Grandma's Noodle Kugel

By Ava Bourdeau, Staff Writer

While I was largely raised in a non-religious household, my mother grew up in a Jewish family, and her upbringing has been characterized by the same traditional recipes my grandmother has been making since the 1960s. Her noodle kugel is my personal favorite, and never fails to evoke a feeling of warmth and comfort, especially on a cloudy fall afternoon. Although it is a rather sweet dish, it is traditionally served as a side dish alongside savory entrees. It’s a perfect dish to tie your lunch together!

Ingredients

1. 8 ounces of noodles
2. 3 tablespoons cooking fat
3. 3 eggs, separated
4. 1 teaspoon cinnamon 
5. ¾ teaspoon nutmeg
6. ¼ cup chopped seedless raisins
7. ½ cup sugar
8. ⅛ teaspoon salt
9. ¼ cup chopped nuts of choice (optional)
10. ⅔ cup sliced, peeled apples

Method:

1. Preheat the oven to 350 degrees fahrenheit.
2. Peel apples and slice thinly.
3. Cook the noodles according to instructions on packaging. 
4. Whip egg whites to stiff peaks. Beat the egg yolks thoroughly.
5. Add remaining ingredients, including apples, to the noodles. 
6. Gently fold egg whites into mixture.
7. Bake for 45 minutes or until browned. 

Ava Bourdeau, Staff Writer -- image of the Noodle Kugel, a classic food in traditional Jewish heritage.