This is the winning entry of the Kugel Throwdown sponsored by The Washington State Jewish Historical Society and Hillel UW JConnect. The winners are David and Marc Jacobson and their intro to the recipe follows. I just want to add that this is really a beautiful, easy to serve, light dairy kugel. Making it yesterday to get the photographs, it went together very easily. I love the way it cuts with laser precision...looks wonderful on the serving plate.

"This recipe comes from David Jacobson and his partner, chef-at-heart Marc Jacobson. Marc's Aunt Chickie (z'l) used to bake it every holiday and family occasion for her big New Jersey family, who persist in pronouncing it 'kiggle', not 'kugel'."

When the judges announce the winner at the Throwdown, Marc pulls out a framed photo of Aunt Chickie....what a blast! It felt like the Academy Awards.

Ingredients:

• 1 cup margarine (shh, I used butter)
• 1 cup sugar
• 8 oz. cream cheese, room temperature
• 1 pint sour cream
• 2 teaspoons vanilla extract
• 8 eggs, beaten
• 1/2 to 3/4 cup golden raisins
• 8 ounces fine egg noodles
• cinnamon sugar for the top

Steps:

Preheat the oven to 350'. Cook the noodles according to directions on package, don't overcook. Rinse and drain.

Soften the margarine/butter and cream cheese by bringing it to room temperature (or, I nuke it ever so slightly on defrost). With an electric mixer, cream the margarine/butter and sugar in a large bowl until light and fluffy.

Add the cream cheese and mix well.

Add the sour cream, vanilla extract and beaten eggs mixing well with each addition. Remove about 1/3 of the mixture and set aside.

Add the cooked noodles to the remaining mixture in the bowl.

Add the raisins and mix well.

Grease a 9" x 13" baking pan. Add the noodle mixture.

Gently pour the remaining custard mix evenly over the top. Sprinkle with cinnamon/sugar.

Bake for about 45 mintues, checking after 40 minutes to be sure it isn't getting too brown on top. It should be very *lightly browned and evenly spongy to the touch, even in the middle, when you stop baking it. Turn off the oven and leave in cooling oven for 30 minutes. *Mine may have had too much sugar with the cinnamon as it got darker than it should have but it was still soft and spongy.

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