I know I have some readers that might not know what kugel is so let me explain. Kugel is “A traditional Jewish dessert or side dish. The word is Yiddish for ball, but it is sometimes translated as pudding or casserole.” (this website is really interesting http://www.jewishrecipes.org/jewish-foods/kugel.html )
I love a little history lesson, don’t you? But moving on to a twist on a traditional classic. My friend, Amy keeps joking with me that she doesn’t know what it takes to get mentioned on the blog… well Amy, here is your gold star that you wanted. Amy made this Kugel for me recently and I could not get over how amazing it was. I begged her for the recipe and promised her a post with picture. Make this kugel… you will be amazed with not only how easy but how delish it is.
Amy’s Sweet Kugel
1 1/2 sticks (3/4 cup) salted butter or margarine
3/4 cup dark brown sugar
1 cup pecans, halved
1 pound wide noodles
4 large eggs
1 teaspoon cinnamon
1/2 cup sugar
2 teaspoons salt
1/2 teaspoon vanilla
1. Melt half the butter in a 12 cup bundt pan. Swirl it around the bottom and up the sides.
2. Press the brown sugar into the bottom and press the pecans into the sugar.
3. Boil the noodles according to the package directions and then drain. In a separate bowl mix the eggs, the remaining melted butter, cinnamon, sugar, vanilla, and salt. Next pour into the bowl that has the noodles and mix. Then pour into bundt pan.
4. Bake in a preheated 350 degree oven for 50-60 minutes or until the top is brown. Let sit for 15 minutes before unmolding. The top will become slightly hard like a praline. Serve cold or at room temperature.
Side note: tomorrow is my last day of school and then begins winter break! I have a feeling that I will be pretty bored so expect some super fun blog entries to follow