Apple Raisin Kugel Recipes

MYRNA'S APPLE RAISIN KUGEL (NOODLE PUDDING)

Steps:

• Preheat oven to 350F.
• Boil noodles according to package directions in salted water, drain and rinse with cool water.
• In a large bowl, add noodles, eggs, melted butter, salt, sugar, cinnamon, raisins and grated apples.
• Place in greased 9" x 13" casserole dish.
• Bake uncovered for 50 - 60 minutes or until golden brown.
• Note* - can be made ahead and reheated or frozen and reheated.

APPLE-RAISIN KUGEL

Steps:

• Cook and drain noodles and put in a large bowl.
• Stir in margarine and eggs.
• Peel and chop apples.
• Rinse raisins in hot water and drain.
• Combine all ingredients together, add seasoning and mix well. Preheat oven to 350 deg F. Pour kugel mixture into a greased 9" x 13" baking pan. Bake for 40-60 minutes or until lightly browned.

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.

APPLE MATZO KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Break the matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
• In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. Add the soaked matzo, and mix well. Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
• Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.

APPLE KUGEL, PASSOVER

Steps:

• Grate apples into fine shreds.
• Beat egg yolks with sugar until light in color. Add lemon juice and apples and matzo meal. Mix in raisins.
• Beat egg whites until stiff and dry, fold into apple mixture.
• Pour into greased 1 1/2 quart casserole dish (8- or 9-inch square).
• Bake 350 F for 40 minutes.

APPLE-MATZOH KUGEL

Steps:

• 1. Preheat the oven to 350°F.
• 2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
• 3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
• 4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
• 5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
• 6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.

APPLE NOODLE KUGEL

Steps:

• Preheat oven to 425°F with rack in upper third. Butter a 1 1/2-quart gratin or other shallow baking dish.
• Whisk together eggs, butter, 7 tablespoons sugar, zest, and nutmeg in a large bowl until well combined, then stir in apples.
• Cook noodles in a large pot of salted boiling water until al dente, about 5 minutes. Drain noodles, then toss well with apple mixture. Spread in baking dish and sprinkle with remaining tablespoon sugar.
• Bake kugel until top is golden, about 30 minutes. Cool 5 minutes.