When the days are short and the temps are low, many of us turn to classic comfort foods prepared at home.
These traditional recipes from Jewish Baltimore foodie Ilene Spector will warm your heart and fill your belly.
Upside Down Pineapple Noodle Kugel (Pudding) “Cake”
Ingredients
- Butter-flavored spray
- Approximately 1 cup (dark) brown sugar
- 1 large can pineapple slices, in its own juice well drained on paper towels
- 1/2 jar Maraschino red cherries pat dry on paper towels
For Filling:
- 12 ounces curly medium noodles
- 8 ounces regular or low-fat cream cheese, softened
- 3 Tablespoons butter or margarine, softened
- 1 cup sugar
- 4 eggs
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 2 cups regular or low-fat sour cream
- *Add some finely grated orange rind for a great addition!
Instructions
- Spray bottom and sides of Bundt cake or tube pan with butter-flavored spray.
- Press the brown sugar, firmly, covering bottom.
- Carefully place the pineapple slices on top of sugar in one tight layer.
- Cut some slices in half and press on sides.
- Place cherries in pineapple centers and decoratively in between, if desired.
- Prepare kugel with the following directions and pour over the pineapple/brown sugar/cherry layers. Bake at 375 degrees for 1-1/4 plus hours or until lightly browned and “set.”
- Cool thoroughly before removing, using a very sharp warm knife around sides.
- Reheat before serving warm or room temperature.
For kugel:
- Cook and drain noodles to al dente stage as directed on package.
- Combine next 7 ingredients with electric beaters until smooth. Combine gently but thoroughly with noodles.
- Fold in orange rind by hand, if desired. Slowly pour over pineapple “lining” in cake pan.
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