Congratulations to our Kugel Cook Off Winners!
On Sunday, April 23 at the Tree of Life Synagogue in Columbia, SC, three judges hovered over a table of 17 Pyrex casseroles. Each dish contained a kugel, or “noodle pudding” entered into the contest by community members. Entries were arranged in categories of sweet, savory, and crazy, and kids’ categories for traditional and creative.
After a blind taste test and much deliberation by judges Robin Waites, Rep. Beth Bernstein, & Michael Tucker, the results are in:
The winners were recognized at The Big Nosh on Sunday, May 7. Thank you to all for participating in this first Kugel Cook Off in our community!
Winning Recipes
Pineapple Upside Down Kugel
Submitted by Shelley Kriegshaber
Ingredients
1 pound wide noodles
3 eggs
3/4 c. sugar
1 1/2 tsp. cinnamon
1 can pineapple slices
4 tbsp. brown sugar
3 tbsp. melted butter
Maraschino cherries
1 tsp. salt
Directions
Cook noodles and drain. Mix with eggs, sugar, cinnamon and salt. Butter pan with 3 tbsp. butter and sprinkle brown sugar over butter. Arrange pineapple slices and cherries over brown sugar. Pour noodle mixture on top.
Bake 40 minutes at 350 degrees.
Flip over on platter when done.
Mushroom Onion Kugel
Submitted by Jackie Dickman
Ingredients
6 tbsp butter and some to grease pan
2 - 8oz. packs of mushrooms chopped- button & portobello
2 medium sweet onions chopped
14 oz. medium egg noodles
2 cups creamed cottage cheese (not low fat)
1 & ½ cups sour cream (not low fat)
4 eggs beaten
Salt (1 tsp ), pepper(1/2 tsp), paprika to taste and salt for cooking noodles to taste
Directions
Melt 6 tbsp butter and sauté mushrooms and onions til tender
Cook noodles in boiling salted water- about 7 minutes then drain
Mix noodles, cottage cheese, sour cream, onions & mushrooms, salt, pepper, paprika- mix well
Mix in beaten eggs- mix well
Cook in greased pan in 350 preheated oven for about an hour-til set
Near end of cooking sprinkle top with paprika and cover lightly with foil
Enjoy!
Pecan Noodle Kugel
Submitted by Sue Glasser
Ingredients
1 ½ sticks butter
1 cup dark brown sugar
1 cup pecans
1 package extra wide light fluffy noodles
4 eggs
1 teaspoon salt
1 teaspoon cinnamon
½ cup sugar
Directions
Cook noodles as directed on bag. Drain and rinse when done.
Melt 1 stick of butter in bundt pan at 350 degrees.
Add 1 cup dark brown sugar and the cup of pecans to the bundt pan with melted butter. Place in refrigerator until hardened.
Mix the noodles, eggs, cinnamon, ½ stick of melted butter, and ½ cup of sugar.
Pour into bundt pan.
Bake 1 hour at 350 degrees.
When finished baking, wait about 10 minutes and invert onto plate.
Apple Cinnamon Kugel
Submitted by Molly Noyes
Ingredients
Nonstick cooking spray
16oz egg noodles
5 large eggs, whisked
2 medium apples, peeled and dice
1/2 cup sugar
Pinch of kosher salt
3 cups unsweetened applesauce
2 tablespoons vegetable oil
Topping
2 cups crushed cornflakes
1 tbsp sugar
1 tsp cinnamon
Directions
Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
Bring a large pit of water to boil and cook the noodles for 5 minutes. Drain and place in a large mixing bowl.
Whisk together eggs, 2 tsp cinnamon, sugar, salt, diced apples, and applesauce in a separate bowl.
In a small bowl mix the topping ingredients together.
Coat noodles in vegetable oil. Pour wet mixture over noodles and mix to coat. Transfer to the prepared baking dish. Top with cornflake mixture.
Bake for 45 to 50 minutes until golden brown.
Chocolate Pretzel Kugel
Submitted by Dylan Dojc
Ingredients
16 ounces of wide egg noodles
6 large eggs
2 cups of sour cream
1 cup of light cottage cheese
8 ounces of light, softened cream cheese
1 cup of sugar
¼ cup unsalted, melted butter
¼-ish teaspoon of salt
Cinnamon
Chocolate pretzels
Mini chocolate chips
Nonstick cooking oil spray
Instructions
Preheat oven to 350 degrees.
Bring large pot of water to a boil. Add noodles to the pot and cook at a boil for about 5 minutes. Drain and return the cooked noodles to the pot.
Using a hand blender, blend together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt.
Pour the mixture from #3 over the cooked noodles in the pot and stir very well.
Spray an 8X8 baking dish with nonstick cooking oil. Pour the noodle mixture into the dish. Top the kugel with a generous sprinkling of cinnamon.
Bake the kugel for about 60 minutes.
Let the kugel rest for 15-20 minutes. Then add chocolate pretzels to the kugel by placing them around the dish with at least 2-3 pretzels around the kugel and a few pretzels right in the middle of the kugel. Then sprinkle mini chocolate chips all around the kugel, including in the holes of the chocolate pretzels just for fun!
Kugel can be served warm or cold. Enjoy this creative twist to kugels!
Krazy Kreamed Korn Kugel
Submitted by Joan Dickinson
Ingredients
10 ounces Manischewitz noodles
1 14.75 ounce can Sweet Corn Cream Style
1 ½ cup Colby Jack cheese
2 ounces cream cheese
¾ cup crushed corn flakes
½ tbsp. Kosher salt
Directions
Grease 8X8 in. pan
Cook noodles in salted water until nearly tender. Drain and rinse under cold water.
Blend room temperature cream cheese and cream corn. Fold into noodles. Add 1 1?4 cup grated Colby cheese.
Melt butter and mix with crushed corn flakes. Fold in mixture.
Sprinkle remaining cheese to top the kugel.
Bake at 350 degrees for 30 minutes in covered dish.