Festive Noodle Kugel

Ingredients:
12 oz Egg Noodles
8 oz Cream Cheese
8 oz Sour Cream
8 oz Ricotta Cheese
4 Eggs
1/4 cup Granulated Sugar
1 tsp Vanilla Extract
2 tsp Cinnamon
1 tsp Mace
1/2 tsp Salt
3-4 cups Graham Crackers, crushed
1/2 – 1 cup Raisins (optional)
Water for Boiling
Pinch of Salt for Water

Directions:

• Bring Water to a Boil and add Salt and Egg Noodles. Cook till al dente. They will cook much quicker than regular pasta, so don’t leave it unattended.
• Drain the Noodles, and set aside.
• Preheat Oven to 350°F.
• Divide the Graham Cracker crumbs and sprinkle on the bottom of a casserole dish (9″ x 13″ approximately).
• In a large bowl combine the Dairy, Eggs, and Spices (and Raisins if using them). Mix well.
• Fold in the Noodles.
• Pour mixture (think scoop) into the Casserole dish, and even it out with a spatula.
• Sprinkle with remaining Graham Cracker Crumbs.
• Bake for 45-55 minutes.

Makes 6-8 servings.

NOTES: This Central European Jewish dish is traditionally served at Hanukkah, though it can be served throughout the year as a festive pudding/custard. I first learned this dish when I found evidence that a section of my family was Ashkenazim and had converted to Catholicism in the 1800s.