I’m writing this earlier than usual. Later I’ll be way too busy. Although recently I complained about my friends who were busy cooking before the arrival of their children, here I am, awaiting the arrival of MY children–and busy cooking.
My kids are driving here after visiting their dad in Los Angeles; they’ll be here in time for the last night of Hanukkah. Which means latkes.
I heard from lots of people who tried Alli’s latke recipe and the pumpkin bread recipe. I never imagined I would be sharing recipes on my blog, since I’m about as far from Julia Child as you could get and I would run out of recipes within a week. But there is another one worth sharing, especially since I just made it.
Everyone loves this kugel. For those who have no idea what that is, kugel is a traditional Jewish dish, a casserole made of noodles.
Unlike many Jewish women, I don’t have a single family recipe. I’ve collected a few, mostly picking up scraps from friends. Literally. I still use the scrap of paper with the recipe that I copied down 25 years ago, the first time I tried the kugel made by my friend Joyce. My mother had actually made noodle kugel but I never had her recipe. Besides, I like this one much better. You will too.
6 eggs, well beaten
1 lb. cottage cheese
1/2 lb. ricotta cheese
1/4 lb. cream cheese (softened )
1 c. sour cream
1 3/4 cup milk
1/2 t. vanilla
2 T. melted butter
1 cup sugar
1 t. salt
1/2 lb. wide egg noodles
Preheat oven to 350. Butter (or spray with canola oil) a 9 X 13-inch casserole dish
In large mixing bowl, mix first 5 ingredients.
Then mix in noodles and the rest of the ingredients.
Pour into casserole (it will look….kind of yucky)
Sprinkle top with cinnamon sugar.
Bake 75 to 90 minutes. (should be solid enough to cut into slices; the edges will move a little from sides of pan)
By the way I use low-fat or non-fat versions of things like sour cream and cream cheese— just as delicious, and just a little less guilt.