Three delicious kugels

Three delicious kugels

Here are three kugels to make – one traditional, one adapted for sugar-free, and one dairy that can be adapted to use healthier ingredients.

The first one is my personal favorite kugel from “Measured Treasures II” -compiled and edited by the sisterhood of the Teaneck Jewish Community Center, (now known as the Jewish Center of Teaneck) 1973

I have been making this recipe for kugel since I got the book as a gift from the shul’s sisterhood at my auf ruf, almost 32 years ago. My cookbook is well worn with age. Shirley Greenblatt, a friend of my beloved mother, Ruth Janoff, gave a copy to my daughter Rachel as an engagement present last year…so the tradition will continue and the recipes will go on. ““BMC

Sweet Noodle Pudding
by Harriet Gelles

1 pound medium noodles
4 eggs
1/2 cup oil
1/2 cup sugar
6 tablespoons applesauce
1 teaspoon vanilla
2 teaspoons cinnamon
1 1/2 cups raisins
1 13 1/2 ounce can crushed pineapple, use half the can with juice

Cinammon sugar to sprinkle

Cook noodles eight minutes. Drain. Stir all the ingredients together in the pot that was used to cook the noodles in. Spray a 13 x 9 pan with vegetable spray like Pam. Sprinkle a mixture of cinammon and sugar on top. Bake 40 to 50 minutes.

My daughter, Rachel found this recipe to make for her father, a diabetic who has to be very careful about sugar and starches. When served, no one ever misses the sugar or detects that it is made with sugar substitutes.

Noodle Kugel with Crunchy Topping – adapted to sugar-free


8 oz. medium no-yolks egg white noodles
4 eggs beaten
1/2 cup sugar (or Splenda)
1 teaspoon cinnamon
1 1/2 cups canned crushed pineapple drained (Splenda sweetened is available)
1/2 cup margarine, melted
1/2 cup brown sugar (Splenda makes brown sugar)
1 cup corn flake cereal, slightly crushed

Boil noodles in a pot according to package directions. Drain and rinse with cold water. Add eggs, sugar, cinnamon, and pineapple. Place in a casserole dish sprayed with vegetable spray, like Pam. Mix margarine and brown sugar. Add cornflakes to make the topping and sprinkle them over the kugel. Bake at 350 degrees uncovered for about an hour.

And from my friend, Susan Kaminer (nee Greenberg) of Paramus, formerly of Teaneck and Fair Lawn…comes

Dairy Kugel

“This is an old family recipe that came from a dear family friend Harriet Segal. It is delicious and always a favorite. The recipe can be modified by substituting with no yolk noodles, egg beaters, fat free cream cheese, and fat free sour cream.” Enjoy! ““SK

Preheat oven to 350 degrees

1 pound egg noodles
1 pint sour cream
3 eight ounce bars cream cheese (room temperature)
6 eggs
1 teaspoon vanilla
1 cup sugar
1/2 pound melted butter
2 cups graham cracker crumbs
1 teaspoon cinnamon

Save 4 tablespoons melted butter and 4 tablespoons sugar to mix with graham cracker crumbs and cinnamon for topping. Cook and drain noodles. Add ingredients one by one starting with cream cheese. Stir until blended then add next ingredient. Top with graham cracker mixture. Use 11×13 pan or two 9 x 9 pans. Bake for 1 hour. May be frozen.

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