4 c. matzo farfel
2 (16 oz.) cans sliced peaches
1/2 of 10 oz. pkg. pitted dates (1 c.)
butter
8 lg. eggs
1/2 tsp. ground nutmeg
Sugar
1 (8 oz.) container plain yogurt
1 (8 oz.) container cottage cheese with pineapple
1/2 c. walnuts, chopped
1/4 tsp. ground cinnamon

About 1 1/4 hours before serving:

1. Preheat oven to 350 degrees. Grease 13x9 baking dish. Reserve 1/4 cup matzo farfel for topping. In large bowl, combine remaining farfel and 1 1/2 cups warm water; set aside. Drain peaches; cut each slice into 3 or 4 pieces; slice dates. Reserve 1/2 cup peaches and 1/4 cup dates for topping.

2. In small saucepan over low heat, melt 1/2 cup butter (1 stick); pour into another bowl. With wire whisk, beat in eggs, nutmeg and 1/2 cup sugar. Stir in yogurt, cottage cheese and remaining peaches and dates. Fold in soaked farfel just until well blended. Pour mixture into casserole; sprinkle with reserved peaches and dates.

3. For topping, in same small saucepan, melt 2 tablespoons butter (1/4 stick); remove from heat. Into butter, stir chopped walnuts, cinnamon, 1 tablespoon sugar and reserved farfel. Evenly sprinkle mixture over kugel. Bake 40 to 45 minutes until kugel is slightly puffed and set. Makes 16 servings.