Comfort food: looking for best-ever recipes for noodle kugel and rice pudding! TIA

[Halftime Hope]

Thanks for sharing!

 

My family doesn't think either of these could *ever* taste good. Not that we've ever tried.

 

I'd like to prove them wrong.

[Halftime Hope]

anyone?

 

:lurk5:

[Annie]

I love Alton Brown's Indian rice pudding:

 

http://www.foodnetwork.com/recipes/alton-brown/indian-rice-pudding-recipe/index.html

 

I don't use quite as many raisins or pistachios.

[Ruth in NC]

I make a noodle kugel that is a hit whenever I take it to the synagogue for luncheons. There are NEVER leftovers. This recipe is only an outline; fell free to modify.

 

8 oz sour cream

8 oz small curd cottage cheese

stick of butter or margarine

1 cup sugar but I usually add a up to a 1/4 cup more (and then complain to myself because it's too sweet but everyone else loves it)

2 or 3 eggs

16 oz wide egg noodles

1 teaspoon vanilla, really just a good squirt

1 teaspoon cinnamon, never actually measured

handful of raisins, optional, and I prefer the yellow but it's a preference only

wheat germ

 

Cook the noodles al dente and drain.

 

While the noodles are cooking, put the butter in a 9 x 13 baking dish and melt it in an oven that is preheating to 350 degrees. Also mix everything else, except the raisins, together in another bowl. Sometimes I use a hand blender on the cottage cheese to get rid of the curds (some people here don't like cottage cheese and don't want to be reminded that they are eating it) but you only need to mix it all together; beating is not required.

 

After draining the noodles, put them back in the pan and pour the butter over them and stir gently, buttering the noodles. Stir in the sugar/dairy mix and throw in some raisins, if you want them. Pour it all in your 9 x 13 dish. Lightly sprinkle wheat germ over the top. Bake for 30 to 45 minutes.

 

I consider it done when I pull a noodle out of the middle and there is a little tug required because all the liquid has congealed. I also jiggle the pan a little to make sure everything has solidified.

 

If you use the recipe, let me know how it turns out. I have never written it out before and I think I'll save this to share when people ask me for the recipe.

 

Enjoy.

Ruth in NC