Orange, Currant, and Noodle Kugel Recipe
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This kugel could be served as a dessert or as a breakfast pudding.
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1/2 cup currants or raisins
1 1/3 cups sour cream
1 1/3 cups cottage cheese
1/2 cup sugar
5 tablespoons unsalted butter -melted
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 pound egg noodles
2 Granny Smith apples, peeled, quartered, grated
1/3 cup walnuts or almonds, chopped
1 orange -zested
:2 quart gratin dish or shallow baking dish, blender or food processor
In small bowl cover currants with hot water and soak for 5 minutes then drain well.
In blender or food processor, blend sour cream, cottage cheese, eggs, 1/4 cup plus 2 tablespoons sugar, 3 tablespoons butter, zest, vanilla, 1/4 teaspoon cinnamon, nutmeg and salt until smooth.
Preheat oven to 350°F.
Grease baking dish.
Cook noodles according to the package directions; drain.
In large mixing bowl mix noddles with sour cream mixture, add grated apple and then transfer to baking dish.
In a small bowl stir together 2 tablespoons sugar, 1/4 teaspoon cinnamon and almonds. Sprinkle evenly over the kugel. Drizzle with melted butter.
Bake kugel 40-45 minutes or until cooked through and golden brown.
Let stand 10 minutes before serving.
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