1/2 cup sugar
1 tsp. salt
'/2 cup (1 stick) margarine
'/2 cup brown sugar
'/2 cup maple-flavored syrup
1 cup chopped walnuts or pecans
1 cup golden raisins, dried cher-
ries or cranberries
Preheat oven to 350 degrees. Cook
the noodles according to package
directions, drain, rinse in cold water
and drain well again. Place the noo-
dles in a large bowl, stir in the eggs,
cinnamon, sugar and salt. Set aside.
Spray a large nonstick "Bundt"
or tube pan with non-stick cooking
spray.
Combine margarine, brown sugar
and maple-flavored syrup in a small
saucepan over medium-high heat.
Stir as you cook, until the mixture
makes a thick syrup. Pour this mix-
ture into the prepared pan, and tilt
the pan so that the mixture covers
the bottom. Sprinkle the nuts and
dried fruit of your choice over the
syrup.
Pour the noodle mixture over the
nuts and dried fruit, and smooth the
top. Bake for 1 hour and 20 minutes,
until the top is golden and the liquid
is set. Let cool for 15 minutes before
unmolding.
Let kugel sit at least another 15
minutes up to overnight before cut-
ting. Serve warm or at room tem-
perature.
Makes 12 to 16 servings.
NANCY'S SWEET
BUTTERSCOTCH KUGEL
1 lb. uncooked wide noodles
'/2 cup (1 stick) of butter or mar-
garine, melted
8 oz. cream cheese
2 cups cottage cheese
2 cups sour cream (low-fat is
fine)
'/3 cup sugar
4 large eggs
1 tsp. vanilla extract
1 bag (12 oz.) butterscotch chips
11/2 cup crushed cornflakes
Preheat oven to 350 degrees.
Grease well a 9- x 13-inch baking
dish, or spray with nonstick cooking
spray.
Bring a pot of water to a boil over
high heat. Stir in the noodles, and
cook according to package direc-
tions.
Drain the noodles very well (do
not rinse), and transfer to a large
mixing bowl. Add butter or marga-
rine, and toss well.
In the bowl of a food processor,
combine the cream cheese, cottage
cheese, sour cream, sugar, eggs and
vanilla, and process until smooth.
Add to the noodles, stir well and
transfer the mixture to the prepared
baking dish.
Sprinkle butterscotch chips over
the kugel, and then sprinkle with
cornflake crumbs.
Bake uncovered for 1 hour or
more until set. Cool before cutting
into squares.
Makes 15 or more servings.
QUINOA CAULIFLOWER
KUGEL
I adapted this recipe from one I
found in the New York Times a few
years ago.
'4 cup olive oil
2 cups chopped onions
1 tsp. minced garlic
1 cup uncooked quinoa
2 cups water
1 tsp. kosher salt
1% lb. cauliflower florets
(weight without core), chopped
2 cups (1 lb.) low-fat cottage
cheese
4 large eggs, lightly beaten with
a fork
1 tsp. cumin
V2 tsp. black pepper
Heat oil in a large saucepan, and
add the onions and garlic. Cook,
stirring, until just about tender. Add
the quinoa, and cook, stirring, for
another 2 to 3 minutes until the qui-
noa begins to smell toasty. Add the
water and salt, and bring to a boil.
Cover, reduce the heat and simmer
15 to 20 minutes, until the quinoa
is tender and the grains display a
threadlike spiral.
If any water remains in the pot,
drain the quinoa through a strainer,
then return to the pot.
Meanwhile, steam the cauliflower
over 11/2-inch of boiling water for
20 minutes, or until tender. Remove
from the heat. Cool, and chop well.
Preheat oven to 350 degrees.
Grease well a 9- x 13-inch baking
dish, or spray with nonstick cooking
spray.
Combine all ingredients in a large
bowl, and mix well.
Bake 1 hour or more, until the
top is lightly browned and the mix-
ture is set. Cool before cutting into
squares.
To reheat: Cover with foil and
bake at 250 degrees for 30 minutes.
Serve warm or at room temperature.
Makes 15 servings.
All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.corn.
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September 11 • 2014
65