1 12-ounce bag wide noodles (I usually use yolk-free)
6 large eggs
1 pint reduced fat sour cream
pint low-fat cottage cheese
1 stick (4
oz.) butter or margerine
1/2 cup sugar
6 Tbsp. Amaretto (or other almond-flavored liqueur) or 2 teaspoons vanilla
Pinch of salt
1 cup raisins (optional)
cinnamon or tablespoon of cinnamon sugar
cup slivered almonds
1 extra Tablespoon
Boil noodles for about 7 minutes. Drain thoroughly and allow to cool slightly.
Melt butter or margerine and allow to cool. Beat eggs and stir in sour cream, cottage
cheese, sugar, margerine, Amaretto and salt. Mix or blend until smooth. Sir in raisins, if desired. (And if you don't desire
them, put ‘em in anyway. Seriously! They add color, texture and fiber. And what's a kugel without raisins?)
Coat casserole dish or 13 x 9 inch baking pan with cooking
spray. Add noodles to dish, pour in the rest of the mixture, and stir gently until noodles are evenly distributed. Sprinkle
top lightly with cinnamon or cinnamon sugar. Scatter slivered almonds evenly across the top and dot with butter.
Let sit for one hour, if possible.
Bake in 350 degree oven
for one hour or until custard is set. Serve warm.
NOTE: Don't worry, the alcohol will bake off.... pretty much. I think. Also,
to be honest, this doesn't have a strong flavor of almonds. If you want that, add some almond flavoring...
or REALLY pour on the hooch!