Sweet Kugel (Noodle Pudding)

Apr 24, 2025 | Americas, Dessert, Fusion & Jewish

 

A slice of noodle kugel

Sweet Kugel (Noodle Pudding)

Jessica Wilson, United States
This is one of my favorite dishes that my mom used to make. I've added my own twists to it that have gotten rave reviews from friends.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Course Dessert
Cuisine American, Jewish
Servings 15 people

Ingredients
  

  • 1 cup raisins I prefer golden raisins, but black are also commonly used.
  • 16 ounces wide egg noodles
  • 6 large eggs
  • 2 cups sour cream
  • 8 ounces cottage cheese For this recipe, I like to use cottage cheese with pineapple in it.
  • 8 ounces cream cheese softened - OR farmer's cheese crumbled (1 cup)
  • 1 cup applesauce optional, but I love it to enhance the sweetness
  • 1 cup sugar
  • ¼ cup butter melted
  • ¼ teaspoon salt if desired – I don't use it.
  • Cinnamon or nutmeg for dusting
  • Nonstick cooking oil spray

Instructions
 

  • Place a rack in the middle of your oven and preheat to 350 degrees F.
  • Cover the raisins with hot water and let them soak to plump while you prepare the other ingredients.
  • 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.
  • Either in a food processor or blender, OR by hand, blend together the eggs, sour cream, cottage cheese, cream cheese, applesauce, sugar, melted butter, and salt.
  • Pour the egg mixture over the cooked noodles in the pot and stir until well combined.
  • Drain the raisins. Stir them into the noodles.
  • Spray a 9x13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish.
  • Bake the kugel for about 60 minutes, until the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven.
  • If desired, sprinkle cinnamon or nutmeg on the top for some flavor and nice color.
  • Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.

Notes

One year I decided to make kugel for my coworkers. I prepared it the night before and stuck the uncooked mix into the fridge. In the morning, first thing, I put it in the oven to cook while I showered and dressed. When it was done, I reached into my alphabetized spice cabinet for the cinnamon. I said to myself, "I'm going to use a lot because it's the holidays and cinnamon is nice, and isn't that a really red batch of cinnamon coming out of the jar!" Turns out, I accidentally used cayenne pepper instead. A lot. So don't do that.
Keyword Jewish, kugel, noodle, pudding

Pudim, or Brazilian Flan

Apr 24, 2025 | Americas, Dessert, Latin American

pudim or brazilian flan

Pudim, or Brazilian Flan

Cleise Caetano, Brazil
My family's favorite dessert
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Dessert
Cuisine Latin American
Servings 8

Ingredients
  

  • ⅔ cup sugar
  • 2 large eggs plus 5 yolks
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • ½ cup whole milk (half-and-half or 2% milk may be substituted but do not use skim milk)
  • 2 teaspoons vanilla extract
  • 1 tablespoon Disaronno liquor
  • ½ teaspoon salt

Instructions
 

Caramel

  • Stir together the sugar and ¼ cup water in a small heavy saucepan until the sugar is completely moistened.
  • Bring to boil over medium-high heat and cook, without stirring, until the mixture begins to turn golden.
  • Gently swirling the pan, continue to cook until sugar is a honey color. Remove from the heat and swirl the pan until the sugar is reddish-amber and fragrant, 15 to 20 seconds.
  • Carefully swirl in 2 tablespoons of warm tap water until incorporated – be careful as the mixture will bubble and steam. This whole process should take less than 10 minutes.
  • Pour the caramel into an 8½ x 4½-inch loaf pan; do not scrape out the saucepan. Set the pan aside.

Other Ingredients

  • Whisk the eggs and yolks in large bowl until combined.
  • Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, Disaronno, and salt and whisk until incorporated.
  • Strain the mixture through a fine-mesh strainer into a large bowl to remove any bits of egg; then pour the strained custard into the pan over the caramel.
  • Cover the pan tightly with aluminum foil.

Baking

  • Place the pan in the center of a 9x13-inch baking or roasting pan (preferably with high sides) to make a water bath.
  • Place the nested pans in the oven; then, using a tea kettle or pitcher, pour hot water around the loaf pan until it reaches about halfway up the sides of the pan.
  • Bake for 90 minutes. Very carefully pull back the foil (there will be steam that has accumulated under it) to ensure the custard is set around the edges but still a bit jiggly in the center.
  • Carefully remove the pans from the oven. Remove the foil and leave the flan in the water bath for 1 hour to cool.
  • Remove the loaf pan from the water bath and wipe the pan dry.
  • Cover tightly with plastic wrap and chill in the fridge overnight or up to 4 days.

