Apricot Cranberry Kugel Recipes

HOLIDAY APRICOT KUGEL

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.

APRICOT NOODLE KUGEL

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.

APRICOT CHEESE KUGEL

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.

KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
• In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
• In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
• Bake in preheated oven for 1 hour.

FANTASTIC APPLE-CRANBERRY APRICOT MATZOH KUGEL!

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.

KUGEL WITH APRICOT NECTAR

Steps:

• Preheat the oven to 350 degrees F. Make the kugel: Brush a 4-quart shallow baking dish with margarine. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain well, then transfer to the prepared baking dish. Add the margarine and stir to melt and coat the noodles.
• Beat the cream cheese and 2 tablespoons apricot nectar in a large bowl with a mixer on medium speed until smooth. Add the sugar, then the eggs, one at a time, beating well after each addition. Add the milk and the remaining apricot nectar; beat until smooth and creamy. Pour the mixture over the noodles; stir to coat.
• Make the topping: Combine the cornflakes, melted margarine and sugar in a medium bowl. Sprinkle on top of the noodle mixture and bake until just set in the center, about 1 hour. (If the topping is golden but the kugel is not yet set, turn off the oven and keep the kugel inside up to 20 more minutes.) Let cool 20 to 30 minutes before serving.

APRICOT AND CRANBERRY JELLY

Steps:

• Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

THE BEST EVER CLASSIC JEWISH NOODLE KUGEL

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.

CRANBERRY NOODLE KUGEL

Steps:

• Preheat oven to 350f. Bring a large pot of water to a boil. Cook noodles until tender, remove from heat and drain, rinse with cold water. Oil a 9x13 pan.
• In a blender, combine all remaining ingredients except cranberries. When blended. Pour liquid over noodles and add cranberries. Stir well until combined and pour into greased pan. Dust with additional sugar and cinnamon.
• Bake 35-45 minutes until top is golden and egg mixture is slightly firm. Allow to cool for 15 minute before serving.

APPLE-MATZOH KUGEL

Steps:

• 1. Preheat the oven to 350°F.
• 2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
• 3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
• 4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
• 5. 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 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
• 6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.

CRANBERRY SAUCE WITH DRIED APRICOTS AND CARDAMOM

Steps:

• Coarsely crush cardamom in mortar with pestle or place in resealable plastic bag and crush with rolling pin; discard skins.
• Bring next 5 ingredients and cardamom to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add apricots; cook 2 minutes. Add cranberries and cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Mix in lemon peel. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.

APPLE/PEAR/CRANBERRY KUGEL

Steps:

• Preheat oven to 350°F.
• Butter a 9x13 inch baking dish and set aside.
• Peel and core apples and pears, cut them in half.
• Put them in a pan with the cranberries and raisins.
• Add wine or water and cover.
• Cook on low heat for about 20 minutes, or until the apples fall apart and the pears (if using cooking pears) are half soft).
• Mash the fruit into large chunks with a fork and add both sugars.
• Cook over medium-low heat for another 5 minutes.
• Let the mixture cool slightly
• Beat the eggs in a separate bowl and add to the cooled fruitmixture.
• Stir well.
• Pour into the prepared baking dish
• Bake for about 40-50 minutes, or until the top browns.
• Serve hot or at room temperature.

APRICOT CRANBERRY BREAD

Steps:

• In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries., Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

SWEET MILLET KUGEL WITH DRIED APRICOTS AND RAISINS

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

APRICOT CRANBERRY KUGEL

Steps:

• Preheat oven to 325.
• Cook EGG NOODLES in well salted water to al dente. Rinse in cold water to stop the cooking and drain as much as possible, stirring noodles in colander to get all the moisture out. Set aside to allow more drying.
• Crush about half the box of CINNAMON TOAST CRUNCH in food processor (or you can do this by hand. I sometimes put it in a zip-lock and crunch it up with my hands). Stop short of completely pulverizing it, but it should be broken up enough that it not longer is totally identifiable as cereal.
• MIX in softened BUTTER to CRUSHED CEREAL until butter is well distributed. Put aside (refrigerate if it will be a long time until you cook).
• In a mixing bowl, beat together EGGS, SOUR CREAM, CREAM CHEESE, SALT, and VANILLA EXTRACT. You can use an electric mixer for this, but it's really not difficult to do by hand. Everything should be well incorporated and fairly smooth, but it's okay if it's still a slightly lumpy.
• Mix in APRICOT PRESERVES and GROUND CINNAMON to taste (batter should taste good, but very sweet, since it will mellow out when combined with the noodles and baked).
• Liberally BUTTER the inside of an 8x8 baking dish (I like to use glass, but anything will work).
• Check that the noodles are pretty dry (if not, dump them on a paper towel to mop up a little more moisture.
• Transfer NOODLES to baking dish and pour in BATTER. Stir to combine.
• Add a handful or two of DRIED CRANBERRIES and mix to get it evenly distributed. Use more if you really like CRAISINS. Use less or none if you don't.
• Sprinkle topping mixture evenly over the top. I like to totally cover the surface for a nice crust.
• Insert into oven, uncovered for 1 to 1.5 hours. (depending on the oven and the baking dish, sometimes if only needs 45 minutes, especially if you like it a little looser). If you're nervous, you can check "doneness" using the toothpick method- insert a toothpick in center and once it start coming out fairly clean, it's ready to come out.
• Keep an eye on the top. It should brown, but not burn. If it looks like it's headed towards burning, stick some tin foil on the top. At the end, if the top is not looking "crusty" enough, I'll stick it under the broiler for 1-3 minutes, watching for the butter to bubble a bit and the color to get nice and rich looking.
• When the top is browned and the middle seems cooked, remove from oven and let it sit on the counter for about 15 minutes (you can eat it right away if you want, but giving it time to rest, allows it to set a bit.
• This will feed a family of 4 (with leftovers for a couple of days).