Cooking With Friends: Beth’s Luchen Kugel (noodle pudding) plus a giveaway. by Ang Pompano

 

Ang Pompano:  I’m so happy to have my friend Beth Greenberg back in the kitchen with me today. You may remember her from our clam pie post last year.

https://www.mysteryloverskitchen.com/search?q=clam+pie

Today she’s going to share another family favorite, her mom’s Luchen Kugel (noodle pudding), and I have a feeling you’re going to love it as much as I do.

If you’re not familiar with kugel, there are many versions, and you can serve it as an appetizer, main course, or dessert. It could even make a pretty terrific breakfast.

This version might loosely be called a Jewish take on mac and cheese. But believe me, it’s nothing like the stuff you get from a box. This is decadent in the best possible way, loaded with rich cheeses and noodles, and topped with a crunchy layer of cornflakes.

It’s the perfect dish for breaking a fast, celebrating a special occasion, or bringing to a party. One bite and you’ll understand why it’s become one of my new favorite comfort foods.

The Greenberg Family LUCHEN KUGEL

Noodle Pudding

INGREDIENTS

1 pound noodles

8 ounces cream cheese

5 large eggs, well beaten

½ cup milk

½ cup sugar, more or less, to taste

Salt, to taste

1 pint sour cream

1 stick butter

8 ounces American cheese, cubed

8 ounces cottage cheese

1 cup crushed corn flakes

DIRECTIONS

1. Cook noodles until tender; drain well and set aside.

2. Beat the eggs and add the sour cream.

3. Add the cottage cheese, cream cheese, sugar, and butter, then mix.

4. Stir in the cubed American Cheese

5. Mix the cooked noodles with the cream cheese, beaten eggs, sugar, sour cream, butter, American cheese, and cottage cheese.

6. Place the mixture in a 9 x 13-inch greased pan. Cover with the corn flakes.

6. Bake at 350°F for 1 hour, or until golden brown and bubbling around the edges. 

Enjoy!

From a Greenberg family recipe card

Friends, do you have a favorite comfort food? Tell me about it in the comments. And if you'd like to enter a little giveaway, leave your email address with your answer. One lucky reader will win a pre-order of the Kindle edition of Simmering Secrets, the second book in my Reluctant Food Columnist Series, coming November 3, 2026.

I'm also happy to announce that Simmering Secrets is now available for pre-order!

When celebrity chef Connie Langston announces she's moving her prestigious culinary academy from Connecticut to New York, she ignites a firestorm of controversy. Before the evening is over, she's dead.

Everyone assumes it was a tragic heart attack. Food columnist Quincy Lazzaro isn't so sure. By day, Quincy secretly writes the wildly popular Cooking with Betty food column with the help of his irrepressible octogenarian neighbor, Mary Ticarelli. But Quincy wants more than recipes and restaurant reviews. Determined to reinvent himself as an investigative journalist, he starts asking questions that make powerful people increasingly uncomfortable.

As he digs deeper into Connie's death, Quincy uncovers simmering rivalries, hidden motives, and dangerous secrets surrounding the academy's future. When a second murder proves Connie's death was anything but natural, Quincy finds himself in a race to catch a killer before someone else dies.

In the high-stakes world of fine dining, some secrets are worth killing for.

SIMMERING SECRETS PRE-ORDER LINK

If you haven't met Quincy Lazzaro yet, you can start with the first book in the series, Diet of Death.

DIET OF DEATH BUY LINK

Ang Pompano is a mystery author, editor, publisher, and blogger. He writes the Blue Palmetto Detective Agency and Reluctant Food Columnist series, both published by Level Best Books. In addition to his writing, Ang is a co-founder of Crime Spell Books and serves as co-editor of the Best New England Crime Stories anthology. He lives in Connecticut with his wife, Annette, who is a great cook and an artist, and their rescue dog, Alfie.

