GF Noodle Kugel
GF Noodle Kugel Makes 10 to 12 servings - Pat Gross 6 Tablespoons melted butter 1 Pound broad GF egg noodles 2 Cups (1 pound) cottage cheese, small curd 2 Cups sour cream 4 Eggs, slightly beaten ½ Cup sugar ½ Cup raisins, plumped *see note 1 Cup peeled and minced tart apple 1 Cup plain GF bread crumbs 1 Teaspoon cinnamon 1 Tablespoon brown sugar 1. Preheat oven to 350 degrees. Grease a 3 quart ovenproof baking dish with butter. 2. Cook the noodles according to package directions, drain well. 3. In a large bowl, combine the cottage cheese, sour cream eggs, sugar, raisins and apple; mix well. Add the drained noodles and mix again. Turn the mixture into the prepared baking dish. 4. Combine the bread crumbs with all but I teaspoon of the melted butter, the cinnamon, and the brown sugar. Cover the top of the pudding with this mixture and drizzle the remaining butter over the top. Bake the kugel for 45 minutes to one hour, until the top is nicely browned and the kugel is bubbling. **To plump the raisins – put raisins in a microwave safe cup and cover with water. Heat raisins in microwave for about 1-2 minutes, until the water begins to boil. Let sit for about 10 minutes, and then drain very well. Raisins should be soft and plump, and ready to add to kugel mixture.
GF Noodle Kugel Makes 10 to 12 servings - Pat Gross 6 Tablespoons melted butter 1 Pound broad GF egg noodles 2 Cups (1 pound) cottage cheese, small curd 2 Cups sour cream 4 Eggs, slightly beaten ½ Cup sugar ½ Cup raisins, plumped *see note 1 Cup peeled and minced tart apple 1 Cup plain GF bread crumbs 1 Teaspoon cinnamon 1 Tablespoon brown sugar 1. Preheat oven to 350 degrees. Grease a 3 quart ovenproof baking dish with butter. 2. Cook the noodles according to package directions, drain well. 3. In a large bowl, combine the cottage cheese, sour cream eggs, sugar, raisins and apple; mix well. Add the drained noodles and mix again. Turn the mixture into the prepared baking dish. 4. Combine the bread crumbs with all but I teaspoon of the melted butter, the cinnamon, and the brown sugar. Cover the top of the pudding with this mixture and drizzle the remaining butter over the top. Bake the kugel for 45 minutes to one hour, until the top is nicely browned and the kugel is bubbling. **To plump the raisins – put raisins in a microwave safe cup and cover with water. Heat raisins in microwave for about 1-2 minutes, until the water begins to boil. Let sit for about 10 minutes, and then drain very well. Raisins should be soft and plump, and ready to add to kugel mixture.