Just having celebrated and my 20th aliyah anniversary coming up next week, I’m eagerly looking forward to the approaching holiday of Shavuot. It’s that special time when we indulge in all our favorite dairy recipes, cherishing the sweetness of Torah. I’ve put together these recipes as a tribute to our beloved Land of Milk and Honey.
During our first year of marriage, my husband and I spent with his sister Rachel and her family in Toronto. I vividly recall Rachel making her special noodle kugel, a recipe passed down from my mother-in-law. The sweet aroma filled the kitchen as she prepared it, and the next day we enjoyed it for lunch.
Contemplating which sweet dish to feature in this article, I realized that this sweet noodle kugel had to be included. This dish is incredibly easy to prepare and exceptionally rich, making it perfect for feeding a crowd. Plus, it freezes well for convenient storage.
Preheat your oven to 350°F/170°C. Grease a 9” x 13” pan (23 cm. x 33 cm.
) with cooking spray. In a mixing bowl, cream together the cottage cheese, sour cream, butter, and sugar until smooth. Beat in the eggs one at a time, then add the vanilla and milk.
Stir in the drained noodles until the batter is thoroughly combined – it will be quite wet. Pour the mixture into the prepared pan. If desired, sprinkle with cinnamon and sugar for added flavor.
Bake for approximately 1.5 hours, or until a tester inserted into the center comes out clean. In November, I started making meal.
