Passover Pineaple Kugel Recipes

PASSOVER PINEAPPLE KUGEL

Steps:

• Preheat the oven to 350°F. Combine eggs, oil, sugar, potato starch, vanilla, and baking powder. Add the crushed pineapple (if juice has accumulated since the pineapple has been processed, drain). Garnish with additional pineapple rings. Place into a round 9-inch pan and bake for 40 minutes or until golden. As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 edition - Subscribe Now contributed by our Balabusta Next Door, Toby Ash. Check out this video based on this recipe but turned dairy for help with the right consistency.

PASSOVER PINEAPPLE KUGEL

Steps:

• 1. Toast farfel on a cookie sheet. Mix eggs in a small bowl. Grease a 9 X 13 inch pan very well. Pour the melted butter into a large bowl .
• 2. Place a colander in the sink. Put the farfel in the colander and run hot water over the farfel. When the farfel starts to soften, turn the water off. Shake the excess water out. Dump the farfel into the large bowl with the melted butter. Mix gently.
• 3. Pour the sugar and the undrained pineapple into the mixing bowl and mix gently. Pour the beaten eggs in and mix gently. Add the cinnamon and mix.
• 4. Pour into prepared pan. Sprinkle the top with additional cinnamon.
• 5. Bake at 325 degrees for 45 minutes to 1 hour or until slightly golden 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.

PASSOVER PINEAPPLE KUGEL

Steps:

• Mix eggs in a small bowl.
• Put the margarine into a 9 X 13 inch pan and put into oven. When it is melted take out pan, swirl the margarine around in the pan making sure the pan is well greased. Pour the melted margarine into a large bowl and set aside.
• Place a colander in the sink. Put the farfel in the colander and run warm water over the farfel. When the farfel starts to soften, turn the water off. Shake the excess water out. Dump the farfel into the large bowl with the melted margarine. Mix gently, using a rubber spatula.
• Pour the sugar and the drained pineapple into the mixing bowl and mix gently.
• Pour the beaten eggs in and mix gently. Add the cinnamon and mix.
• Pour into prepared pan. Sprinkle the top with additional cinnamon.
• Bake at 350 degrees for 1 hour or until slightly golden browned.

PASSOVER PEACH AND PINEAPPLE FARFEL KUGEL

Steps:

• Place farfel in large bowl and pour 1 cup of boiling juices, that were saved, over farfel, drain and cool.
• Beat eggs. Add sugar and margarine. Beat again.
• Add egg mixture to farfel.
• Add remaining ingredients and mix.
• Pour mixture into a greased 7 X 11 inch baking pan.
• Sprinkle with cinnamon sugar.
• Bake at 350 degrees for 55-60 minutes or until golden brown.