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Food Fare: Jewish RecipesLokshenkugel (Creamy Noodle Pudding)

Typically served after a day of fasting on Yom Kippur.

Preheat oven to 350-degrees F. Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add egg noodles and cook, stirring occasionally, for about eight minutes or until noodles are al dente (tender but with a bite). Do not over-boil the noodles as they will cook more during the baking process. Drain the noodles and return to cooking pot. Add butter and mix well. Stir in the cottage cheese, farmer cheese, sugar, vanilla, salt and eggs. In a bowl, combine the sour cream and raisins; set aside for about ten minutes before adding to mixture in the pot. Pour half the noodle mixture into buttered baking dish. Add apricot preserves in spoonfuls. Top with remaining noodle mixture. Sprinkle with cinnamon-sugar. Bake pudding for one hour to ninety minutes, or until mixture is set. Allow to stand for five minutes before cutting into squares.


*Lokshenkugel image (C) Stuart Spivack (2006). Used under Wikipedia Creative Commons Attribution-Share Alike, a freely licensed media file repository.


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