Home
Deserts
Apricot Petit Fours
Apricot Chocolate Roulade
Dairy Free Banana Chocolate Bake
Breadless Pudding
Cornflake Base Cheesecake (light)
Cheesecake Italian
Lemon (or Orange) Cheesecake
Chocolate Chestnut Cake
Chocolate Chestnut Terrine
Chocolate Orange Cake (Sticky)
Chocolate Roulade
Chocolate & Pear (Cherry) Tart
Chocolate Truffles
Walnut & Coffee Souffles
Custardy Cranberry Bake
Hazelnut Meringue Mascarpone Layer
Lemon Reverse Cake
Pashka - Flower Pot Pudding
Pear & Ginger Pud.
Rice Pudding - Iranian Style
Rialto Raspberries
Rhubarb Sponge Pudding
Roasted Fruit in a Chocolate Meringue
Roasted Fruit
Sticky Chocolate Orange Cake
Sweet Noodle Kugel
Zuccotto (Italian Mould)
(c)2005-10 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Vegetarian, dairy
Serves 12-16
Blanka comes from Slovakia, she gave me her recipe for this kugel which I found works equally well with gluten free tagiatelle or spaghetti, It is always a hit in our shul when she makes it . This is a typical Middle European Kugel. It contains raisins and honey both associated with a sweet year so is good for Rosh Hashanah Desert
5250g (16 oz) wide gluten free noodles, or tagliatelle,
130g (4oz) of melted butter,
7 eggs,
1 pint sour cream,
1 pint cottage cheese,
¾ cup milk,
½ teaspoon of salt,
½ cup of sugar,
1 cup golden raisins,
Topping:
½-1 cup of corn flakes crumbled,
1 cup sugar,
2/3 cup butter or margarine.
In a large pot, cook noodles and drain. Return noodles to pot; add melted butter or margarine, set aside.
In a large mixing bowl, beat eggs together, add remaining ingredients and stir. Add to the noodles and blend.
Pour into a greased 9x12 or 9x15 inch pan.
Mix topping ingredients and spread on top of kugel. Cover and refrigerate overnight.
Remove from fridge 1 hour before baking to bring to room temperature. Bake at 325ºF 165ºC Gas Mark 3 Moderately slow oven for 1 to 1 ¼ hours, uncovered