Elianes My Mom Carrot Kugel Recipes

CARROT KUGEL

Steps:

• 1. Preheat oven to 350℉. Spray a 9-inch springform pan or muffin tin with cooking spray. 2. In a food processor, puree carrots, add flours, sugars, baking powder, applesauce, eggs, and vanilla, pulse until combined. 3. Pour batter into prepared pan. Bake for about 45 minutes or until set in the middle. Serve hot or at room temp by itself or with sour cream.

HEIMISH CARROT KUGELS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease 10 compartments of a mufffin pan or a 9-inch round pan.
• Place all the ingredients in a large mixing bowl and stir until combined.
• Spoon into prepared pan.
• Bake 45 minutes for muffins and one hour using a round pan, until nicely browned.

PASSOVER PINEAPPLE-CARROT KUGEL

Steps:

• Preheat oven to 350°F and spray an 13' X 9" baking dish with non-stick cooking spray.
• Cook noodles 3-4 minutes in boiling, salted, water or as directed on package.
• Transfer to a colander and run cold water through; drain well.
• In a large bowl, combine, non-dairy creamer, eggs, sugar, carrots, pineapple, margarine, and pepper. Mix well.
• Now add the egg noodles to this and mix.
• Pour this into the prepared baking dish and bake for 1 hour or until firm in the center.
• Cool slightly before cutting into squares.

CARROT KUGEL WITH APPLESAUCE

Steps:

• Put carrots in a large saucepan and add water to cover. Boil over high heat for 25 minutes or until carrots are tender. Drain and place in a large mixing bowl. Mash carrots with a fork.
• Preheat oven to 350 degrees. Coat a 9-inch non-stick springform pan with non-stick cooking spray. (You can also use a tart pan with a removable bottom, muffin or mini-muffin tin. Be sure sides are at least 2 inches high.) Set aside.
• Add rest of the ingredients to the carrots. Beat at medium speed with an electric mixer until well blended. (Can also be mixed by hand.) Do not overbeat - should still have little bits of carrot.
• Pour mixture in pan. Bake for 45 minutes or until toothpick inserted in the center comes out clean. (For muffins, 30 minutes and mini-muffins, start checking after 20 minutes.).

CARROT KUGEL

Steps:

• Preheat oven to 350.
• Combine all ingredients in a large bowl and mix well.
• Pour into a greased 9"x5" loaf pan. Bake for one hour at 350.

CARROT KUGEL

Steps:

• Cook carrots in a steamer until soft, about 20 minutes.
• Blend carrots, agave, cinnamon, orange rind, eggs and almond flour until smooth in vita-mix.
• Place mixture in a greased 8" square glass baking pan.
• Bake at 350° for 1 hour, until browned around the edges and done in the center.
• Serve warm out of the oven, or allow to cool, then refrigerate overnight and serve cold.

QUINOA AND CARROT KUGEL

Steps:

• Heat 1 tablespoon of the olive oil in a medium saucepan and add the onion. Cook, stirring, until the onion is just about tender, 3 to 5 minutes, and add the quinoa. Cook, stirring, for another 2 to 3 minutes, until the quinoa begins to smell toasty and the onion is tender. Add the water and salt to taste and bring to a boil. Add the carrots, cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa and carrots are tender and the grains display a threadlike spiral. Uncover and use tongs to transfer the carrot sticks to a bowl. If any water remains in the pot, drain the quinoa through a strainer, then return to the pot. Place a dish towel over the pot, then return the lid and let sit undisturbed for 10 to 15 minutes
• Meanwhile, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin
• In a food processor fitted with the steel blade, purée the cooked carrots. Scrape down the sides of the bowl, add the cottage cheese and purée until the mixture is smooth. Add the eggs, salt (I suggest about 1/2 teaspoon), pepper and caraway, and purée until smooth. Scrape into a large mixing bowl. Add the quinoa and mix together thoroughly. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven
• Bake 40 to 45 minutes, until the top is lightly browned. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges