Sheilah Kaufman: 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 fabulous noodle kugel.
And the secret of the kugel are the fine noodles and the package will be labeled Fine Noodles or Tiny Noodles. And as you can see, the noodles are only the size of a straight pin. That means this kugel is more custard than pasta. I have greased a little larger than 9x13 baking dish.
Now, we're going to go over and boil these noodles just for five minutes and we have to let them cool. Now it can take 20-30 minutes for the noodles to cool. You do not want to rush this part of the recipe, because if you mix the eggs while the noodles are still hot, it will curdle the eggs and the kugel won't come out. We're going to start by beating together five eggs, dump in two sticks of softened butter or margarine, 8 ounces of cream cheese. I'm just going to break up the cream cheese and the butter a little bit, start getting it beaten in with the eggs. We're going to add a pound of cottage cheese, two cups of sour cream and them I am going to add a cup of sugar. Add the sugar slowly so that all doesn't end up in one spot and finally the milk. Now we're going to take those tiny noodles that we cooked, we cooled and we're going to stir them in to our mixture.
Pour into our lightly greased baking dish and this dish 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 to preheat it.
So now I am going to take a little bit of cinnamon, sprinkle it on 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.