Unmolding the Flan

  • Carefully slide a sharp knife around the edges of the pan.
  • Invert a platter with a raised rim (to contain the liquid caramel) on top of the flan and turn the pan and platter over.
  • If the flan doesn’t release immediately, let it sit inverted for a minute and it should slide out. If it still doesn't come out, try running the knife around the edges again.
  • When the flan is released, remove the pan.
Keyword brazil, dessert, flan

Potaje de Lentejas (Cuban Lentil Soup)

Apr 24, 2025 | Americas, Caribbean & Atlantic Islands, Latin American, Soup

cuban lentil soup

Potaje de Lentejas (Cuban Lentil Soup)

submitted by Diana Alvarez Amell
A hearty Cuban lentil one-pot soup that’s easy to prepare without soaking the lentils overnight (recipe from "A Sassy Spoon" by Jamie Silva)
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Caribbean, Cuban, Latin American
Servings 6 people

Ingredients
  

  • 2 cups dried lentils
  • 4 tablespoon extra virgin olive oil
  • ½ cup diced yellow onion
  • ½ cup diced green bell pepper
  • ½ cup diced tomatoes
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 8 ounces smoked ham cut in pieces
  • 2-3 large Spanish chorizo links sliced
  • 5 cups chicken broth or water
  • 2 bay leaves
  • 2 medium carrots peeled & sliced
  • 2 medium Russet potatoes peeled & quartered
  • Salt & pepper to taste

Instructions
 

  • Lay the lentils on a clean work surface and remove any stones. Wash and rinse until the water runs clear. Set aside.
  • In a Dutch oven, heat oil at medium-high heat. Saute the onions, green bell peppers, and tomatoes for 2-3 minutes or until softened. Saute garlic for 30 seconds. Stir in the oregano, cumin, and salt + pepper to taste. Cook for another 1 minute. Add the ham and chorizo. Cook for another 2-3 minutes, stirring occasionally.
  • Stir in the lentils with the rest of the ingredients in the skillet. Add 5 cups of chicken broth and the bay leaves. Bring to a boil for 2-3 minutes.
  • Stir in the carrots and potatoes. Reduce heat to medium-low heat. Cover and simmer for 30-35 minutes or until the lentils and veggies have softened. Taste and adjust seasonings as needed. Remove the bay leaves. Serve by itself or with a side of white rice.
Keyword Cuba, Latin American, soup

 

Perfectly Chocolate Cake

Feb 7, 2025 | Americas, Dessert, North American

chocolate cake on a cake stand with a slice on a plate next to it

Perfectly Chocolate Cake

Erica Russomanno, United States
This chocolate cake has won me blue ribbons in baking contests. I make this cake for all occasions, especially birthdays.
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Prep Time 1 hour
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 12 people

Ingredients
  

  • 2 cups sugar
  • 1-3⁄4 cups all-purpose flour
  • 3⁄4 cup Hershey's Cocoa
  • 1-1⁄2 tsps baking powder
  • 1-1⁄2 tsps baking soda
  • 1 tsp salt
  • 2 cup eggs
  • 1⁄2 cup vegetable oil
  • 2 tsps vanilla extract
  • 1 cup boiling water

Instructions
 

  • Heat oven to 350°F.
  • Grease and flour two 9-inch round baking pans.
  • Stir together 2 cups of sugar, 1 3/4 cups of flour, 3/4 cup of HERSHEY’S Cocoa, 1 1/2 tsps baking powder, 1 1/2 tsps baking soda and 1 tsp salt in large bowl.
  • Add 2 eggs, 1 cup of milk, 1/2 cup of vegetable oil and 2 tsps vanilla; beat on medium speed of mixer 2 minutes.
  • Stir in 1 cup of boiling water (batter will be thin).
  • Pour batter into prepared pans.
  • Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  • Cool 10 minutes; remove from pans to wire racks. Cool completely.

