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North Shore Chicago Hadassah's
Jewish Cooking in America
Copyright © 1994, 1998
by Joan Nathan
Published by Alfred A. Knopf
Noodle Kugels - The Quintessential American-Jewish Dish
"The first to bring noodle 'kugels' to this country were
probably the Bavarian
or Alsatian Jews who called them 'schalet'. They would
line a pan with noodle
dough, which they often then filled with apples. As new
Central and Eastern Europe brought their own versions,
into 'kugel'. Whereas a noodle 'kugel' in Poland may have been
with a few raisins and cinnamon - or may not have been sweetened at
or a noodle dish in Hungary with a little sugar and sour cream, in this
of milk and honey 'kugels' include dollops of sour cream, graham-cracker
crumbs, cream cheese, cottage cheese, apricot jam, and canned pineapples.
'kugels', still served as a savory, rarely a dessert, are made coast
Yield: 10 o 12 servings (D) or (P)
This is definitely American — with dark brown
sugar and pecans! Your guests will
1 1/2 sticks (3/4
butter or margarine
3/4 cup dark brown sugar
1 cup pecans, halved
1 pound wide noodles
4 large eggs
1 teaspoon cinnamon
1/2 cup sugar
2 teaspoons salt
1. Melt half the
butter in a 12-cup mold or tube pan. Swirl it around
the bottom and up the
2. Press the brown
sugar into the bottom and press the pecans into
3. Boil the noodles
according to the package directions and then drain.
Mix with the eggs, the
remaining butter, melted, cinnamon, sugar,
and salt and pour into the mold.
4. Bake in a
preheated 350-degree oven for 1 hour and 15 minutes or
until the top is brown.
Let sit for 15 minutes before unmolding.
The top will become slightly hard like
a praline. Serve cold or
at room temperature.
Featured Archive Recipes:
Anne Whiteman's Birthday Kugel
Potato Kugel Klein
Noodles Romanoff. Kaye's
Index - Side Dish Recipe
Recipe Archives Index