Cherry Granola Kugel Recipes

Steps:

• Preheat the oven to 300 degrees F. Line 2 rimmed baking sheets with parchment paper. Toss the oats, coconut, pistachios, pepitas and salt in a large bowl. Warm the brown sugar, maple syrup and olive oil in a small saucepan over low heat, stirring, until the sugar dissolves. Fold the sugar mixture into the oat mixture to evenly coat.
• Spread the granola on the prepared baking sheets and bake, stirring often, until dry and lightly golden, 20 to 25 minutes. Remove from the oven and toss with the dried sour cherries. Let cool to room temperature. Store in an airtight container for up to 1 week or freeze for up to 1 month.

Steps:

• Preheat the oven to 350 degrees F.
• Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
• Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.

Steps:

• Preheat oven to 350 degrees.
• Spray 13 x 9 pan with cooking spray.
• After cooking and draining egg noodles, put noodles back in cooking pot over low heat.
• Mix in 1/2 cup of butter and cream cheese until melted.
• Beat eggs and milk together and pour into noodle mixture.
• Add cinnamon, cherries and cherry preserves.
• Pour into 13 x 9 pan.
• Mix together granola, butter and 1 teaspoon ground cinnamon.
• Sprinkle over noodles.
• Bake for 1 hour or until golden brown.

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine oats, almonds, coconut, sesame seeds, and cherries.
• In a separate bowl, stir together coconut oil, honey, maple syrup, vanilla extract, cinnamon, and salt. Pour wet mixture over dry mixture and stir well to combine. Spread over a parchment-lined baking sheet.
• Bake granola until golden brown along edges, 20 to 25 minutes, tossing gently from time to time.
• Serve granola with yogurt and fruit, if desired.

Steps:

• Peel& core the apples.
• Cut the apples into quarters& then slice them into 1/4" slices& set aside.
• Cook the noodles in the milk, cream, wine& a 1/2 cup of the sugar until very soft (about 20 minutes).
• In a bowl, mix the eggs, egg yolks, sour cream& the remaining 1/4 cup of sugar together.
• After the noodles are slightly cooled& not piping hot, mix the egg mixture into the noodles with the heat off.
• Preheat oven to 375 degrees.
• In another bowl, whisk together the cornstarch, rum, vanilla& apple juice concentrate.
• In a sautè pan, melt the butter over high heat.
• When melted, reduce to medium heat.
• Add the brown sugar& then the apples.
• Arrange the apple slices so that they are not on top of each other& they are flat.
• Sautè for 1 minute& then add the rum& apple juice mixture.
• Cook until somewhat thickened& then stir in the cherries.
• In a 2 1/2 quart buttered (or sprayed with Pam) casserole, alternate the noodle mixture& the fruit mixture in 5 layers (3 noodle& 2 fruit) beginning& ending with noodle layers.
• Bake uncovered until the top begins to get brown, about 35 to 45 minutes.
• Serve topped with sour cream.

Steps:

• In a large saucepan, combine the brown sugar, milk powder, honey, apple juice concentrate and oil. Cook and stir over medium heat until sugar is dissolved; stir in extract. In a large bowl, combine the oats, cherries and almonds. Drizzle with sugar mixture and mix well., Spread in a thin layer in two 15x10x1-in. baking pans coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown, stirring occasionally. Cool completely. Serve with yogurt if desired. Store in an airtight container.

Steps:

• Mix all ingredients except noodles, cherries and cinnamon sugar until well blended. Add noodles and cherries; mix lightly.
• Spoon into 13x9-inch baking dish; sprinkle with cinnamon sugar.
• Bake at 350°F for 50 minutes to 1 hour or until lightly browned. Cool at least 10 minutes; cut into squares. Serve warm.