Crunchy Noodle Kugel a La Great-Aunt Martha

Ingredients

• 1 cup raisins
• sherry wine or orange juice
• 1 lb egg noodles
• 6 tablespoons unsalted butter, cut into pieces, more for pan
• 4 large eggs
• 3 cups cottage cheese
• 1 cup sour cream
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 1 lemon, zest of, grated
• 1 pinch salt

Directions

1. 1

   Put raisins in a micro-wave safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top (3 minutes) or microwave (1 1/2 minutes) until liquid is steaming hot. Let cool while you prepare kugel mixture.

2. 2

   Preheat oven to 400 degrees F. Butter an 11 x 17 inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.

3. 3

   In large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with butter noodles. Mix well.

4. 4

   Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.