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1 pound full-fat cottage cheese, small curd
1 pound full-fat sour cream
8 oz. cream cheese, softened (Neufchâtel is fine and welcome at the otherwise full-fat party)
4 large eggs
12 oz. bag of egg noodles
15 oz. can pumpkin
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons bourbon
1 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
½ teaspoon salt

Topping
½ stick salted butter for topping
crushed cornflakes on top
2 teaspoons light brown sugar to sprinkle over the cornflakes

Butter a deep baking dish (my 10 x 13″ one does the trick nicely), preheat oven to 375 degrees F and set aside. Be sure your oven rack is right in the middle.

Using a stand mixer, whisk cream cheese with brown sugar, bourbon, vanilla and almond extracts. Add eggs, whisk to combine. Add cottage cheese, sour cream, pumpkin and spices.

In a large pot, boil noodles according to package instructions, drain. Combine noodles with dairy/pumpkin mixture in the large pot.

Fill baking dish with noodle kugel. Crush cornflakes over top. Dot with butter. Be generous–I use almost half a stick. Sprinkle a couple of teaspoons of light brown sugar evenly over the cornflakes.

Bake at 375 degrees F for 1 hour. Take a peek around 50 minutes to make sure the top isn’t burning–just in case your oven runs any hotter than mine. If need be, cover top with foil. I didn’t have to do this–hopefully, you won’t either.

Damn, does it smell fantastic in here! Let us dig in and celebrate the season of pumpkin spice!

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As promised in part 1 of this tale, I riffed on Aunt Ellen’s recipe to come up with a sweet noodle kugel. If you roll on the sweet side of the street, you may be drawn to this version with brown sugar, cinnamon, raisins, dried apricots and tart cherry preserves. I guess you could call it dessert, but I also called it breakfast for several days.

SWEET NOODLE KUGEL
1 pound full-fat cottage cheese, small curd
1 pound full-fat sour cream
(See a pattern emerging here?)
8 oz. cream cheese, softened (Neufchâtel is fine and welcome at the otherwise full-fat party)
4 large eggs
12 oz. bag of egg noodles

1 teaspoon vanilla extract
1 teaspoon almond extract
½ cup golden raisins*
½ cup apricots, diced*
¼ cup tart cherry preserves
½ cup light brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt

*Soak in hot water before you start combining everything.

Topping
½ stick salted butter for topping
crushed cornflakes on top
1 teaspoonful or more light brown sugar to sprinkle over the cornflakes

Butter a deep baking dish (my 10 x 13″ one does the trick nicely), preheat oven to 375 degrees F and set aside.

Using a stand mixer, whisk cream cheese with vanilla and almond extracts. Add eggs, whisk to combine. Add cottage cheese and sour cream.

Boil noodles according to package instructions, drain. Combine noodles with eggs, cottage cheese and sour cream mixture. Drain raisins and apricots, add to noodles with tart cherry preserves, brown sugar, cinnamon, nutmeg and salt.

Fill baking dish with noodle kugel. Crush cornflakes over top. Dot with butter. Be generous–I use almost half a stick. Sprinkle a teaspoon or so of light brown sugar evenly over the cornflakes. Once again, you’ll want to be sure your oven rack is right in the middle. Bake at 375 degrees F for 1 hour. Take a peek around 50 minutes to make sure the top isn’t burning–just in case your oven runs any hotter than mine. If need be, cover top with foil. I didn’t have to do this–hopefully, you won’t either.

Ah, kugel, sweet kugel. How sweet it is! Na zdrowie! L’chaim!