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.

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