NOODLE KUGEL
Noodle kugel is a traditional Jewish holiday dish of egg noodles baked in a sweet or savory custard.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Combine the brown sugar, flour, cinnamon, and salt in a medium bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until the mixture has a clumpy, crumbly texture. Refrigerate until ready to use.
- Preheat the oven to 325°F and set an oven rack in the middle position. Butter a 9 x 13-inch baking dish.
- Bring a large pot of unsalted water to a boil. Cook the noodles for 6 to 8 minutes, or according to package instructions, until tender. Drain well.
- In a large bowl, whisk the eggs. Add the sour cream and softened cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth.
- Spread the cooked noodles evenly in the prepared baking dish. Pour the custard mixture evenly over top. Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove and discard the foil. The custard should be just set. Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles. Bake for 35 to 40 minutes more, until the streusel topping is crisp. Let cool for about 20 minutes, then cut into squares and serve.
- Make Ahead: The kugel and topping can be assembled and stored separately in the fridge up to a day ahead of time, and then baked before serving. (The kugel with the streusel topping may also be fully cooked a day ahead of time and reheated, however the texture will be denser than if baked fresh. To reheat, cover with foil and place in a 325°F oven for 25 minutes; remove and discard the foil, and continue baking for 20 to 25 minutes more, or until warm throughout and crisp on top.)
Nutrition Facts : ServingSize 1 slice, Calories 506, Fat 25 g, Carbohydrate 60 g, Protein 10 g, SaturatedFat 14 g, Sugar 30 g, Fiber 1 g, Sodium 209 mg, Cholesterol 152 mg
HARVEST NOODLE PUDDING - FRUIT KUGEL
An old-time noodle custard dessert recipe with a bit of a modern twist. Layered egg noodles with apples, pears and dried cranberries baked in sweet custard. It has a warm grandmotherly taste and feeling to it. Simple yet rich in flavor with little effort in preparation sure to please many in the autumn. It takes advantage of apples and pears harvested in the fall along with tangy sweet dried cranberries.
Provided by MikeP
Categories Side Dish
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease an 8x8-inch baking dish with melted butter.
- 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.
- Mix the apple and pear with lemon juice in a bowl; set aside.
- Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
- Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
- Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
- Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 33.9 g, Cholesterol 117 mg, Fat 8.3 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 4.1 g, Sodium 118.1 mg, Sugar 21.6 g
GRANDMA'S NOODLE PUDDING (KUGEL)
My grandma gave me her recipe for this family favorite. We always ate this at Hanukkah dinner, but I could really eat it for any meal, anytime!
Provided by Kera Miller Donovan
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 74 g, Cholesterol 134.5 mg, Fat 12.1 g, Fiber 3.8 g, Protein 10.5 g, SaturatedFat 4 g, Sodium 71.5 mg, Sugar 43.4 g
KUGEL RECIPE
Steps:
- Preheat the oven to 350°F. While you're waiting, soak the raisins in hot water for 10 minutes then drain.
- Fill a big pot ¾ full of cold water and 1 tsp of kosher salt. Bring the water to a boil over high heat and cook noodles for 4 minutes. Drain the noodles well.
- In a large bowl, whisk the eggs and sugar for 2 minutes or until the sugar is dissolved. Add the sour cream, cottage cheese, cinnamon, ⅛ tsp of kosher salt, and vanilla. Whisk to combine. Add the melted butter then whisk again to combine. Add the noodles into the bowl then gently toss to coat.
- Grease a 9x13 inch pan with unsalted butter. Pour the noodle mixture into the pan. Sprinkle the top of the kugel with brown sugar and cinnamon mixture, as needed.
- Bake, uncovered, for about 50 minutes or until it set and the top is golden brown.
Nutrition Facts : Calories 360 kcal, Carbohydrate 35 g, Protein 11 g, Fat 20 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 138 mg, Sodium 217 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 6 g, ServingSize 1 serving
RICH NOODLE PUDDING (KUGEL)
From one of my Mom's friends. She likes to use Pennsylvania Dutch brand for the egg noodles, baby fine. Diet later!
Provided by Oolala
Categories Cheese
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Boil noodles according to directions on package and drain.
- In seperate pot melt butter, once melted, take off the heat and add cream cheese and heavy cream.
- Beat the eggs in a separate bowl. Add sugar and vanilla to the eggs.
- Combine the eggs and cream mixture and pour into a large Pyrex baking dish.
- Add the noodles and mix. Sprinkle with cinnamon to taste.
- Bake at 350 degrees F. for 1 hour.
RICH NOODLE KUGEL
Maybe I should wait to put this recipe in, but the hell with it. It is part of my history and I will share it. My Dad died in 2000 of cancer and my Mother wouldn't tell us he was at the end. But later she told me that this was the only thing he could swallow, he hurt so bad. Maybe some of you will make it for your loved ones when their time comes.
Provided by Esther Hardman @hadassah45
Categories Pasta Sides
Number Of Ingredients 10
Steps:
- Using a food processor and the metal blade, whirl your eggs about. Add the cottage cheese, sour cream and sugar. Process until smooth. Pour into a large bowl and add milk, raisins, melted butter, vanilla and lemon zest.
- Boil the noodles in 5 quarts of water with 1 tablespoon of salt till they are almost fully cooked, about 5 minutes, but check the package instructions anyway. Drain and add to the egg-cheese mixture. Butter and 9 X 13 inch baking dish and dump your kugel in. Bake in a preheated 350 oven for 35 to 40 minutes, until lightly browned. Let stand for 10-15 minutes before serving. I have always put some in a bowl and poured a little cream around it.
KATZINGER'S NOODLE KUGEL
This recipe supposedly came from Katzinger's Deli in NYC. Clipped from an unknown magazine several years ago. Rich, wonderful, my favorite sweet kugel.
Provided by HeatherFeather
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter a 9x13" glass baking dish.
- Cook noodles according to package directions until tender but still firm to the bite (al dente).
- Drain noodles well, then return to the hot pan.
- Add butter and toss until butter melts and the noodles are coated.
- Combine cream cheese and 3/4 cup sugar until smooth.
- Add sour cream and eggs to the sugar mixture and whisk until blended well.
- Mix in buttered noodles gently.
- Spoon half of the noodle mixture into the prepared baking dish.
- Dot with preserves.
- Spoon remaining noodle mixture over preserves layer.
- Sprinkle cornflake crumbs all over the top.
- Combine cinnamon and remaining 2 Tbsp sugar and sprinkle evenly over the crumbs.
- Bake until kugel is set and the top is golden brown, approximately 45 minutes.
- Let cool slightly before slicing into 12 squares.
- Serve warm or chilled.
CRUNCHY NOODLE KUGEL à LA GREAT-AUNT MARTHA
The genius of this sweet noodle kugel - the rich, custardy casserole that is a staple of Jewish cooking - is that its top is designed to offer maximum crunch while its interior remains creamy and luscious. The secret: use a jellyroll pan, which means that there is a greater amount of kugel surface area to brown in the oven, and bake it at a slightly higher temperature. Soaking the raisins in sherry or orange juice adds flavor, and also keeps them from burning in the extra-hot oven.
Provided by Melissa Clark
Categories dinner, lunch, casseroles, noodles, main course, side dish
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Put raisins in a microwave-safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top or in microwave oven until liquid is steaming hot (about 1 1/2 minutes in microwave or 3 minutes on stove). Let cool while you prepare kugel mixture.
- Preheat oven to 400 degrees. Butter an 11-by-17-inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.
- In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with buttered noodles. Mix well.
- Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 446, UnsaturatedFat 6 grams, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 326 milligrams, Sugar 19 grams, TransFat 0 grams
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- Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of water clinging to the noodles.
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