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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


Happy Shavuot


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