What I'm reading: Texas! Chase, by Sandra Brown; Crunch Time, by Diane Mott Davidson (NOOK); Silk is for Seduction, by Loretta Chase (bike)
Thanks to Judy Alter for yesterday's post. Fame and Fortune are what we make of them, aren't they?
And now, onward with this week's recipe:
Noodle Kugel with Chocolate Chips and Dried Fruit
There were a lot of recipes for noodle kugel circulating through the social networking sites in conjunction with Yom Kippur. The holiday includes a 24 hour fast, and dairy dishes are commonly part of the fast-breaking meals. I've been making a noodle kugel for years, but I decided to try a new variation this time.
12 oz. pkg. medium or wide noodles, cooked and drained.
4 tsp. butter, melted
4 eggs
½ c. sugar
1 pint cottage cheese
1 ½ c. sour cream
¼ c. milk
1 tsp. vanilla
Approximately 1 ¼ c of a combination of chocolate chips and dried fruits.*
(Vary amounts of each according to taste)
*Raisins are traditional, but I had this bag of mixed dried fruits, so I used those. And those antioxidant claims counteract all the eggs and butter and creamy stuff, right?
Instructions:
Preheat oven to 350
Butter or spray a 9 x 13 inch pan with non-stick spray
Beat together eggs and sugar. Ad cottage cheese, sour cream, melted butter, milk and vanilla and mix well.
Fold in cooked noodles and the chips and dried fruit.
Pour mixture into prepared pan.
Bake for 40 minutes to 1 hour, until mixture is just set.
(Note: you probably don't want your noodles quite this brown & crispy--but then, you probably don't live at 9100 feet, so the cooking temperature and times given should be more accurate where you live. I happen to like the crunch, but that's just me.)
(Another note: Not half bad served with whipped cream or ice cream)
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4 comments:
Yes, antioxidants *definitely* counteract them! :) This recipe sounds like a winner...can't wait to try it.
Elizabeth, you'll have to let me know how it works at a normal altitude.
This looked really good until I got to the cottage cheese - not a fan. Wonder what I could substitute?
Karen, once you cook it, I doubt you'd recognize the cottage cheese, but you could try ricotta.
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