Sweet Cinnamon Noodle Kugel for Chanukah - BSI Cinnamon

This is another recipe from Susie Fishbein who has written a collection of kosher cookbooks that anyone could use and enjoy. The photos are beautiful and the recipes are delicious with ingredients we can obtain easily and probably have, in our homes. She is my “go to cook” despite all the chefs cookbooks, I have.

This is also another kugel. Between the two websites, I now have blogged about five kugels with many more to come. Noodle Kugels come in many flavors. Some are dairy and these are superb. There are many different fruits one can use with a noodle (lukshen) kugel. It is common to mix apples and cinnamon in. Pineapple is another choice. Savory noodle kugels are also popular. Yerushalmi is a favorite and I know a nice easy shortcut to making one. Our kugel journey has just begun.

Sweet Cinnamon Noodle Kugel (adapted)

Non-stick cooking spray

Method:

Preheat oven: 350 degrees

Serves: l 9 x 13 kugel

Fill a large pot 3/4ths of the way with water.

Add 1 tablespoon of salt.

When the water is boiling add the noodles and cook, as per directions on the package until al dente.

Spray baking pan with cooking oil.

While the noodles cook, crack the eggs into a medium mixing bowl.

Add the sugar and the juices from the can of peaches plus the orange juice.

With an electric mixer, beat until combined and foamy.

Add the diced peaches, and cranberries. Stir with a wooden spoon or silicone spatula.

When the noodles are done, drain them and return them to the pot.

Add the margarine and allow the heat from the noodles to melt the margarine, stir to combine

Pour the egg mixture into the pot and toss to combine.

Ladle the noodle mixture into baking pan.

Place on a parchment lined baking sheet.

In a small bowl mix the cinnamon with 4 tablespoons sugar. Sprinkle evenly over the top of each kugel.

Bake, uncovered, for 45 minutes.

Cover for the last 10 minutes, if you don't want the topping to be crunchy.