July 9, 2013
Author: Jeremy Schwartz
I see that I had misunderstood the “beyond” in “beyond bubbie.” I was worried about submitting this recipe, because it’s about as “bubbie” as you get, not “beyond” at all. This, in particular is a 50s bubbie recipe, with plenty of fat, brand name jars from the grocery store, sweet, filled with love and delicious. The bubbie I got it from actually wasn’t a bubbie at the time. She was my high school best friend, Seth’s (Shmuel’s) mother, Bette Globus.
1 lg pkg broad egg noodles (cooked til not mushy)
1 stick margarine, melted + more unmelted for dotting
¾ large jar Stuckey’’s orange marmalade
1 c. 2% cottage cheese
¾ c. sour cream
1 sm. Philadelphia cream cheese
for cinnamon sugar mixture:
½ – ¾ c. sugar
3 Tsp. cinnamon.
Beat the eggs. Add cream cheese. Break up and beat. In 2nd bowl, mix sour cream, cottage cheese, marmalade and melted margarine. Add to egg mixture. Fold in cooked noodles. Put in greased baking dish (9 x 12). If there’s excess liquid, spoon off ~5 spoonfuls). Top w/ crushed cornflake crumbs. In 3rd bowl, mix sugar and cinnamon. Sprinkle on top of kugel. Dot w/ margarine and sprinkle lightly again with cornflake crumbs. Bake at 350° ~ 45 min.