Apple Kugel Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Beat cream cheese and brown sugar together in a bowl using an electric mixer until smooth and creamy; beat in cottage cheese, egg, egg whites, vanilla extract, cinnamon, and nutmeg until well combined. Fold noodles and apples into cheese mixture by hand; spread into the prepared pan.
• Bake in the preheated oven until kugel is lightly browned and firm, 45 to 50 minutes.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Grease an 8-inch square microwave-safe glass baking dish. Beat the eggs together in a mixing bowl. Stir in the cooked noodles, white sugar, chopped apples, sour cream, cottage cheese, cinnamon, salt, and raisins; mix until combined. Pour the mixture into the prepared dish.
• Microwave on medium high (70% power) for 7 minutes.
• Combine the brown sugar and chopped walnuts in a bowl, and cut in the butter to form a crumbly topping. Sprinkle the topping over the pudding. Return the pudding to the microwave and cook on medium high (70% power) until the pudding is firm in the center, 7 to 9 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Do not squeeze.
• To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a 2 quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
• Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.

Steps:

• 1. Preheat the oven to 350°F.
• 2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
• 3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
• 4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
• 5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
• 6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.

Steps:

• Preheat oven to 350.
• Placed sliced apples in an 8X8 oven safe dish.
• Sprinkle with sugar and cinnamon.
• Mix the remaining ingredients and spread over the top.
• Bake for 1 hour.

Steps:

• Melt margarine in the pan in which you will bake the kugel. (Do this in the oven).
• Add everything else, except the cornflake crumbs, and mix well.
• Top with cornflake crumbs.
• Bake at 375F for 50 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 2-quart baking dish.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain.
• Stir melted butter and noodles in a large bowl.
• Mix apples, egg yolks, sugar, raisins, cinnamon, and vanilla extract into noodle mixture until well blended.
• Beat egg whites in a large bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
• Fold egg whites into noodle mixture; pour into prepared baking dish.
• Bake in the preheated oven until browned, about 40 minutes.

Steps:

• Melt 2 tablespoons of the butter in a large skillet and saute apple slices on high heat, stirring occasionally, until soft and lightly browned. Remove to a large bowl with a slotted spoon. Add 2 teaspoons butter to the skillet, lower heat to medium, and quickly saute raisins and almonds, stirring constantly. Be careful not to burn them. Add to bowl with apples, and set aside.
• Preheat oven to 350 degrees. Place matzo squares in another large bowl, and run cool water over them to soften. Crumble the matzo, and drain in a colander. Return drained matzo to bowl.
• Combine eggs with matzo and stir well. In another bowl, mix sour cream and cream cheese thoroughly. Then add it to the matzo mixture, along with sugar, cinnamon, salt, and fruit-nut mixture. Mix all ingredients thoroughly.
• Grease a 10-inch square Pyrex baking pan (or similar) with butter (use quite a bit), pour mixture into pan, and bake for 50 minutes or until top is a light golden brown. Let cool on counter. Loosen sides with a knife, place a large platter over the baking pan, and carefully turn the kugel out onto the platter. If any pieces stick in the pan, just put them in place. When cooled, sprinkle top with confectioners' sugar (best done through a sieve or sifter). YOu can serve this kugel warm (not hot) or at room temperature, but we like it best chilled in the refrigerator with the confectioners' sugar added just prior to serving.

Steps:

• Grate apples into fine shreds.
• Beat egg yolks with sugar until light in color. Add lemon juice and apples and matzo meal. Mix in raisins.
• Beat egg whites until stiff and dry, fold into apple mixture.
• Pour into greased 1 1/2 quart casserole dish (8- or 9-inch square).
• Bake 350 F for 40 minutes.

Steps:

• Preheat oven to 425°F with rack in upper third. Butter a 1 1/2-quart gratin or other shallow baking dish.
• Whisk together eggs, butter, 7 tablespoons sugar, zest, and nutmeg in a large bowl until well combined, then stir in apples.
• Cook noodles in a large pot of salted boiling water until al dente, about 5 minutes. Drain noodles, then toss well with apple mixture. Spread in baking dish and sprinkle with remaining tablespoon sugar.
• Bake kugel until top is golden, about 30 minutes. Cool 5 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Break the matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
• In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. Add the soaked matzo, and mix well. Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
• Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.

Steps:

• Melt margarine in an 8x8 pan.
• Add all ingredients except topping and mix well.
• Sprinkle on topping.
• Bake at 350 for 30-45 minutes.
• Sliced apples are usually found in the pie filling section.
• If you want to use fresh apples, just peel, core and slice (not too thin) and place in boiling water for about 5 minutes.
• (You do not want them to lose shape.) Drain and use in place of canned apples.

Steps:

• Break matzohs in pieces, soak in water and drain.
• Combine eggs, salt, honey, oil, cinnamon and add to matzoh.
• Mix in nuts, apples and raisins.
• Place in 8- inch square baking dish and bake at 350°F degrees for 35 minutes.