Sweet Noodle Kugel
Many Jewish families have their own sweet noodle kugel recipe. My mother made one every Rosh Hashanah, reluctantly, for my father. Her family was from Romania and had savory onion noodle kugel which she would make for herself (because the rest of our family preferred the sweet one). Unfortunately, my mother was a lousy cook — the result of having grown up with a mother who was a fantastic cook and wouldn’t let anyone into the kitchen when she was cooking. Between my grandmother’s refusal to teach her, and my mother’s complete lack of interest in learning, we were lucky we had something to eat every night for dinner.
Happily, when my father remarried, after my mother’s death, he married a great cook (His wife is the antithesis of my mother in just about every way). I wasn’t going to waste such an opportunity, and asked my new step-mother for her kugel recipe. Hopefully, she won’t kill me (or find out) for publishing her recipe because it is too easy and delicious for words.
Judie’s Sweet Noodle Kugel
- 12 oz wide egg noodles (remember if you’re making this for Passover, they’ve got to be special, kosher for Passover noodles)
- 3 eggs
- ¾ cup sugar
- 6 oz softened cream cheese
- 1 1/8 cup sour cream
- 1 tsp vanilla
- ¼ cup raisins
- Cinnamon for sprinkling.
- Cook noodles according to package directions.
- Beat eggs and sugar together in a small bowl and put aside.
- In a large bowl mix together the rest of the ingredients with the hot, cooked noodles (helps to melt the cream cheese).
- Add the egg/sugar mixture.
- Pour into a well greased 9×12 baking pan and sprinkle with cinnamon.
- Bake 1 hour at 350. The top should be a little crisp and slightly browned.