Noodles and Fruit Kugel
Copyright by Terese Allen
One of the most beloved of Jewish dishes, kugel can be as simple or elaborate as you like. Kids of all ages will go for this lightly sweet, fruit-filled noodle rendition of it. Conveniently, it can be served at any temperature--try it hot as a side dish for dinner (or warm for dessert) and then wrap up a cold square of it the next day for your family’s lunch bags.
Servings: 12
Ingredients:
1 pound wide egg noodles
4 extra large or 5 large Organic Valley Eggs
1 cup Organic Valley Sour Cream
2 tart apples
2/3 cup sugar
1 can (8 ounces) crushed pineapple, drained
1 cup raisins, dried cherries or dried cranberries
4 tablespoons Organic Valley butter, melted
1 1/2 teaspoons cinnamon, divided
1 teaspoon salt
1/4 sliced almonds, lightly crushed
Instructions:
1. Bring a large pot of salted water to boil. Add noodles and boil and until tender. Drain and rinse lightly. Let them cool off, tossing occasionally.
2. Meanwhile, heat oven to 350 degrees and butter a 9-by-13-inch baking pan. Beat eggs and sour cream in a large mixing bowl. Peel the apples and coarsely grate them into the eggs. Stir in sugar, pineapple, dried fruit, melted butter, 1 teaspoon of the cinnamon and the salt.
3. Stir in drained noodles and spread mixture into prepared pan. Sprinkle crushed almonds and remaining cinnamon over the surface. Bake until liquid has set and surface is partially browned, 40-50 minutes. Serve hot, warm or at room temperature.
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