| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cklive19, Pdate | 1 | servings | |
INGREDIENTS
| 1/2 | c | Currants |
| 1 1/3 | c | Sour cream |
| 1 1/3 | c | Cottage cheese |
| 3 | lg | Eggs |
| 1/2 | c | Sugar |
| 5 | tb | Unsalted butter; melted |
| 1 | tb | Freshly grated orange zest |
| 1 | ts | Vanilla |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 1/2 | lb | Wide egg noodles |
| 1 | lg | Granny Smith apple |
| 1/3 | c | Sliced blanched almonds |
INSTRUCTIONS
In a small bowl soak currants in hot water to cover 5 minutes and drain well. In a blender blend together sour cream, cottage cheese, eggs, 1/4 cup plus 2 tablespoons sugar, 3 tablespoons butter, zest, vanilla, 1/4 teaspoon cinnamon, and salt until smooth. Preheat oven to 350 degrees and butter a 2- quart gratin dish or other shallow baking dish. In a kettle of salted boiling water cook noodles until tender, about 5 minutes, and drain well. Peel apple and grate coarse into a bowl. Add noodles and toss with sour cream mixture and currants. Transfer mixture to prepared dish. In a small bowl stir together remaining 2 tablespoons sugar, remaining 1/4 teaspoon cinnamon, and almonds and sprinkle evenly over kugel. Drizzle top with remaining 2 tablespoons melted butter. Bake kugel in middle of the oven 40 to 45 minutes, or until cooked through and golden. Yield: 6 to 8 servings Converted by MC_Buster. Per serving: 2300 Calories (kcal); 141g Total Fat; (54% calories from fat); 72g Protein; 197g Carbohydrate; 878mg Cholesterol; 2104mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 25 1/2 Fat; 6 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9378 Converted by MM_Buster v2.0n.
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