Desserts · Holidays · New Favorite · Pastas

Kugel…Sweet, Noodle Pudding

Kugel is something I have wanted to make (and taste) for years. Our book club was meeting to discuss ‘This is Where I Leave You’ by Jonathan Tropper. We always have a potluck prior to the discussion, typically with a theme from the book. This story takes place during the time this Jewish family is ‘sitting Shiva’, therefore the theme was favorite Jewish foods.

Our potluck including many wonderful dishes including Matzo Ball Soup, Latkes with Applesauce, Bagels and Lox, NY Cheesecake with Strawberries, Mandelbrot, Kugel and  fresh vegetables and fruit (to make us feel less guilty about the carb/fat overload).

Kugel was my immediate choice and friend and Grandmother-in-Law, Chris, shared a favorite recipe with me. It is a wonderful recipe, absolutely decadent and worth the splurge every now and again.  Sweet, sweet noodle pudding…I love you!


1 lb. egg noodles (broad or medium), cooked and drained
1/2 pound butter, softened
6 eggs, beaten
1 quart milk (1/2 cup less if using creamed cottage cheese)
3/4 cup sugar
2 caps vanilla
1 cup white raisins
1 pound cottage cheese

1/2 cup sugar
1 teaspoon cinnamon
1 1/2 cups crushed Corn Flakes

  • Butter 10.5″ x 14.75 ” pan.  Heat oven to 350 degrees.
  • Pour boiling water over raisins, just to cover, to plump the raisins.  Let sit 10-15 minutes.  Drain.
  • Prepare noodles according to package directions.  Drain.  Place noodles in butter and mix well.
  • Combine eggs, sugar, milk, cottage cheese, and vanilla.
  • Add raisins and noodles.  Mix well.
  • Pour into casserole.  Top with cinnamon sugar and crushed corn flakes.
  • Bake for 1 hour and 15 minutes.
Family Favorites · My Roots

Chocolate Poke Cake

Here’s a blast from the past…chocolate poke cake.  The recipe can be altered to any cake and pudding flavor. Get creative with your favorite flavors.  I remember when Poke cakes became popular in the ’70s.  Easy, kid and adult-friendly, and a walk down memory lane.


1 package (2 layer) cake mix, any flavor
2 packages (4 serving size) Jello Instant Pudding, any flavor
1 cup confectioner’s sugar
4 cups cold milk

  • Prepare cake mix as directed on package baking in a 13×9″ cake pan.
  • Remove from oven.
  • Poke holes quickly down through cake with round handle of wooden spoon at 1″ intervals (or use plastic straw).

  • Only after poking holes, combine pudding mix with sugar in a large bowl. Gradually stir in milk. Then beat at low-speed of electric mixer for not more than 1 minute (do not overbeat).
  • Quickly, before pudding thickens, pour about one-half of the thin pudding evenly over the warm cake and into the holes to make the stripes.

  • Allow remaining pudding to thicken slightly; then spoon over the top, swirling it to frost the cake.
  • Chill at least 1 hour. Store cake in refrigerator. Cover with plastic wrap.