Lukchen Kugels

Kugel means “ball” in Yiddish.  It was originally made with flour and bread.  The German Jews, around 1200, began to substitute bread with other starches, such as noodles or farel .  Then eggs and cottage cheese were introduced to give the kugel a creamier texture.  Later around 1700, cooks introduced sweet ingredients like sugar, raisins, cinnamon, to make the kugel  sweet, and this is how modern Jews make it today.
Lukchen Kugels
(Noodle Pudding)
1 lb. broad noodles ( cook according to package directions)
1 cup sugar
1 lb. creamed cottage cheese (2% fat, if preferred)
½ tsp. vanilla
¼ lb. butter, melted (1 stick)
1 cup raisins, white
7 eggs
3 cups milk (may use reduced fat)
1 pint sour cream
Mix together all ingredients, except noodles. Add cooked noodles
(follow package cooking directions)  & pour into greased (13”x9”) casserole dish.
Let casserole dish sit over night in refrigerator.
¼ cup corn flake crumbs
½ tsp. cinnamon
½ tsp. sugar
Mix ingredients together and sprinkle on top of casserole. Dot with butter
and bake 350 degrees for 1½ hours.
10 oz. noodles, cooked 4 eggs
1 lb. creamed cottage cheese ¾ cup butter
1 10 oz. jar apricot preserves
Directions same as above.
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