A traditional Jewish pastry.
Squeeze the liquid from the softened matzo and add the matzo to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2 quart casserole dish or a 10x14 inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature
Source: My Jewish Lesson
By LRP from LWL, MA
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Cook egg noodles until done and drain. Beat the eggs and mix well with sugar. Add vanilla and mix well, then the cottage cheese, sour cream, milk, and the butter.
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I am looking for an apple noodle kugel recipe.
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I have a recipe for Plum Noodle Kugel. You could probably substitute apples for plums.
6 oz noodles (any kind, bow tie, egg noodles etc.)
Cook noodles in boiling water til barely tender. Drain and rinse in cold water. Beat eggs. Add sugar and cinnamon; mix well. Toss noodles in egg mixture. Stir in plums and apple sauce. Pour into a buttered 2 qt casserole. Combine bread crumbs, melted butter and nuts. Sprinkle over top. Bake at 350 degrees for 50 minutes or until golden. Serve warms.
I've also used canned plums and it works out well. My grandmother used to make plum dumplings and this tastes pretty close to those, which were awesome! Hope you like it!
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Many years ago, The New York Daily News featured a cooking column by Ella Elvin. One of my favorites was a recipe for Apple Noodle Kugel. I've misplaced the recipe, and nothing else that I've tried comes close to it.