Rich And Fruity Lokshen Kugel Recipes

AUNT HEDY'S KUGEL

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
• Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain in a colander and set aside.
• Melt 1 stick of the butter in a small saucepan.
• Whisk the eggs in a large bowl. Add the cottage cheese, sour cream, milk, 1 cup of the sugar, raisins, melted butter and vanilla, and combine until smooth. Fold in the noodles and combine until coated. Pour the mixture into the prepared baking dish. Refrigerate overnight.
• Combine the cornflakes crumbs, remaining 1/2 teaspoon of sugar and cinnamon in a medium bowl.
• Top the noodle mixture with the cornflakes crumbs mixture and dot with the remaining 1/2 stick of butter. Bake until the kugel has set and the top is golden brown, about 1 1/2 hours. Let set 30 minutes before slicing.

CLASSIC LUKSHEN NOODLE KUGEL

Steps:

• 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.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is golden brown, 10 to 15 minutes more. Combine the noodles, onion, eggs, remaining vegetable oil, salt, and pepper in a large bowl. Pour mixture into an 8-inch square pan.
• Bake in the preheated oven until firm, about 35 minutes.

RICH AND FRUITY LOKSHEN KUGEL

Steps:

• For the topping: Put the sugar and cinnamon in a small bowl, and mix them well. Set the topping mixture aside.
• For the kugel: Cook the egg noodles in a 5-quart or similar pot following the package directions. While the noodles are cooking, drain cherries and mandarin oranges in a colander, and rinse them slightly with cool water. When the noodles are done cooking, drain them well, and return them to the pot off the heat. Set aside.
• Preheat oven to 350 degrees Fahrenheit. Coat a 9"x13" baking dish with non-stick cooking spray or grease it well.
• In a food processor(fitted with a steel blade) or a blender, combine the sour cream, cream cheese, sugar, vanilla, and eggs. Process until the mixture is completely smooth, about 1 minute or longer, scraping down the sides of the container once or twice. Pour the mixture over the noodles, then stir the noodles gently with a large spoon so that the cream cheese mixture is evenly distributed. Add the drained cherries and mandarin oranges, along with the pineapple, and gently stir so that the fruit is evenly distributed.
• Transfer the noodle mixture to the prepared baking dish. Smooth the top, pushing down any cherries that have floated to the top. Sprinkle all of the reserved cinnamon-sugar topping over the top of the kugel.
• Bake the uncovered kugel at 350 degrees for 1 hour or until set. Let it rest for at least 10 to 15 minutes before cutting it. Serve warm or at room temperature, cut into squares.
• Notes: If the kugel is made ahead, let it cool to room temperature. Then cover the top tightly with plastic wrap, and refrigerate or freeze the kugel. Defrost it, covered, in the refrigerator for several hours or overnight. Shortly before serving the kugel, reheat it, covered, in a microwave oven or a 350 degree oven until warmed through.
• Also, try to use the mandarin oranges canned in syrup. They hold their shape better than those canned in juice. For this recipe, all the syrup is drained off. And again, don't use non-fat sour cream or cream cheese.

SWEET LOKSHEN KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• While the egg noodles are cooking, combine sour cream, cream cheese, 1/2 of the melted butter, milk, sugar, eggs, and vanilla in a bowl; beat with an electric mixer until creamy.
• Drain egg noodles and fold into the sour cream mixture. Spread evenly in the prepared baking dish.
• Mix cornflakes, brown sugar, and remaining melted butter together; spread over the noodle mixture.
• Bake in the preheated oven for 50 to 60 minutes. Remove from the oven and let sit for 15 minutes before serving.

CHUNKY FRUIT AND NUT RELISH

Steps:

• In a large saucepan, bring cranberries, sugar and orange juice to a boil, stirring occasionally. Reduce heat; simmer, uncovered, until cranberries pop, 8-10 minutes. , Remove from heat; stir in peaches, pecans, pineapple and raisins. Cool. Cover and refrigerate at least 3 hours.