Aunt Julie’s Kugle (Parve or Dairy)

Every Yom Kippur, Elli looks forward to one thing at break-fast – her Aunt Julie’s noodle kugle!

 

Elli recently realized she did not need to wait for Yom Kippur to eat the kugle, she could just ask her aunt for the recipe.

Well, here it is in all its glory!

 

Aunt Julie’s Noodle Kugle:

 

4 eggs

2 1/2 sticks of butter melted

1cup of sugar

1cup of raisons black and yellow mixed

16 ounce sour cream (can substitute with tofuti sour cream)

1 package of Manishchewitz wide egg noodle 

Cinnamon

 

Boil the egg noodles first and drain. Mix eggs, 2 sticks of melted butter, sugar, sour cream, and a little cinnamon. Mix everything together in a lasagna pan. Place chips of butter on top and sprinkle on some more cinnamon. Cover with foil at 350 for the first 45 minutes. For the last 15 minutes cook uncovered until a little brown and crispy. Then enjoy or cool and cut for later use.

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