Kugel, Anyone?

I make a corn kugel that has become my most-requested recipe. The recipe is my own original one, something which I made up while trying to streamline a traditional and very labor-intensive corn kugel. To make my version you will need the following:

1 stick of margarine, melted

2 regular cans of creamed corn (yes, it’s pareve)

1 cup pareve milk (may substitute unwhipped pareve whip)

4 eggs

1/2 cup sugar

1 cup flour

1 tsp. baking powder

1 1/2 tsp. salt

a good gezunt shake of black pepper

Mix all together, then pour into a 9 x 13 cake pan which has been sprayed with the spray/flour type Pam. Mishpacha makes a good one of this, as does Baker’s Joy . It releases from the pan much more easily than with just plain Pam alone. Top the batter with a topping made of two stacks of Hits type crackers (reduced fat or unsalted tops are fine), mixed with another stick of melted margarine. Sprinkle evenly over the corn mixture and bake in a preheated 350 degree oven for 50-60 minutes. Start checking after 45 minutes to see if the top is deep golden brown. It is done when it starts to pull away from the sides of the pan and the custard is firm. It will puff up a lot during baking, then settle down smoothly when cooling.For those who do not like the idea of the margarine, use trans-fat free. DO NOT use “healthy” oil. It doesn’t work in this recipe. I have tried.

My potato kugel is not what it used to be and I’m not sure why. It doesn’t come out as mushy as it used to. I bake it on 450 degrees for the first 45 minutes, and then on 350 for about an hour. That way it gets really done inside. Not only the texture, but the taste seems to be different. I’m hoping it’s just the latest crop of potatoes. (wishful thinking?) My neighbor adds an onion. She also “fries” it on top. Maybe I should try that. Does anyone have experience doing it that way?

anon, this is NOT cornbread – it’s a kugel consistency, like a very firm custard. AND IT IS DELISH!!!!!!! I actually made that as a side dish for my turkey.

This is the only lukshen kugel recipe I make.

My kids beg me to make this kugel every shabbos. I can’t , Its so good I cant help but eat more than I should!

It is called Bostoner Rebbetzin’s Lukshen Kugel

1 lb. noodles

4 eggs

1/2 tsp pepper

1 tsp salt

1/2 cup brown sugar ( i use about 3/4)

1/2 cup oil

2 medium onions

saute onions in some of the oil till carmelized

boil noodles according to directions on package, and drain

mix noodles, eggs, onion, salt, pepper and brown sugar.

bake at 350 degrees for atleast one hour. If you dont like a crunchy top on your kugel, cover it w/ foil.

Dont let the sugar fool u into thinking this is an extremely sweet kugel. It is mildly sweet and the onions balance it out.

The kugel recipe is very similar to mine, minus the sugar. I saute the onions in the oil called for in the recipe then pour the whole pan into the noodles, add the eggs, salt and pepper. I’m going to try it witht he sugar just to see the difference. Sounds delicious. I personally prefer a salt and pepper lukshin kugel.

Kosher by Design (the original) has a great and fairly easy cranberry-apple kugel, though I’m not sure if you can do it without a mixer. I’d send you the recipe but my understanding is that copyright laws don’t allow sharing a copyrighted recipe with such a large group.

We’re more the savory type – what you call kugel, we call dessert 😉

Reading some other threads here, I would say, it isnt so important what type of Kugel you eat, so long as it is heimish.

oomis & illini,

Thanks for the replies. I may try it but if I do I will subsitute for the flour & crackers (my daughter can’t eat these).

Mrs. B. that sounds yummy, PLUS it is very low-carb, enough to be perfectly legal for a person on a carb-free diet. I was once on the Atkins Diet and this would have been an allowed kugel. I willd efinitely try this, bli neder. Thanks for posting it.

The only carby part of this recipe is the Mayo! But it holds the kugel together, and adds great flavoring so it is important. I wouldnt worry about squash.

The reason I wrote optional by chicken soup mix is because the standard Osem has MSG which some pple are very particular about. I heard that Leiber’s has no MSG, check the pkg. I personally, think it adds loads of taste to anything so i dont hesitate with a little A Kugel like this does need plenty of spicing.

