Applesauce Noodle Kugel Recipes

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THE BEST EVER CLASSIC JEWISH NOODLE KUGEL



The Best Ever Classic Jewish Noodle Kugel image

This is the classic noodle kugel that my mom always made for Shabbat dinner. It is incredibly easy to make and tastes so good!

Provided by Jewish Soul Food

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package egg noodles
½ cup margarine
4 eggs, beaten
1 cup white sugar
1 ½ cups applesauce
1 teaspoon vanilla extract
ground cinnamon, for dusting

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 47 g, Cholesterol 93.4 mg, Fat 10.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 119.4 mg, Sugar 20.7 g

NOODLE AND APPLE KUGEL



Noodle and Apple Kugel image

This comforting kugel tastes much richer than it is, and it is certainly lighter than a traditional kugel (though it is not a low-calorie dessert). I've made this with Golden Delicious apples and with tarter varieties like Pink Lady; I liked it both ways.

Provided by Martha Rose Shulman

Categories     breakfast, dessert

Time 1h15m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons unsalted butter
4 apples, cored and cut in small (1/4- to 1/2-inch) dice
6 ounces flat egg noodles, preferably whole-grain
Salt to taste
1/4 cup raisins, plumped for 5 minutes in warm water and drained (optional)
4 eggs
1/4 cup raw brown sugar or dark brown sugar
1 cup drained yogurt
1 teaspoon vanilla extract
2 tablespoons rum
1/2 teaspoon freshly grated nutmeg

Steps:

  • Preheat the oven to 350 degrees. Butter a 2-quart baking dish. Begin heating a large pot of water.
  • Melt 1 tablespoon of the butter over medium-high heat in a large, heavy skillet and add the apples. Cook, stirring or tossing in the pan, until they begin to color and are slightly tender, about 5 minutes. Remove from the heat.
  • When the water comes to a boil, add salt to taste and the noodles. Cook al dente, a little firmer than you would want them if you were eating them right away. Drain through a colander and add to the pan with the apples (if using long flat noodles, cut them first with a scissors into shorter lengths). Add the remaining tablespoon of butter and toss together until the butter melts. Stir in the optional raisins. Set aside.
  • Beat the eggs in a large bowl. Add the sugar and beat together until the mixture is thick. Beat in the yogurt, vanilla, rum, nutmeg and about 1/4 teaspoon salt, or to taste. Add the noodles and apples and fold everything together. Scrape into the prepared baking dish. Push the pasta down into the egg and yogurt mixture (it will not be completely submerged, but try to cover as much as you can). Place in the oven and bake 40 to 45 minutes, until the kugel is set and the sides are browned. There will always be some noodles on top that brown and become quite hard. You can remove these from the baked dish if you wish. Allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 564 milligrams, Sugar 21 grams, TransFat 0 grams

APPLE NOODLE KUGEL



Apple Noodle Kugel image

This is easy to make and can be used as a side dish or a dessert. It's great reheated, too.

Provided by SCENT4U

Categories     Side Dish

Time 1h5m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package egg noodles
2 tablespoons butter, melted
3 Macintosh apples, sliced
3 eggs, separated
1 cup white sugar
¼ cup golden raisins
2 teaspoons ground cinnamon
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 2-quart baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain.
  • Stir melted butter and noodles in a large bowl.
  • Mix apples, egg yolks, sugar, raisins, cinnamon, and vanilla extract into noodle mixture until well blended.
  • Beat egg whites in a large bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
  • Fold egg whites into noodle mixture; pour into prepared baking dish.
  • Bake in the preheated oven until browned, about 40 minutes.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 56.8 g, Cholesterol 100.9 mg, Fat 6.1 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 2.8 g, Sodium 53.8 mg, Sugar 34.1 g

EASY NOODLE KUGEL



Easy Noodle Kugel image

This is a yummy version of noodle kugel (noodle pudding) that has been in our family for years. So easy to make and so tasty!

