Cherry Kugel Recipes

Steps:

• Preheat the oven to 350°F.
• Grease a 9x13-inch pan.
• Beat eggs until light and fluffy.
• Break up matzos into small pieces. Pour boiling water over and drain well.
• Add sugar to eggs; beat again.
• Add matzo; beat again.
• Add melted butter if making this dish for a meat meal use margarine; fold in apples.
• Bake 1 hour.
• Spread preserves on top; bake an additional 10 minutes longer.
• If preparing this dish in advance, freeze the bottom without the preserves. Reheat, then add the preserves on top.
• The original recipe states that the serving size is 24. My family likes this so much it makes about 10 servings so I double it and make it in two separate pans.

Steps:

• Add hot water to matzo in medium bowl; stir. Let stand 15 min.
• Heat oven to 350°F. Beat 4 oz. cream cheese, eggs, sugar and cinnamon in large bowl with mixer until blended. Drain matzo; squeeze out excess water. Add matzo to cream cheese mixture; mix well. Stir in fruit.
• Spoon half the batter into 12 muffin pan cups sprayed with cooking spray. Cut remaining cream cheese into 12 pieces. Place 1 cream cheese piece in center of batter in each muffin cup; cover with remaining batter.
• Bake 20 to 25 min. or until edges are crisp and tops are lightly browned. Cool 15 min. before removing from pan to serve.

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:

• 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.