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Mock Dairy Noodle Kugel
Posted By :
February 12, 2013
Difficulty Level: Easy
Preparation Time: 20 minutes
Cooking Time: 1 hour 25 minutes
Not just another noodle kugel, this version uses some extraordinary ingredients that can fool you into thinking it’s dairy. Cinnamon graham cracker crumbs used for both the crust and topping complement its flavor. - by Chavie Feldman and Faigy Grossman
2 10-oz (280-g) pkgs medium egg noodles
1 cup margarine, divided, melted
2 pkgs cinnamon graham crackers (approximately 18 crackers)
1 cup sugar
1 cup Tofutti sour cream
1 cup applesauce
2 Cortland apples, diced
1 tsp lemon juice
1 tsp vanilla extract
½ cup golden raisins (optional)
1. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8–10 minutes or until tender. Drain and rinse well under cold water.
2. Place graham crackers in a food processor and process until they become fine crumbs. Combine ½ cup margarine with crumbs, mixing well. Pour two-thirds of the crumbs into a greased 10x16-inch (25.4x40.6 cm) aluminum pan. Set remaining crumbs aside for topping.
3. Preheat oven to 350°F (180°C).
4. In a large bowl, mix together eggs, sugar, sour cream, applesauce, lemon juice, and vanilla. Add remaining ½ cup margarine. Stir in noodles, apples, and raisins, if desired. Spread over graham cracker crumbs. Sprinkle top with reserved crumbs. Bake covered for 1 hour. Uncover and bake an additional 25–30 minutes.
This recipe originally appeared in Mishpacha Magazine.