Apricotcranberrykugel Recipes

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Kugel with Apricot Nectar image

Provided by Food Network

Categories     side-dish

Time 1h50m

Yield 12 servings

Number Of Ingredients 11

4 tablespoons margarine or unsalted butter, plus more for the baking dish
Kosher salt
1 pound wide egg noodles
1 8-ounce package cream cheese, at room temperature
2 cups apricot nectar
1/2 cup sugar
6 large eggs
2 cups milk
3 cups cornflakes, crushed
6 tablespoons margarine or unsalted butter, melted
1/4 cup sugar


  • 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.


Apricot/Cranberry Chutney image

A terrific recipe that my mother-in-law gave me. We have enjoyed it as an alternative to the traditional cranberry sauce! She doesn't mind sharing it!

Provided by Sher

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 30m

Yield 12

Number Of Ingredients 10

¼ cup diced dried apricots
1 (12 ounce) package fresh cranberries
½ cup raisins
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
1 pinch ground cloves
1 cup water
¾ cup white sugar
½ cup cider vinegar


  • In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
  • In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

Nutrition Facts : Calories 88.8 calories, Carbohydrate 22.7 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.4 g, Sodium 2.3 mg, Sugar 18.7 g


Apricot Noodle Kugel image

This is an old family recipe that I recently entered in the 2001 Ventura County Fair and won 'Honorable Mention' for in the Pudding Division. There was no category for Kugel, but the judges loved it and still wanted to honor me with a ribbon! Hope you enjoy it as well.

Provided by Diane Klein

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 14

1 (8 ounce) package wide egg noodles
¼ cup butter, softened
1 (3 ounce) package cream cheese, softened
3 eggs, beaten
½ cup white sugar
1 teaspoon vanilla extract
1 cup apricot nectar
1 cup milk
½ cup golden raisins
1 ½ cups cornflake crumbs
½ cup butter, softened
¼ cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon


  • 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.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 46 g, Cholesterol 102.1 mg, Fat 16.5 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 9.7 g, Sodium 219 mg, Sugar 22 g


Apricot Cranberry Muffins image

Provided by Food Network

Time 28m

Yield 12 servings

Number Of Ingredients 9

1 3/4 cups Bisquick Heart Smart mix
1/2 cup sugar
1/3 cup chopped dried apricots
1/3 cup dried cranberries
1 tablespoon butter or margarine, melted
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 egg whites or 1/4 cup fat-free egg product
3/4 cup milk


  • Heat oven to 400degreesF. Line 12 regular-size muffin cups with paper baking cups.
  • In large bowl, stir all ingredients just until moistened. Divide batter evenly among muffin cups.
  • Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan.


Holiday Apricot Kugel image

I first came across this recipe while visiting my wife's family in Buck's County, PA. It goes great with Thanksgiving dinner as a side dish. The original recipe was savory and comes from Eastern Europe and dates back more than 1,000 years. This particular recipe is most likely a variation of a recipe brought over to the new world by German/Dutch immigrants.

Provided by 440DartRacer

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 1h25m

Yield 18

Number Of Ingredients 9

1 (16 ounce) package wide egg noodles
1 (18 ounce) jar apricot preserves (such as SMUCKER'S® Apricot Preserves)
6 eggs, beaten
1 cup melted butter
½ cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 (16 ounce) container cottage cheese
2 cups shredded Cheddar cheese


  • 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.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 42.5 g, Cholesterol 126.9 mg, Fat 18.3 g, Fiber 0.9 g, Protein 12.2 g, SaturatedFat 10.6 g, Sodium 291.3 mg, Sugar 18.6 g


Apricot-Cranberry-Nut Bars image

Relish these bars packed with apricot, cranberry and pecans - a nutty dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 20

Number Of Ingredients 6

1 (15.6-oz.) pkg. cranberry-orange quick bread mix
1/3 cup butter, softened
1 egg, slightly beaten
1 (12-oz.) can apricot filling
1 (3-oz.) pkg. cream cheese, cut into small pieces
1/2 cup chopped pecans


  • Heat oven to 350°F. Grease 9-inch square pan. Place bread mix in large bowl. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Reserve 1 cup mixture for topping. Press remaining mixture evenly in bottom of greased pan.
  • In small bowl, combine all filling ingredients; stir gently to mix (do not break up cream cheese). Spread filling evenly over base. With fingers, crumble reserved mixture and sprinkle evenly over filling; press lightly.
  • Bake at 350°F. for 30 to 35 minutes or until top is golden brown. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 13 g


