A Muse in My Kitchen
Noodle Kugel
Today is a melancholy day – this week would have been Nonnie’s birthday. Two years ago, Nonnie left us for a better place. It was her time and she left behind warm memories and a large footprint on everyone’s life. Nonnie was my girls’ Jewish grandmother always making traditional Jewish foods like mandel bread, matzo ball soup and noodle kugel. I was lucky to get some of her recipes and this is one of them.
I’m glad I’m writing about it for I’m so afraid that I’m going to lose that precious 3 x 5 card that she scribbled the recipe on. I will admit that I did lighten up the recipe a tad….a pound of butter? Come on Nonnie!
Here’s my version…
Mix 2 1/2 cups of corn flakes with 1/2 stick melted butter and set aside. In the meantime, cook up 12 oz. of whole egg noodles until al dente.
Combine 16 oz. low fat ricotta cheese (Nonnie used 8 oz. of cream cheese) with 3 eggs, 1/2 cup sugar, 4 oz. apricot nectar, 1 cup of milk, 1/4 stick of melted butter and a dash of cinnamon. I added 2 diced apples and a handful of golden raisins.
Combine cheese/egg mixture with noodles and place in a sprayed 9 x 13 pan. Top with cornflakes and bake in a 350 degree oven for 45 minutes.
Remove from oven, let set and cut into squares.
Here’s to you Nonnie. Thanks for the love.
- 2½ cups cornflakes
- ½ stick melted butter
- 16 oz. ricotta cheese (or 8 oz. cream cheese)
- ¼ stick butter
- ½ cup sugar
- 3 eggs
- 4 oz. apricot nectar
- dash of cinnamon
- 1 cup milk
- 2 diced apples
- ½ cup golden raisins
- 12 oz. package of egg noodles
- Combine cornflakes and melted butter, set aside.
- Cook noodles to package directions until al dente.
- Combine cheese, butter, sugar, eggs, nectar, milk, cinnamon, apples and raisins until smooth.
- Combine noodles and cheese mixture and pour into a 9 x 13 sprayed baking dish.
- Top with buttered cornflakes.
- Bake at 350 degrees for 45 minutes.
- Let set and cut into squares. Delicious warm or cold!