Notes

Chocolate Frosting
  1. Melt 1/2 cup of butter.
  2. Stir in 2/3 cup of HERSHEY’S Cocoa. Alternately, add 3 cups of powdered sugar and 1/3 cup of milk, beating to spreading consistency.
Keyword America, cake, chocolate, dessert

Frijoles Negros (Black Bean Soup)

Dec 17, 2024 | Americas, Caribbean & Atlantic Islands, Latin American, Soup, Vegetarian

 

Frijoles negros

Frijoles Negros

Yolanda Izquierdo
Receta de Nitza Villapol, Cocina criolla (Recipe by Nitza Villapol, Cocina criolla)
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Course Soup
Cuisine Cuba, Latin American
Servings 8 people

Ingredients
  

  • 1 lb Frijoles negros 1 lb. black beans
  • 10 tazas Agua 10 cups of water
  • 1 Ají grande 1 large pepper
  • ⅔ taza Aceite de oliva 2/3 cup olive oil
  • 1 Cebolla grande 1 large onion
  • 4 dientes Ajo 4 cloves of garlic
  • 4 cdtas. Sal 4 tsp. salt
  • ½ cdta. Pimienta 1/2 tsp. pepper
  • ¼ cdta. Orégano 1/4 tsp. oregano
  • 1 hoja Laurel 1 bay leaf
  • 2 cdas. Azúcar blanca 2 tbsp. white sugar
  • 2 cdas. Vinagre 2 tbsp. vinegar
  • 2 cdas. Vino seco 2 tbsp. cooking wine
  • 2 cdas. Aceite de oliva 2 tbsp. olive oil

Instructions
 

  • Lave los frijoles y póngalos a remojar con elagua y un ají. (Wash the beans and soak in the water with the large pepper.)
  • Cuando estén bien hinchados póngalos a cocinar en esa misma aguahasta que se ablanden–aprox. 45 minutos. (When they swell cook them in that same water until they are tender–approx. 45 minutes.)
  • En una sartén caliente el aceite. Sofría la cebolla y el ají picaditos y el ajo machacado. (Heat the olive oil in a pan and sauté the chopped onion and pepper and the crushed garlic.)
  • Eche una taza de los frijoles en la sartén y aplástelos bien. (Add a cup of the beans to the pan and squash them.)
  • Échelo todo en la cazuela con el resto de losfrijoles. (Add all this to the pot with the rest of the beans.)
  • Añádales sal, pimienta, orégano, la hoja de laurel y azúcar. (Add salt, pepper, oregano, the bay leaf and sugar.)
  • Déje los hervir aprox. una hora más. (Boil for one more hour.)
  • Añádales luego el vinagre y vino seco y cocínelos afuego lento durante otra hora para que cuajen bien. (Add the vinegar and cooking wine and simmer for approx. one more hour.)
  • Al servirlos les puede añadir 2 cucharadas de aceite y cebolla cruda picadita. (When serving them you can add 2 tbsp. olive oil and minced raw onion.)
Keyword frijoles negro

Arroz con Leche

Dec 11, 2024 | Americas, Caribbean & Atlantic Islands, Dessert, European, Latin American

 

Arroz con Leche

Khalil Crumes, Puerto Rico
Arroz con leche is a creamy, comforting rice pudding made with milk, sugar, and spices like cinnamon, often with a hint of citrus. I love how simple yet satisfying it is, offering a perfect balance of sweetness and warmth, whether enjoyed hot or cold.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine Latin American, Spanish
Servings 4 people

Ingredients
  

  • 1 cup White rice or Jasmine rice
  • 3 cups Whole milk
  • 1 cup Water
  • 4 tablespoons Ground cinnamon or cinnamon stick
  • 2 boxes Raisins
  • 1 cup Sugar — adjust to taste
  • 1 teaspoon vanilla extract
  • 1 pinch Salt

Instructions
 

  • Start by rinsing the rice under cold water.
  • In a medium pot, add the rinsed rice and 1 cup of water.
  • Bring to a boil over medium-high heat. Once it boils, reduce the heat to low and simmer until the rice has absorbed most of the water and is just tender.
  • Add the milk and cinnamon the pot with the cooked rice. Stir to combine. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.
  • Once the milk is simmering, add the sugar and a pinch of salt. Stir until the sugar is completely dissolved. Continue to cook over low heat, stirring frequently, or until it looks fluffy and the rice is soft and creamy. Be sure to stir often to prevent the rice from sticking or burning. Add raisins (if used).
  • Once the pudding has thickened to your desired consistency, remove the pot from the heat and stir in the vanilla extract.
  • Discard the cinnamon stick (if used). Serve the arroz con leche warm, or let it cool to room temperature.
  • Sprinkle ground cinnamon on top for garnish.

Notes

For a creamier version, you can use half-and-half or add a bit of coconut milk.
 If you prefer a thicker pudding, let it cook a little longer, stirring more frequently.
 Some variations include adding other dried fruits, which you can stir in during the last few minutes of cooking.
Keyword Arroz con Leche, dessert, Latin American, Spanish, vegetarian

 

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