When my father-in-law found out I enjoyed cooking, one of the first things he gave me was his Mother’s Jewish Cookbook. He then opened it to much used page that had a recipe for a traditional #SweetLokshenKugel. I was behind the 8 ball for a couple of reasons on this one: I am not Jewish, so many of the words used in the, 70 + year old cookbook were, quite literally, foreign to me and, without the benefit of a picture accompanying the recipe, I was clueless as to what the recipe was actually for. Dad did clue me in that it was for a noodle kugel that his Mother used to make, but beyond that he was pretty much useless. 😉 Once I #googled some of the words for the kosher ingredients and, what turned out to to be brand names, I was able to modernize the recipe and create something that he loved and requested for many years.
Sweet Noodle Kugel
- 16 oz Wide egg noodles
- 1 Cup Sugar (I now substitute 1/2 Cup Truvia)
- 1 Stick Butter, melted
- 1 Large Egg
- 1 Medium Granny Smith Apple, grated
- 8 oz Golden Raisins
- 1 – 20 oz Can Crushed Pineapple (mine came in heavy syrup)
- 1-2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1 tsp Vanilla
Preheat the oven to 350° F. Grease a 13 x 9 inch baking dish with butter and set aside.
Boil the noodles for 10 minutes. Drain and put into a large mixing bowl or return to the pan you cooked them in. Add the butter to the noodles and toss to combine.
Combine the Sugar (or Truvia), Egg, Grated Apple, Crushed Pineapple (undrained), Raisins, Vanilla, Ground Nutmeg and Cinnamon, stirring well.
Add the combined ingredients to the noodles and toss until well distributed throughout.
Pour the noodle mixture into the prepared baking pan and bake for 45 minutes to an hour, just until tips of the noodles on top begin to brown. Cool and cut into 16 – 20 equal pieces. Can be served warm or room temperature.
Nutrition Information (for 16 servings using Truvia)
- 205 Calories
- 6.5 g Fat
- 26.62 g Carbohydrates
- 4.75 g Protein
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