Since I know you'll all want the recipe, I figure why make Myfanwe look for it! It isn't LOW fat, but it is lower fat. And really a lovely flavor. I don't know who Naomi Rifkin is -- I got the recipe from a my friend Judith, who didn't know either. But credit must be given where credit is due -- Naomi Rifkin -- you sure made a swell kugel.
NAOMI RIFKIN'S NOODLE KUGLE
1# wide noodles
1 qt. low fat buttermilk
4 extra-large eggs (or 4 large eggs plus 1 egg yolk)
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 stick unsalted butter
Optional: 1 can Pineapple tidbits, 1/2 cup raisins, 1/2 cup craisins, 1/4 cup finely chopped candied ginger, 1 cup coarsely chopped apple, 2 coarsely chopped fuyu persimmons.
1 cup brown sugar
1 cup crushed corn flakes
2 tablespoons unsalted butter, melted
Butter a 13 x 9 x 2 inch pan. Set aside. Preheat oven to 350 degrees.
Cook the noodles in plenty of lightly salted boiling water until still slightly undercooked. drain the noodles well, then return to the pot and add the stick of butter.
In a mixing bowl, beat the eggs well. Add the buttermilk, salt, sugar, vanilla, and cinnamon.
Mix well. Pour buttered noodles (and any accumulated butter) into the prepared pan.
Sprinkle the noodles with any of the optional ingredients. Pour custard mixture over the noodles. Bake at 350 degrees for 45 minutes. While the kugel is baking, combine the ingredients for the topping. after 45 minutes, remove the kugel, sprinkle evenly with the topping, and bake for an additional 15 to 30 minutes. The custard should be set and the topping crisp.
THis is really, really good leftover for breakfast. I once dipped cold slices of this kugel in some batter left over from french toast -- then grilled it.
Let's just say that it was divine. More yummy goodness than decent people need.