Apricot Noodle Kugel Recipes

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APRICOT NOODLE KUGEL

This is an old family recipe that I recently entered in the 2001 Ventura County Fair and won 'Honorable Mention' for in the Pudding Division. There was no category for Kugel, but the judges loved it and still wanted to honor me with a ribbon! Hope you enjoy it as well.

Provided by Diane Klein

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 14



Apricot Noodle Kugel image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
  • Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.
  • In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.
  • Bake 45 minutes in the preheated oven, until bubbly and lightly browned.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 46 g, Cholesterol 102.1 mg, Fat 16.5 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 9.7 g, Sodium 219 mg, Sugar 22 g

1 (8 ounce) package wide egg noodles
¼ cup butter, softened
1 (3 ounce) package cream cheese, softened
3 eggs, beaten
½ cup white sugar
1 teaspoon vanilla extract
1 cup apricot nectar
1 cup milk
½ cup golden raisins
1 ½ cups cornflake crumbs
½ cup butter, softened
¼ cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

KUGEL WITH APRICOT NECTAR

Provided by Food Network

Categories     side-dish

Time 1h50m

Yield 12 servings

Number Of Ingredients 11



Kugel with Apricot Nectar image

Steps:

  • Preheat the oven to 350 degrees F. Make the kugel: Brush a 4-quart shallow baking dish with margarine. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain well, then transfer to the prepared baking dish. Add the margarine and stir to melt and coat the noodles.
  • Beat the cream cheese and 2 tablespoons apricot nectar in a large bowl with a mixer on medium speed until smooth. Add the sugar, then the eggs, one at a time, beating well after each addition. Add the milk and the remaining apricot nectar; beat until smooth and creamy. Pour the mixture over the noodles; stir to coat.
  • Make the topping: Combine the cornflakes, melted margarine and sugar in a medium bowl. Sprinkle on top of the noodle mixture and bake until just set in the center, about 1 hour. (If the topping is golden but the kugel is not yet set, turn off the oven and keep the kugel inside up to 20 more minutes.) Let cool 20 to 30 minutes before serving.

4 tablespoons margarine or unsalted butter, plus more for the baking dish
Kosher salt
1 pound wide egg noodles
1 8-ounce package cream cheese, at room temperature
2 cups apricot nectar
1/2 cup sugar
6 large eggs
2 cups milk
3 cups cornflakes, crushed
6 tablespoons margarine or unsalted butter, melted
1/4 cup sugar

NOODLE KUGEL

Provided by Ina Garten

Yield 10 servings

Number Of Ingredients 10



Noodle Kugel image

Steps:

  • Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
  • Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
  • In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
  • Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

1 pound wide egg noodles
5 extra-large eggs
4 cups half-and-half
1/4 cup light brown sugar, packed
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup ricotta cheese
1 cup golden raisins

APRICOT CHEESE KUGEL

This sweet noodle kugel is a fun dessert and a super addition to any brunch buffet. My family and friends scrape the pan clean. I got the recipe from my sister years ago. -Florence Palermo, Melrose Park, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 8



Apricot Cheese Kugel image

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large bowl, beat cream cheese, butter and sugar until smooth; stir in lemon juice. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture. , Spoon half into an ungreased 13x9-in. baking dish. Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers. , Bake, uncovered, at 325° for 45 minutes or until golden brown and a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 466 calories, Fat 21g fat (12g saturated fat), Cholesterol 233mg cholesterol, Sodium 224mg sodium, Carbohydrate 61g carbohydrate (39g sugars, Fiber 1g fiber), Protein 10g protein.

1 package (16 ounces) wide egg noodles
1 package (8 ounces) cream cheese, softened
1 cup butter, softened
1-1/2 cups sugar
1/2 cup lemon juice
12 large eggs
1 jar (18 ounces) apricot preserves
1/2 teaspoon ground cinnamon, divided

APRICOT NOODLE KUGEL

Make and share this Apricot Noodle Kugel recipe from Food.com.

Provided by mandabears

Categories     European

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 9



Apricot Noodle Kugel image

Steps:

  • In a large mixing bowl stir Cottage cheese, sour cream, 1 cup of sugar, eggs and melted butter or margarine until well blended.
  • Chop 1 can of apricots.
  • Stir chopped apricots and egg noodles into cheese mixture.
  • Pour into a 13 x 9 inch pan that has been sprayed with cooking spray.
  • Top with rest of apricots, (I cut them into slices).
  • Mix cinnamon and 1 teaspoon sugar together and sprinkle over the top.
  • Bake for 1 hour@ 350 degrees or until golden and bubbly.
  • Cool for 5 minutes.

16 ounces cottage cheese, i use 1%
1 (16 ounce) container sour cream, i use low fat
1 cup sugar
5 eggs or 5 egg substitute, equivalent
1/2 cup butter or 1/2 cup margarine, melted
2 (16 ounce) cans apricot halves, drained
1 (12 ounce) package wide egg noodles, cooked and drained
1 teaspoon ground cinnamon
1 teaspoon sugar

APRICOT NOODLE KUGEL

Make and share this Apricot Noodle Kugel recipe from Food.com.

