From our Kitchen

to Yours

My mom still has the original cookbook (circa 1978!) that contains this recipe. The pages are stained and spattered because this dish has been prepared so many times. No holiday meal is complete without it. This dish is sweet and can be eaten for dessert…but it tastes just as good as a side to the main course.

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Ingredients

½ pound medium egg noodles
4 tablespoons unsalted butter, softened
½ cup sugar
4 ounce container whipped, light cream cheese
½ pound small-curd, fat-free creamed cottage cheese
4 eggs
½ pint light sour cream
1 teaspoon vanilla
1 tablespoon lemon juice

for topping:

¾ cup graham cracker crumbs
4 tablespoons sugar
4 tablespoons unsalted butter, melted
1 cup shredded coconut

Coconut Kugel

Directions for kugel:

In a large pot, boil noodles for 10 minutes. Drain and return noodles to pot.
In a separate bowl, combine the butter, sugar, cream cheese, cottage cheese, eggs, sour cream, vanilla and lemon juice.
Mix until smooth.
Add mixture to noodles and pour into a greased, 2 quart (or equivalent) baking dish.

Directions for topping:

Preheat oven to 350 degrees
Mix graham cracker crumbs, sugar and melted butter. Sprinkle a layer of coconut over the noodle mixture in the baking dish, then spread the graham cracker topping over the coconut layer.
Bake for 45 minutes to an hour.

Suggestion:

Bake covered with aluminum foil for the first 15 to 20 min. to prevent the top from drying out.

Serves 10

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