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Dairy sweet Lokshen kugel

 
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BetsyTacy




 
 
 
 

Post Tue, Sep 13 2022, 12:24 pm
Does anyone have a tested recipe?


Thanks.
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nosher




 
 
 
 

Post Tue, Sep 13 2022, 12:31 pm
We like the recipe from the Aishes Chayil cookbook.
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Amarante




 
 
 
 

Post Tue, Sep 13 2022, 1:14 pm
If you need a recipe for proportions, this produces a very classic lokshen kugel

Excerpt From: Shannon Sarna - Modern Jewish Comfort Food

This kugel recipe lends itself to endless variations: swap out the raisins for dried cranberries or dried cherries. You could also use crushed pineapple or fruit cocktail. In addition to the kugel base itself, you can also play around with your toppings, although you can leave your kugel naked on top. Many Ashkenazi American Jews make a sweet dairy noodle kugel like this for Yom Kippur break-fast or Shavuot, when it is traditional to eat dairy foods. It is also great for brunch, or as a nurturing dish to bring someone in need of a comforting meal, like a new mom.

For the base kugel:
Cooking spray for baking dish
1 pound wide egg noodles
8 tablespoons (1 stick) unsalted butter, at room temperature
2 cups granulated sugar
8 ounces full-fat cream cheese, at room temperature
6 large eggs, beaten
2 teaspoons vanilla extract
2 cups full-fat or 4% cottage cheese
¼ cup raisins (optional)
For the topping:

8 tablespoons (1 stick) unsalted butter, melted
¾ cup cornflake crumbs
½ cup packed light brown sugar
¼ teaspoon fine sea salt

1 Make the base kugel: Preheat the oven to 400°F. Grease a 9-by-11-inch baking dish with cooking spray.

2 Boil the noodles in a large pot of salted water according to the package directions, around 5 minutes.

3 While the noodles are cooking, using a handheld mixer and a large bowl or a stand mixer fitted with the whisk attachment, beat the butter and granulated sugar for 2 minutes. Add the cream cheese and continue to mix until smooth, another 1 to 2 minutes. Add the eggs, vanilla, cottage cheese, and raisins, if using, and combine.

4 When the noodles are cooked, drain thoroughly and stir into the egg mixture by hand.

5 Make the topping: Combine the melted butter, cornflake crumbs, brown sugar, and salt in a bowl.

6 Pour the kugel mixture into the prepared baking dish. Sprinkle the cornflake mixture evenly over the top of the kugel.

7 Bake, uncovered, for 40 to 45 minutes.

8 Remove from the oven and allow to cool slightly before cutting. Serve warm or at room temperature

Topping Variations

GRAHAM CRACKERS

¾ cup graham cracker crumbs
½ cup light brown sugar
¼ teaspoon fine sea salt
6 tablespoons unsalted butter, melted

SALTINES
¾ cup saltine crumbs
½ cup light brown sugar
6 tablespoons unsalted butter, melted

BISCOFF COOKIES

½ cup Biscoff cookie crumbs
¼ cup graham cracker crumbs
¼ cup light brown sugar
¼ teaspoon fine sea salt
6 tablespoons unsalted butter, melted
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BetsyTacy




 
 
 
 

Post Tue, Sep 13 2022, 3:03 pm
Thank you, Amarante, but that has a bit too much butter.
I was hoping for something with whipped cottage cheese for the dairy element.

Anyone else with a less buttery recipe?
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BetsyTacy




 
 
 
 

Post Wed, Sep 14 2022, 2:20 pm
Bump
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JenniferK




 
 
 
 

Post Wed, Sep 14 2022, 2:52 pm
https://I.imgur.com/Wo4m9VD.jpg
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Amarante




 
 
 
 

Post Sun, Sep 18 2022, 7:18 am
Not sure if OP is still looking for a recipe but I saw this version in a new cookbook I got which uses cottage cheese and isn't as rich as the one I posted.



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BetsyTacy




 
 
 
 

Post Sun, Sep 18 2022, 9:39 am
Thank you!
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