Mom Stern's Noodle Kugel

* Exported from MasterCook *

Mom Stern's Noodle Kugel

Recipe By : From stern@tilt.FUN --hal stern, princeton university comput
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs
280 G sugar
15 Ml baking powder
15 Ml vanilla
100 G raisins (1 small box)
4 apples
450 G wide egg noodles (one box)
100 G butter (1 stick)
cinammon (for top)

1. Peel the apples and and slice them into small wedges.

2. Beat the eggs until they are foamy, add the sugar gradually and beat well.

3. Cook the noodles according to package directions. Drain.

4. Melt the butter in a .AB 9x13 20cmx30cm metal baking pan. Swirl it around
to coat the pan, and then pour the excess butter into the egg mixture.

5. Add baking powder and vanilla to egg mixture, mix well, and then slowly
add drained noodles, apples and raisins. Mix thoroughly until all the noodles
have been coated and look gooey.

6. Pour the egg/noodle mixture into the metal pan, top with cinammon if you
desire, and bake at 220 øC for about 45 minutes to an hour, or until the top
looks a little brown and crispy. The kugel should feel springy to the touch
and not be ``wet''.

7. Let cool, cut into squares, and serve.

Author's Notes:
I use Muller's egg noodles. This feeds about 12 very hungry people
(knoshers, as we call them) or 16 normal ones. What you don't eat right
away you can wrap in aluminum foil and freeze for a month or two. If
it's too sweet for your taste, you can use peaches or other fruit instead
of the raisins. Warning: this stuff sits very heavy in the ol' stomach,
so don't try to eat more than 2 pieces in a 24-hour period. Don't thank
me, thank my mom.

Difficulty : easy to moderate.
Precision : measure the ingredients.

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