I have not been posting lately...it has been a very busy time. One son back at University the other started his senior year of High School. Husband back to Brussels. Lots of chaos really. I am back to cooking for just the two of us and it is not all that exciting really...as the weather cools, I hope to be posting more often. I have noticed a lot of traffic to my kugel post from last year so I thought I would re-post it! Tonight at sundown marks the beginning of Yom Kippur...the Jewish Day of Atonement. We fast for this holiday from sundown tonight until sundown tomorrow and then some people have a light traditional dairy meal to break the fast. There will be bagels and lox and salads but for us there also this kugel. It is delicious...not too heavy and goes a long way. To all who celebrate...I wish you an easy fast! And to those who do not I wish you all peace... Why I only make this recipe once or twice a year during the Jewish holidays I do not know. It is really a great recipe to make for brunch or a light lunch ,or dinner. It is not too sweet and just delicious. We usually serve this at our Yom Kippur break the fast dinner which consists of bagels, and lox, and lots of salads...this is sweet but it is not dessert. You could of course serve it as dessert. It is delicious piping hot straight from the oven. The top becomes brown and crisp and the inside creamy. It is also very good reheated and can be frozen as well. I adapted this recipe from one I got on a cooking message board I frequent. This is bakinfool's Mom's Famous Noodle Kugel Famous Noodle Kugel 1 pound Wide Egg Noodles 2 cups Sour Cream 16 oz. container Cottage Cheese 6 Eggs 1 cup Sugar 1 stick Butter 2 tsp Vanilla splash of Lemon Juice Cinnamon Preheat oven to 350, grease a 13 by 9 baking dish cook noodles, drain well combine sour cream, cottage cheese, eggs, and sugar melted butter and vanilla, mix well add the lemon juice, mix well stir in the noodles, pour into prepared pan sprinkle the top with cinnamon bake for 1hr 15 min optional - Add 1/2 cup raisins and/ or one diced peeled apple While you can use reduced fat sour cream and cottage cheese, I think this is really best with full fat. Do not use non fat sour cream or cottage cheese. This recipe also halves very nicely. source:bakinfool/ck

I have not been posting lately...it has been a very busy time. One son back at University the other started his senior year of High School. Husband back to Brussels. Lots of chaos really. I am back to cooking for just the two of us and it is not all that exciting really...as the weather cools, I hope to be posting more often. I have noticed a lot of traffic to my kugel post from last year so I thought I would re-post it! Tonight at sundown marks the beginning of Yom Kippur...the Jewish Day of Atonement. We fast for this holiday from sundown tonight until sundown tomorrow and then some people have a light traditional dairy meal to break the fast. There will be bagels and lox and salads but for us there also this kugel. It is delicious...not too heavy and goes a long way. To all who celebrate...I wish you an easy fast! And to those who do not I wish you all peace... Why I only make this recipe once or twice a year during the Jewish holidays I do not know. It is really a great recipe to make for brunch or a light lunch ,or dinner. It is not too sweet and just delicious. We usually serve this at our Yom Kippur break the fast dinner which consists of bagels, and lox, and lots of salads...this is sweet but it is not dessert. You could of course serve it as dessert. It is delicious piping hot straight from the oven. The top becomes brown and crisp and the inside creamy. It is also very good reheated and can be frozen as well. I adapted this recipe from one I got on a cooking message board I frequent. This is bakinfool's Mom's Famous Noodle Kugel Famous Noodle Kugel 1 pound Wide Egg Noodles 2 cups Sour Cream 16 oz. container Cottage Cheese 6 Eggs 1 cup Sugar 1 stick Butter 2 tsp Vanilla splash of Lemon Juice Cinnamon Preheat oven to 350, grease a 13 by 9 baking dish cook noodles, drain well combine sour cream, cottage cheese, eggs, and sugar melted butter and vanilla, mix well add the lemon juice, mix well stir in the noodles, pour into prepared pan sprinkle the top with cinnamon bake for 1hr 15 min optional - Add 1/2 cup raisins and/ or one diced peeled apple While you can use reduced fat sour cream and cottage cheese, I think this is really best with full fat. Do not use non fat sour cream or cottage cheese. This recipe also halves very nicely. source:bakinfool/ck

I have not been posting lately...it has been a very busy time. One son back at University the other started his senior year of High School. ...

Why I only make this recipe once or twice a year during the Jewish holidays I do not know. It is really a great recipe to make for brunch or...

Why I only make this recipe once or twice a year during the Jewish holidays I do not know. It is really a great recipe to make for brunch or a light lunch ,or dinner. It is not too sweet and just delicious. We usually serve this at our Yom Kippur break the fast dinner which consists of bagels, and lox, and lots of salads...this is sweet but it is not dessert. You could of course serve it as dessert. It is delicious piping hot straight from the oven. The top becomes brown and crisp and the inside creamy. It is also very good reheated and can be frozen as well. I adapted this recipe from one I got on a cooking message board I frequent. This is bakinfool's Mom's Famous Noodle Kugel Famous Noodle Kugel 1 pound Wide Egg Noodles 2 cups Sour Cream 16 oz. container Cottage Cheese 6 Eggs 1 cup Sugar 1 stick Butter 2 tsp Vanilla splash of Lemon Juice Cinnamon Preheat oven to 350, grease a 13 by 9 baking dish cook noodles, drain well combine sour cream, cottage cheese, eggs, and sugar melted butter and vanilla, mix well add the lemon juice, mix well stir in the noodles, pour into prepared pan sprinkle the top with cinnamon bake for 1hr 15 min optional - Add 1/2 cup raisins and/ or one diced peeled apple While you can use reduced fat sour cream and cottage cheese, I think this is really best with full fat. Do not use non fat sour cream or cottage cheese. This recipe also halves very nicely. source:bakinfool/ck

I have made sausage and peppers many different ways but this recipe is my very favorite. I have to say that I have never tried a Lidia Bas...

Why I only make this recipe once or twice a year during the Jewish holidays I do not know. It is really a great recipe to make for brunch or...