Kugel.

Kugel. I love the stuff.

It's rich. It's custard-y. It's totally yummy when eaten cold. And its fun to say: Kugel. Kuuuuuugel.

Kugel kugel kugel kugel kugel.

If you told me that I would choose the hottest day since moving into my apartment to have a baking fit -complete with a trip to the Farmers Market- I would say that that totally sounded like me.



I bought Berries. I bought a pepper plant.

'Cause it was pretty.

See? Pretty multi-colored baby peppers.

I'm getting off track here.

I then came home, cranked up my oven, and got down to whipping up some supper.

What? You can totally eat Kugel for supper.
Please note: This is my version of Kugel. Its more custard and not as much noodle.

Whisk the eggs for 1-2 min until fluffy.

Add the sugar, sour cream, butter, cottage cheese, vanilla extract and rasins. Yeah, today would not be a good day to start a diet, people.

Sorry that the photo quality is so bad!

Fold the noddles into the custard mixture, pour into greased baking dish, and place in oven for about an hour.

Hello handsome.

Make it for people you love. Or people that you want to love you.

Either one works.

Kugel

Adapted from this recipe 

1/2 pound wide egg noodles 

(please please please use the kind with yokes)

1/2 c. melted butter (1 stick)

4 eggs

1 c. sugar

1 c. sour cream

1 c. cottage cheese

1 tsp. vanilla extract

1/4 c. raisins

Preheat oven to 350 degrees.

Pre-boil noddles; about 5 min.

Whisk eggs until lighter in color and fluffy; about a minute.

While still whisking, slowly add sugar to eggs. Add the rest of the ingredients to custard mixture. 

Fold in noodles, pour into greased baking dish, and cook for 1-1 1/2 hrs, depending on your oven.

It will be done when it doesn't jiggle when you shake it, and will be spring-y to the touch.

Yum!