Jackie's Sweet Lukshen Kugel

Start this recipe the night before!
It is very rich, so serve small pieces

Ingredients:

• ½ pound egg noodles
• 2 bars (1 lb) cream cheese or 1 lb whole milk ricotta
• 2 sticks (1/2 lb) unsalted butter
• 3/4 cup sugar
• 2 cups sour cream
• 1 teaspoon vanilla
• 1 teaspoon plum brandy or orange liqueur
• 8 eggs
• ½ cup dried cranberries, chopped dates, raisins or chopped apricots
• 1 teaspoon cinnamon

Directions:

• cook noodles, drain and transfer to large bowl.
• blend in food processor: cheese & 1.75 sticks butter.
• add 1/2 cup sugar, sour cream, vanilla, liqueur and eggs and process until smooth.
• pour cheese/sour cream mixture onto noodles and stir gently until well mixed.
• add dried fruit and mix.
• Pour noodles into a well-buttered 9x13 pan.
• REFRIGERATE OVERNIGHT.
• 2.5 hours before dinner, remove kugel from fridge.
• 2.0 hours before dinner, preheat oven to 350°.
• 1.5 hours before dinner, bake kugel for 50 minutes at 350°.
• mix cinnamon with 1/4 cup sugar and sprinkle on top of kugel.
• dot with remaining butter.
• bake 20 minutes.

25 small, caloric pieces