Spelt Cheese Noodle Kugel

This is an excellent kugel for the freezer. I like to whip up a big batch of these, and freeze them raw in 8 inch square pans. On a busy day, I just take it out, defrost, and bake. Voila! Fresh hot kugel. It can also be frozen when fully baked.

I find that cottage cheese and farmer cheese are interchangeable. The only difference I ever noticed in this recipe was that the cottage cheese made for a wetter batter and therefore looser kugel.

Cheese Noodle Kugel

4 eggs, slightly beaten

1 cup xylitol

1 T. xylitol vanilla sweetener

1 cup milk or soy milk

½ pint sour cream, optional

12 oz. medium spelt egg noodles, cooked and drained

1 lb. farmer cheese or cottage cheese

1 cup cornflake crumbs

Xylitol and cinnamon

Combine eggs, sugar, vanilla sweetener, milk, and sour cream. Add noodles and farmer cheese. Mix well. Pour into greased 9x13 pan. Sprinkle with cornflake and sugar and cinnamon.

Bake at 350 for 1 hour.