A bit of history on Kugel. Kugel is a traditional Ashkenazic Jewish dessert or side dish. Kugel is Yiddish for ball, but it is sometimes translated as pudding or casserole, and related to the German Gugelhupf. The first Kugel were plain -- made from bread and flour, and salty rather than sweet. About 800 years ago, their flavor and popularity changed when cooks in Germany replaced bread mixtures with noodles or farfel. Eventually eggs were incorporated. The addition of cottage cheese and milk created a custard-like consistency which is common for today's dishes. In the 17th century, sugar was introduced, which gave the option of serving kugel as a side dish or dessert. In Poland, Jewish women sprinkled raisins and cinnamon into recipes. Hungarians took the dessert concept further with a hefty helping of sugar and some sour cream.
I like Kugel with sour cream, cottage cheese and sugar--and chocolate chips. Many people add corn flakes, graham cracker crumbs, ground gingersnaps or caramelized sugar on top. Some people layer the dish with sliced pineapples or apricot jam. Traditionally, raisins, both dark and golden are added. Kugel is such a versatile dish. Happy Noodle Day! Enjoy this today or any time! It's such an easy dessert....and so fabulous!
Chocolate Chip Noodle Kugel
Ingredients:
12 oz pkg medium wide noodles boiled & drained
4 Tbsp butter, melted
8 eggs
3/4 cup sugar
1 pint (16 oz) cottage cheese (large curd)
2 cups sour cream
1 tsp Madagascar vanilla
3/4 cup DARK chocolate chips
Directions:
Preheat oven to 350.
Butter sides and bottom of 9 x 13 Pyrex or another Pan.
Beat together eggs and sugar. Add cottage cheese, sour cream, melted butter and vanilla and mix with wooden spoon.
Fold in noodles and chocolate chips.
Pour mixture into buttered pan.
Bake at 350°F for 40-60 minutes until just set.
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