My mother always adds the juice and zest of a whole orange, and I add fresh peaches in summer, dried apricots in winter. - creamtea
Makes on 9 x 13 " pan (or one 10" glass cake pan)
- 8 ounces wide egg noodles
- 4 whole eggs
- 1/4 cup butter, melted or safflower oil plus additional for greasing the pan
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon vanilla
- grated zest and juice of one orange
- 3 ounces dried apricots, diced or flesh of one fresh peach, chopped
- 1/4 cup dark raisins
- Pre-heat oven to 350º and grease a 9 x 13 rectangular or a 9-10-inch glass baking dish. Fill a large kettle with cold water and bring to the boil. Place dried fruits, if using, in a small bowl and remove a ladleful of the boiling water and pour it over the fruits to soften them. Salt the water in the kettle and add noodles, boiling them 8 minutes or until tender; drain and set aside.
- In a bowl, combine eggs, butter or oil, sugar, cinnamon, vanilla, zest and juice and whisk until blended. Pour over noodles and fold in with a silicone spatula or large spoon until combined. Drain fruits, allow to cool slightly, and stir into noodle mixture. Pour into prepared pan. Bake 40 minutes to 1 hour. Serve warm as a side dish, cutting into squares or wedges (if reheating, cut first, then re-heat for ease in serving).
- This recipe was entered in the contest for Your Best Family Recipe, Part 2
- This recipe was entered in the contest for Your Best Family Recipe