While my wife willingly concedes the kitchen to me most of the time, there are a few dishes that belong to her, and that our children anticipate with glee. For Pesach, she makes the matzah brei and a killer mandelbread. And to break the Yom Kippur fast, she always makes a decadent dairy noodle kugel, following her mother’s handwritten recipe.
While this lokshen kugel is delicious anytime, it of course always tastes best right after Yom Kippur.
Sweet Dairy Noodle Kugel
Ingredients:
1 lb. wide egg noodles
8 oz. cream cheese, softened
1/2 lb. butter
2 pints sour cream
1 tsp. salt
2/3 cup sugar
6 eggs
2 cups canned crushed pineapple with juice
For the topping:
1 cup corn flake crumbs
1/2 to 1 cup brown sugar
Cinnamon to taste
1/8 lb butter
Directions:
Preheat oven to 350 degrees and grease a 9”x13” pan.
Cook the egg noodles, drain and rinse. Set them aside, stirring in some butter so they don’t stick together.
Melt the 1/2 lb. butter.
In a large bowl, beat the cream cheese with a hand mixer for about a minute. Add melted butter, sour cream, salt, sugar, eggs and pineapple. Beat with hand mixer on medium speed until blended.
Add noodles to the bowl and mix well. Pour mixture into pan.
For the topping, melt the 1/8 lb. butter. Add to cornflake crumbs, along with brown sugar and cinnamon. Mix well and sprinkle the topping over the kugel mixture.
Bake at 350 for 1 hour.
Warning: If you give your family samples of the kugel out of the oven, make sure to set aside enough for break-fast. I speak from personal experience.