“Killer” Kugel

December 6, 2010

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I don’t make a lot of kugels.  I don’t make them because my kids don’t really eat them and as much as I want to eat the whole tray, it would take me a month to work off the calories.  My grandma (I know, I have been talking about her a lot these days) used to make them all the time.  What I loved most about her kugels were the left overs.  The following day, for breakfast, she would cut off a slice, put some butter in a saute pan and literally pan fry the slice of kugel.  Like the kugel really  needs anymore butter than it already has.  Yet, it is a childhood memory that is rests comfortably on my tastes buds.

My sister-in-law, Tammy is the official kugel creator in our family.  She makes them all time and her 3 kids devour it.  Tonight, my kids experienced kugel for one of the first times(in the past, they  have turned their noses up at it).  They are kugel converts. This kugel would make anyone a convert!

Tonight, is yet another Hanukkah party.  A week of friends, family, food, and celebrations is fun for the kids, but work for me.  To keep things simple tonight, we are going to enjoy a meal of beef daube (dorie’s recipe), butternut squash gratin, a simple salad, and this kugel.

I am guilty of eating seconds.  It is that good!

Killer Kugel
adapted from The NY Times
yield:25-30 servings

1 lb. wide egg noodles
1 pound cream cheese
1/2 lb. plus 3 tablespoons unsalted butter
1 1/3 cups sugar
1 pint sour cream
1 tsp. vanilla
8 large eggs
1/2 cup crushed pineapple, drained
4 oz. pecans, toasted
1 tsp. vanilla

• grease a 13″ x 9″ glass or ceramic baking dish with 1 tablespoon of butter.
• cook noodles according to package, drain.
• put cream cheese and 1/2 pound butter in food processor until smooth
• add 1 cup of sugar until combined.
• add sour cream, vanilla, and eggs and process until well mixed.
• fold mixture into  drained noodles and add the pineapple.
• pour mixture into  prepared dish.  cover with plastic wrap and refrigerate over night.
• remove from refrigerator about an hour before baking.  preheat oven to 350* and bake for 50 minutes.
• combine pecans, 1/2 cup sugar, and cinnamon and sprinkle on top of kugel. dot with remaining 2 tablespoons butter and bake another 20 minutes.
• serve room temperature

{ 15 comments… read them below or add one }

1 Maria December 6, 2010 at 9:57 am

Another winning recipe!


2 marla {family fresh cooking} December 6, 2010 at 11:49 am

Susan, I am not a huge fan of kugel – but I KNOW you could convert me. This dish looks decadent & delish! XO


3 admin December 6, 2010 at 11:51 am

Marla, it was so decadent that it actually felt good! This is something we all need in our arsenal!


4 tammy December 6, 2010 at 2:15 pm

I must try this recipe!


5 admin December 6, 2010 at 8:39 pm

can’t wait to hear what the “kugel queen” thinks of this recipe! keep me in the loop!


6 Amanda December 6, 2010 at 3:33 pm

Oh. My gosh. Just READING those ingredients makes my mouth water!!! You rock girl!


7 admin December 6, 2010 at 8:39 pm

amanda, the ingredients are kind of sinful, don’t ya think?


8 Nicole @ The Dirty Oven December 6, 2010 at 6:55 pm

Yummy!!! Never had a Kugel..but now I am eyeing it!!! Really just reading what goes into one of those simple looking packs of flavor is to DIE for…Glad you are all having fun. Enjoy the celebration!


9 admin December 6, 2010 at 8:38 pm

Nicole, kugel is the ultimate comfort food. It is so rich, so dense, so naughty, that you just can’t help but smile when you eat it. If you do make it, please let me know what you how you liked it!


10 fooddreamer December 7, 2010 at 4:21 am

I can honestly say I don’t think I’ve ever had kugel. Unfortunately, I can’t start indulging now, what with needing to control my blood sugar, but if I could, I definitely would!


11 the urban baker December 7, 2010 at 6:42 am

Carolyn, I am going to try and do a modified kugel for you. Can you have rice noodles? Let’s put our heads together! xx


12 Kristen December 7, 2010 at 10:06 am

Forget seconds… how about 3rds? Yum!


13 admin December 7, 2010 at 2:21 pm

I am guilty of that (maybe even 4ths!)


14 Richard Schack November 13, 2013 at 8:08 am

I printed out this recipe from the NYT and noticed that their recipe calls for 1/2 pound noodles and yours calls for 1 pound. Is yours a variation or a misprint?


15 Susan November 14, 2013 at 6:04 am

Hi Richard, I found that we liked it with a bit more noodles. For my family, it was too “custardy” otherwise. However, I am sure it would be equally delicious either way. It truly is a fantastic recipe!


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