Over the 10 years that the bakery was open, our kugel selection was intentionally pareve. It wasn't only because of the dairy with meat meals issue. We kept in mind the large Chabad community who is strict about cholov Israel, extra kosher milk products. Pareve kugels are just easier to retail in this demographic.
During the recent Kugel Throwdown, I observe that Orthodox entrants are more likely to make pareve kugels while Conservative and Reform Jews create dairy entries. Orthodox Jews often feel compelled to celebrate Shabbat and holidays with meat. There are many vegetarian Conservative and Reform Jews for whom dairy is the new meat. Other than this observation, I draw no other conclusions except it is hard to win a kugel throwdown with a pareve kugel!
That said, my sweet noodle kugel has sold thousands of units over the years. I generally use applesauce but for this photo op I also add diced Granny Smiths and golden raisins. Cinnamon is a must. Medium wide egg noodles are the best choice but I don't have any on hand. So, I use bowties to see what will happen. The sun doesn't rise in the West but for overall uniformity, or perhaps conformity, flat egg noodles are better. When you want a sweet noodle kugel and brisket, this is a great recipe.
|Number of servings:||9" x 12" pan, 16 - 20 servings|
|Main Ingredient(s):||Pasta, Eggs , Applesauce|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 1 pound medium wide egg noodles
- 1/4 cup canola oil
- 8 eggs
- 1 cup sugar
- 2 cups applesauce
- 4 teaspoon salt
- 4 teaspoons cinnamon
- 1/2 cup golden raisins (optional)
- 1 Granny Smith apple, peeled and diced small (optional)
Put a pot of water on to boil to cook the pasta as per the manufacturer's instructions. Pasta should be just done. Rinse in cold water and drain. Set aside.
Preheat the oven to 350'.
Mix eggs, oil, sugar, applesauce, cinnamon and salt together in a large bowl.
Add the apples and raisins. Mix well to blend.
Add the cooked pasta to the egg mixture. Toss well to coat. Grease a 9" x 13" baking dish well. Add the kugel mixture to the pan. Spray a piece of foil with oil and cover the kugel loosely.
Bake for 45 minutes. Remove the foil and bake until the kugel is set and is lightly browned, about another 10 minutes.
Remove from the oven and set aside for a few minutes. Cut and serve warm or at room temperature.
And that is how you make a Kosher Pareve Sweet Noodle Kugel!
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Pareve Sweet Noodle Kugel
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