Apricot Apple Lokshen Kugel Parve Recipes

APRICOT 'N APPLE STREUSEL KUGEL

Steps:

• Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
• For the apricot layer, add sugar, eggs, and oil in mixer; beat together till light and fluffy.
• Add the rest of ingredients, except for apricots, and mix well. Add apricots at the end, mixing just until coated.
• Pour into round Pyrex pan lined with Gefen Parchment Paper. Level with a spatula and set aside.
• For the apple layer, mix together all ingredients in a bowl and gently place on top of apricot layer, smoothing as you go along.
• Mix together streusel ingredients in a small bowl. Sprinkle evenly over apple layer. Bake for 50-60 minutes or until fruit is soft and topping is crispy.

APRICOT APPLE LOKSHEN KUGEL ( PARVE)

Steps:

• 1. Cook noodles, in slated water, until soft. Then drain noodles, rinse lightly and return to pot. Keep off stove.
• 2. Add, to same pot, margarine, apples, raisins, apricot preserves and sugar. Mix well.
• 3. Add eggs, and mix well.
• 4. Pour into 9x9 inch pan ( presprayed with non-stick spray).
• 5. Bake at 375 degrees f, covered with foil for 40 minutes then remove foil and bake 15 minutes more.

KUGEL WITH APRICOT NECTAR

Steps:

• Preheat the oven to 350 degrees F. Make the kugel: Brush a 4-quart shallow baking dish with margarine. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain well, then transfer to the prepared baking dish. Add the margarine and stir to melt and coat the noodles.
• Beat the cream cheese and 2 tablespoons apricot nectar in a large bowl with a mixer on medium speed until smooth. Add the sugar, then the eggs, one at a time, beating well after each addition. Add the milk and the remaining apricot nectar; beat until smooth and creamy. Pour the mixture over the noodles; stir to coat.
• Make the topping: Combine the cornflakes, melted margarine and sugar in a medium bowl. Sprinkle on top of the noodle mixture and bake until just set in the center, about 1 hour. (If the topping is golden but the kugel is not yet set, turn off the oven and keep the kugel inside up to 20 more minutes.) Let cool 20 to 30 minutes before serving.

SWEET PINEAPPLE LOKSHIN (NOODLE) KUGEL

Steps:

• Cook noodles and drain.
• Mix together next nine ingredients.
• Add cooked noodles.
• Pour into greased 9 x 13 inch pan.
• Mix the topping ingredients together and sprinkle over kugel.
• If desired, you may increase the amount of topping ingredients proportionately to make an even sweeter, crunchier top.
• Bake at 350 degrees F for 1 hour.
• Enjoy!

THE BEST EVER CLASSIC JEWISH NOODLE KUGEL

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• 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.
• Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
• Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.

HOLIDAY APRICOT KUGEL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, stir together the apricot preserves, eggs, butter, sugar, vanilla extract, and salt, and mix to thoroughly combine. Fold in the cottage cheese and noodles, and spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until the center of the kugel is cooked and set, about 50 minutes. Remove the kugel and top with Cheddar cheese, return to the oven, and bake until the cheese is browned and bubbling, about 10 minutes. Let the kugel rest for 10 minutes before serving.