I've had a hankering lately for lukshen kugel, the wonderful noodle pudding that Jerry's mother (Bertha, otherwise known as Bert) introduced me to. Her version was not a sweet pudding but rather was eaten as the carbohydrate part of an evening meal - or a mid-day special occasion meal.
It took some time before it locked into my brain that this "pudding" didn't have to be sweet, although there are some recipes that do add a whole bunch more sugar than Bert did. And of course there are lots of things that can be added to it according to one's taste. She used raisins in hers; I kept the raisins and added a lot of chopped dried apricots, as I think apricots add class, as well as taste, to everything!
Her recipe calls for sour cream; I like using cottage cheese in its place. But regardless, lukshen kugel is yummy and I share Bert's recipe with you today, just the way she gave it to me.
BERT'S LUKSHEN KUGEL
8 oz wide egg noodle3 eggs, well beaten
2 T butter1 T sugar
¼ t cinnamon½ t salt
½ c raisins½ C sour cream
1 t lemon extract
Boil noodles for 5 minutes. Drain. Combine ingredients. Bake at 400 degrees for 1 hour.Happy eating!