One of our family traditions is to break the fast with bagels, lox, and all kinds of yummy kugels
(noodle puddings). It always cracked me up that we would fast all day and then feast on the
most fattening kugels. This graham cracker crust kugel recipe has been with my family since I
was a little kid, and it makes its way on every one of our Jewish holiday tables. Heart-healthy,
this recipe is not: 10 eggs, sour cream, butter. Oy Vey! But, it is truly one of the most delicious
things you will ever eat. And it's worth the once-a-year treat.
This year, my recently B'nai Mitzvahed kids have pledged to do their first fast, and I am betting
that they won't make it past lunchtime!
Ingredients
- 1 lb. fine egg noodles cooked & drained
- 3/4 lb. melted butter
- 1 lb. creamed cottage cheese
- 1 pint sour cream
- 1 tsp. vanilla
- 10 eggs
- Graham cracker crumbs
What to Do
- Preheat oven to 350 degrees
- Mix all of the ingredients except graham cracker crumbs with half of the melted butter. Put into a well-greased 14x10x3 inch baking pan.
- Cover with graham cracker crumbs & drizzle remaining butter on top.
- Bake at 350 degrees for 1 hour.
Serves 12.
