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North Shore Chicago Hadassah's
Lick-Your-Fingers Kugel



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North Shore Chicago Hadassah's
Lick-Your-Fingers Kugel

Jewish Cooking in America

Copyright 1994, 1998 by Joan Nathan
Published by Alfred A. Knopf

Noodle Kugels - The Quintessential American-Jewish Dish

"The first to bring noodle 'kugels' to this country were probably the Bavarian
or Alsatian Jews who called them 'schalet'. They would line a pan with noodle
dough, which they often then filled with apples. As new immigrants from
Central and Eastern Europe brought their own versions, 'schalet' turned
into 'kugel'. Whereas a noodle 'kugel' in Poland may have been sweetened
with a few raisins and cinnamon - or may not have been sweetened at all -
or a noodle dish in Hungary with a little sugar and sour cream, in this land
of milk and honey 'kugels' include dollops of sour cream, graham-cracker
crumbs, cream cheese, cottage cheese, apricot jam, and canned pineapples.
Today 'kugels', still served as a savory, rarely a dessert, are made coast
to coast."

Yield: 10 o 12 servings (D) or (P)

This is definitely American — with dark brown
sugar and pecans! Your guests will love it.

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. Melt half the butter in a 12-cup mold or tube 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.
Mix with the eggs, the remaining butter, melted, cinnamon, sugar,
and salt and pour into the mold.
4. Bake in a preheated 350-degree oven for 1 hour and 15 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.

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