[Guest post by Deb’s mom!] Last year, I briefly told you the story of how my mother jokes that she married my father for his family’s noodle kugel recipe. But then, as if just to be cruel, I tried my own spin on it with cream cheese and dried cherries. Was it delicious? Oh, heck yeah. Are you long overdue to get a taste of the real deal? Most certainly so. Please welcome my mother herself here today in her first-ever guest post, finally sharing with you the noodle kugel recipe you are owed.
Growing up in a German family, I had many noodle puddings. Shortly after becoming engaged to my now-husband, we were at a family buffet party, where everything was homemade and beautifully displayed. It was at their party that I first encountered the noodle pudding. I thought this was the best food I had ever tasted.
I asked a relative for the recipe on the spot. There was a lot of commotion amongst the people at the party that day, and as I have been telling my daughters for the past 30 years, the aunt told me that I would have to marry my now-husband to get the recipe. The rest is history.
I have often stated that if I were stranded on an island and could only take one food with me, it would be this version of noodle pudding. You be the judge.
My Family’s Noodle Kugel
1 pound wide egg noodles
2 cups sugar (Mom uses 1 1/2 cups)
2 pounds full-fat cottage cheese, creamed or large curd
2 sticks (1 cup or 8 ounces) melted unsalted butter or margarine (Mom uses 1 1/2 sticks butter)
2 teaspoons vanilla
Dash of salt
Optional: 2 cups canned cherry pie filling (Comstock is specified)
Preheat oven to 350 degrees. Parboil the noodles (five to seven minutes).
In a very large bowl beat eggs until fluffy. Add the sugar gradually, then the cottage cheese, margarine or butter and vanilla. Stir in the drained noodles.
Pour into a 9×13-inch pan. Bake for 1 1/2 hours, or until kugel is set. If using the cherry pie filling as a topping, pour it over at the one-hour mark, then bake it for an additional 30 minutes.
Deb note: Your baking time may, of course, vary. Check for doneness at one hour and go from there. Our oven, always running cool, took almost two hours to bake this. At home, my mothers inferno of an oven does it in an hour.
About the topping: Okay, so apparently, the original version of this recipe has the cherry pie filling (from! a! can!) as a topping and apparently, my father says that some segments of my family still bake it this way. I have yet to see it, and my mother has never used it. Should you want to try some version of this but avoid the mystery-in-a-can stuff, a quick cherry pie filling can be made with a bag of frozen sour cherries cooked with half a cup of water in a saucepan for about 10 minutes. Mix 1/2 cup of sugar with 1 tablespoon of cornstarch and stir these into the pot. The mixture will thicken within a couple minutes. Cool before using.