Almost Kahlua Kugel (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goetz

Ingredients 8 ounce lasagna noodles 4 eggs 1/2 cup sugar 1 cup small curd cottage cheese 1 cup sour cream 1 cup milk 1/2 cup coffee liqueur 1/4 cup butter, melted (I like to use unsalted) topping: 1/2 cup flour 1/4 cup brown sugar 2 ounce semi sweet chocolate chips 1 teaspoon instant espresso powder 1 teaspoon butter, chilled and chopped Whipped cream (optional)

Instructions

Cook noodles in 4 quarts of boiling water until tender--about 10 minutes. Drain and set aside. In a bowl beat the eggs with sugar and then add the cottage cheese, sour cream, milk, coffee liqueur and melted butter, blend well. Pour 1 cup or the egg mixture into a buttered 9X9 inch baking dish. Top with 1/4 of noodles. Repeat layering until all ingredients are used up. Cover and refrigerate for at least 4 hours minimum. Preheat oven to 350. In a bowl combine the flour, brown sugar, chocolate chips, espresso powder. With your fingers or a fork, rub cold butter into mixture to form coarse crumbs. You may make topping up to two days in advance. Sprinkle topping evenly over kugel. Bake until firm in center. About 1 hour. Cool slightly. Cut warm kugel into serving squares and serve with whipped cream, if desired. Serves 6 to 8. This recipe can be doubled or tripled

Serving Size

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