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Noodle Kugel -- serves 12!
500 grams (18 ounces) medium broad egg noodles
110 grams (4 ounces) sweet butter, softened
6 large eggs, separated
250 grams (9 ounces) creamed cottage cheese
250 grams (9 ounces) sour cream
100 grams (1/2 cup) sugar
1 teaspoon cinnamon
2 teaspoons vanilla
1 tablespoon orange peel, grated
500 grams (18 ounces) apples, peeled, cored, sliced thinly
150 grams (5 1/2 ounces)
4 tablespoons sugar mixed with
1 tablespoon ground cinnamon
Cook noodles in boiling, salted water until just tender, about 10
minutes.Drain well and transfer to a large mixing bowl. Add butter
and mix until the butter is melted. Set aside.
In another mixing bowl, combine egg yolks, cottage cheese, sour
cream, sugar, cinnamon, vanilla, orange peel, apples and raisin.
Add this mixture to the noodles and mix thoroughly.
Quickly beat egg whites until stiff.Fold the whites into the noodle
mixture thoroughly.Pour the noodle mixture into a greased 2 1/4
liter (2 1/2 quart) casserole, suitable for the table. Sprinkle
the cinnamon-sugar mixture evenly over the top.
Bake in a preheated 205 C (400 F) oven for 45 minutes.
Serve from the casserole, either hot or at room temperature. The
kugel can be rewarmed in a 175 C (350 F) oven for 15 minutes.
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Noodle Pudding 02