Cinnamon Raisin Kugel Recipes

CINNAMON RAISIN NOODLE KUGEL

Steps:

• Preheat the oven to 350 F. Butter a 9 x 11-inch baking dish or comparably sized casserole.
• Bring a large pot of water to a rapid boil. Cook the noodles just until al dente , about 7 to 8 minutes. Drain and place in a large bowl.
• Next, add the butter, sugar, honey, and cinnamon and stir until the butter is melted and the noodles are coated with the cinnamon and sugar mixture.
• Then add the eggs and milk, and stir until well blended. Fold in the raisins.
• Pour the noodle mixture into the prepared baking dish. Bake for 40 to 45 minutes, until the kugel is firm and the top is golden brown.
• Cut into squares and serve warm or cold. Enjoy! Storage: Kugel may be stored covered in the refrigerator for two to three days. To reheat, simply add some water to rehydrate and cook in the microwave for approximately 1 minute or until warm. Kugel can also be premade and stored in the freezer. For freezer storage, make sure to wrap securely in foil. It can be kept frozen for about two to three months.

CINNAMON RAISIN NOODLE KUGEL RECIPE

Steps:

• Adjust oven rack to middle position and preheat the oven to 350°F. Butter a 9 x 13-inch baking dish.
• Bring a large pot of water to a boil and parboil noodles until al dente, 4-5 minutes; drain and set aside. In a large bowl, whisk together eggs and sugar until smooth. Whisk in cottage cheese, sour cream, and butter until combined.
• Add cinnamon, salt, and raisins to mixture and stir with a wooden spoon to combine. Stir in noodles. Pour mixture into prepared baking dish and smooth top. Bake until top is golden and pudding is set, about 1 hour.

CINNAMON RAISIN KUGEL RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Coat 9x13 baking dish with cooking spray; set aside.
• Bring a stock pot of salted water to boil.
• Cook egg noodles 4-5 minutes, stirring occasionally until cooked through but firm to the bite; drain.
• In a large mixing bowl whisk eggs, milk, cottage cheese, sour cream, 2/3 cup sugar, butter, vanilla, and sea salt.
• Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
• In a separate bowl combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture on top noodle kugel.
• Bake until sauce is bubbly and noodles are golden, about 1 hour.
• Allow pan of kugel to cool on a wire rack for 10 minutes before serving.
• Serve with a dollop of sour cream and sprinkle of cinnamon.
• Enjoy!

RAISIN FARFEL KUGEL (PASSOVER FRIENDLY)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease an 8x8 inch baking dish.
• Soak farfel in water 10 minutes. Drain.
• Add beaten eggs into the bowl of farfel, and let stand 10 minutes.
• Stir in raisins, salt, sugar, cinnamon, and butter.
• Transfer mixture to prepared dish.
• Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.

CINNAMON NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch 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.
• Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
• Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
• Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
• Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.