PRALINE TOPPING
This goes great on ice cream or pie.
Provided by MsMarilyn
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
- To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
- To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.
Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 15.3 mg, Fat 15.6 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 4.5 g, Sodium 48.6 mg, Sugar 27.3 g
KUGEL
This is a wonderful side dish generally made for Jewish holidays. Your guests cannot guess the ingredient used for the topping. Very rich!
Provided by Ann
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h30m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
- In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
- In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
- Bake in preheated oven for 1 hour.
Nutrition Facts : Calories 454.4 calories, Carbohydrate 37.1 g, Cholesterol 206.8 mg, Fat 27.8 g, Fiber 0.8 g, Protein 15.2 g, SaturatedFat 15.8 g, Sodium 419.7 mg, Sugar 18.3 g
CHOCOLATE CAKE WITH GANACHE AND PRALINE TOPPING
Provided by Fred Thompson
Categories Cake Milk/Cream Microwave Chocolate Dessert Bake Fourth of July Pecan Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- For cake:
- Preheat oven to 350°F. Spray 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.
- Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
- For ganache:
- Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill 2 hours and up to 1 day.
- For praline:
- Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline over cake. Spread just to edges (topping sets quickly). DO AHEAD: Can be made 1 day ahead. Cover with cake dome. Store at room temperature.
BUNDT® KUGEL WITH PRALINE TOPPING
Passover perfection. Created this recipe over 20 years ago and it is enjoyed just as much now as it was then. Even folks who aren't sure about 'sweet noodles' love this. Praised by my Jewish mother-in-law as 'better than hers'!
Provided by Arizona Desert Flower
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 2h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large fluted tube pan (such as Bundt®) with cooking spray.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
- Meanwhile, mix brown sugar and 1/4 cup butter in a small bowl. Press butter mixture over the bottom and a little up the sides of the prepared pan. Sprinkle 1/2 of the pecans over the butter mixture and press in well.
- Drain noodles. Combine remaining pecans and butter, eggs, sour cream, applesauce, sugar, salt, vanilla, and cinnamon in a large bowl. Add noodles and mix well. Pour mixture into the pan.
- Bake in the preheated oven until a knife inserted into the center of the kugel comes out clean, about 1 hour. Cool on a wire rack for 1 hour. Run a table knife around the edges to loosen. Place a large plate or platter over the pan and invert carefully to remove kugel.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 49.1 g, Cholesterol 83.3 mg, Fat 18.3 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 8.2 g, Sodium 298.3 mg, Sugar 26.4 g
PRALINE BUNDT CAKE
Saw this in the December 2007 Southern Living magazine and wanted to post it before I forgot which issue I saw it in. NOTE: Make sugar pecans ahead of time.
Provided by Kathy in Fla
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- CAKE:.
- Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350°F for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool.
- Reduce oven temperature to 325°F.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
- Sift together 2 1/2 cups flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan.
- Bake at 325°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.
- Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans.
- ICING:.
- Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately.
- SUGAR PECANS:.
- Whisk egg white until foamy; add pecans, and stir until evenly coated.
- Stir together sugars; sprinkle over pecans. Stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.
- Bake at 350°F for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool.
- Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks. Makes 5 cups.
- Use some to decorate the praline bundt cake and enjoy the leftovers.
Nutrition Facts : Calories 1025.1, Fat 66.2, SaturatedFat 24.6, Cholesterol 161.8, Sodium 416.5, Carbohydrate 103.8, Fiber 4.7, Sugar 77.3, Protein 11.4
N'AWLINS PRALINE KUGEL
I have not made this, but had to share. Can you imagine a kugel topped with crumbled pralines?!? Yum, yum! This is adapted from Southern Living magazine, and they adapted it from "Kosher Southern Style Cookbook" by Mildred Covert. If you don't happen to have any leftover pralines lying around, you may used chopped candied pecans instead. Prep time includes cooking time for the noodles, as well as a 10 minute resting time for the baked casserole.
Provided by HeatherFeather
Categories Dessert
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Mix together all ingredients excpet for the noodles and the pralines.
- Stir in cooked noodles gently.
- Pour into a greased 8 inch square casserole.
- Bake for 35 minutes.
- Sprinkle crumbled pralines on top and bake another 12 minutes.
- Let stand 10 minutes, then cut into squares.
NORTH SHORE CHICAGO HADASSAH'S LICK-YOUR-FINGERS KUGEL
Provided by Joan Nathan
Categories Egg Nut Pasta Breakfast Dessert Rosh Hashanah/Yom Kippur Fall Kosher Vegetarian Pescatarian Peanut Free Soy Free
Yield Yield: 10 to 12 servings (D) or (P)
Number Of Ingredients 8
Steps:
- 1. Melt half the butter in a 12-cup mold or tube pan. Swirl it around the bottom and up the sides.
- 2. Press the brown sugar into the bottom and press the pecans into the sugar.
- 3. Boil the noodles according to the package directions and then drain. Mix with the eggs, the remaining butter, melted, cinnamon, sugar, and salt and pour into the mold.
- 4. Bake in a preheated 350-degree oven for 1 hour and 15 minutes or until the top is brown. Let sit for 15 minutes before unmolding. The top will become slightly hard like a praline. Serve cold or at room temperature.
