Title: Eggless Noodle Kugel *** Dana
Categories: Side Jewish
Yield: 1 Servings
| 1 | c | Raisins ;- white |
| 6 | tb | Brown sugar |
| 1/4 | c | Canola oil |
| 1/2 | c | Orange juice |
| 1/4 | ts | Vanilla |
| 1/2 | ts | Cinnamon |
| 4 | | Egg white ; beaten |
| 2 | tb | Brown sugar |
| 2 | ts | Cinnamon |
Preheat oven to 400F. Generously oil a 9-by-13-inch
baking dish. Cook noodles according to package instructions. Drain well
and pour into a large bowl. While noodles are cooking, cover raisins with
hot water for a few minutes to plump up. Drain. Add brown sugar, oil,
orange juice, vanilla, cinnamon and raisins to noodles and mix well. Fold
in egg whites and spoon into prepared baking dish. Sprinkle with topping
and bake for 40 minutes, or until nicely browned and cooked in the center.
Ethel G. Hofman, The Baltimore Jewish Times Note: Ethel Hofman hasn't
specified this in the recipe, but I found beating the egg whites to soft
peaks gives the kugel a light, fluffy texture. If you prefer a more
pudding-like texture, then just beat the whites until they are foamy.