Other Books from Ang Pompano

Edited by Christine Bagley, Susan Oleksiw, Lelsie Wheeler, and Ang Pompano

Serendipitous Steamed Sponge Cake #recipe by Guest Jennifer J. Chow

 

Leslie K. here, pleased to welcome to the Kitchen my pal and fellow Chicks of the Case blogger Jennifer J. Chow, with a delicious recipe from her most recent book, Tell-Tale Treats. And there's a giveaway of the book, too, so be sure to comment below for a chance to win!

 

Growing up, I had two cake loves: pink champagne cake and Chinese sponge cake. When I was in NYC visiting my friend a few years ago, she took me to a local bakery celebrated for their sponge cake. Kam Hing even has a sign boasting about their cake right outside the shop. It’s a cozy space, but they’re able to offer trays of delicious flavors—everything from ube to green tea. I’m partial to classic vanilla, though.

Fast forward to the third book in the Magical Fortune Cookie series, TELL-TALE TREATS. Felicity has been called to cater a women’s retreat at a local inn, and at one point, she scours her magical cookbook for a recipe. (Yes, she’s discovered the family heirloom which has secret recipes that only she can read!)

She chooses Serendipitous Sponge Cake! It’s a simple recipe without a lot of ingredients. By the way, I definitely recommend the double vanilla route as instructed (pudding and extract) for the flavor boost! And while you typically think of baking cakes, this traditional style calls for a steamer.

 

~Serendipitous Steamed Sponge Cake~

3 eggs (at room temperature)

¼ cup vegetable oil

¾ cup sugar

2 tsp vanilla extract

2 tsp vanilla pudding mix

1/3 cup evaporated milk

1 cup cake flour

1/8 tsp salt

3 ½ tsp baking powder

1. Place eggs, oil, and sugar in a bowl. Use electric mixer on high to combine ingredients for five minutes.

    

2. Add vanilla extract, pudding mix, and evaporated milk to above mixture. Beat on high for one minute.

    

3. Fold in cake flour, salt, and baking powder until thoroughly combined. 

    

   
   
    

4. Wait thirty minutes. 

    

5. Line parchment paper in bamboo steamer. Pour batter into basket. Steam on medium heat for thirty minutes. 

    

6. Let cool, and slice as desired. 

   
   
   

   
   
   

Readers: What’s your favorite type of cake? Comment for a chance to win a signed copy of Tell-Tale Treats (Be sure to leave your email address; US residents only).

  

 

ABOUT TELL-TALE TREATS

Is Felicity to blame when a hotel guest drowns after eating her enchanted cookies? Felicity Jin returns in the third installment of the Magical Fortune Cookie series.

A group of high school alumnae reunite years later and reserve rooms at Pixie Inn for an extended retreat. As part of their pampering package, Felicity delivers a scrumptious assortment of enchanted pastries, including her new almond cookies.

But the queen bee of the group is soon found dead in her bathroom, drowned in the tub, and she recently sampled the delicious baked goods. Could Felicity’s almond cookies have set off a fatal nut allergy? The enchanted pastries are supposed to bring joy, not sorrow—and certainly not death.

Boyfriend, Kelvin Love, is eager to assist, although odd things have been happening to his senses ever since he baked with Felicity. Will his extra sensitivity help or hinder the investigation? Plus, special bunny Whiskers lends a magical paw to the detecting since Felicity can’t and won’t relax until she restores both order and magic to her world.

BUY LINK

Jennifer J. Chow writes cozies filled with hope and heritage. She’s been a finalist for the Agatha, Anthony, Lefty, and Lilian Jackson Braun Memorial Award. Her newest series is the Magical Fortune Cookie mysteries; the first book is Ill-Fated Fortune, which Booklist said “will appeal to fans of Jenn McKinlay, Eve Calder, or Joanne Fluke.” The most recent book, Tell-Tale Treats, was called “a charming cozy with a touch of magic” by Kirkus Reviews. Her previous series include the L.A. Night Market Mysteries and the Sassy Cat Mysteries. Jennifer served as a past president on the board of Sisters in Crime and blogs at chicksonthecase.com. She is an active member of Crime Writers of Color and Mystery Writers of America. 

