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
NOODLE PUDDING
Whenever I bring this creamy dish to gatherings, it always prompts recipe requests. The surprising sweetness comes from apricot nectar, and everyone enjoys the golden buttery topping. -Eileen Meyers, Scott Township, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, beat the cream cheese, butter and sugar until smooth. Beat in eggs. Gradually stir in milk and apricot nectar., Drain noodles; place in a large bowl. Add cream cheese mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., Combine the topping ingredients; sprinkle over noodles. Bake, uncovered, for 25-30 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 521 calories, Fat 28g fat (16g saturated fat), Cholesterol 173mg cholesterol, Sodium 342mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 1g fiber), Protein 10g protein.
APRICOT PUDDING
Provided by Meredith Etherington-Smith
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Generously butter a 2-quart baking dish with a lid. Combine flour, baking soda and salt in a sifter and sift into a bowl; set aside. Combine milk, butter and vinegar in a measuring cup and set aside. In a large bowl of an electric mixer, beat the sugar and egg at medium-high speed until smooth. Add the jam and beat until blended. At medium speed, beat in the flour mixture, in fourths, alternately with the milk mixture, in thirds, beginning with the flour mixture, until batter is smooth. Pour into the prepared baking dish, cover and bake until browned and set, for 25 to 30 minutes.
- While pudding bakes, combine sauce ingredients and 1 1/82 cup hot water in a small saucepan; heat to simmering, stirring to dissolve sugar and melt butter. Keep warm.
- When pudding is done, uncover and pour sauce all over the top to evenly soak the pudding. Serve when cool enough to eat.
Nutrition Facts : @context http, Calories 612, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 357 milligrams, Sugar 72 grams, TransFat 1 gram
NOODLE KUGEL
Provided by Ina Garten
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
- Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
- In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
- Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.
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.
BUTTERMILK-APPLE/APRICOT NOODLE PUDDING
This is an old recipe from my Bon Appetit magazines. It is intended to be a brunch dish but it would make a nice change of pace anytime. The overnight chilling is not reflected in the cook or prep times.
Provided by Normaone
Categories Breakfast
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 13x9x2 inch glass baking dish.
- Cook noodles in a pot of boiling salted water until al dente.
- Drain noodles and return to the pot.
- Add the 1/2 c butter and toss until melted and noodles are coatedl Beat eggs and sugar in a medium bowl to blend and mix into the noodles.
- Fold in apple, apricot, and raisins.
- Spread noodle mixture into the prepared pan.
- Pour buttermilk evenly over noodles.
- Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350^F.
- Remove plastic wrap from noodles and bake uncovered 45 minutes.
- Combine the cornflake crumbs, brown sugar and 5T melted butter in a bowl.
- Remove dish from oven and spoon topping evenly over noodles.
- Return to oven and continue baking until top is golden brown and crisp, about 30 minutes longer.
- Let stand 10 minutes.
- Cut into squares and serve with sour cream.
APRICOT PUDDING
A steamed pudding is crowned by a jammy topping of pureed dried apricots cooked in Armagnac.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Set a round wire rack in bottom of large stockpot. Set a 5-cup pudding basin or ovenproof bowl on rack. Fill pot with enough water to come about three-quarters of the way up the sides of the basin. Remove basin; dry, and butter inside. Set aside. Cover pot, and bring to a boil.
- Put apricots, brandy, and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer, partially covered, until apricots are very soft and most of the liquid has been absorbed, about 10 minutes. Reserve 1/2 cup apricots. Carefully puree remaining apricot mixture in a food processor (you should have about 1/2 cup); let cool 10 minutes.
- Cut reserved apricots into 1/2-inch pieces; return to saucepan. Add 1/4 cup sugar and 1/3 cup water. Bring to a simmer; cook until liquid is nearly evaporated. Pour mixture into prepared basin, and set aside.
- Butter a 10-inch round of parchment paper; set aside. Whisk flour, baking powder, and salt in a bowl; set aside.
- Put remaining 3/4 cup sugar and the lime zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing after each addition. Mix in lime juice.
- Add flour mixture in 3 additions, alternating with the apricot puree and milk. Transfer batter to prepared basin.
- Place parchment round, buttered side down, over basin. Make a pleat in center of parchment. Cover with an 11-inch round of foil. Make a pleat in the center of the foil to allow room for pudding to expand. Cut a piece of twine about 7 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
- Lower pudding into boiling water; cover pot. Return to a boil; reduce to a simmer. Steam until an instant-read thermometer inserted into pudding registers 180 degrees, about 1 1/2 hour, adding boiling water occasionally to maintain level.
- Transfer pudding to a wire rack. Remove foil and parchment. Let cool 10 minutes. Run a knife around edge of bowl to loosen, and invert pudding onto a serving plate. Serve warm, with ice cream or creme anglaise if desired.
LOW FAT APRICOT NOODLE KUGEL
One thing that most kugels have in common is large amounts of high-fat ingredients. This version the "culprits" have been replaced with orange juice, egg whites and apricot jam.
Provided by morgainegeiser
Categories European
Time 1h10m
Yield 1 8 x 8 inch pan, 9 serving(s)
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions. Drain and let cool for about 10 minutes.
- Preheat oven to 350 degrees.
- Lightly oil an 8-inch square baking pan or spray with a nonstick cooking oil.
- In a large bowl, combine jam, orange juice, egg whites and extracts. Beat with a fork or wire wisk until blended. Stir in raisins. Add noodles and mix well. Spoon mixture into prepared pan. Press the noodles down gently with the back of a spoon.
- Combine sugar and cinnamon and sprinkle evenly over the top of the kugel. Cover tightly and bake 15 minutes. Uncover and continue to bake 20 minutes more, until kugel is set.
- Let stand for 20 minutes before serving. Cut into squares to serve.
- Preparation & cooking time does not include 20 minutes to cool.
Nutrition Facts : Calories 108.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 16, Sodium 29.1, Carbohydrate 20.4, Fiber 0.9, Sugar 5.8, Protein 4.6
APRICOT-BUTTERMILK NOODLE PUDDING
Steps:
- Butter 13x9x2-inch glass baking dish. Cook noodles in large pot of boiling salted water until almost tender. Drain noodles; return to same pot. Add 1/2 cup butter and toss until butter melts. Beat eggs and sugar in medium bowl to blend; mix into noodles. Mix in apple, apricots and raisins. Transfer noodle mixture to prepared dish. Pour buttermilk evenly over. Cover with plastic and chill overnight. Preheat oven to 350F. Uncover pudding. Bake 45 minutes. Mix cornflake crumbs, brown sugar and 5 tablespoons melted butter in medium bowl. Remove pudding from oven. Spoon cornflake topping evenly over pudding. Return pudding to oven and bake until topping is golden brown and crisp, about 30 minutes longer. Let stand 10 minutes. Cut pudding into squares; serve with sour cream.
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- Preheat the oven to 350 degrees F. Grease a 9-inch x 13-inch pan. You can use a bit of the melted butter, oil, or cooking spray.
- Cook the noodles according to the directions on the package, for no more than the minimum specified time. Mix with the melted butter and set aside.
- Beat the eggs and add the sugar, mixing until well-combined. Then add the drained fruit, sour cream, cottage cheese, vanilla, and salt. Mix all those ingredients and add the noodles and butter. Mix again.
- Pour the mixture into the buttered pan. Bake uncovered for one hour (top should be browned and getting crispy), then cover with foil and bake another 30 minutes.
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