Provided by Lisa Altmiller

Categories     Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 8

1 (8 ounce) package wide egg noodles
½ cup butter, melted
2 cups small curd cottage cheese
1 teaspoon salt
1 ½ cups applesauce
1 ½ cups white sugar
1 teaspoon ground cinnamon
6 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
  • Melt butter in the pot, and stir together the drained noodles, cottage cheese, salt, and applesauce. Mix in the sugar and cinnamon. Add the beaten eggs; stir to blend all ingredients. Pour mixture into prepared baking dish.
  • Bake until top is very brown, about 1 hour.

Nutrition Facts : Calories 324.2 calories, Carbohydrate 43.1 g, Cholesterol 134.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 10.6 g, SaturatedFat 6.9 g, Sodium 439.7 mg, Sugar 28.7 g

TRADITIONAL APPLE NOODLE KUGEL



Traditional Apple Noodle Kugel image

Sweet apple and noodle dish of east European origin. Kugels can be made in many flavors, both sweet and savory. Serve either warm or cold, as a side dish or a dessert. Like lasagna, kugel tastes better the day after it is made. Jonagold and Rome Beauty are two apple varieites ideal for this dish.

Provided by northern exposure

Categories     Side Dish

Time 1h10m

Yield 9

Number Of Ingredients 10

4 cups egg noodles
1 (8 ounce) package cream cheese, softened
¼ cup brown sugar, or more to taste
1 (16 ounce) package cottage cheese
1 egg
2 egg whites
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 firm, tart apples - cored, quartered, and thinly sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  • Beat cream cheese and brown sugar together in a bowl using an electric mixer until smooth and creamy; beat in cottage cheese, egg, egg whites, vanilla extract, cinnamon, and nutmeg until well combined. Fold noodles and apples into cheese mixture by hand; spread into the prepared pan.
  • Bake in the preheated oven until kugel is lightly browned and firm, 45 to 50 minutes.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 22.5 g, Cholesterol 69.7 mg, Fat 12.3 g, Fiber 1.4 g, Protein 12.1 g, SaturatedFat 7.3 g, Sodium 300.4 mg, Sugar 7.8 g

BUNDT APPLESAUCE NOODLE KUGEL



Bundt Applesauce Noodle Kugel image

A beautiful presentation for a luncheon, it not only looks great, but tastes out of this world! (Tip: make sure that the Bundt pan is coated well with cooking spray) Prep time does not include cooking the noodles. I have even made this in a 13x9 baking pan, just coat the bottom of the pan with melted butter, and then sprinkle brown sugar on top, mix all the remaining ingredients and pour over brown sugar/butter mixture--no need to invert the pan after baking, just cut into squares and serve.

Provided by Kittencalrecipezazz

Categories     < 4 Hours

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 10

3/4 cup butter, melted and divided
3/4 cup dark brown sugar
1 cup chopped walnuts
1 (16 ounce) package medium egg noodles
salt
4 eggs, beaten
1/2-1 teaspoon cinnamon
3/4 cup white sugar
1/2 cup sour cream
1 cup applesauce

Steps:

  • Set oven to 350°.
  • Thoroughly coat a Bundt pan with cooking spray (making sure that inside all the ridges are very well sprayed).
  • Pour 1/4 cup melted butter into Bundt pan; sprinkle the brown sugar over the melted butter, then sprinkle the chopped nuts over the brown sugar.
  • Cook the noodles; drain.
  • In a large bowl, combine/mix the remaining 1/2 cup melted butter, eggs, salt, cinnamon, sugar, sour cream and applesauce, mix well to combine; add the cooked noodles, mix well.
  • Pour the mixture on top of the brown sugar and nuts in the pan (do not mix) Bake for 50 minutes to 1 hour, or until brown.
  • Remove from oven, turn upside-down onto serving plate.
  • **NOTE** if making this in a 13x9-inch pan, do not turn upside down, just serve from pan, also sprinkle the top with cinnamon and more brown sugar before baking.
  • This is so good! I could eat the whole thing in one day--delicious!

Nutrition Facts : Calories 455.6, Fat 26.8, SaturatedFat 11.8, Cholesterol 139.5, Sodium 148.3, Carbohydrate 50, Fiber 1.7, Sugar 31.5, Protein 6.9

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