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Home cooking: Noodle pudding

October 17, 2012

Bea Lahn moved to Hagerstown with her husband in 1951. They raised a family and were active in Hagerstown's synagogue, B'nai Abraham Congregation.

This recipe has been a family favorite.

"This is a recipe given to me by my mother many years ago," Lahn said. "It's a simple version of luction kugel. Luction is the word for noodle. Kugel is a pudding. It's a universal recipe — everybody does it a little different."

Noodle pudding is a traditional Eastern European Jewish dish. Lahn said it can be served any time of year, but it's often served at Rosh Hashanah, the beginning of the Jewish year.

Lahn has some of her mother's recipes, but she wished that as a child, she had learned more in the kitchen from her mother. Like, how to make a good strudel.

"My mother made the absolute best strudel. Out of this world," Lahn said. "I watched her make it many times, but I never made it myself. She stretched that dough out until it was paper thin, then rolled it up on a table cloth."

Noodle kugel is easier to assemble. And it's flexible, Lahn added.

"You could put it together the day before," she said. "And refrigerate it until you're ready to cook it."

Lahn has been a member of B'nai Abraham Congregation since moving to Hagerstown. For more information about the congregation, go to BnaiAbraham.net.



Noodle pudding

1/2 pound medium or wide egg noodle

2 eggs

1/2 cup sugar (see cook's note)

1 cup sour cream

1/4 cup cottage cheese

1 stick butter, melted

Juice of 1 lemon

1/4 cup raisins, optional

1/2 cup crushed corn flakes

1 teaspoon cinnamon

1/2 stick butter, melted

1/4 cup sugar

2 tablespoons jam, optional



Cook noodles. Drain.

Heat oven to 350 degrees.

Cream eggs and sugar. Add sour cream, cottage cheese, 1 stick melted butter and lemon juice. Add raisins, if using.

Fold in drained noodles and mix thoroughly. Pour into greased 8-inch-by-8-inch pan.

Mix corn flakes, cinnamon and remaining butter and sugar. Spread evenly over kugel. Dab with jam, if using.

Bake for 1 hour.

Cook's note: Can replace the granulated sugar with brown sugar. This traditional recipe has many variations. Some versions add to the noodle mixture 1 or 2 eggs, slightly beaten; 1 cup of milk or a little more; or 1 teaspoon vanilla; or all three.

— Courtesy of Bea Lahn, member of Congregation B'nai Abraham in Hagerstown

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