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Rosh Hashanah and Yom Kippur Recipes

Baking the Noodle Kugel

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Sheilah Kaufman
Cooking with Sheilah
www.cookingwithsheilah.com  
 

For the past 39 years, under the banner of "Fearless Fussless," I have been crisscrossing the country from Alaska and Hawaii to Maine and Mexico, demystifying cooking and teaching "fearless fussless, easy ways to elegant cooking" to all ages (including tots and moms/dads from 3 to five years old). My recipes are user friendly and the style is simple, unique, and loaded with hints and tips. Everything can be made ahead or frozen, takes about 20 minutes preparation time, and tastes fabulous.

As a traveling cooking teacher, I teach classes at Cooks Warehouse; Sur La Table; Kitchen Affairs; Publix; Gelson's; for organizations such as Brandeis Women; and fund raisers such as Cooks & Books. The Smithsonian did a program which included SEPHARDIC ISRAELI CUISINE, one of my newest book. In addition, I am a freelance food writer, lecturer on history of foods, and consult and lecture on getting into the gourmet and/or fancy food business, and the gift basket business. I am an active member of Les Dames d'Escoffier and a member of IACP.

As the author of 26 cookbooks I am often a guest on TV and radio shows. My books include UPPER CRUSTS Fabulous Ways to Use Bread (Delectable Recipes for Appetizers, Soups, Salads, Main Courses, Desserts, and More); A TASTE OF TURKISH CUISINE; SEPHARDIC/ISRAELI CUISINE; SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless Fussless; VEGETABLE MAGIC; and STEWS SOUP CHOWDERS among others.

Currently I am the food editor of Jewish Women International's (JWI) new website <a>www.jwmag.org</a> and a contributing food editor for the Town Courier, and contributing food writer to Vegetarian Times Magazine and The Washington Post and a contributing food writer for other newspapers around the country.

Other activities included: developing recipes for major food companies; media spokesperson for an international food company and an international gourmet products company; Fancy Food and Gourmet Editor for GIFT AND DEC Magazine for over 20 years, and their spokesperson/ speaker at major trade shows.

Baking the Noodle Kugel

This video will show how to bake noodle kugel.

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Baking the Noodle Kugel

Ingredients

One 8 ounce package of tiny noodles
5 large eggs
1 pound of regular or low-fat cottage cheese
2 cups of regular low-fat sour cream
1 cup of milk
1 cup of sugar
2 sticks of butter or margarine
One 8 ounce container of regular or low-fat cream cheese
Cinnamon

Instructions

1. Preheat the oven to 450 and grease a 9X13 Pyrex baking dish.


2. Boil the noodles for 5 minutes and let them cool for 20-30 minutes.


3. Beat the eggs together and add the butter and cream cheese that have been softened at room temperature. Add the corrage cheese, sour cream, sugar and milk. When the noodles have cooled, toss them in the mixture and stir everything together.


4. Pour the mixture into the baking dish. Sprinkle a little cinnamon on top and bake it for 5 minutes at 450 degrees. Turn the oven down to 350 degrees and bake it for another 45 minutes.

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Transcripts

Sheilah Kaufman: Hi, I am Sheilah Kaufman, Cooking Instructor, Cookbook Author, Food Editor, Culinary Lecturer. We are here today showing you recipes for Rosh Hashanah and Yom Kippur, that can be made ahead or frozen and now we are going to show you how to make my friend Eileen's fabulous noodle kugel.

Now we are going to take those tiny noodles and we are going to stir them in to our mixture. Make sure all the clumps of noodles are broken up. Again, this is the kind of recipe the kids can help with. They can dump everything in. If you are going to just stir, they can stir. You have a hand mixer, you can let them hold the hand mixer.

Now we are going to pour it into our lightly greased baking dish and again you can use a 9x13, this one is a little bigger. This will easily feed 16-20 people in the bigger dish. Now if you wanted to add white raisins or something that you love in your kugels, feel free to do it and this just freezes beautifully but it has to be absolutely at room temperature before you wrap it. If not, it's going to end up with a layer of ice crystals on top in the freezer and mush when you go reheat it.

So now we are going to take a little bit of cinnamon, sprinkle it on. You don't want to too much. It gives it a nice color at the end and we are going to bake it for just five minutes at 450 and the reason is this will set the custard. Then we are going to turn it down to 350 and we are going to bake it until it's done which could be about 45 minutes. Then you are going to have the best kugel you ever tasted.

Well, you can see the kugel is done and I am already on my second piece, sorry I can't offer you any but you are not here and I am.

Next, we are going to make my famous Jewish Apple Cake. It's so good that one time one of my students called me from India because she had lost the recipe and she wanted to make it.

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