Provided by sarikat

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11



Apricot Noodle Kugel image

Steps:

  • Preheat oven to 350°F.
  • Grease a 9" x 13" baking dish with canola spray, set aside.
  • Boil lightly salted water in a large saucepan, add noodles and cook al dente, about 8 to 10 minutes. Drain noodles and rinse under cold water.
  • While noodles are cooking, beat together the following ingredients in a large bowl: cream cheese (room temp), butter (room temp), sour cream, vanilla extract, eggs and salt. Fold in noodles and blend well.
  • Spread half of noodle mixture in bottom of greased pan; top with one jar of apricot preserves in a thin layer. Repeat with remaining noodles and preserves. Then, sprinkle brown sugar on top, followed by pecans.
  • Bake at 350F for 40-50 minutes until top is golden and slightly crisp. Serve warm.

16 ounces wide egg noodles
8 ounces cream cheese
16 ounces sour cream
6 large eggs
2 teaspoons vanilla extract
1/2 cup unsalted butter
1/2 teaspoon salt
2 (12 ounce) jars apricot preserves
1 cup pecan halves
3/4 cup brown sugar
1 (15 ounce) can cooking spray

APRICOT-CRANBERRY NOODLE KUGEL

This delicious dairy lokshen kugel (noodle pudding) is made with sour cream, cream cheese, apricot jam, and Cinnamon Toast Crunch™ cereal. It's a family favorite.

Provided by Whitney Gail Aronson

Categories     Hanukkah Kugel

Time 1h30m

Yield 16

Number Of Ingredients 11



Apricot-Cranberry Noodle Kugel image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Liberally butter a deep 8-inch square baking dish.
  • Fill a large pot with generously salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
  • Drain egg noodles and rinse in cold water to stop the cooking. Drain again and mop up any excess moisture with paper towels.
  • Beat sour cream, cream cheese, eggs, salt, and vanilla with an electric mixer until well combined. Mix in apricot preserves and cinnamon.
  • Crush cereal in a food processor or by hand until it's broken up enough that it's no longer identifiable as cereal. Mix in softened butter until well distributed.
  • Place noodles in the prepared baking dish. Pour sour cream mixture over top and stir to combine. Mix in cranberries. Sprinkle crushed cereal mixture evenly over top.
  • Bake in the preheated oven until the top is browned and crusty, 1 to 1 1/2 hours, checking every so often starting at 45 minutes. If the top looks like it's headed towards burning, stick some foil on the top. At the end, if the top's not crusty enough, put it under the broiler until the butter bubbles a bit and the the color gets nice and rich looking, 1 to 3 minutes.
  • Remove from the oven and let it sit for 15 minutes before serving.

Nutrition Facts : Calories 604.7 calories, Carbohydrate 93.2 g, Cholesterol 96.6 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.3 g, SaturatedFat 10 g, Sodium 824.5 mg, Sugar 39.4 g

1 (16 ounce) package egg noodles
1 (16 ounce) container sour cream
1 (12 ounce) container whipped cream cheese
3 large eggs
2 teaspoons salt
1 teaspoon vanilla extract
1 ½ cups apricot preserves
1 teaspoon ground cinnamon, or to taste
4 cups cinnamon bite-sized cereal (such as Cinnamon Toast Crunch™ )
3 tablespoons unsalted butter, softened, or more to taste
1 cup sweetened dried cranberries (such as Craisins®)

APRICOT NOODLE KUGEL

Number Of Ingredients 10



Apricot Noodle Kugel image

Steps:

  • 1. Cook noodles according to package directions. Drain. In large bowl toss noodles with butter until coated. Spoon half of the noodles into 13 x 9 x 2-inch baking pan coated with cooking spray.2. In large mixing bowl beat cream cheese and 3/4 cup sugar on medium speed of electric mixer until fluffy. Add sour cream and MORNINGSTAR FARMS SCRAMBLERS egg substitute. Beat until just combined. Pour over noodles in pan. Dot with preserves. Spoon remaining noodles over top. Sprinkle with KELLOGG'S CORN FLAKE CRUMBS.3. In small bowl stir together 2 tablespoons sugar and cinnamon. Sjprinkle over crumbs.4. Bake at 350°F about 45 minutes or until top is golden.

Nutrition Facts : Nutritional Facts Serves

1 (16-ounce) package dried extra-wide egg noodles
2 tablespoons butter or margarine, cut into pieces
1 (8-ounce) package reduced-fat cream cheese, softened
3/4 cup sugar
2 cups reduced-fat sour cream
1 1/2 cups Breakfast Morningstar Farms® Scramblers® egg substitute (thawed)
3/4 cup apricot preserves
1/2 cup Kellogg's® corn flake crumbs
2 tablespoons sugar
1 teaspoon cinnamon

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