Compromise crispy noodle and apple kugel
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Raisins |
| 1 | cup | Brandy or sweet; (Shabbos) wine |
| 6 | cups | Wide flat egg noodles |
| ¼ | pounds | Unsalted butter; or margarine, melted |
| 1 | cup | Sugar |
| 4 | larges | Eggs; lightly beaten |
| 4 | mediums | Peeled diced apples; (see above) |
| 2 | tablespoons | Cinnamon |
| 1 | cup | Chopped walnuts |
| 1 | teaspoon | Nutmeg |
| 1 | teaspoon | Ground ginger |
| 1 | cup | Brown sugar |
Directions
In a small bowl, plump raisins with brandy or wine for 30 minutes; drain well.
In a large pot of salted boiling water, cook noodles for about 10 minutes until done. Drain well.
In a large bowl, combine sugar, walnuts, margarine, spices and eggs. Mix well.
Combine drained noodles to the mixture above, coating all the noodles. Add raisins to the mix and fold in. Oven: 375 F
Coat a 7 x 11- inch or 9 x 13- inch baking pan with Pam or other non-stick spray. Pour the entire contents into the baking pan.
Bake for about 20 minutes. Remove the pan from the oven. Dust the top of the noodles with the brown sugar; making sure there are no clumps. Return the pan to the oven for another 15-20 minutes.
SERVES: 10
Posted to JEWISH-FOOD digest V97 #335 by Jeff Freedman <jefffree@...> on Dec 28, 1997