I’m always shocked to find out how many people know of and adore noodle
kugel. I only tried it for the first time recently, but when I shared
my feelings about how much I loved it with friends, I got some pretty darn
passionate responses about what a recipe for noodle kugel MUST include. The variations made my head spin. Some people said nuts were a must. Others cited raisins, cinnamon and all kinds of other additions.
When I was originally doing research on kugels and their history, I was shocked to find that most recipes called for a cup or more sugar. That much sugar would send me into outer-space, so I can only imagine what it would do to our kids.
My version is a much healthier toddler-and-family-friendly recipe that you could eat as a side dish or even for dessert! After it comes out of the oven, cut it into squares and take a bite of the soft, tender, creamy noodles perfumed with cinnamon — you’re in heaven. Of course Kenya tried to shove the entire square I gave him into his little mouth in one bite which he quickly figured out wasn’t such a good idea! As for my friends with very strong opinions on what is and isn’t kugel, most of them gave this their stamp of approval.
- 2 Cup Eggs Noodles
- 1 Tbsp butter
- 2 eggs
- 1/2 Cup cottage cheese
- 2 Tbsp sour cream
- 2 Tbsp agave nectar
- 1/2 Tsp cinnamon
- 1/2 Cup raisins