6 Eggs
1 1/2 c Sugar
1 T Baking powder
1 T Vanilla
4 oz Raisins (1 small box)
4 Apples
1 lb Muller’s Wide Egg
-Noodles (one box) 4 oz Butter (1 stick)
Cinnamon (for top) Peel the apples and and slice them into small wedges. Beat the eggs until they are foamy, add the sugar gradually and beat well. Cook the noodles according to package directions. Drain. Melt the butter in a 9×13 metal baking pan. Swirl it around to coat the pan, and then pour the excess butter into the egg mixture. Add baking powder and vanilla to egg mixture, mix well, and then slowly add drained noodles, apples and raisins. Mix thoroughly until all the noodles have been coated and look gooey. Pour the egg/noodle mixture into the metal pan, top with cinnamon if you desire, and bake at 425 degrees F. for about 45 minutes to an hour, or until the top looks a little brown and crispy. The kugel should feel springy to the touch and not be “wet.” Let cool, cut into squares and serve. NOTES: * Egg noodles, raisins, cinnamon and apples. Yield: Serves 12. * This feeds about 12 very hungry people (knoshers, as we call them) or 16 normal ones. What you don’t eat right away you can wrap in aluminum foil and freeze for a month or two. If it’s too sweet for your taste, you can use peaches or other fruit instead of the raisins. * Warning: this stuff sits very heavy in the ol’ stomach, so don’t try to eat more than 2 pieces in a 24-hour period. * Don’t thank me, thank my mom. : Difficulty: easy to moderate. : Time: 20 minutes preparation, 1 hour baking, 1/2 hour cooling. : Precision: measure the ingredients. : From stern@tilt.FUN : –hal stern, princeton university computer science dept. : { allegra, seismo, ihnp4 }!princeton!flakey!stern : Copyright (C) 1986 USENET Community Trust