Lauras Apple Matzoh Kugel Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Break the matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
• In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. Add the soaked matzo, and mix well. Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
• Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Do not squeeze.
• To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a 2 quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
• Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.

Steps:

• Break matzohs in pieces, soak in water and drain.
• Combine eggs, salt, honey, oil, cinnamon and add to matzoh.
• Mix in nuts, apples and raisins.
• Place in 8- inch square baking dish and bake at 350°F degrees for 35 minutes.

Steps:

• Melt 2 tablespoons of the butter in a large skillet and saute apple slices on high heat, stirring occasionally, until soft and lightly browned. Remove to a large bowl with a slotted spoon. Add 2 teaspoons butter to the skillet, lower heat to medium, and quickly saute raisins and almonds, stirring constantly. Be careful not to burn them. Add to bowl with apples, and set aside.
• Preheat oven to 350 degrees. Place matzo squares in another large bowl, and run cool water over them to soften. Crumble the matzo, and drain in a colander. Return drained matzo to bowl.
• Combine eggs with matzo and stir well. In another bowl, mix sour cream and cream cheese thoroughly. Then add it to the matzo mixture, along with sugar, cinnamon, salt, and fruit-nut mixture. Mix all ingredients thoroughly.
• Grease a 10-inch square Pyrex baking pan (or similar) with butter (use quite a bit), pour mixture into pan, and bake for 50 minutes or until top is a light golden brown. Let cool on counter. Loosen sides with a knife, place a large platter over the baking pan, and carefully turn the kugel out onto the platter. If any pieces stick in the pan, just put them in place. When cooled, sprinkle top with confectioners' sugar (best done through a sieve or sifter). YOu can serve this kugel warm (not hot) or at room temperature, but we like it best chilled in the refrigerator with the confectioners' sugar added just prior to serving.

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:

• Set oven to 350°F.
• Grease a 3-quart casserole dish (you can also make this in a 13 x 9-inch baking dish, I used my 3-quart Corning Ware casserole dish for this).
• In a bowl toss the apple pieces with 1/3 cup brown sugar (can use less than 1/3 cup sugar if desired) and 1/4 cup fresh orange juice; set aside.
• In another bowl soak the matzoh pieces in 1 cup warm water until soft but not mushy; set aside.
• While the matzoh is soaking, in a large bowl whisk the eggs until well blended; add in the salt, cinnamon, 1-1/2 cups sugar, melted butter, cranberries (or Craisins) and chopped dried apricots; mix to combine.
• Gently squeeze the liquid from the matzohs (don't worry about squeezing all of the water out completely!) add to the egg mixture along with the chopped apples; mix very well.
• Transfer the mixture into greased baking dish.
• Sprinkle lightly with about 2 tablespoons white or brown sugar, then dot all over with the cold butter pieces.
• Bake covered with foil for about 40 minutes.
• Remove from oven uncover, then return and bake uncovered for another 20 minutes, or until the casserole is set.
• Serve at room temperature.

Steps:

• Preheat the oven to 350°F.
• Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
• Break the matzoh into pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
• While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, craisins, and apricots.
• Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased casserole dish . Dot the top of the kugel with butter chunks.
• Bake the kugel for 1 hour. (Cover the top with foil if the top begins to becomes too brown early in the baking).

Steps:

• Peel and slice the apples.
• Layer the apples in a 9x13 pan.
• Mash the cranberry sauce and layer on top of the apples.
• In a bowl mix the oatmeal, flour, raw brown sugar, baking powder, and cinnamon.
• Then with your hands mix the margarine with the bowl of dry ingredients.
• Layer the oatmeal mixture on top of the cranberry sauce.
• Bake at 350°F 1 hour uncovered and then up to an hour covered until the cranberry sauce seeps into the apples and the edges are light brown.