– Can of Peaches
– Eggs (however you like them)
D.F. – “So this is the recipe for passover Kugel. And uh, this is different from regular kugel, because regular kugel has leavened noodles in it, and that’s a no-no for passover. So:
- Instead of using noodles, you use matzah. classic. We also like to use Frosted Flakes, but, uh, not for passover. Instead of using Frosted Flakes, we just use more sugar.
- Basically you crush the matzah (or just get crushed matzah which is easier because smaller pieces).
- You . . . put eggs together with the matzah and mix them together, and add corn starch to make the eggs and matzah rise together a little.
- Also we use cinnamon, that’s important for kugel.
- You need a big batch of this, on a huge pan, and you pour your combination of ingredients into the pan across the whole pan
- You’ll also get canned peaches, set the peaches of every square of kugel that you’re gonna cut out.
- Put it all in the oven for a long time, and eyeball it.
- That’s some passover kugel.”
This is definitely something I’ve had before. Although this person’s recipe is happy in it’s relative straight-forward-ness, I must disagree with it’s simplicity. When my family makes passover kugel, we include all different types of spices from all over the world, just for the sake of having a crazy taste that will knock us all down. That’s how I prefer my kugel. Oh, and with way more peaches.