Sweet Noodle Kugel Lokshen Kugel Recipe 475 Recipes

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SWEET NOODLE KUGEL



Sweet Noodle Kugel image

This is the style of kugel we'd get in a New York City area Jewish deli, and that my relatives would make for holidays. There seems to be endless variations of this noodle pudding now, but for me this is the authentic original version. Refrigerate leftovers.

Provided by amyh

Categories     Hanukkah Kugel

Time 1h5m

Yield 8

Number Of Ingredients 9

1 (8 ounce) package wide egg noodles
2 cups small curd cottage cheese
1 ½ cups sour cream
½ cup white sugar
½ cup raisins
3 large eggs, beaten
½ teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square 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. Drain.
  • Mix cottage cheese, sour cream, sugar, raisins, eggs, salt, cinnamon, and nutmeg together in a large bowl. Mix in cooked noodles. Pour into the prepared baking dish.
  • Bake, uncovered, in the preheated oven, until golden brown on top, about 40 minutes.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 44.2 g, Cholesterol 120.7 mg, Fat 14.7 g, Fiber 1.4 g, Protein 15 g, SaturatedFat 8.2 g, Sodium 429.3 mg, Sugar 19.5 g

SWEET KUGEL



Sweet Kugel image

Kugel, a traditional Jewish noodle custard dish, is a mainstay of Jewish holiday meals. Defined as a baked pudding or casserole (usually from noodles or potatoes) this one is my own version of kugel, which is adapted from a few recipes to make one that we really love. This is a rich and sweet kugel although they also come in a savory version.

Provided by Lindsay

Categories     Side Dish

Time 1h35m

Yield 20

Number Of Ingredients 9

1 (12 ounce) bag egg noodles
1 (16 ounce) container sour cream
12 ounces farmer cheese
1 cup white sugar
1 cup unsalted butter, melted and cooled
6 large eggs, beaten
1 large apple - peeled, cored, and diced
¼ cup golden raisins, or to taste
½ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
  • 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. Drain and set aside.
  • While noodles are cooking, mix sour cream, cheese, sugar, and butter together in a large bowl. Add eggs, apple, and raisins. Add drained egg noodles and cinnamon; stir until well combined. Pour into the prepared pan.
  • Bake in the preheated oven until slightly golden brown and custard has set, about 1 hour. Cool for 10 to 15 minutes before serving.

Nutrition Facts : Calories 327.3 calories, Carbohydrate 26.7 g, Cholesterol 119.5 mg, Fat 21 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 13.1 g, Sodium 152.2 mg, Sugar 12.8 g

REBECCA'S SWEET LOKSHEN (NOODLE) KUGEL



Rebecca's Sweet Lokshen (Noodle) Kugel image

My hubby says this is the best kugel ever--high praise as he normally won't touch kugel. Lovely!:) Enjoy!! Update: I've sort of doubled this recipe (used a 4.8 qt. or #234 Pyrex pan (15 x 10 x 3 inches), still used same # of eggs, noodles, sugar, raisins, and cottage cheese but dbld. the cream cheese and vanilla; as a variation replaced the applesauce with sour cream plus I threw in about 1 1/2 cups ricotta cheese. Great!! By the way the topping is optional and then no need to cover pan while baking just check often to make sure top does not burn. To serve cut the kugel into small squares and enjoy either warm, cold or at room temperature. Note: The nutmeg and cinnamon are to taste (I use half a pinch of nutmeg and/or about one teaspoon of cinnamon).

Provided by BecR2400

Categories     European

Time 1h45m

Yield 12-24 serving(s)

Number Of Ingredients 14

1 (12 ounce) package egg noodles (such as Maneschewitz)
6 eggs, beaten
3/4 teaspoon vanilla extract
1 1/3 cups sugar
3 tablespoons sour cream
1 (8 ounce) package cream cheese, at room temperature
1 1/2 lbs cottage cheese
16 ounces applesauce (I use cinnamon flavored)
nutmeg
cinnamon
1 cup golden raisin
1/2 cup melted butter (1 stick)
2 -3 cups frosted flakes, crushed (or corn flakes, enough to cover kugel)
2 -3 tablespoons melted butter

Steps:

  • Cook noodles in a large pot of boiling water, according to package directions. Rinse the noodles with cold water and let drain in a colander.
  • Beat the eggs in a large mixing bowl. Add the vanilla, sugar, sour cream, softened cream cheese, cottage cheese, and applesauce and beat with an electric mixer until combined.
  • Use a wooden spoon to stir in the drained noodles, nutmeg, cinnamon, raisins, and melted butter, mixing well to coat.
  • Using a rubber spatula, spread mixture evenly into a 13 x 9-inch baking dish. I transfer the kugel to a foil-lined baking sheet to catch any overflow.
  • Make the topping: in a medium bowl, combine the crushed frosted flakes (or cornflakes) with enough melted butter to moisten. Add a little cinnamon if you like.
  • Spread evenly over the top of the kugel.
  • Cover with aluminum foil and bake in a preheated 350F degree oven for one hour.
  • Uncover and bake an additional 30 minutes, checking frequently to make sure top does not burn (cover if top is getting too crispy, and bake until done).
  • Let kugel cool slightly before cutting into squares to serve. Makes 12-24 servings (depending on size of squares). May be eaten warm, cold, or at room temperature.Enjoy!

Nutrition Facts : Calories 533, Fat 22.9, SaturatedFat 12.2, Cholesterol 174.4, Sodium 439.5, Carbohydrate 68.8, Fiber 2, Sugar 34.8, Protein 15.6

CLASSIC LUKSHEN NOODLE KUGEL



Classic Lukshen Noodle Kugel image

Most kugels are loaded with sugar and dairy products. This simple family favorite is savory and is the prefect accompaniment to roast chicken.

Provided by basg101

Categories     Side Dish

Time 1h

Yield 9

Number Of Ingredients 5

1 (8 ounce) package egg noodles
⅓ cup vegetable oil, divided
1 onion, chopped
3 eggs, beaten
salt and black pepper to taste

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.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 19 g, Cholesterol 82.9 mg, Fat 10.8 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 29 mg, Sugar 1.1 g

SWEET NOODLE KUGEL, LOKSHEN KUGEL RECIPE - (4.7/5)



Sweet Noodle Kugel, Lokshen Kugel Recipe - (4.7/5) image

Provided by lorik

Number Of Ingredients 8

Kosher salt, to taste
1 ⁄2 pound wide egg noodles, about 3/4 of 1 (8-ounce) package
10 tablespoons unsalted butter, softened, plus more for greasing
3 eggs, separated
1 ⁄2 cup sugar
1 cup cottage cheese
1 cup sour cream
1 1⁄2 cups cornflakes cereal, lightly crushed

Steps:

  • Bring a large pot of salted water to a boil. Add egg noodles; cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles; set aside. Heat oven to 350°F. Grease a 9x13-inch baking dish with butter; set aside. Using a hand mixer, beat egg whites in a bowl until stiff peaks form, about 2 minutes. Set beaten egg whites aside. Using a hand mixer, beat 8 tablespoons butter, plus sugar in a bowl until pale and fluffy, about 4 minutes. Add yolks, one at a time, beating until smooth after each addition. Add cottage cheese and sour cream; mix until combined. Add noodles and toss to coat. Gently fold in egg whites. Transfer mixture to prepared dish and spread into an even layer. Sprinkle with crushed cornflakes, and dot with remaining butter; bake until golden brown, 40 to 45 minutes.

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