By Sandi Teplitz
If there's one dish that Jewish people can't seem to agree upon, it's got to be noodle pudding. Should it be served for brunch? Stand alone at a luncheon? Pareve or dairy? Wide noodles or fine? Some folks even quibble about the Yiddish pronunciation – kugel or kigel? So when my mother called me several years ago and definitively stated that she made the "perfect" one, I was skeptical. I had to admit though, upon tasting the end result, it's right up there with the best of 'em. My beloved mother passed away two weeks ago. This recipe is a tribute to her. Warning: it is not a health food; have your kale smoothie in the morning if you must and forgo dessert. You're welcome.
ELAINE GERMAN'S NIRVANA NOODLE KUGEL
6 oz. very soft unsalted butter, preferably Land O' Lakes, plus more for greasing pan and drizzling over pudding
1 lb. farmer's cheese*
4 oz. Temptee cream cheese*
1 c. sour cream, preferably Breakstone's
1 1/4 c. sugar
6 extra large eggs
2 c. half-and-half
2 t. McCormick's extra rich vanilla*
1/2 lb. cooked and drained fine noodles
Crushed corn flakes for topping and lining bottom of pan
*available at Wegman's
Butter a 12x10x3 Pyrex pan well. Sprinkle with corn flakes. Mix all other ingredients together with a large spoon, mixing well. Place in pan. Bake at 350 degrees for about 1 1/2 hours, topping with corn flake crumbs and sprinkled cinnamon for the final 20 minutes. Brush with a light topping of melted butter, drizzled on. Serve hot, or chill and serve cold the next day.