 

No Yeast Sandwich Bread #Recipe Peg Cochran/Margaret Loudon

 

 I love baking bread.  There's something magical about it--mixing flour, water, yeast and a few other ingredients and voilà, it turns into a loaf of bread when you bake it.  I don't always have time for yeast breads like this one so I was pleased when I found this recipe for sandwich bread that didn't require any yeast.  It was quick and easy to make and bakes in under an hour.  The recipe is from Recipe Tin Eats.

4 cups flour  

8 tsp baking powder  

3 tsp white sugar

1 1/2 tsp kosher salt  

2 1/4 cups milk, warmed  

¼ cup plain oil

 

Pre-heat oven to 430 degrees.  Line loaf pan with parchment paper allowing some to hang over the side for easy removal. 

Mix dry ingredients.

 

Make a well in the center of the dry ingredients and add milk and oil.  Batter will be thick.

 

 Pour into loaf pan and smooth out top.

 

 Bake 30 minutes.  Remove from oven and cover with foil.  Reduce oven temperature to 390 degrees and bake for a further 20 minutes.

 Remove from oven and cool in pan for five minutes.  Lift out and transfer to a cooling rack.

 

 Let cool completely before slicing.  

 

 

 

  

 

When a wealthy local benefactor is slain on the farm, Monica has to figure out who wanted to cash in on the killing . . .

As Sassamanash Farms hunkers down for the long winter, Monica agrees to let the local animal shelter host their Christmas-themed fundraiser there. The draw of the event—a chance to have your pet’s picture taken with Santa—brings in animal lovers from far and wide. But when the crackling fire dies down and the festive holiday props are all carted away, Monica discovers a very un-jolly sight next to the barn—the dead body of one of the shelter’s biggest donors. With the farm’s good name in jeopardy, Monica goes to work to root out the killer.

By all accounts the victim was a charming and generous supporter of the shelter, but Monica discovers that he was loathed by those who knew him for being tight-fisted and unscrupulous. Suspecting money might be the motive, she turns her sights on his stylish wife and her lavish lifestyle, along with the manager of the struggling shelter, who stood to collect a hefty bequest from his will. But as Monica closes in on one final clue, the culprit closes in on her. Caught unawares, she’ll have to survive the brutal winter weather, as well as a cold-blooded killer . . . 

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Blueberry Crumble Pie from Vicki Delany

 Ah, blueberries. The perfect dessert all on their own and the perfect ingredient for pie!  I might argue that blueberries are the best food of them all.  Feel free to challenge me if you like.

This pie is lovely, sort of a cross between a pie and a crumble. I made it when I was having a minor illness, but I had company coming and thought it would be easier for me than rolling out dough. Which it was. It would suit those who find making proper pie pastry daunting. The crumble crust is made right in the pie plate!

Blueberry Crumble Pie

Ingredients:

CRUST

2 cups (500 mL) flour
½ tsp (2 mL) salt
2 tbsp (30 mL) sugar
¾ cup (175 mL) canola oil
1 tbsp (15 mL) vanilla
2 tbsp (30 mL) milk

FILLING

2½ dry pints fresh blueberries, about 5 cups (1.25 L)
Freshly squeezed lemon juice from half a lemon
¼ cup (60 mL) sugar
1 tbsp (15 mL) flour
1 tbsp (15 mL) cornstarch

CRUMBLE TOPPING

½ cup (125 mL) flour
2 tbsp (30 mL) sugar
3 tbsp (45 mL) brown sugar
½ tsp (2 mL) salt
2 tbsp (30 mL) cold butter
1 tsp (5 mL) vanilla

Directions:

Preheat oven to 350°F

To make crust, add flour, salt and sugar to a 9-inch (23-cm) pie plate. Stir in oil, vanilla and milk. Work together into a patty of dough(dough will be quite moist) and remove ¼ cup (60 mL) of it, setting aside for crumble topping.

