View Mobile Site

Kugel recipes

POSTED: September 4, 2013 1:00 a.m.

Pecan kugel

1 cup pecan halves
12 tablespoon margarine, melted
3/4 cup firmly packed brown sugar
1 pound extra-wide noodles
6 eggs, lightly beaten
1/2 teaspoon vanilla
1 teaspoon cinnamon
3/4 cup granulated sugar
1 teaspoon salt, or to taste

Heat oven to 350 degrees.

Pour half the margarine into a 12-cup Bundt pan. Swirl the margarine to coat the bottom and sides.

Press brown sugar into the bottom, then press pecans in a pattern into the sugar. Set aside.

Cook noodles in boiling water according to package directions. Drain. Mix with eggs, vanilla, remaining melted margarine, cinnamon, granulated sugar and salt.

Spoon into the prepared mold. Bake at 350 degrees for 60 minutes, or until the top is brown.

Let stand 10 to 15 minutes before unmolding. Turn out onto a serving plate.

Serve warm or at room temperature.

Makes 12 to 14 servings.

— Marilyn Groden, Akron

Noodle kugel

1 pound broad noodles, cooked and drained
1 large carton creamed cottage cheese
1 1/2 cups sugar
6 eggs
2 sticks butter, melted
1 cup milk
1 pint sour cream

In a large bowl, combine all ingredients. Pour into a large casserole that has been sprayed with nonstick spray. You will need a pan that is bigger than a 9-by-13-inch.

Sprinkle top with graham cracker topping (recipe follows).

Bake at 350 degrees for at least 1 hour until top is nicely browned.

Makes 12 to 15 servings.

Graham cracker topping

1 cup graham cracker crumbs
1 tablespoon melted butter
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup chopped nuts

Mix together in a small bowl and sprinkle over top of kugel.

— Lani Rothstein, Akron


Contents of this site are © Copyright 2010 The Times, Gainesville, GA. All rights reserved. Privacy policy and Terms of service

Powered by
Morris Technology
Please wait ...