PINEAPPLE AND RAISIN KUGEL
1 tbsp. butter
1 (12 oz.) package egg noodles
2 cups Sorrento Whole Milk or Part Skim Ricotta Cheese
1 cup sour cream
5 large eggs
1/2 cup milk
1/2 cup sugar
1 Tbsp. pure vanilla extract
2 tsp. ground cinnamon
1/2 cup raisins
1 (20 oz.) can crushed pineapple, drained
1/2 stick (1/4 cup) butter, melted
Preheat oven to 350 degrees F. Grease a 13x9x2-inch glass baking dish with 1 tablespoon of the butter.
Cook noodles according to package directions; drain.
Whisk together ricotta, sour cream, and eggs until smooth. Stir in milk, sugar, vanilla, cinnamon, raisins and pineapple. Add noodles and melted butter and stir until evenly blended. Pour into baking dish.
Bake for 45-55 minutes or until set and slightly golden on top. Serve
hot or at room temperature.
Makes 12 servings
Source: Recipe booklet: Sorrento Ricotta Dessert Recipes |