The JFS held it’s 27th Annual Meeting and Kugel Bake-Off on Sunday, March 6th 2016. The JFS Board of Directors provided an assortment of kugels for guest to taste and vote on their favorite. Additional kugels were also provided and donated to Our Daily Bread soup kitchen in York, Pennsylvania. Learn more about the history of the kugel here. Below is a list of recipes that were provided for the tasting, including the winning recipe.
#1 – Noodle Kugel | Provided by Louis Mendlowitz
- 16 oz. broad or medium noodles
- 1/2 lb. butter or margarine, melted
- 1.pt sour cream
- 1 pt. creamed cottage cheese
- 4 eggs, beaten
- 1 cup sugar
- 1 tsp. salt
- 1 large can crushed pineapple including juice
- 2 tsps. vanilla
- maraschino cherries or other kind if preferred
Cook noodles in boiling salted water until just tender. Drain well and place in large mixing bowl. Add melted butter or margarine and balance of ingredients. Mix well. May be sprinkled with cinnamon and sugar before baking if desired. Cherries, spaced on top. Bake at 350 degrees in greased 13×9″ pan for 1 to 1 1/2 hours.
#2 – Noodle Kugel | Provided by Tracy Benenson | WINNING RECIPE
- 1 lb wide egg noodles
- 6 eggs
- 2 cups sugar
- 1/4 cup melted butter
- 2 tsp. vanilla
- 1 pt. small curd cottage cheese
- 1 pt. sour cream
- 8 oz. golden raisins (optional)
Boil the noodles according to the package directions. Mix all other ingredients in a large bowl. Add prepared noodles and mix well. Place mixture in a 13x9x2 aluminum pan sprayed with non-stick cooking spray. Sprinkle cinnamon on top. Bake at 350 degrees for an hour, checking at 45-60 minutes.
#3 – Pineapple Kugel | Provided by Debbie Sherman
- 24 oz. medium noodles (2 12 oz packages)
- 1/2 cup sugar
- 10 large eggs
- 2 20 oz cans crushed pineapple (drained)
- 2 sticks margerine
- 2 tsp. vanilla
Cook noodles according to package, drain. Add 1 3/4 of margerine to noodles and toss to coat. Beat eggs with sugar, vanilla and mix well with the cooked noodles and pineapple. Pour mixture into greased 13×9 baking dish. Sprinkle with connamon sugar and dot with remaining margerine. Bake at 350 degrees for 45 minutes. Kugel should not be dry. Top should be crisp, but not burned.
#4 – Lokshen Kugel Mit Eppel | Provided by Christine Harrop-Stein
- ¾ cup (100 g) currants or raisins, black or golden
- 4 tablespoons rum
- ½ lb (250 g) medium egg noodles
- 3 eggs
- 2/3 cup (125 g) sugar
- ¾ cup (75 g) walnuts or almonds, coarsely chopped
- Zest of 1 orange or 1 lemon
- 4 tart apples, such as Granny Smiths
- Juice of ½ lemon
Soak the raisins in the rum. Boil the noodles in lightly salted water until well done—rather soft.
At the same time, beat the eggs lightly with the sugar. Add the walnuts or almonds and the soaked currants or raisins together with the rum and the lemon or orange zest. Drain the noodles when they are done and stir them in.
Peel, core, and coarsely grate or chop the apples and mix with the lemon juice, then add to the egg-and-noodle mixture. Mix very well and pour into a loaf pan lined with greaseproof or wax paper brushed with oil. Alternatively, pour into an oiled baking dish and cover with foil. Bake in a preheated 350°F (180°C) oven for about 50 minutes, or until lightly browned on top and turn out.
Additional entries were also provided by Trish Arbetman and Lee Smotkin . We want to thank all who participated in baking and to those who provided additional kugels to benefit Our Daily Bread soup kitchen.