Yogurt Kugel Noodle Pudding Recipes

GRANDMA'S NOODLE PUDDING (KUGEL)

Grandma's Noodle Pudding (Kugel) image

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

Ingredients

1 (8 ounce) package broad egg noodles
2 tablespoons butter
3 eggs, separated
1 cup white sugar
1 ½ teaspoons ground cinnamon
2 apples - peeled, cored and chopped
¼ cup raisins
½ cup chopped almonds

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

LOKSHIN KUGEL (NOODLE PUDDING)

Lokshin Kugel (Noodle Pudding) image

This is a side dish commonly served with roasted chicken for Friday night (Shabbat) dinner. It doesn't have to accompany chicken only, but, as my mother once told us, when she was a child, chicken and noodles were more affordable than other foods. This is a great accompaniment to any meat.

Provided by GOLDIEL

Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes

Time 1h30m

Yield 8

Number Of Ingredients 7

Ingredients

1 (12 ounce) package thin egg noodles
6 onions, diced
⅛ cup vegetable oil for frying
salt and pepper to taste
4 eggs
¼ cup dry bread crumbs
paprika to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, in medium saucepan, cook onions in oil over medium heat. Season with salt and pepper, and cook until brown and soft.
In very large mixing bowl, combine pasta, onions, eggs, bread crumbs and salt and pepper to taste. Mix thoroughly. Pour into baking dish and sprinkle paprika over the top. Sprinkle with oil, if desired, and bake 50 to 60 minutes, until top is crispy and golden.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 36.2 g, Cholesterol 122.9 mg, Fat 5.3 g, Fiber 2.9 g, Protein 9.3 g, SaturatedFat 1.3 g, Sodium 106.7 mg, Sugar 5.9 g

HARVEST NOODLE PUDDING - FRUIT KUGEL

Harvest Noodle Pudding - Fruit Kugel image

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

Ingredients

3 tablespoons butter, melted
½ (8 ounce) package wide egg noodles
1 large apple - peeled, cored, and chopped
1 large pear - peeled, cored, and chopped
1 tablespoon lemon juice
1 cup milk
4 eggs
½ cup applesauce
¼ cup white sugar
2 tablespoons light brown sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 pinch ground nutmeg, or to taste
⅓ cup dried cranberries

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

YOGURT KUGEL (NOODLE PUDDING)

Yogurt Kugel (Noodle Pudding) image

From a commemorative cookbook called "Remembrances" produced by The Children's Home Society of New Jersey.

Provided by Oolala

Categories European

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

12 ounces broad egg noodles
4 eggs
1 cup sugar
1 cup nonfat yogurt
1 dash cinnamon
dried fruit, chopped (optional)

Steps:

Parboil noodles.
Mix all ingredients.
Place in a greased 8x13-inch baking dish or pan.
Sprinkle some more cinnamon on top.
Bake at 350°F for 1 hour, or until just browned.
Serve warm.

Nutrition Facts : Calories 167.9, Fat 2.7, SaturatedFat 0.8, Cholesterol 95, Sodium 48.6, Carbohydrate 30.7, Fiber 0.4, Sugar 22.1, Protein 5.5

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