If u r only putting in an egg white, u will probably need 2, though I never tried it.

Sometimes I even put the mixture into muffin tins so it looks a little nicer on the plate.

Zucchini IS a type of squash. Also, because there is so much fiber content in these vegetables, it sort of counteracts the carb, so the net carbs are low.

I know this is no shaichis but i wanna learn how to cook. (i wanna be a husband who can cook for his wife lol). Can anyone recommend a good kosher cook book for shabbos meals? That so i dont have to ask you guys about everything.

Yashrus20- I recommend the Spice and Spirit Lubavitch kosher cookbook. Lots Of Luck!

Yashrus – I might have missed this, but are you still living at home? If so, try cooking for your family. You dont have to start with whole meals if you arent up to it, try starting with one or two things.

Good luck! When I got married, I stuck my husband in the kitchen and said “Your turn to make dinner!” He floundered a bit but now is an excellent cook!

Yashrus – do you have cooking facilities in your dorm? Try cooking for your roomates! I assume you get meals at the yeshiva, but try having a few of you getting together and you each make a dish. It would be fun and productive!

You can also search online for simple recipes. I like allrecipes.com but you do have to adjust them to kosher varieties.

yashrus20-g’luck with this!!! it will take lots of patience on your part!!

p.s. get the brides cookbook!!!! ha ha ha

yashrus20, do you want more dessert-oriented cookbooks?

cuz theres a great one called Last Licks, An Assortment of Desserts Presented By —-High School for Girls. by Morris Press Cookbooks.

its really excellent.

and i think someone mentioned it but theres also “The Haimishe Kitchen” there are 3 of them. just found them lying around lol hashgachas Hashem

I also find that _Joy of Cooking_ is a great all-purpose cookbook. Obviously lots of the recipes aren’t kosher but it’s a great basic comprehensive cookbook. I used it in the past few weeks to figure out the best way to roast a turkey breast & poach salmon fillets (I don’t make either of these too often so I had to remind myself) and both came out great; recipes were very easy. Because there are so many variations on basic recipes it’s easy to figure out how to adapt them to your specific needs.

yashrus20, np. desserts are integral to any meal 🙂

im glad some men are trying to cook, its makes life so much easier for the poor young girls who barely know how to cook lol

SJSinNYC, if u check the nutrition facts on the mayo it does have carbs. Interestingly enough for those of u that are into carbs, the reg mayo has less carbs than the lite mayo!

I have two sweet kugel recipes that it sounds like you haven’t tried: Pineapple kugel and a peach pie, which is actually listed under the kugel section in the cookbook!

Pineapple kugel:

1 can crushed pineapple

4 eggs

1/2 cup oil

1/2 cup flour

1 pkg vanilla sugar

1/2 cup sugar

1/2 tsp baking powder

Preheat oven to 350. Combine all ingredients (mixer not necessary). Pour into a greased 9-inch pan. Bake 45-50 minutes or until top is brown.

Variation: sprinkle cinnamon on top before baking for added flavor!

This one is really good!

Peach pie:

Sliced canned peaches (about 2 1/2 peaches)

1 T. lemon juice

2 eggs

1 stick margarine

1 cup sugar

1 cup flour

1 tsp. baking powder

1 pkg vanilla sugar.

Arrange sliced peaches in a layer on the bottom of a 9-inch round pan. Mix lemon juice and sugar and pour over peaches. Combine remaining ingredients to form a batter and pour on top. Flatten slightly (but don’t drive yourself crazy like I did the first time I made this – it flattens on its own during baking).

Bake at 350 for 10 minutes, uncovered. Cover and continue to bake for an additional hour.

No, the potato kugel is not sweet. For some reason the sugar brings out the flavor.

yashrus20, howd the kugel come out?

also, you mentioned that women are afraid of desserts…i think you meant to say that theyre afraid of THEMSELVES when theyre near dessert. they dont want to be tempted.

and btw, try not to stereotype about women…because many if not most appreciate and love food they just wont admit it!

Shindy-thanx, im speachless. But its with all your help b/c wanting isnt enough i need to know how. And thanx to the recipe i know how (kugel but ill strive for more lol).