Noodle Kugel for Yom Kippur

Judy’s Noodle Kugel (mildly sweet)

Ingredients:

• 1 lb. wide egg noodles
• 4 eggs
• 3/4 cup sugar
• juice of 1 lemon
• 1 lb creamed cottage cheese
• 1 tbsp sour cream (heaping)
• 1/4 lb. melted butter
• 1/4 cup yellow raisins
• cinnamon and sugar to be sprinkled on top

Instructions:

1. Grease 9×13″ baking dish.
2. Pre-heat oven to 350 degrees.
3. Cook noodles in large pot of boiling water until soft.
4. Drain noodles and let cool.
5. Beat eggs and sugar together in large bowl.
6. Add lemon juice, cottage cheese, sour cream and butter.
7. Stir in cooled noodles.  Add raisins.
8. Pour noodle mixture into baking pan.
9. Bake for 45 minutes or until top starts to lightly brown.
10. Let cool and sprinkle cinnamon and sugar mixture  on top.
11. Enjoy!

Judy’s Noodle Kugel (sinfully sweet)

Ingredients:

• 1lb wide egg noodles
• ½ lb butter, creamed until smooth
• 1lb cream cheese
• 1 cup sugar
• 6 eggs beat well
• 1 pint sour cream
• 2 cups milk

Topping Ingredients:

• 1/2 cup brown sugar
• 2 cps crushed corn flakes
• 1 stick melted butter

Instructions:

1. Grease 9×13″ baking dish.
2. Cook noodles in large pot of boiling water until soft.
3. Drain noodles and let cool.
4. Combine butter, cream cheese, sugar, eggs in a large bowl.
5. Fold in one pint sour cream.
6. Add 2 cups of milk and mix well.
7. Fold in cooled egg noddles.
8. Place in refrigerator and let sit overnight to set.
9. After at least 12 hours, remove from refrigerator and bring to room temp.
10. Bake at 350 for ½ hour.
11. Combine topping ingredients and spread over top pudding.
12. Bake at 350 degrees for another half hour.
13. Remove and let cool.
14. Enjoy!