Profiteroles Ice Cream SandwichesSeptember 20, 2017
Chocolate Chocolate BabkaSeptember 27, 2017
may be made in advance and frozen
- 12 ounces (340g) medium noodles
- 3 tablespoons (42g) unsalted butter
- 3 tablespoons cream cheese (not whipped; 42g)
- 3/4 cup (150g) sugar
- 1 teaspoon salt
- 5 large eggs
- 1/3 cup (75g) full fat sour cream
- 1 ½ pounds (680g) small curd, whole milk cottage cheese
- 2 tablespoons canola or vegetable oil
Preheat oven to 350°F (180°C).
Cook noodles in a large saucepan according to package directions. Drain and then place noodles back into the saucepan. Add butter and cream cheese and mix until both have melted into the noodles. Add sugar and salt and mix well. Beat in the eggs one at a time. Add the sour cream and cottage cheese and mix to distribute.
Place the oil into a 9 x 13-inch (23 x 33-cm) baking pan and heat in the oven for five minutes. Carefully remove the pan and pour the noodle mixture into the hot pan. Bake the noodle mixture for 45 to 50 minutes, or until it has set. If you want the top to brown more, turn the oven temperature up to 400°F (200°C) for about five minutes, watching the kugel carefully so that the top does not burn. Store in the fridge for up to four days or freeze for up to three months.