Moo's Sweet Noodle Kugel

As I've said elsewhere, our family enjoyed kugel. This recipe is a variation on Moo's original recipe. It too is a palate pleaser.

5 eggs, separated
1 Golden Delicious apple, peeled and grated
1/2 cup strawberry preserves
1 eight-oz. can crushed pineapple
3 T honey
8 oz. medium-width noodles, cooked and drained
3 T butter
Cinnamon sugar for garnish

Beat egg yolks, add grated apple, preserves, pineapple and honey. Add noodles and toss gently. In another bowl, beat egg whites until soft peaks form. Carefully fold egg whites into noodle mixture. Preheat oven to 350 degrees. Grease a 1-quart baking dish and pour in the noodle mixture. Dot top with butter and sprinkle with cinnamon sugar. Bake at 350 degrees for 45 minutes. Allow to cool 5 minutes before serving.

Moo's Best Noodle Kugel

The first time any of us tasted this Jewish favorite was in a Scarsdale deli. We became instant fans. It's one of those ethnic pasta specialties of which every cuisine can boast. If you've never had kugel, try this recipe. Like so many things Moo cooked, she would prepare a dish with a recipe and then start innovating. Moo's kugel is a palate pleaser.

In a large bowl, combine thoroughly 2 cups milk; 1 cup each of cottage cheese, sugar and sour cream; 4 large eggs, lightly beaten; ½ c. of golden raisins; 4 oz. cream cheese, softened; ½ stick (1/4 c.) butter, melted; 2 T vanilla; and 1 t. salt. In a pot of boiling, salted water, cook ½ lb. fine egg noodles for 5 minutes. Drain them well and combine them with the milk mixture. Pour the mixture into a baking dish (13x9x2”) and drizzle ½ stick (1/4 c.) butter (melted) over the top. Bake the pudding in a preheated 400 oven for 1 hour. Do not cover when baking. Serve slightly warm.