Each newly married and settling into the normalcy of full time career with a side of full time wife, we, the Supper Sisters, are two east coast sisters living in Boston and Philadelphia. As a way to stay connected while living far apart, we take our shared interest of cooking and turn it into a weekly recipe of trial and error.
This week's Sunday supper is dedicated to my friend Jackie who introduced me to this unbelievably yummy dish when we were in college. On Sopranos Sundays our senior year we would make a big family meal to eat during the show. Usually it featured Italian dishes but one Sunday Jackie made her mom's kugel. My mind was BLOWN. I never had anything like this before. It kind of reminds me of our pineapple stuffing which is super sweet and warming. Hope you enjoy this dish as much as I did. It will make a perfect "break the fast" dish for this weekend!!
Jackie and I back in college
Kugel Noodle Casserole
(recipe from Mom Granata)
1 lb pkg no yolk medium noodles
1/2 cup sugar
1 stick butter, melted
4 tablespoons of cold butter cut into cubes (roughly 12 cubes)
4 eggs beaten
2 small boxes of raisins
8 oz can crushed pineapple with juice
2 large apples, sliced
brown sugar & cinnamon to taste
Preheat oven to 350 F
Grease a rectangular pan 9" x 13".
Boil noodles 2 minutes under recommended time. Wash off in cold water. Melt butter into noodles. Add beaten eggs, apples, raisins, pineapple, sugar. Mix all together. Put into prepared pan. Dot with cubed butter. Sprinkle with cinnamon and brown sugar.
Bake for one hour. Be sure to check periodically to make sure top is not burning. If it begins to brown heavily, cover with foil.
I'm pretty annoyed at how hot it is outside today. This past weekend teased me with chilly nights and brisk mornings. I was all ready to break out the sweaters, get my hot chocolate kettle out and sit in on chilly fall nights watching whatever is on the boob tube. Then today comes around with its ninety degree temperatures and ruins all my fall weather dreams. So, despite the horrendous temperatures today, I want to feature a recipe that practically screams fall. For this recipe, as said in the title, is all about the butter. Don't be alarmed by the amount because without it you will be dealing with a crumbly mess in your lap instead of a delicious smores delight.
Can't wait for fall in Boston!
Smores Cups The campfire treat sans campfire
1 stick of butter melted 7 rectangles of graham crackers 12 jumbo marshmallows 12 Hershey chocolate nuggets cupcake liners 1/2 cup confectioners sugar
Preheat oven to 350 F
Using a food processor, grind graham crackers until they are a fine powder. Add confectioner sugar and pulse until combined. Add butter and pulse until powder starts to clump. Add more butter until you can compact the powder to almost a dough.
Line a cupcake tin with cupcake liners. Pat down cracker mixture. Bake for 10 minutes. Place one Hershey's nugget on top of each. Place back in oven for another 4 minutes. Remove from the oven and smear around chocolate to cover the entire top. Place a jumbo marshmallow on top. Return to oven for 3 minutes. Turn on broiler to high and keep smores in oven until marshmallows are golden brown. Enjoy! Jen
"You want a smore?" "How can I have some more if I haven't had any?" "You're killing me smalls...."