Why I only make this recipe once or twice a year during the Jewish holidays I do not know. It is really a great recipe to make for brunch or a light lunch ,or dinner. It is not too sweet and just delicious. We usually serve this at our Yom Kippur break the fast dinner which consists of bagels, and lox, and lots of salads...this is sweet but it is not dessert. You could of course serve it as dessert. It is delicious piping hot straight from the oven. The top becomes brown and crisp and the inside creamy. It is also very good reheated and can be frozen as well. I adapted this recipe from one I got on a cooking message board I frequent. This is bakinfool's Mom's Famous Noodle Kugel Famous Noodle Kugel 1 pound Wide Egg Noodles 2 cups Sour Cream 16 oz. container Cottage Cheese 6 Eggs 1 cup Sugar 1 stick Butter 2 tsp Vanilla splash of Lemon Juice Cinnamon Preheat oven to 350, grease a 13 by 9 baking dish cook noodles, drain well combine sour cream, cottage cheese, eggs, and sugar melted butter and vanilla, mix well add the lemon juice, mix well stir in the noodles, pour into prepared pan sprinkle the top with cinnamon bake for 1hr 15 min optional - Add 1/2 cup raisins and/ or one diced peeled apple While you can use reduced fat sour cream and cottage cheese, I think this is really best with full fat. Do not use non fat sour cream or cottage cheese. This recipe also halves very nicely. source:bakinfool/ck
