This recipe first appeared in my Entree to Judaism for Families cookbook. I taught this recipe when I met with the young Jewish community in Warsaw which is why ingredients and amounts are listed in Metric and non-metric amounts.
4 large eggs
¼ cup corn oil or other flavorless vegetable oil (60 ml)
½ cup unsweetened applesauce (120ml)
¼ cup brown sugar (60 ml)
12 ounces egg noodles (340 g.)
2 unpeeled apples, Fuji, Gala or any other sweet variety available
¾ cup dark raisins (180ml)
2 Tablespoons sugar mixed with ½ teaspoon cinnamon
Additional oil for greasing pan
- Lightly grease a 2 quart (2 liter) casserole with some additional oil. Preheat the oven to 350F (175 C.)
- Using a wire whisk, whisk together the eggs, oil, applesauce and brown sugar in a 4 quart (3.5 liter) bowl until thick and creamy.
- Core and cut the apples into sections and the sections into 1 inch (2.5 cm) chunks. Add the apples and the raisins to the egg mixture. Stir to combine.
- Cook the noodles in boiling salted water until soft but still firm. Drain noodles in a colander and add to the egg/apple mixture. Mix well and pour into the greased baking dish.
- Sprinkle the noodles with sugar/cinnamon mixture and bake in the oven for 40 minutes or until golden and firm.
Serves 6-8 people
- [Image]: https://cookingandmore.com/wp-content/uploads/2008/06/Kugels-FPO.jpg