Pumpkin Carrot Pudding 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.

EASY BAKED PUMPKIN PUDDING

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Pour melted butter into a 2-quart baking dish.
• Whisk pumpkin, 1 cup sugar, evaporated milk, flour, eggs, vanilla extract, salt, and baking soda in a large bowl; pour into the prepared baking dish. Combine remaining 1/2 cup sugar and cinnamon in a small bowl; sprinkle over pumpkin mixture.
• Bake in the preheated oven until center is set, about 30 minutes.

GRANDMA'S NOODLE PUDDING (KUGEL)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles, and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well. Place cooked noodles into a mixing bowl.
• With an electric mixer, beat egg whites in a bowl until they form stiff peaks; set egg whites aside. Whisk the egg yolks together in a bowl until smooth, and mix in the sugar until well combined. Pour egg yolk mixture over the noodles, and mix in the cinnamon, apples, raisins, and almonds. Gently fold in the beaten egg whites, trying to keep as much volume as possible. Pour the kugel into the prepared baking dish.
• Bake in the preheated oven until the kugel is browned and the center is set, about 30 minutes.

PUMPKIN CARROT PUDDING (KUGEL)

Steps:

• Steam carrots until tender, I use the microwave.
• Preheat oven to 400f.
• Spray a 10x13" baking dish with cooking spray.
• In a large bowl add cooked carrots and mash.
• Add canned pumpkin, cinnamon, cardamom, nutmeg, ginger, vanilla, honey and butter.
• Taste and if you want it sweeter add brown sugar.
• Add eggs and coconut milk, mix well.
• Bake for 1- 11/2 hrs depending at your oven, pudding should be set.

POTATO CARROT KUGEL

Steps:

• grate vegetables, place in large bowl.
• preheat oven to 400.
• beat eggs in small bowl, add with remaining ingredients.
• grease a 13x9 baking dish, add ingredients.
• bake aprox 1 hour until top is brown.

GAJAR HALVA (CARROT PUDDING - AN INDIAN DESSERT)

Steps:

• Heat carrots and half-and-half to boiling in saucepan; reduce heat.
• Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes.
• Stir in the brown sugar, raisins, butter, cardamom and salt.
• Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes.
• Garnish with pistachios or slivered almonds.
• Serve warm and enjoy!

CHRISTMAS CARROT PUDDING

Steps:

• Sprinkle a tablespoon of flour over fruit & mix, set aside.
• Grate carrot & potato, set aside.
• Cream sugar & butter, add egg & beat.
• Add carrot & 1/2 of potato.
• Mix well & add remaining flour & spices.
• Dissolve baking soda in remaining 1/2 of potato.
• Add to pudding & mix lightly.
• Add floured fruit & mix lightly.
• Add rum or brandy if using.
• Pour into large buttered pudding bowl.
• Cover with greased parchment or waxed paper.
• Cover with clean cotton cloth, tied down.
• This recipe makes 1 large & 1 small pudding. You can make 2 medium puddings.
• Steam on stovetop for three hours, watching water level.
• Water should not come more than halfway up the bowl.
• At this point you can either serve it, refrigerate for a few days or put in the freezer.
• I try to make mine about a month ahead, put in the freezer, take it out the day before you want it, thaw in fridge.
• Steam for one hour before serving.
• Serve with egg nog sauce, or your favorite hard sauce.

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.