The best noodle kugel

So my favorite food magazine is closing: Gourmet. I can't believe it. Over the years I have collected, clipped, poured over, re-read, etc. etc. so many issues. I have to say that I thought some of the more recent changes to the magazine were not the best. However, the writing was stellar, the photography always beautiful, and so many of the recipes really were adaptable for "real life" - at least in my house.

At least the recipes are on-line at epicurious.

Sigh.

Anyway - as were are well into Sukkot, I thought I would pass along a great recipe I played with a bit over the holidays. I was never a fan of "savory" kugels nor do I particularly like ones with cheese. So, I always make mine "sweet" with more of an egg custard than anything else. It usually includes apples and "plumped" raisins - which are raisins soaked for about 20-30 minutes in either wine or grape juice. This year, I added some extra egg, used butter (the meal I was taking it to was dairy - you could use margarine to make it pareve if you need to) and also added in dried cranberries.

This one - a definite keeper.

Cranberry, Apple and Raisin Kugel

1 bag wide egg noodles
6 eggs
2 peeled, diced and cored apples
1/2 cup "plumped" golden raisins
1/4 cup dried cranberries
pinch of salt and pepper
1 stick butter (or margarine) cut into pieces
1 tbsp cinnamon
2 tbsp (or a bit more) sugar

1. Preheat oven to 350 and grease a 9x13 baking pan. (size doesn't really matter - this is what I had on hand).
2. Prepare egg noodles as directed on package and drain (I usually cook mine slightly under since they are cooked again in the oven).
3. While the noodles are cooking, in a large bowl, beat six eggs. Mix together with apples, raisins, cranberries, salt and pepper.
4. When noodles are drained and still warm, toss with egg and fruit mixture. Toss in pieces of butter (or margarine) until they are melted.
5. Place noodle mixture in prepared pan. Sprinkle sugar and cinnamon all over the top.
6. Bake for 35-45 minutes until set and golden brown.

YUM! (By the way - this can be served hot, warm, room temperature. I also like it cold. It will keep in the fridge for about 1 week.)