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Recipe

Prize-winning noodle kugel

September 24, 2008
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Prize-winning noodle kugel

Serves 8

This kugel won first prize at Yiddishkayt Los Angeles, an organization promoting Yiddish language and culture, at their "Kugl Kukh-Off" (kukh is Yiddish for "cook"). Unlike most creamy kugels, this one is sweetened with honey rather than sugar. Winner Lisa Share-Sapolsky is a young neuropsychologist taking time off to be a full-time mom. Sometimes she adds vanilla, or even extra butter or cream cheese.

Butter (for the dish)

Salt, to taste

16 ounces medium egg noodles

1 1/4 cups (2 1/2 sticks) unsalted butter, softened

6 ounces cream cheese, at room temperature

1 cup honey

5 eggs

1 cup sour cream

1. Set the oven at 350. Generously butter a 9-by-13-inch baking dish.

2. In a large pot of boiling salted water, cook the noodles according to package instructions until they are tender. Drain them and rinse with cold water. Spread them evenly in the baking dish.

3. In an electric mixer, cream the butter and cream cheese. Beat in the honey, followed by the eggs, one at a time. Beat in the sour cream. The mixture should be thick and creamy. Pour it over the noodles.

4. Bake the kugel for 45 to 60 minutes or until it is set and golden brown. Let the kugel sit for 10 minutes. Cut into squares. Adapted from Lisa Share-Sapolsky

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