Apricot Cranberry Cake image

This cranberry and apricot cake is a yummy treat for breakfast or brunch. Its aroma while baking calls everyone to the kitchen. -Helen Borkoski, Silver Spring, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 14

3 cups biscuit/baking mix
3/4 cup sugar
2 large eggs, room temperature, beaten
1 cup plain yogurt
1/4 cup orange juice
1/4 cup vegetable oil
1-1/2 teaspoons almond extract
2 cups chopped fresh or frozen cranberries
3/4 cup chopped dried apricots
1/2 cup chopped almonds
1 cup confectioners' sugar
4 teaspoons orange juice
1/2 teaspoon vanilla extract


  • In a bowl, combine the biscuit mix and sugar. In another bowl, combine the eggs, yogurt, orange juice, oil and almond extract. Stir into biscuit mixture just until combined. Fold in the cranberries, apricots and almonds., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. , In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake.

Nutrition Facts :


Apricot Cheese Kugel image

This sweet noodle kugel is a fun dessert and a super addition to any brunch buffet. My family and friends scrape the pan clean. I got the recipe from my sister years ago. -Florence Palermo, Melrose Park, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 8

1 package (16 ounces) wide egg noodles
1 package (8 ounces) cream cheese, softened
1 cup butter, softened
1-1/2 cups sugar
1/2 cup lemon juice
12 large eggs
1 jar (18 ounces) apricot preserves
1/2 teaspoon ground cinnamon, divided


  • 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.

Nutrition Facts : Calories 466 calories, Fat 21g fat (12g saturated fat), Cholesterol 233mg cholesterol, Sodium 224mg sodium, Carbohydrate 61g carbohydrate (39g sugars, Fiber 1g fiber), Protein 10g protein.


Apricot and Cranberry Jelly image

Provided by Food Network

Categories     condiment

Time 25m

Yield approximately 8 cups

Number Of Ingredients 5

2 cups water
2 cups sugar
4 cups cranberries
1 cup chopped dried apricots
1 orange, zested


  • Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.
  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.


Apricot, Orange, Cranberry Bread image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 5 small loaves

Number Of Ingredients 13

3 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 pound (1 stick) butter, room temperature
1 cup sugar
1 tablespoon plus 1 teaspoon freshly grated orange zest
2 large eggs
2/3 cup orange juice
2/3 cup milk
2/3 cup finely chopped apricots
2/3 cup chopped walnuts
3 cups cranberries, picked over and chopped in a food processor


  • Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
  • Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
  • Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
  • Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.


Cranberry Apricot Dressing image

This recipe takes advantage of traditional holiday dried fruits and nuts. Fresh-baked cornbread really adds to this recipe.

Provided by Food Network

Yield Serves 6-8

Number Of Ingredients 15

1 cup chopped sweet onion
1 cup chopped celery
2 Tbs. butter
6 oz. fresh cornbread cubes
6 oz. fresh wheat bread cubes
6 oz. fresh sourdough bread cubes
2 tsp. sage
1/4 tsp salt
1/8 tsp white pepper
1/2 cup dried apricots, diced
1/4 cup dried cranberries
1/2 cup chopped walnuts
1/4 cup butter, melted, plus 1 2 TBS
1/2 cup dry white wine
1/2 cup vegetable or chicken broth


  • Saute onion and celery in butter until onion turns dark brown. Add wine 1 Tbs at at time if onion and celery begin to stick to pan. Add sage, salt, pepper, fruit and nuts.
  • Place mixture in a large mixing bowl. Add any remaining wine, the broth, and melted butter. Gradually add bread crumbs and toss to coat.
  • Transfer to a 2 1/2 to 3-quart oven-proof covered baking dish, or cover with foil. Bake at 350 degrees for 40 minutes. Uncover and bake for another 10 minutes.


