Sweet Lokshen Kugel

by: Mrs. Weiss (Literacy Aide)

This is a traditional Jewish holiday dish. However, we love it so much that we make it often!

Source: This recipe is from Grandma Regina Weiss.

Ingredients

12 oz wide egg noodles
6 large eggs
1 lb sour cream (2 cups)
8 oz cottage cheese (1 cup)
8 oz cream cheese, softened (1 cup)
1 cup sugar
1/4 cup unsalted butter, melted
1/4 tsp salt
Cinnamon and sugar for dusting
Nonstick cooking oil spray

Recipe Steps

  1. Place a rack in the middle of your oven and preheat to 350 degrees F.
  2. Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook until tender (not overly soft), about 5 minutes. Drain and return the cooked noodles to the pot.
  3. In a food processor or blender, blend together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt.
  4. Pour the egg mixture over the cooked noodles in the pot and stir until well combined.
  5. Spray a 9×13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish.
  6. Top the kugel by sprinkling generously with sugar and lightly with cinnamon.
  7. Bake the kugel for about 60 minutes, turning once halfway through cooking, until the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven.
  8. Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.

Challah

by: Miss Weiss (Special Ed Aide)

The Jewish holiday Shabbat begins at sundown on Friday and ends at sundown on Saturday. For this holiday, there is a special bread we eat called Challah. Every week I use this recipe to make Challah (often with my Mom!) for my family to enjoy at Shabbat dinner.  

Source: My family’s take on a Jewish tradition

Ingredients

Bread
2 ¼ teaspoons (1 standard ¼ – ounce packet) active dry yeast
⅓ cup + 1 tsp honey
⅓ cup canola oil, plus more for the bowl
2 large eggs + 1 large yolk
1 ½ tsp table salt
4 ¼ cups all-purpose or bread flour, plus more for your work surface

Egg Wash
1 large egg

Recipe Steps

  1. Make your dough: Whisk yeast and 1 tsp honey into ⅔ cup warm water and let stand until foamy, a few minutes
    • With a stand mixer: In the bowl of a stand mixture, whisk together yeast mixture, oil, remaining honey (⅓ cup), eggs and yolk. Switch to dough hook and add flour and salt. Use dough hook on moderate speed until it pulls all of the flour and wet ingredients together into a craggy mass. Lower the speed and let the dough hook knead the dough for 5 minutes, until smooth, elastic and a little sticky.
    • By hand: In a large bowl, whisk together yeast mixture, oil, remaining honey (⅓ cup), eggs and yolk. Add flour and salt all at once and stir with a wooden spoon until you get a craggy mass of uneven dough. Turn dough out onto a floured counter and knead it into a smooth elastic dough, about 5 to 8 minutes. Try to use as little flour as necessary when kneading the dough; you don’t want to toughen up the bread.
  2. Both Methods: Transfer dough to large oil-coated bowl, cover with plastic wrap and set aside for 1 hour, or until almost doubled in size.
  3. First Rise: Turn dough out onto a floured counter and gently press it down into a flat, oblong, shape. Fold the other half and press the dough down, flattening the dough. Fold the other half, pressing the dough down again. Your dough packet will likely be square-ish. Fold the corners under with the sides of your hands and form the dough into a round. Turn your empty bowl over on top of the dough and set it aside for another 30 mins.
  4. Weave your bread: See graphic for instructions!
  5. Transfer the woven dough to a parchment-covered baking sheet. Beat egg until smooth and brush over challah. Let challah rise for another hour. Preheat your oven to 375 degrees!
  6. Bake your loaf: Before baking, brush loaf one more time with egg wash. Bake in middle of oven for 40-45 minutes.