← Back to Search Results
baking Jewish
 Carol Cohen’s Luscious Noodle Kugel

Photo by: Joseph De Leo
Comments: 0
 

Recipe

These days my mother’s signature kugei is one she got from her friend Carol Cohen, the lovely wife of our cantor (both, alas, no longer with us). Made with milk, it’s lighter than most, but it is still devastatingly rich and sweet. The cherry pie filling is, my mother’s idea for a picture-perfect presentation. Mom likes to bake the kugel the day before serving, and then when she’s ready to reheat it, she spreads the cherry pie filling on top.

Yield: Serves 12 to 16

Ingredients

  • Butter or solid vegetable shortening, for greasing the baleing pan
  • Kosher (coarse) salt
  • 1 pound medium-wide noodles
  • 8 ounces cream cheese, at room temperature
  • 2 cups sour cream
  • 8 large eggs
  • 4 cups whole milk
  • ¾ cup sugar
  • 2 teaspoons pure vanilla extract
  • 8 tablespoons (1 stick) butter, melted and cooled
  • 1¼ cups golden raisins
  • 1 can (20 ounces) cherry pie filling (not plain cherries)

Directions

1. Preheat the oven to 350°F. Grease a 13 × 9 × 2-inch baking pan.

2. Bring a large pot of lightly salted water to a boil. Add the noodles and cook until al dente, 5 to 7 minutes.

3. Meanwhile, combine the cream cheese, sour cream, eggs, 2 cups of the milk, the sugar, vanilla, and 1 teaspoon salt in a blender. Blend until smooth. Pour the mixture into a large bowl.

4. When the noodles are done, drain them well and add them to the egg mixture. Stir in the butter, raisins, and remaining 2 cups milk.

5. Transfer the mixture to the prepared baking pan and bake until set, about 1½ hours.

6. Allow the kugel to cool. Then spread the cherry pie filling evenly over the kugel. Cover, and bake until heated through, about 30 minutes.

7. Cut into squares and serve hot.

Notes

The kugel can also be frozen for up to 1 month. Thaw, spread with the filling, cover, and bake as directed.


© 1999, 2003, 2007 Judy Bart Kancigor

Note from Cookstr's Editors

Nutritional information is based on 16 servings, and using 1 teaspoon of butter for greasing the pan.

 

Nutritional Information

Nutrients per serving (% daily value)

496kcal (25%)
145mg (15%)
2mg (3%)
220mcg RAE (7%)
335mg
35mg
9g
21g
2g
50g
158mg (53%)
283mg (12%)
13g (65%)
30g (46%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
baked-explorations Baked Explorations
by Matt Lewis
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
spice Spice
by Ana Sortun
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
flavor Flavor
by Rocco DiSpirito
new-american-table New American Table
by Marcus Samuelsson
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?