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Recipes
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Written by Marty Levin
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Thursday, 18 November 2010 11:21 |
 Ingredients:
16-oz. package egg noodles
1/2 cup vegetable oil
6 eggs, beaten
1 cup white sugar
1/2 cups dried cranberries
1/2 cup crushed pineapple, drained
1 tsp. cinnamon
1 tsp. vanilla extract
For crumb topping:
1 cup brown sugar
1/2 cup all-purpose flour
1/2 cup margarine, diced
1/2 cup dry oatmeal
Directions:
Topping. In a medium bowl, mix together the sugar and flour. Mix margarine, sugar, and flour into the oatmeal with a fork or stand mixer just until crumbly. Top your kugel before baking.
Kugel. Preheat oven to 350°F. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Place noodles in a large bowl. Place oil into the noodles until melted. Stir in the eggs, sugar, cranberries, pineapple, cinnamon, and vanilla extract.
Pour noodle mixture into a 9" x 13" baking pan and sprinkle with crumb topping. Cover baking pan with aluminum foil.
Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.
For more information, e-mail Mauzonekosher@gmail.com or call 718 274-1100.
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