Holiday Apricot Cranberry Bread image

I like to make this bread for the holidays. It's moist, delicious and makes a pretty homemade gift.-Beth Goodwin, Overland Park, Kansas

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 16

1 cup fresh or frozen cranberries
1 cup sugar
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup chopped walnuts
1/3 cup chopped dried apricots
1 large egg
3/4 cup orange juice
1/4 cup water
2 tablespoons butter, melted
2 tablespoons grated orange zest
2 teaspoons vanilla extract


  • In a food processor or blender, process cranberries and sugar just until coarsely ground; set aside. In a large bowl, combine the flour, baking powder, baking soda, nutmeg, salt and ginger; stir in walnuts and apricots. In another bowl, combine the egg, orange juice, water, butter, orange zest and vanilla; add cranberry mixture. Stir into dry ingredients just until moistened., Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts :


Fantastic Apple-Cranberry Apricot Matzoh Kugel! image

This is better than any bread pudding!!! This is best served at room temperature, yeah right, just try and wait that long, you will have it half gone before it even reaches room temperature LOL! it is THAT good, try this, you will LOVE IT! Dried cherries can be used in place of the dried apricots and raisins can be replaced for the cranberries, I use Ocean Spray Craisins when I make this! If you prefer a less sweeter kugel then reduce the white sugar to 1-1/4 cups or less.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 large baking apples (use Granny smith if possible, cored and medium diced)
1/3 cup brown sugar
1/4 cup fresh orange juice
6 plain matzohs (broken into 2-3-inch pieces, use unsalted matzoh)
1 cup warm water
8 large eggs
3/4 teaspoon salt
1 1/4 teaspoons cinnamon (can use more)
1 1/2 cups sugar
1/2 cup melted butter (or use margarine)
1 1/4 cups dried cranberries (I use Ocean Spray Craisins for this)
1 1/4 cups dried apricots, chopped coarsely
5 tablespoons cold butter (cut into small pieces) or 5 tablespoons margarine (cut into small pieces)
2 tablespoons sugar (use white or brown sugar for sprinkling)


  • Set oven to 350°F.
  • Grease a 3-quart casserole dish (you can also make this in a 13 x 9-inch baking dish, I used my 3-quart Corning Ware casserole dish for this).
  • In a bowl toss the apple pieces with 1/3 cup brown sugar (can use less than 1/3 cup sugar if desired) and 1/4 cup fresh orange juice; set aside.
  • In another bowl soak the matzoh pieces in 1 cup warm water until soft but not mushy; set aside.
  • While the matzoh is soaking, in a large bowl whisk the eggs until well blended; add in the salt, cinnamon, 1-1/2 cups sugar, melted butter, cranberries (or Craisins) and chopped dried apricots; mix to combine.
  • Gently squeeze the liquid from the matzohs (don't worry about squeezing all of the water out completely!) add to the egg mixture along with the chopped apples; mix very well.
  • Transfer the mixture into greased baking dish.
  • Sprinkle lightly with about 2 tablespoons white or brown sugar, then dot all over with the cold butter pieces.
  • Bake covered with foil for about 40 minutes.
  • Remove from oven uncover, then return and bake uncovered for another 20 minutes, or until the casserole is set.
  • Serve at room temperature.


Raspberry and Apricot Rugelach image

A yummy and extra fruity version of this traditional cookie.

Provided by MARBALET

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raspberry

Yield 48

Number Of Ingredients 12

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
¾ cup white sugar
1 cup chopped walnuts
¾ cup dried apricots, chopped
¼ cup packed brown sugar
1 ½ teaspoons ground cinnamon
½ cup seedless raspberry preserves
1 tablespoon milk


  • In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
  • With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
  • To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
  • Line 2 large baking sheets with foil and grease foil.
  • On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.
  • Preheat oven to 325 degrees F (165 degrees C).
  • In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
  • Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 12.3 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 54 mg, Sugar 7.6 g


Cranberry Noodle Kugel image

A gluten-free recipe . I stock up on the Kosher for Passover noodles during Passover as they are rice and gluten free. But it is just as good with regular noodles.

Provided by KOSHER KOOK

Categories     Healthy

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

16 ounces wide gluten free egg noodles
6 eggs (I use 1/2 egg beaters)
8 ounces farmer cheese
2 cups low-fat sour cream
1/2 cup low-fat milk
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup dried cranberries
1 1/2 teaspoons cinnamon
butter or margarine, for greasing pan


  • Preheat oven to 350f. Bring a large pot of water to a boil. Cook noodles until tender, remove from heat and drain, rinse with cold water. Oil a 9x13 pan.
  • In a blender, combine all remaining ingredients except cranberries. When blended. Pour liquid over noodles and add cranberries. Stir well until combined and pour into greased pan. Dust with additional sugar and cinnamon.
  • Bake 35-45 minutes until top is golden and egg mixture is slightly firm. Allow to cool for 15 minute before serving.


