Hi everyone! I would like to give a shout out to my husband whose birthday it is today. Happy Birthday!! I have already made him his Key Lime pie, as I do every year, and the kids even helped me make it last night . I love our tradition of making this for him each year. It makes me feel like I’m an old fashioned wife (except for the cool apron I was donning as I made it that I couldn’t help but purchase yesterday at T.j. Max-only $12.99!!!)
As promised, here is the second award winning Kugel recipe from the Kugel contest I had the honor of being a judge for. It was so moist and delicious!
Amy Itkin won the contest but gives credit to Nanny Bloom.
Lastly, guess what? Today is Amy’s birthday , too so Happy Birthday Amy!!!:
Nanny Blooms’s Noodle Kugel Modernized
2 8 ounce packages of cream cheese (full or low fat)
1 pound (16 ounces) creamed cottage cheese (full fat)
1 1/4 to 1/2 cups sugar
1 stick salted butter melted
8 large eggs
1 teaspoon cinnamon
2 teaspoons vanilla
1 cup dried cherries
juice and rind grated from one large orange
1 pound wide egg noodles
Preheat oven 350 degrees, parboil noodles and drain. Beat cream cheese until soft and uniform, then add cottage cheese. Add oj, sugar, and melted butter. Then mix in eggs, vanilla, cinnamon and orange rind. Hand mix in cherries and then gently add the noodles.
Pour into a butter baking pan and bake for about an hour and 15 minutes. It should be firm in the center. If the edges are brown the center is not firm, cover the edges of the kugel with 2 to 3 inches of tin foil and leave the center open. Keep checking for firmness.