Date: Fri, 7 Nov 1997 17:02:58 +0000
From: Bette Kindman-Koffler (BetteK-K@worldnet.att.net)
I've been meaning to send my mom's kugel recipe to the list and Zoe's
request finally got me to it. I've been experimenting with this for years
trying to make it FF, yet taste as great as when my mom used to make it.
I've finally succeeded! My husband, who usually makes a face whenever he
tastes anything I eat, ate seconds and thirds. A word of warning: my family
has a real sweet tooth, so you might have to fiddle with the sugar.
1 lb. "no yoke" board noodles (UNCOOKED -- very important!)
1 cup sugar (I use 1/2 sugar + equiv. to a little less than 1/2 cup sugar
16 oz. unsweetend applesauce
1 1/2 tsp vanilla
1 small can crushed pineapple with juice (unsweetened)
1 cup white raisins (I use 1/2 cup raisins + 1/2 cup dried sweetened
cranberries from Ocean Spray)
7 eggs equivalent (like eggbeaters)
3 cups skim milk
1 pint ff plain yogurt
1 snack size box of Special K (probably about 1 cup)
1 tsp cinnamon
1 tblsp brown sugar
Mix all ingredients (except topping) together in a VERY large bowl.
Consistency will be very loose. Pour into a large pan (approx. 9x13), cover,
and refrigerate at least 4 hours (It's better to let it stay overnight).
Should be "set" when you remove from refrigerator. Prior to baking, prepare
topping: crush cereal into small (but not tiny) pieces. Stir in cinnamon and
brown sugar. Sprinkle over top of kugel. Bake in preheated oven (300 degrees
F) for 2 hours or until top is browned. Smells heavenly. Tastes good hot or
cold, but it's really "creamy" when cold!