KUGEL
Kugel is a traditional Jewish dessert or side dish. The word is Yiddish for ball, but it is sometimes translated as pudding or casserole, and related to the German Gugelhupf
PINEAPPLE KUGEL
1 pound broad egg noodles
1 cube butter or margarine melted
5 eggs (save half for topping)
1/2 cup sugar
1 1/2 cups crushed corn flakes, for topping
1 12-ounce carton sour cream
1/2 pound dry cottage cheese
1 20-ounce can crushed pineapple, well drained
Cook and drain noodles until slightly under done. In a large bowl, combine eggs, sour cream, cottage cheese, pineapple and half the melted butter. Mix well and add noodles. Mix until well coated.
Butter a large casserole (9x12x2) and empty contents of bowl into it.
Mix the crushed corn flakes with butter and sprinkle on top. Bake in a 350 degree preheated oven for about an hour
PINEAPPLE & RAISIN KUGEL
2 cups Ricotta cheese
1/2 clup sugar
12 ounces pkg. egg noodles, cooked and drained
1 tablespoon vanilla
1 cup sour cream
2 teaspoons cinnamon
5 large eggs
1/2 cup raisins
1/2 cup milk
20 ounces can crushed pineapple
5 tablespoons melted butter
Preheat oven to 325 degrees F. Grease 13'X9"X2" glass baking dish with 1 Tbsp. of the butter.
Whisk together ricotta, sour cream and eggs until smooth. Stir in milk, sugar, vanilla, cinnamon, raisins and pineapple. Add noodles and remaining melted butter and stir until evenly blended. Pour into baking dish.
Bake 45-55 minutes or until set and slightly golden on top. Serve hot or at room temperature.
EASY NOODLE KUGEL
6 oz. package uncooked short egg noodles
1 1/2 sticks butter
1/2 c. plus 3 tbsp. sugar
3 oz. cream cheese
3 egg yolks
1 c. sour cream
1 tsp. vanilla
3 egg whites
1/2 tsp. cinnamon
1 1/2 c. corn flakes
Preheat oven to 325 degrees.
Cook noodles according to package directions.
Cream 1 stick of the butter (softened) and 1/2 cup sugar together until light and fluffy.
Beat in the cream cheese, egg yolks, sour cream and vanilla.
Fold in the cooked and drained noodles.
Beat the egg whites until stiff peaks form, then fold into the noodle mixture.
Turn out into a greased baking dish and bake for 15 minutes.
Make the topping by gently combining the cinnamon and corn flakes, and the remaining butter (1/2 stick, melted) and sugar (3 tbsp.).
Scatter the topping over the kugel and bake for 25 more minutes (40 minutes total).
Add 3/4 c. raisins, soaked for ten minutes in boiling water and then drained, to the noodles for a variation.
NOODLE KUGEL
1 pound medium noodles
5 eggs, beaten
1/8 cup fresh squeezed lemon juice and grated rind from 1 lemon
1 teaspoon vanilla extract
1 1/2 cup sugar
1/2 cup golden raisins
3/4 cup finely chopped pineapple chunks (if using canned, drain well) You can also use finely chopped apples
1 cup water
1/2 teaspoon salt
Oil for greasing pan
Preheat oven to 350F. Cook noodles according to package directions until al dente. Drain and rinse in cool water-set aside. Mix all other ingredients together except oil in a large bowl. Pour in noodles and mix thoroughly. Pour mixture into a greased baking pan about 9x13" and bake 1 hour or until top is golden brown. Serve hot
NOODLE KUGEL 2
1 container (16 oz.) Low Fat Cottage Cheese
1 container (16 oz.) Sour Cream
1 cup sugar
5 eggs, beaten
1/2 cup (1 stick) margarine, melted
1 Tbsp. imitation vanilla
1 pkg. (12 oz.) broad egg noodles, cooked, rinsed and drained (Kosher for Passover)
1 Tbsp. cinnamon sugar
PREHEAT oven to 350°F. Mix all ingredients except noodles and cinnamon sugar until well blended. Stir in noodles.
SPOON into 13x9-inch baking dish; sprinkle with cinnamon sugar.
BAKE 50 minutes to 1 hour or until center is set. Cool at least 10 minutes before cutting to serve.
SWEET POTATO & CRANBERRY SAUTE
3/4 cup apple juice
1 pound sweet potatoes, peeled and sliced 1/4 inch thick (about 3 cups)
1 medium cooking apple, coarsely chopped (about 1 cup)
1/8 cup dried cranberries
2 tablespoons maple syrup or maple-flavored syrup
2 tablespoons rum (optional)
1/4 teaspoon salt
2 tablespoons chopped toasted hazelnuts or walnuts
Fresh tarragon sprig (optional)
In a 10-inch skillet heat apple juice. Add sweet potato slices, spreading evenly. Cook, covered, over low heat for 12 minutes or until potatoes are nearly tender. Stir in apple, cranberries, maple syrup, rum (if desired), and salt. Cook, covered, over low heat for 3 to 4 minutes more or until apple is just tender.
Uncover; boil gently for 3 to 4 minutes more or until liquid is syrupy. Place in serving bowl. Sprinkle with nuts. Top with a tarragon sprig, if desired. Makes 4 side-dish servings.
APPLE NUT TORTE
1 egg
3/4 cup sugar
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup peeled chopped apples
1/2 cup chopped nuts
1 teaspoon vanilla
whipped cream
Beat egg until light and lemon colored. Gradually beat in
sugar. Sift flour, baking powder and salt and fold into egg
mixture. Stir in apples, nuts and vanilla. Pour into a greased
8 inch square pan and bake in 350 degree F. oven for 35 to
40 minutes. Serve warm with whipped cream.
SWEET POTATO & CRANBERRY SAUTE
3/4 cup apple juice
1 pound sweet potatoes, peeled and sliced 1/4 inch thick (about 3 cups)
1 medium cooking apple, coarsely chopped (about 1 cup)
1/8 cup dried cranberries
2 tablespoons maple syrup or maple-flavored syrup
2 tablespoons rum (optional)
1/4 teaspoon salt
2 tablespoons chopped toasted hazelnuts or walnuts
Fresh tarragon sprig (optional)
In a 10-inch skillet heat apple juice. Add sweet potato slices, spreading evenly. Cook, covered, over low heat for 12 minutes or until potatoes are nearly tender. Stir in apple, cranberries, maple syrup, rum (if desired), and salt. Cook, covered, over low heat for 3 to 4 minutes more or until apple is just tender.
Uncover; boil gently for 3 to 4 minutes more or until liquid is syrupy. Place in serving bowl. Sprinkle with nuts. Top with a tarragon sprig, if desired. Makes 4 side-dish servings.
APPLE NUT TORTE
1 egg
3/4 cup sugar
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup peeled chopped apples
1/2 cup chopped nuts
1 teaspoon vanilla
whipped cream
Beat egg until light and lemon colored. Gradually beat in
sugar. Sift flour, baking powder and salt and fold into egg
mixture. Stir in apples, nuts and vanilla. Pour into a greased
8 inch square pan and bake in 350 degree F. oven for 35 to
40 minutes. Serve warm with whipped cream.
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