CINNAMON NOODLE KUGEL
By Brenda Storch, Messianic Rebbetzin of The Tabernacle
I’m sure this recipe was meant to be served warm, but I actually enjoy it either warm or cold. My suggestion: Serve it warm for a small Shabbat dinner, and enjoy the cold leftovers the next day.
16 oz broad egg noodles
1/2 cup margarine or butter, melted
1 cup sugar
4 teaspoons cinnamon
1/2 teaspoon nutmeg
7 large eggs, separated
1 1/2 cups raisins (optional)
Cook noodles according to package and drain well. In a large bowl stir together the noodles and the melted margarine or butter. In a separate bowl combine sugar, cinnamon and nutmeg. Add the sugar mixture to the noodles. Set aside.
Separate the eggs. Beat the whites until stiff, and lightly beat the yolks. Add the beaten yolks to the noodle mixture, and then add in the raisins. Pour the noodles into a greased 9”x13” pan, and then fold in the whites gently, trying to keep everything as fluffy as possible. Bake at 350F for 40-45 minutes, or until the top is just getting crispy.
Serves: 8 (in theory)