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Almost Kahlua Kugel
Almost Kahlua Kugel Dairy


8 ounce lasagna noodles
4 eggs
1/2 cup sugar
1 cup small curd cottage cheese
1 cup sour cream
1 cup milk
1/2 cup coffee liqueur
1/4 cup butter, melted (I like to use unsalted)

1/2 cup flour
1/4 cup brown sugar
2 ounce semi sweet chocolate chips
1 teaspoon instant espresso powder
1 teaspoon butter, chilled and chopped
Whipped cream (optional)


Cook noodles in 4 quarts of boiling water until tender–about 10 minutes. Drain and set aside. In a bowl beat the eggs with sugar and then add the cottage cheese, sour cream, milk, coffee liqueur and melted butter, blend well. Pour 1 cup or the egg mixture into a buttered 9X9 inch baking dish. Top with 1/4 of noodles. Repeat layering until all ingredients are used up. Cover and refrigerate for at least 4 hours minimum. Preheat oven to 350. In a bowl combine the flour, brown sugar, chocolate chips, espresso powder. With your fingers or a fork, rub cold butter into mixture to form coarse crumbs. You may make topping up to two days in advance. Sprinkle topping evenly over kugel. Bake until firm in center. About 1 hour. Cool slightly. Cut warm kugel into serving squares and serve with whipped cream, if desired. Serves 6 to 8. This recipe can be doubled or tripled