Sweet Lokshen Kuguel

Shabbat Shalom Pretties!!

We had friends over for Shabbat dinner a few weeks ago, and it was SO wonderful. I love the delicious smells that fill our house when we have company over, and the joy that comes along with good friends and good wine. Plus our little doggies Choco and Chloe get sooo much love and attention :)

I was able to try out some new wedding gifts, including our kiddush cup fountain and some pretty table settings given to me at a bridal shower by Ben's aunts and grandmother. They were so colorful and perfect for a summer shabbat dinner. We were also very excited to reveal our new dining room, furnished with a new bar, wine fridge, and these chic geometric chair covers.

I guess we are real adults now! We were also happy we got to use the Kippot from our wedding :)

Aren't these napkin rings gorgeous? I love the rustic burlap fabric against the pop of the yellow napkin. And I am currently loving all things rosette! We got these from Crate and Barrel.

I had been craving a noodle kugel so this seemed like the perfect time to indulge. Kugel is a huge staple in Eastern European Jewish cuisine. Some people eat it during certain holidays like Hanukkah or Shavuot, where dairy is traditionally consumed. Others can't have a shabbat dinner or break-fast meal without "so and so's" famous kugel.

I don't discriminate.

I will eat kugel anytime, anywhere.

But it has to be sweet. It has to have a lot of cinnamon and raisins, a little brown sugar, and I'm your girl. This recipe makes a traditional sweet Lokshen (noodle in Yiddish) kugel that uses wide egg noodles. It is super simple, oh so comforting, and weighs the same as a small toddler. You will have plenty for everyone! We paired our kugel with broiled halibut, a summer strawberry salad, and challah, of course.

Sweet Lokshen Kugel

Ingredients:
1 Cup Raisins
16 ounces (400 gm) broad egg noodles
4 Tbsp. (50 gm) butter, melted
1 pound (500 gm) cottage cheese
1 pound (500 gm) sour cream or Israeli white cheese
4 eggs, beaten
1/2 cup sugar
2 Tbsp. vanilla extract
1 1/2 cup crushed cornflakes
2 tsp. cinnamon
1/4-1/2 cup sugar

Preparation:
1. Put raisins in a bowl of hot water and let soak for 15 minutes

2. Cook noodles in boiling water according to package direction. Drain and rinse with cold water.

3. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.

4. Pour into a greased 9x13 inch pan.

5. In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of the noodle mixture.

6. Bake at 350°F (180°C) for 45-50 minutes, or until the top is brown.

7. Devour.

Shabbat Shalom :)

<3 Pretty Penny