KIDDOCJJ
KIDDOCJJ
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ARLENE'S (HEAVENLY) KUGEL

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  WHAT YOU'LL NEED:  - large bowl, spoon or spatula, measuring cups  - large baking dish (I used a 9x13 oval)  - oven preheated to 350 degrees  - boiling water   INGREDIENTS:   - 3 cups Matzoh Farfel  - 1/2 stick butter or margarine, melted  - 4 large eggs

WHAT YOU'LL NEED:
- large bowl, spoon or spatula, measuring cups

- large baking dish (I used a 9x13 oval)

- oven preheated to 350 degrees

- boiling water

INGREDIENTS:

- 3 cups Matzoh Farfel

- 1/2 stick butter or margarine, melted

- 4 large eggs

 - 1 cup raisins (I used large flame raisins; Arlene likes all golden raisins)  - 2 1/2 tsp vanilla extract  - 1/3 cup sugar + more for sprinkling at end  - 8 heaping TB cottage cheese  - 4 heaping TB sour cream  - 8 oz cream cheese, room temperature  - 2 cup skim milk  - 1/4 cup cinnamon sugar 

- 1 cup raisins (I used large flame raisins; Arlene likes all golden raisins)

- 2 1/2 tsp vanilla extract

- 1/3 cup sugar + more for sprinkling at end

- 8 heaping TB cottage cheese

- 4 heaping TB sour cream

- 8 oz cream cheese, room temperature

- 2 cup skim milk

- 1/4 cup cinnamon sugar 

  INSTRUCTIONS:   1.  Put matzoh farfel in a large bowl. Add the raisins and pour boiling water over this just until it hits the matzoh. Stir, then add the cream cheese to melt it.  2. Let this sit for about 15 minutes until all the water is absorbed, the farfel is soft and the raisins are plumped.  3. Add the butter to the mix and stir.

INSTRUCTIONS:

1.  Put matzoh farfel in a large bowl. Add the raisins and pour boiling water over this just until it hits the matzoh. Stir, then add the cream cheese to melt it.

2. Let this sit for about 15 minutes until all the water is absorbed, the farfel is soft and the raisins are plumped.

3. Add the butter to the mix and stir.

 4. Next add the sour cream, sugar, eggs, and cottage cheese and stir well.  KIDDOCJJ tip:  I add 1/2 tsp cinnamon here and a tiny pinch of salt (optional), as I like the entire kugel to have a bright, warm taste.  5. Butter your baking dish, and check your oven to make sure it's at 350.

4. Next add the sour cream, sugar, eggs, and cottage cheese and stir well.

KIDDOCJJ tip:  I add 1/2 tsp cinnamon here and a tiny pinch of salt (optional), as I like the entire kugel to have a bright, warm taste.

5. Butter your baking dish, and check your oven to make sure it's at 350.

 6. Pour your mixture into the baking dish.  Make sure you have a little head room at the top. Don't worry that it's not so pretty at this point.

6. Pour your mixture into the baking dish.  Make sure you have a little head room at the top. Don't worry that it's not so pretty at this point.

 7. Pour the 2 cups of skim milk over the kugel.

7. Pour the 2 cups of skim milk over the kugel.

 8. Sprinkle liberally with cinnamon sugar and put into the oven for an hour (or more) until a knife put into the center comes out fairly clean.  9. If you are serving the kugel right away, let it set for about 5 minutes.

8. Sprinkle liberally with cinnamon sugar and put into the oven for an hour (or more) until a knife put into the center comes out fairly clean.

9. If you are serving the kugel right away, let it set for about 5 minutes.

 10. If you are serving it later, cover tightly with foil and reheat at 300 for 15 minutes.  11. If freezing (and I always make an extra), wrap first with saran, then heavy duty foil, label on the outside. When ready to cook, defrost it in the fridge overnight, remove the plastic wrap, re-cover in foil and bake at 300 for 20 minutes.

10. If you are serving it later, cover tightly with foil and reheat at 300 for 15 minutes.

11. If freezing (and I always make an extra), wrap first with saran, then heavy duty foil, label on the outside. When ready to cook, defrost it in the fridge overnight, remove the plastic wrap, re-cover in foil and bake at 300 for 20 minutes.