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This is something that my grandmother in New York would make when we'd go to visit her in the 1950's. I love the slightly sweet creaminess, with golden raisins and a little cinnamon. ** AND, you don't even need to precook the noodles first! **
So, if you're looking for a different side dish to serve your family (especially good with ham), try this one! Or, if one of your guests is a vegetarian, this would also work as a main dish for them. ** This recipe can also be cut in half and made in an 8" square pan. ** This is REALLY yummy! **
***
Grandma’s Cinnamon RAISIN NOODLE KUGEL
One 12-16 ounce package of broad noodles (egg noodles) ~ UNCOOKED
4 large eggs…………………………………………. 3/4 cup sugar
3 cups whole milk (I like unsweetened vanilla almond milk) ~ more, if needed
1-½ cups ricotta or cottage cheese…………..……1/2 cup golden raisins
2 TB each sugar and cinnamon ………………....….1/2 tsp. nutmeg
***
Spread the UNCOOKED noodles evenly across the bottom of a 9x13” pan. Sprinkle the raisins evenly among the noodles.
Whisk together the eggs, sugar, milk and cottage cheese in a medium bowl. Pour over the noodles. If the noodles aren’t totally covered, add more milk (maybe 1/2 cup or so). Cover with plastic wrap and refrigerate at least 3-4 hours or overnight.
Preheat oven to 350°F. Mix together sugar and spices, and sprinkle across the top of the kugel. Cover with foil and bake for 35 minutes. Uncover, and bake another 40 minutes, until firm in the center, puffed and browned on the top. I let it sit for a few minutes to settle, before cutting into wedges/squares to serve. Serves about 12-15
Kugel can be served hot or at room temperature ~ as a side dish, vegetarian main dish, or dessert. Leftover kugel can be re-heated or eaten cold.
So, if you're looking for a different side dish to serve your family (especially good with ham), try this one! Or, if one of your guests is a vegetarian, this would also work as a main dish for them. ** This recipe can also be cut in half and made in an 8" square pan. ** This is REALLY yummy! **
***
Grandma’s Cinnamon RAISIN NOODLE KUGEL
One 12-16 ounce package of broad noodles (egg noodles) ~ UNCOOKED
4 large eggs…………………………………………. 3/4 cup sugar
3 cups whole milk (I like unsweetened vanilla almond milk) ~ more, if needed
1-½ cups ricotta or cottage cheese…………..……1/2 cup golden raisins
2 TB each sugar and cinnamon ………………....….1/2 tsp. nutmeg
***
Spread the UNCOOKED noodles evenly across the bottom of a 9x13” pan. Sprinkle the raisins evenly among the noodles.
Whisk together the eggs, sugar, milk and cottage cheese in a medium bowl. Pour over the noodles. If the noodles aren’t totally covered, add more milk (maybe 1/2 cup or so). Cover with plastic wrap and refrigerate at least 3-4 hours or overnight.
Preheat oven to 350°F. Mix together sugar and spices, and sprinkle across the top of the kugel. Cover with foil and bake for 35 minutes. Uncover, and bake another 40 minutes, until firm in the center, puffed and browned on the top. I let it sit for a few minutes to settle, before cutting into wedges/squares to serve. Serves about 12-15
Kugel can be served hot or at room temperature ~ as a side dish, vegetarian main dish, or dessert. Leftover kugel can be re-heated or eaten cold.
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