Funky

I'am back, 4Real. After a long and forgetful journey away from the blog. It hard to write a blog. First of all things change. I change or maybe evolve (devolve) is the word. I thought I would bake for life after working as a baker for 7 months, crazy. Now, I am less sure maybe more confused ahh, but I still dig eating, so I plan to make Noodle Kugal. I am home sick. The winter in winnipeg is so cold it blows me away. I try and eat greens and sprialina but still there is no rainbow there, waiting for my bitchin NY self. I think I ran away from Brooklyn, partly bc I didn't understand how lucky I was to be raised in such an amazing place. It was a cool childhood and one that can't easily be put into words. I still eat all the food that bring me home mentally. I hope this Kugal work-- I never watched my babushka make it. Fingers crossed, I will bake it tomorrow.

A comfort-food treat that's great for brunch. This version takes less time than most because the noodles aren't precooked.

Ingredients

• 8 ounces wide egg noodles
• 1 cup dark raisins
• 5 large eggs
• 1 cup sour cream
• 1/2 cup (1 stick) unsalted butter, melted, cooled
• 1/3 cup sugar
• 4 cups whole milk

• 3 cups cornflakes, coarsely crushed
• 1/4 cup (packed) dark brown sugar

Preparation

Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Spread uncooked noodles over bottom of prepared dish and sprinkle with raisins. Whisk eggs, sour cream, butter and sugar in large bowl until smooth. Whisk in milk and pour mixture over noodles. Let kugel stand 5 minutes.

Mix cornflakes and brown sugar in bowl; sprinkle evenly over kugel.

Bake kugel until set in center, about 1 hour. Cut kugel into squares. Serve warm or at room temperature.