Omer Recipes 2017: Day 36 | Cinnamon Raisin Noodle Kugel

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Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 36 days, which is 5 weeks and 1 day of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by 8th & 9th Grade Students.

Cinnamon Raisin Noodle Kugel

Ingredients

  • 1 pound wide egg noodles
  • 7 eggs
  • 1/2 cup (3.5 ounces) sugar
  • 16 ounces small curd cottage cheese (full or low fat, not fat free)
  • 16 ounces sour cream
  • 8 tablespoons unsalted butter, melted and cooled
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 cup raisins

Directions

  • Adjust oven rack to middle position and preheat the oven to 350°F. Butter a 9 x 13-inch baking pan.
  • Bring a large pot of water to a boil and parboil the noodles until they are al dente, 4-5 minutes. Drain and set aside.
  • In a large bowl, whisk together the eggs and sugar until smooth. Whisk in the cottage cheese, sour cream, and butter until combined.
  • Add the cinnamon, salt, and raisins to mixture and stir with a wooden spoon to combine. Stir in the cooked noodles.
  • Pour the mixture into the prepared baking pan and smooth the top.
  • Bake until the top is golden and the pudding has set, about 1 hour.

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