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
- Preheat an oven to 350 degrees F
- 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.
- 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.
- Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.