RECIPE FROM "SANDY'S
Caramel and Pecan Kugel
(Contributed by Barb Alpert)
Kugel is a Yiddish word and it refers to noodle pudding. Kugels may be salty or sweet, dairy or non-dairy, and may accompany just about every meal. This recipe is for a sweet, ring-shaped kugel. It's baked with the gooey caramel and pecans on the bottom. The kugel is inverted before serving to reveal a tasty and attractively topped side dish. I might add that it is delicious!
1/4 pound butter or margarine
1/2 cup sugar
1 cup brown sugar
1/2 teaspoon cinnamon
1 (16-ounce) package wide noodles, cooked and drained
1 (16-ounce Package) pecan halves
3 eggs, beaten
1/2 teaspoon of salt
1 cup sour cream
Preheat oven to 350 degrees.
Grease cake pan generously, bottom and sides. Melt margarine with brown sugar until it is the consistency of wet sand, so that it is moist enough to be patted into shape. Pack brown sugar and margarine "paste" into the bottom of the pan and arrange pecans on top of it, flat sides up.
Mix together cooked noodles, sour cream, sugar, cinnamon, beaten eggs and salt. Spoon this mixture into the cake pan, over the brown sugar and pecans.
Bake at 350 degrees for 1-1/2 to 2 hours.
Remove pan from the oven and let stand for 10 minutes. Then, with a sharp knife, loosen kugel from the inner and outer edges of the pan, making certain to loosen as close to the edges as possible.
Invert the pan onto a flat platter and let stand 10 more minutes inverted. Shake the pan gently to remove the kugel.
The result? A beautifully formed ring of noodles, topped by sweet caramel and pecans. As wonderful to eat as it is to behold.
Sandy's Note: My stepdaughter is married to a wonderful Jewish man whose mother is a great cook. I am always delighted when we have family dinners because I get to eat scrumptious Yiddish foods I've never before tasted. This recipe is from my dear friend, the "other mother-in-law", and is one of my favorites.