This recipe for honey-apple kugel, a noodle pudding for the Jewish New Year, came originally from the Des Moines Jewish Federation, who published holiday recipes. The late Harriet Friedman found it and 20 years ago, gave it to her daughter, Margo, a Boston Globe reader, who sent it to us. Margo says that her mother was "a wonderful cook and hostess. Her holiday meal tables stretched from the dining room to the living room."
Butter (for the dish)
Salt, to taste
1 pound medium egg noodles
6 eggs, lightly beaten
2/3 cup honey
2/3 cup golden raisins
1/2 cup chopped walnuts
2 apples, peeled, cored, and grated
1 teaspoon ground cinnamon
1/2 cup orange juice
2 tablespoons brown sugar
1 cup crushed cornflakes
2 tablespoons butter, cut up
1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking dish.
2. Bring a large saucepan of salted water to a boil. Add the noodles and cook them for 8 to 10 minutes or until they are just tender, but still have some bite. Drain into a colander and tip into a bowl.
3. In another bowl, lightly beat the eggs. Stir in the honey, raisins, walnuts, apples, cinnamon, and orange juice. Pour the honey-apple mixture over the noodles and toss gently but thoroughly. Transfer the mixture to the baking dish.
4. Sprinkle with brown sugar and cornflakes, and dot with butter. Bake for 1 hour or until the pudding is set and golden on top. Adapted from Margo Friedman