Monday, September 10, 2012

Secret Recipe Club - Kugel with Frosted Flake Crunch!

I'm so happy I got assigned a blog for SRC this month that had a recipe for kugel on it. Kugelkugelkugel. I love saying it. And I love eating it. Thanks, Growing up Gabel. Besides your delicious recipes, your blog has a very clean and beautiful layout. That is very important to me. I wish my blog looked as cohesive as hers!


Kugelywoogly. Ahem. Do you know what kugel is? It's okay if you don't. It's simply a noodle pudding. It can be served hot or cold, sweet or savory, dinner or dessert or anything in between! I'm pretty sure no one knows what it is here in the Midwest because there isn't a huge Jewish population around me, and kugel is a traditional Ashkenazi Jewish dish. Growing up in New York, surrounded by a lot of Jewish influence, kugel was just something that was around a lot. My mom made it with cinnamon, apples, and raisins (I always picked those out). 


This take on kugel is sooooooo delicious. Eggs, butter, and cottage cheese combine to make it amazingly creamy. And it has a frosted flake crunch topping, which reminds me of my beloved Momofuku. People who had never even heard of kugel took and bite and were begging for more. So give it a go! It's easy, versatile, and endlessly entertaining (kugelkugelkugelkugel....)


Kugel with Frosted Flake Crunch

1/2 pound, extra wide egg noodles
4 eggs
1 cup sugar
16 ounces, whole fat cottage cheese
1 stick melted butter
1 teaspoon vanilla
Dash of salt
1-2 cups of Frosted Flakes cereal
1/2-1 stick melted butter

Preheat oven to 350 degrees.
In a large pot, parboil the noodles for about 5 minutes. Drain.
In a mixing bowl, beat eggs with electric mixer until nice and fluffy (this is ambiguous to me. I think I did like 1 1/2 minutes).
Slowly add in sugar, beating well after each addition.
Add in cottage cheese, butter, vanilla and salt.
Stir in noodles.
Pour noodle mixture in to a casserole or cake pan (about 2 quarts).
In a large skillet, melt additional butter.
Add cereal and stir to coat.
Top noodle mixture with cereal.
Bake until kugel is set and gold brown on top, anywhere from 1-2 hours depending on your oven. Serve warm or cold! I like it cold. 


13 comments:

  1. I'm so glad you liked it! :-) My mother-in-law taught me to make it so it's near and dear to my heart. Thanks for the kind words about my blog, too! I just spend way too much time obsessing over it! LOL

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  2. I love a good kugel (though I love the raisins in it) but haven't had any in decades, looks delicious.

    If you haven't already, I'd love for you to check out my group 'A' SRC entry: Fried Green Tomatoes.

    Lisa~~
    Cook Lisa Cook

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  3. Rebecca this was so awesome when your Mom brought into the office, I never had it or heard of it before. I am thinking my father would really like this as will the hubby. I just may try to make to soon. Does it really have to bake one to two hours? How come so long? Dont know about apples and stuff in it though.

    The office girl

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    1. I baked mine for about an hour...I'm not sure why so long! You could totally try a shorter baking time and report back on how it goes.

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  4. I've never seen frosted flake on top of a kugel , but why not? It sounds delcious.

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    1. It adds another dimension of texture that I really enjoy!

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  5. Great minds think alike - awesome that we both chose kugels from our respective blog assignments this month :) Yours look amazing - very much like a kugel I grew up with - makes me want to have a piece right through this screen!!

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  6. Looks delicious and I love the crunchy topping

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  7. I love kugel - I bet this was delish!

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  8. I just pinned your awesome recipe! Thanks for sharing and have a great day.
    Miz Helen

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  9. I can't tell you how good this looks and sounds. Only made one kugel in my life. Need to change that. I'm new to SRC so am enjoying finding all these wonderful recipes and blogs.

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