Sheilah Kaufman: Hi, I am Sheilah Kaufman, Cooking Instructor, Cookbook Author, Food Editor, Culinary Lecturer. We are here today showing you recipes for Rosh Hashanah and Yom Kippur, that can be made ahead or frozen and now we are going to show you how to make my friend Eileen's fabulous noodle kugel.
Now we are going to take those tiny noodles and we are going to stir them in to our mixture. Make sure all the clumps of noodles are broken up. Again, this is the kind of recipe the kids can help with. They can dump everything in. If you are going to just stir, they can stir. You have a hand mixer, you can let them hold the hand mixer.
Now we are going to pour it into our lightly greased baking dish and again you can use a 9x13, this one is a little bigger. This will easily feed 16-20 people in the bigger dish. Now if you wanted to add white raisins or something that you love in your kugels, feel free to do it and this just freezes beautifully but it has to be absolutely at room temperature before you wrap it. If not, it's going to end up with a layer of ice crystals on top in the freezer and mush when you go reheat it.
So now we are going to take a little bit of cinnamon, sprinkle it on. You don't want to too much. It gives it a nice color at the end and we are going to bake it for just five minutes at 450 and the reason is this will set the custard. Then we are going to turn it down to 350 and we are going to bake it until it's done which could be about 45 minutes. Then you are going to have the best kugel you ever tasted.
Well, you can see the kugel is done and I am already on my second piece, sorry I can't offer you any but you are not here and I am.
Next, we are going to make my famous Jewish Apple Cake. It's so good that one time one of my students called me from India because she had lost the recipe and she wanted to make it.