Kicking it off with Kugel!

Kicking it off with Kugel!

Kitchen photo

We’re kvelling about the Candleschtick launch! And to celebrate, we wish we could share some homemade kugel with you! Maybe the next best thing is a recipe!

Here’s Julie’s interview with her dad, Eddie, about his delicious lokshen kugel. Enjoy!


Q: Dad, how long have you been making kugel?

A: I started making kugel when my wife and I started hosting Friday night dinner for our children and grandchildren.

Q: Any secret ingredients?

A: I found an applesauce noodle kugel online, then added crushed pineapple (my wife was my executive chef)...and voila a Friday night favorite. 

Q: Do you prefer potato or noodle?

A: I’ve tried a very good potato kugel recipe online but the pineapple kugel is the favorite. It puts a nice sweet touch to the meal and is loved by my grandchildren. 

Q: Where did you find your recipe?

A: I started with a nice recipe by Jewish Soul Food (found on the website Allrecipes), but I made some adjustments. I added the crushed pineapple and took out some of the applesauce. I tried to cut down on the sugar...but ended up putting that back in.

Q: Do you have a kugel memory you’d like to share?

A: My favorite kugel memory is when the grandchildren had it for the first time and asked for more.

Classic Noodle Kugel 


1 16 oz package egg noodles

½ cup margarine

4 eggs, beaten

1 cup white sugar

1 cup applesauce

1 teaspoon vanilla extract

1 20 oz can crushed pineapple


  1. Preheat an oven to 350 degrees F
  2. Fill a large pot with lightly salted water and bring to a rolling boil over a high heat. Once water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  3. Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, vanilla extract and crushed pineapple. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
  4. Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.
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