Shabbat Recipes

Tonight I am making my famous Barbeque Beef Brisket and prize winning Kugel (I didn't win a prize, but apparently someone did). We actually found the recipe on the Coozer Files - so thanks Adam! It has got to be one of the most unhealthy dishes ever because it contains almost have a dozen eggs, cream cheese, sour cream, and almost three sticks of butter. But we don't care because it is delicious!!!!! To be honest, I can't imagine something with those ingredients not tasting good. I also make a potato kugel and a raisin/apple noodle Kugel (recipe passed to me by Courtney from her grandmother's kitchen). I keep a nice kugel rotation going.

Check out the recipe for the Prize Winning/Super Fattening Kugel and a photo!

Butter (for the dish)

Salt, to taste

16 ounces medium egg noodles

1 1/4 cups (2 1/2 sticks) unsalted butter, softened

6 ounces cream cheese, at room temperature

1 cup honey

5 eggs

1 cup sour cream

1. Set the oven at 350. Generously butter a 9-by-13-inch baking dish.

2. In a large pot of boiling salted water, cook the noodles according to package instructions until they are tender. Drain them and rinse with cold water. Spread them evenly in the baking dish.

3. In an electric mixer, cream the butter and cream cheese. Beat in the honey, followed by the eggs, one at a time. Beat in the sour cream. The mixture should be thick and creamy. Pour it over the noodles.

4. Bake the kugel for 45 to 60 minutes or until it is set and golden brown. Let the kugel sit for 10 minutes. Cut and serve.