Lennies Kugel Food

KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
• In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
• In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
• Bake in preheated oven for 1 hour.

NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
• Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
• In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
• Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

LITHUANIAN KUGELIS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease. Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt.
• Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish.
• Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.

MOM'S NOODLE KUGEL

Steps:

• Preheat oven to 350°F. Place water in a saucepan with salt and bring to boil. Add noodles and cook for 10 minutes. Drain and place in mixing bowl. Add egg, sugar, butter or margarine, cinnamon, raisins and salt. If you wish, add cottage cheese and sour cream. Blend well. Pour into a greased casserole. Bake in 350°F oven for 30 minutes.

PUMPKIN KUGEL INSPIRED BY LENNIE'S CARROT MOLD

Steps:

• Demolish the pumpkin in the food processor.
• Add the margarine, cut into smaller chunks, process.
• Add the sugar, flour, salt, baking powder and eggs, processing after each addition.
• Pour into a greased pan.
• I usually use a ring mold, but have also used a square pan as well.
• Bake at 350 degrees F for about 1 hour, until done.

LENNIE'S SPECIAL SHORTBREAD

Steps:

• Chop cold butter into chunks.
• In cuisinart fitted with metal blade, process butter with icing sugar until well creamed, about one minute; you may have to scrape down the sides.
• Add remaining ingredients and process with several on/off turns, just until dough is well mixed and begins to gather together in a ball around the blade.
• What I do now is wrap this dough in wax paper and put it in the fridge, and make up a second batch with the remaining 1/2 pound of butter (1 cup butter= 1/2 pound); I then put that dough in the fridge and proceed with the first batch I made.
• Raw dough keeps well in the fridge for several days.
• Shape rounded teaspoonfuls of dough into small balls.
• Place on an ungreased cookie sheet (shiny is best) and flatten, using a fork dipped in icing sugar, cookie press dipped in icing sugar, or a cherry or nut (halved).
• I often put coloured sprinkles or coloured sugars on top of cookies before baking.
• Bake at 350 degrees for 12-15 minutes, watching carefully; edges should be very lightly browned.
• Yield: 40-50 cookies.