AuthorluvafoodieServe for brunch, lunch and Break-the Fast!
Preheat the oven to 375 F. Butter a 9x13-inch glass or ceramic baking dish and set aside.
Bring a large pot of water to a boil.
Add the egg noodles and boil for 5 to 6 minutes.
Drain the noodles, return them to the pot or a large bowl, and toss with melted butter.
In another large bowl, whisk together the sour cream, ricotta, sugar, eggs, lemon juice and vanilla, and almond extract.
Stir in the noodles, fold in the dried craisins.
Pour the noodle mixture into the prepared pan, and smooth the top with a spatula.
Sprinkle the top of the kugel with Luvafoodie Ginger Lime Spice.
Bake in the preheated oven for 45 or until the custard is set and the top is lightly browned.
Remove the kugel from the oven and allow to rest for 10 to 15 minutes before cutting.
Ingredients
Directions
Preheat the oven to 375 F. Butter a 9x13-inch glass or ceramic baking dish and set aside.
Bring a large pot of water to a boil.
Add the egg noodles and boil for 5 to 6 minutes.
Drain the noodles, return them to the pot or a large bowl, and toss with melted butter.
In another large bowl, whisk together the sour cream, ricotta, sugar, eggs, lemon juice and vanilla, and almond extract.
Stir in the noodles, fold in the dried craisins.
Pour the noodle mixture into the prepared pan, and smooth the top with a spatula.
Sprinkle the top of the kugel with Luvafoodie Ginger Lime Spice.
Bake in the preheated oven for 45 or until the custard is set and the top is lightly browned.
Remove the kugel from the oven and allow to rest for 10 to 15 minutes before cutting.