Press remaining dough evenly into pie plate, making sure it isn’t too thick on the bottom. Prick bottom of crust all over with a fork, then place pie plate on a baking sheet and bake in oven until very lightly golden, approximately 12 minutes. Remove and set aside.

To make filling, combine fresh blueberries with lemon juice, sugar, flour and cornstarch. Mix thoroughly and pour into prepared pie crust. It will be quite full.

Raise oven temperature to 425°F

For crumble topping, put the flour, sugars and salt into a bowl. Using your fingers blend in butter until mixture is crumbly. Add vanilla and the ¼ cup (60 mL) of reserved pie-crust dough to the crumble, blending it in with your fingers. Mound crumble topping all over top of blueberries.

Bake on baking sheet for 15 minutes, then lower heat to 375°F for another 25 to 30 minutes or until pie is golden. Let cool for several hours before eating.

 

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact. She’s on Bluesky at @vickidelany.bsky.social

Now available: ‘Tis the Season to be Scary, a Year Round Christmas Mystery from Crooked Lane Books.

 

 

 

A Really Nice Grilled Cheese Sandwich by Lucy Burdette

 

LUCY BURDETTE: when I go to lunch with a friend or family member, my eyes are not drawn to fancy things on the menu. If there is a tuna melt, or a turkey Reuben, or a grilled cheese, I find these impossible to resist. While I was imagining a recipe for the blog today, I realized that I had the ingredients for a really good grilled cheese sandwich. You’ll see from the photograph, that I’m lucky to have a tomato from John’s garden, arugula and whole grain bread from the farmers market, and cheese from our local cheese shop. And butter, you must have butter!

Forthwith are the ingredients for one delicious grilled cheese. Of course you can multiply the quantities to serve more but I am deep into edits on a manuscript so I didn’t have time to spare to host or go to lunch.

Two slices good whole grain bread

One small ripe tomato

One handful fresh arugula

Some slices of sharp cheddar (my favorite is Prairie Breeze from the local cheese shop, which I buy by the pound. Made in Iowa.)

Wash and dry the arugula. Wash and slice the tomato. Slice the cheddar cheese.

In a small frying pan, melt a pat of butter. Lay one of the slices of bread in the melted butter, and layer this with tomato, cheese, and arugula, in that order. Add the second slice of bread on top.

Cook at medium heat until you can see the cheese beginning to ooze out of the sides of the sandwich. Carefully flip, adding a little more butter if it looks necessary. The top slice of bread should be nicely brown. Cook a few more minutes until everything is melted together. Remove to a plate and cut in half.

Enjoy!

Here’s my recipe for a turkey reuben 

And here’s my tuna melt 

A DELICIOUS DECEPTION can be found at a bookstore near you!

A Delicious Deception has a slightly different tone than some of the earlier books, with more emphasis on family, but I loved it just as much as the rest of the series. Ms. Burdette has created characters who have grown in such natural, believable ways. She delivers an excellent mystery while also weaving in a major, emotional turning point in their lives. There is drama, murder, secrets, late-pregnancy feelings and hormones, a sick father-in-law, home renovations, a fun baby shower, and friends and family ready to tackle whatever comes their way. And in the end, a beautiful baby! Escape with Dollycas

This cozy mystery expertly balances personal stakes with a fast-paced plot in a consistent Burdette fashion. It’s a suspenseful, heart-filled addition to the series that proves Hayley is just as effective at solving crimes as she is at critiquing menus. Netgalley reviewer

Book 15 in the Key West series, paperback edition of THE MANGO MURDERS, is in bookstores now!

USA Today bestselling author Lucy Burdette writes the Key West food critic mystery series including A POISONOUS PALATE and A CLUE IN THE CRUMBS. Join her mailing list right here.