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
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.
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
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
SWEET MILLET KUGEL WITH DRIED APRICOTS AND RAISINS
Millet, a light, fluffy gluten-free grain that is a good source of magnesium, manganese and phosphorus, lends itself beautifully to both sweet and savory kugels. In fact, this kugel turned me into a millet convert
Provided by Martha Rose Shulman
Categories dinner, casseroles, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the butter or oil over medium-high heat in a heavy 2- or 3-quart saucepan. Meanwhile, bring the water to a simmer in another saucepan or in the microwave. Add the millet to the heavy saucepan and toast, stirring, until it begins to smell fragrant and toasty, about 5 minutes. Add the boiling water and salt to taste, and bring back to a boil. Reduce the heat to low, cover and simmer 25 to 30 minutes, until the liquid in the saucepan has evaporated and the grains are fluffy. Transfer to a large bowl
- Preheat the oven to 350 degrees. Butter a 2-quart baking dish. In a food processor fitted with the steel blade, blend the cottage cheese until smooth. Add the milk, honey, eggs, vanilla and nutmeg and blend until smooth. Scrape into the bowl with the millet.
- Stir together the millet and cottage cheese mixture. Stir in the apricots, raisins and lemon zest. Scrape into the prepared baking dish. Cut the remaining butter into small pieces and dot the top of the kugel with them. Bake 40 to 50 minutes, until the kugel is set and beginning to color on the top
- Remove from the heat and allow to cool for at least 15 minutes (longer if possible) before serving. Serve warm or at room temperature
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 397 milligrams, Sugar 21 grams, TransFat 0 grams
HOLIDAY APRICOT KUGEL
I first came across this recipe while visiting my wife's family in Buck's County, PA. It goes great with Thanksgiving dinner as a side dish. The original recipe was savory and comes from Eastern Europe and dates back more than 1,000 years. This particular recipe is most likely a variation of a recipe brought over to the new world by German/Dutch immigrants.
Provided by 440DartRacer
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h25m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, stir together the apricot preserves, eggs, butter, sugar, vanilla extract, and salt, and mix to thoroughly combine. Fold in the cottage cheese and noodles, and spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until the center of the kugel is cooked and set, about 50 minutes. Remove the kugel and top with Cheddar cheese, return to the oven, and bake until the cheese is browned and bubbling, about 10 minutes. Let the kugel rest for 10 minutes before serving.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 42.5 g, Cholesterol 126.9 mg, Fat 18.3 g, Fiber 0.9 g, Protein 12.2 g, SaturatedFat 10.6 g, Sodium 291.3 mg, Sugar 18.6 g
APRICOT NOODLE KUGEL
Make and share this Apricot Noodle Kugel recipe from Food.com.
Provided by Sydney Mike
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F & grease a glass baking dish.
- Cook flat egg noodles in boiling water for 7 minutes, then drain & spoon noodles into prepared baking dish.
- Wisk together milk, sugar, cream cheese, eggs, nectar & melted butter, beating for 2 minutes.
- Stir in quartered apricots, then add mixture to noodles in baking dish.
- Bake about 60 minutes, until kugel is set & top is golden brown.
- Serve warm or cold.
Nutrition Facts : Calories 496, Fat 23.6, SaturatedFat 13.6, Cholesterol 188.8, Sodium 134.4, Carbohydrate 61.3, Fiber 1.4, Sugar 40.6, Protein 11.7
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
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
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