1/2 lb egg noodles
12 oz small-curd cottage cheese (I used fat-free)
2 tsp cream cheese (optional) (Judy always includes it, and I did, too)
1/4 lb butter (one stick)
1/2 teaspoon pure vanilla extract (optional) (Judy adds 1 tsp, and so did I)
4 large eggs, beaten
3/4 cup orange juice
3/8 cup sugar (I used 1/4 cup)
1/4 teaspoon cinnamon
Salt to taste (I used 1/8 tsp)
(Lydia's note: I've added a few directions in italics, for clarification. The rest of the recipe is Sophie's, in her own words.)
Preheat the oven to 350F.
Cook noodles (according to package directions) and wash in cold water (so they don’t lump). Do not overcook.
(Transfer the cooked, drained noodles to a large mixing bowl.)
Grease pan well with some of the butter -- about 1 oz. (I used the butter left on the wrapper to grease a 12-cup square casserole dish, and added the full 4 oz of butter into the kugel.)
Melt butter and put into the noodles first thing.
Beat eggs well.
Mix in (the bowl with the noodles) all the ingredients except the eggs.
Add eggs. (It will look watery, but don’t be afraid -- it absorbs.) (Pour the mixture into the buttered casserole dish.)
Bake (uncovered) for 45 minutes to 1 hour. (I baked for 55 minutes, until there were some crispy browned bits on top.)
Let sit for 10 minutes, then serve hot or at room temperature.