RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Noodle Kugel w/Apricot-Almond Topping - dairy
1 pound 1/4-inch egg noodles, uncooked 6 eggs, lightly beaten 1/4 cup granulated sugar 6 tablespoons butter (3/4 stick), melted 1 cup dairy sour cream 1 pound cottage cheese 1/2 pound (8 ounces) farmer's cheese or whole milk ricotta cheese 1/4 pound (4 ounces) cream cheese, at room temperature 2 cups whole milk For topping: 1/4 cup almond pieces 2 tablespoons butter, melted 4 tablespoons brown sugar 1 cup apricot preserves Butter a 13" X 11" rectangular baking dish. Cook egg noodles according to package directions until somewhat firmer than usual. Drain; place in baking dish. In a mixing bowl, combine eggs, sugar and melted butter. In a separate mixing bowl, combine sour cream, cottage cheese, farmer's cheese and cream cheese; blend until smooth. Add milk and stir again. Add cheese mixture to egg mixture; blend well. Pour egg-cheese mixture evenly over noodles, taking care to lift the noodles to let some of the liquid come in contact with all the noodles. Bake on center rack of a preheated 350-degree oven 30 minutes. Meanwhile, prepare topping: Combine almonds, melted butter, brown sugar and apricot preserves in small saucepan. Stir over medium heat until softened and well combined. Drop topping by spoonfuls over noodle mixture; spread evenly. Return kugel to 350-degree oven and bake 50 minutes to 1 hour, or until top is browned and bubbly. Serve warm. Yield: 12 to 16 servings. Original Source: COOKING WITH MEMORIES Lora Apter Brody Current Source: "Stirring Up Memories" Barbara B. Buchholz ST. LOUIS POST-DISPATCH (on-line edition), 5/14/90
