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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
TO ORDER AT AMAZON.COM CLICK HERE
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Blanka Behrman's Gluten Free Sweet Noodle Kugel

Vegetarian, dairy

Serves 12-16

Blanka comes from Slovakia, she gave me her recipe for this kugel which I found works equally well with gluten free tagiatelle or spaghetti, It is always a hit in our shul when she makes it . This is a typical Middle European Kugel. It contains raisins and honey both associated with a sweet year so is good for Rosh Hashanah Desert

5250g (16 oz) wide gluten free noodles, or tagliatelle,
130g (4oz) of melted butter,
7 eggs,
1 pint sour cream,
1 pint cottage cheese,
¾ cup milk,
½ teaspoon of salt,
½ cup of sugar,
1 cup golden raisins,
Topping:
½-1 cup of corn flakes crumbled,
1 cup sugar,
2/3 cup butter or margarine.

In a large pot, cook noodles and drain. Return noodles to pot; add melted butter or margarine, set aside.

In a large mixing bowl, beat eggs together, add remaining ingredients and stir. Add to the noodles and blend.

Pour into a greased 9x12 or 9x15 inch pan.
Mix topping ingredients and spread on top of kugel. Cover and refrigerate overnight.

Remove from fridge 1 hour before baking to bring to room temperature. Bake at
325ºF 165ºC Gas Mark 3 Moderately slow oven for 1 to 1 ¼ hours, uncovered