BUNDT APPLESAUCE NOODLE KUGEL
A beautiful presentation for a luncheon, it not only looks great, but tastes out of this world! (Tip: make sure that the Bundt pan is coated well with cooking spray) Prep time does not include cooking the noodles. I have even made this in a 13x9 baking pan, just coat the bottom of the pan with melted butter, and then sprinkle brown sugar on top, mix all the remaining ingredients and pour over brown sugar/butter mixture--no need to invert the pan after baking, just cut into squares and serve.
Provided by Kittencalrecipezazz
Categories < 4 Hours
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350°.
- Thoroughly coat a Bundt pan with cooking spray (making sure that inside all the ridges are very well sprayed).
- Pour 1/4 cup melted butter into Bundt pan; sprinkle the brown sugar over the melted butter, then sprinkle the chopped nuts over the brown sugar.
- Cook the noodles; drain.
- In a large bowl, combine/mix the remaining 1/2 cup melted butter, eggs, salt, cinnamon, sugar, sour cream and applesauce, mix well to combine; add the cooked noodles, mix well.
- Pour the mixture on top of the brown sugar and nuts in the pan (do not mix) Bake for 50 minutes to 1 hour, or until brown.
- Remove from oven, turn upside-down onto serving plate.
- **NOTE** if making this in a 13x9-inch pan, do not turn upside down, just serve from pan, also sprinkle the top with cinnamon and more brown sugar before baking.
- This is so good! I could eat the whole thing in one day--delicious!
Nutrition Facts : Calories 455.6, Fat 26.8, SaturatedFat 11.8, Cholesterol 139.5, Sodium 148.3, Carbohydrate 50, Fiber 1.7, Sugar 31.5, Protein 6.9
PEAR SPICE BUNDT CAKE WITH WALNUT PRALINE TOPPING
Found this tasty adaptation of a circa 1992 Gourmet magazine recipe on www.joythebaker.com , a delightful blog up for an award for Best New Blog of 2009 on www.2009.bloggies.com . Give it a look & see whether you'd give her a vote (I did along with a vote for www.fark.com for the esteemed lifetime achievement award). She's got some tasty recipes for sure. Anyone resurrecting the much maligned American Bundt cake gets a hat tip from me anytime. I plan to make this & halve it immediately after cooling cake but before spooning on topping - will add topping to each half with the best looking one going IMMEDIATELY to dear neighbor's home as I strongly suspect this could become a main meal substitute if allowed to remain in toto in our house, LOL.
Provided by Busters friend
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 18
Steps:
- Cake:.
- Put oven rack in middle position and preheat oven to 350°F Butter and flour bundt pan.
- Sift together flour, baking soda, baking powder, and salt into a bowl.
- Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla.
- Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition.
- Fold in pear pieces and chopped walnuts.
- Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.
- Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
- Walnut Praline Topping:.
- Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.
Nutrition Facts : Calories 7251.2, Fat 472.1, SaturatedFat 210.4, Cholesterol 1381.4, Sodium 4181, Carbohydrate 714.7, Fiber 47.3, Sugar 448.3, Protein 95.9
PECAN NOODLE KUGEL
Noodle kugel coated with a brown sugar/pecan mixture hot out of the oven is sweet enough it could also work as a dessert. This is an old family recipe guaranteed to be loved by all!
Provided by ROYSAPER
Categories Side Dish
Time 1h30m
Yield 8
Number Of Ingredients 6
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.
- Preheat an oven to 325 degrees F (165 degrees C).
- Beat eggs in a large bowl. Beat in half of the melted butter, then stir in half of the brown sugar and a pinch of salt. Stir in the noodles, making sure the noodles are evenly coated. Spread the remaining butter on the bottom of a deep baking dish. Sprinkle the remaining brown sugar in the baking dish, patting the sugar up the sides. Spread pecans over the brown sugar. Pour noodle mixture over the sugar.
- Bake in the preheated oven until firm, about 1 hour and 15 minutes. Run a paring knife between the kugel and the edge of the baking dish. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the baking dish with a large platter and invert it to tip the kugel out of the baking dish and onto the plate.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 58.8 g, Cholesterol 155.3 mg, Fat 15.6 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 5.5 g, Sodium 92.7 mg, Sugar 19.1 g
PEAR SPICE CAKE WITH PECAN PRALINE TOPPING
Steps:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 minutes. Pour into large bowl. Add spice cake mix, canned pear nectar, eggs, molasses and crystallized ginger. Using electric mixer, beat batter 2 minutes. Fold in pears. Pour batter into prepared pan. Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 1 hour 10 minutes.
- Cool cake in pan on rack 15 minutes. Run knife between pan sides and cake to loosen. Release pan sides. Place cake on platter.
- Stir golden brown sugar, whipping cream and remaining 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in pecan halves. Spoon warm topping over warm cake. Serve warm or at room temperature.
NOODLE KUGEL
I make this traditional dish along with other Jewish specialties for an annual Hanukkah/Christmas party with our friends. -Lauren Kargen Williamsville, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions; drain. Toss with butter; set aside. In a large bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in noodles. , Transfer to a greased 13-in. x 9-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top., Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Serve warm or cold.
Nutrition Facts : Calories 432 calories, Fat 19g fat (11g saturated fat), Cholesterol 191mg cholesterol, Sodium 261mg sodium, Carbohydrate 54g carbohydrate (30g sugars, Fiber 1g fiber), Protein 12g protein.
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