Apricot Cheese Kugel Recipes

APRICOT NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
• Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.
• In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.
• Bake 45 minutes in the preheated oven, until bubbly and lightly browned.

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.

APRICOT CHEESE KUGEL

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, beat cream cheese, butter and sugar until smooth; stir in lemon juice. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture. , Spoon half into an ungreased 13x9-in. baking dish. Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers. , Bake, uncovered, at 325° for 45 minutes or until golden brown and a knife inserted in the center comes out clean. Serve warm.

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 MILLET KUGEL WITH DRIED APRICOTS AND RAISINS

Steps:

• Heat 1 tablespoon of the butter or oil over medium-high heat in a heavy 2- or 3-quart saucepan. Meanwhile, bring the water to a simmer in another saucepan or in the microwave. Add the millet to the heavy saucepan and toast, stirring, until it begins to smell fragrant and toasty, about 5 minutes. Add the boiling water and salt to taste, and bring back to a boil. Reduce the heat to low, cover and simmer 25 to 30 minutes, until the liquid in the saucepan has evaporated and the grains are fluffy. Transfer to a large bowl
• Preheat the oven to 350 degrees. Butter a 2-quart baking dish. In a food processor fitted with the steel blade, blend the cottage cheese until smooth. Add the milk, honey, eggs, vanilla and nutmeg and blend until smooth. Scrape into the bowl with the millet.
• Stir together the millet and cottage cheese mixture. Stir in the apricots, raisins and lemon zest. Scrape into the prepared baking dish. Cut the remaining butter into small pieces and dot the top of the kugel with them. Bake 40 to 50 minutes, until the kugel is set and beginning to color on the top
• Remove from the heat and allow to cool for at least 15 minutes (longer if possible) before serving. Serve warm or at room temperature

APRICOT NOODLE KUGEL

Steps:

• Preheat oven to 350°F.
• Grease a 9" x 13" baking dish with canola spray, set aside.
• Boil lightly salted water in a large saucepan, add noodles and cook al dente, about 8 to 10 minutes. Drain noodles and rinse under cold water.
• While noodles are cooking, beat together the following ingredients in a large bowl: cream cheese (room temp), butter (room temp), sour cream, vanilla extract, eggs and salt. Fold in noodles and blend well.
• Spread half of noodle mixture in bottom of greased pan; top with one jar of apricot preserves in a thin layer. Repeat with remaining noodles and preserves. Then, sprinkle brown sugar on top, followed by pecans.
• Bake at 350F for 40-50 minutes until top is golden and slightly crisp. Serve warm.

APRICOT NOODLE KUGEL

Steps:

• In a large mixing bowl stir Cottage cheese, sour cream, 1 cup of sugar, eggs and melted butter or margarine until well blended.
• Chop 1 can of apricots.
• Stir chopped apricots and egg noodles into cheese mixture.
• Pour into a 13 x 9 inch pan that has been sprayed with cooking spray.
• Top with rest of apricots, (I cut them into slices).
• Mix cinnamon and 1 teaspoon sugar together and sprinkle over the top.
• Bake for 1 hour@ 350 degrees or until golden and bubbly.
• Cool for 5 minutes.