Noodle Pudding (Kugel)

Is it a Pudding? or is it a Kugel? ...a Jewish casserole. Why is it then that no one can get this dish right, and it comes out dry for them. Just think of your yummiest homemade mac and cheese with lots of sauce that the macaroni is being drowned in. That's the proper way to make the real mac and cheese, and that's the proper way to make the Noodle Pudding. Instead of following all those recipes that just won't work, because it will come out dry...not the right amount of ingredients. May be the right ingredients, but not distributed properly. I keep saying, I'm from the "old school" and that means, I go back to basics. not because I'm a hundred years old, although I feel that way sometimes, when I'm trying to control my criticism towards others that I feel is constructive, but the view it as a negative remark. So, I shall refrain from now on, I can't promise how long, but I will try to see the positive side of food creation. Just let me stick to my basics, and work around them.

This is what happens. A hungry family at" Breakfast" ...did not even think to try to take a nice photo of a portion on a plate. The smoked salmon, bagels, tuna fish, and egg salad, is always a nice comfy tradition after fasting on Yom Kippur, but nothing satisfies the hunger, and you soul as the ultimate of comfort foods, with a just the right amount of sweetness, and the perfect texture of the Noodle Pudding. I've been asked by my friend, who is a recent vegetarian, why don't I make this dish more often? instead of once a year. Good question. The answer to that is, there are so many dishes out there to explore, from my childhood, that I just simply been ignoring, until now. Plenty of adaptations from the hand-me-down and other old recipes.

Not adapted, just using the right ingredients, and proper method. This is originally a Hungarian Jewish "hand-hand-me down recipe with the basic ingredients of farmers cheese which is also a pot cheese, a more dense cheese than the cottage cheese, usually mixed with sour cream and sugar. This mixture together can be used for fillings in danishes, as well, just adding an egg or two to it. In the old days, they did not even hear of creme cheese, so this was the actual basic ingredients used. All the kugels, are made with beaten eggs mixed into it, including the potato kugel, which is a mashed potato with eggs, and flour mixed into it, and then baked. It the kugels are not a comfort food for any one out there, than I don't know what is. It is so much nicer in this day and age to update old comfort foods, and make it your way, or just leave it as it is...but why should you? There are so many ingredients available out there now, to enhance the flavor, texture, and their appearance. The topping is highly recommended. There were no cornflake cereals in the old days...the cornflake topping started out in the sixties, and yes, they had Philadelphia Creme Cheese available, even back then.Oyy Vehhh! That makes me "ancient" because I'm from the sixties generation. They were the "good old days" for me!

 

1 17 oz. package of wide egg noodles

(I prefer Flora Pappardelle, 

(or German imported wide noodles)

1 8 oz. Philadelphia Creme Cheese

(no substitute, please)

1 7 oz. Friendship no salt Farmers Cheese 

(you can substitute for a dense 8 oz. cottage cheese)

1 16 oz. Friendship Sour Cream (real sour cream)

(or another good brand, not fat-free)

1 stick (1/4 lb.) unsalted butter

8 oz. (1 cup) golden raisins

1 cup sugar

grated zest from 1 lemon

4 eggs

Cook the noodles in a large pot of salted boiled water until al-dente. Be sure to save about 1/2 cup of the cooking water. Do not cook it all the way through, it will cook some more in the oven. Have all the cheese ingredients, at room temperature to soften. If butter is not soft enough, you can put it in the microwave for about 45 seconds, (in a ceramic container) 

In a large bowl, mix the cheeses, the sour cream and the sugar until nice and creamy, with a hand held mixer, or a Kitchen Aid, (if you own one.) 

Add the eggs, one at a time, mixing it well, after each addition. Fold in the raisins, and the lemon zest, (you can add a 1/2 teaspoon of vanilla (optional) or if you have vanilla sugar, in a (small packet) (optional)...you can add that too. Add the 1/2 cup reserved cooking water to the noodles to loosen them up, and add the noodles right into the bowl with the cheese custard...it's almost like making a cheesecake. Spray a ceramic casserole with cooking spray, and spoon the pudding mixture into it. Bake covered, in preheated 350 degrees for 30 minutes. Take the casserole pan out, and top it with the "Special K topping.) (My favorite brand, cereal)...You can substitute for cornflakes too. 

Note: If you don't use the topping, then just bake it through to 45 minutes, or until nicely set, and a little rosy color. Serves 8.

3 cups Special K cereal

1/2 sugar

1 teaspoon cinnamon

3 Tablespoons melted butter

Put the cereal in a large baggie, and crush them but not too fine. Add the sugar, cinnamon, and melted butter, and give it good shake.

Honestly, this is a NO FAIL way to make the noodle pudding. You will not go wrong, and you will get plenty of praise for it. You can make this all year round, and the kids will especially love it. The crunchy topping makes it a real treat.