|
Untitled Document
|
|
|
|
|
This is an easy-to-prepare, dependable, and delicious kugel from our dear friend Ellen Bressel.
|
|
|
|
1 package (500 gm) noodles
2 cups cottage cheese
1 cup sour cream
¼ lb melted butter or margarine
½ cup Bakto Flavors Golden Vanilla Cane Sugar
|
|
3 eggs
½ tsp Bakto Flavors Pure Vanilla Extract
2 cups milk
1 tsp cinnamon
|
|
|
|
|
|
-
Boil noodles. Drain.
-
Mix noodles, cottage cheese, sour cream, and butter and place in a 9” x 13” pan.
-
Combine remaining ingredients, and pour over noodles.
-
Bake at 325ºF for 1 ½ hrs.
|
variations:
-
Substitute ½ cup canola or safflower oil for butter
|
|
|
|
|
|
|
|
|
|
Courtesy of Cooking with Vanilla, by Mary Wasserman
|
Serves 6
|
|
|
|
A welcome treat at any dinner when parsnips are available.
|
|
|
|
12 parsnips, quartered and cut into 3 inch lengths
4 Tbsp butter, melted
3 Tbsp Bakto Flavors Golden Vanilla Cane Sugar
1 tsp ground ginger
|
|
|
|
|
|
-
Cook parsnips in saucepan with water to cover until tender, 15-20 minutes.
-
Add Golden Vanilla Cane Sugar and ginger to melted butter.
-
Drain parsnips and return to pan.
-
Pour butter mixture over them, toss to coat parsnips, and heat on low for 5 minutes to form a glaze, shaking pan occasionally.
|
|
|
|
|
|
|
|
|
Back to Recipes List
|
|