Apricot Noodle Kugel image

Make and share this Apricot Noodle Kugel recipe from Food.com.

Provided by sarikat

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

16 ounces wide egg noodles
8 ounces cream cheese
16 ounces sour cream
6 large eggs
2 teaspoons vanilla extract
1/2 cup unsalted butter
1/2 teaspoon salt
2 (12 ounce) jars apricot preserves
1 cup pecan halves
3/4 cup brown sugar
1 (15 ounce) can cooking spray


  • 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 Cranberry Bread image

I was making cranberry bread one day and wanted to try something a little different. I found a jar of apricot jam in the refrigerator and decided to spoon the jam into the center of the bread. It looked lumpy, so I took a knife and cut the jam into the bread. The end result was delicious. -Diane Roth, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h25m

Yield 1 loaf.

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
1 to 2 teaspoons grated orange zest
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup water
1/4 cup vegetable oil
1 cup fresh or frozen halved cranberries
1/4 cup apricot preserves


  • In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries., Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 157mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.


Apricot Noodle Kugel image

Make and share this Apricot Noodle Kugel recipe from Food.com.

Provided by mandabears

Categories     European

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 9

16 ounces cottage cheese, i use 1%
1 (16 ounce) container sour cream, i use low fat
1 cup sugar
5 eggs or 5 egg substitute, equivalent
1/2 cup butter or 1/2 cup margarine, melted
2 (16 ounce) cans apricot halves, drained
1 (12 ounce) package wide egg noodles, cooked and drained
1 teaspoon ground cinnamon
1 teaspoon sugar


  • 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.


Cranberry, Onion, and Apricot Confit image

Yield Makes about 3 1/2 cups

Number Of Ingredients 9

2 pounds onions, sliced thin
1/3 cup sugar
1/2 stick (1/4 cup) unsalted butter
2 teaspoons minced garlic
1/2 cup red-wine vinegar
1/4 cup water
2 cups cranberries, picked over
1/8 teaspoon salt
1/2 cup chopped dried apricots


  • In a skillet cook the onions and the sugar in the butter over moderate heat, stirring, until the onions are pale golden, add the garlic, and cook the mixture, stirring, for 1 minute. Stir in the vinegar, the water, the cranberries, and the salt and cook the mixture, stirring, for 10 to 15 minutes, or until the berries have burst and are softened. Stir in the apricots and cook the confit for 1 minute. The confit keeps, covered and chilled, for 2 weeks. Serve the confit warm or at room temperature.


Apricot Cranberry KUGEL image

This delicious sweet dairy Loksen Kugel (Noodle Pudding) is a favorite side dish in my family. Traditionally eaten hot, I also like it cold, and at any time of day.

Provided by whitneyaronson_1123

Categories     European

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 (16 ounce) package medium egg noodles (or broad)
1 (16 ounce) sour cream (I like Daisy)
1 (12 ounce) whipped cream cheese
1 1/4 cups apricot preserves or 1 -2 cup sugar
2 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (or more if desired)
1 cup dried cranberries (craisins or similar)
3 large eggs
1 tablespoon butter (for greasing pan)
3 -4 cups Cinnamon Toast Crunch cereal (depending on how thick you want the crust)
3 -4 tablespoons butter, softened


  • Preheat oven to 325.
  • Cook EGG NOODLES in well salted water to al dente. Rinse in cold water to stop the cooking and drain as much as possible, stirring noodles in colander to get all the moisture out. Set aside to allow more drying.
  • Crush about half the box of CINNAMON TOAST CRUNCH in food processor (or you can do this by hand. I sometimes put it in a zip-lock and crunch it up with my hands). Stop short of completely pulverizing it, but it should be broken up enough that it not longer is totally identifiable as cereal.
  • MIX in softened BUTTER to CRUSHED CEREAL until butter is well distributed. Put aside (refrigerate if it will be a long time until you cook).
  • In a mixing bowl, beat together EGGS, SOUR CREAM, CREAM CHEESE, SALT, and VANILLA EXTRACT. You can use an electric mixer for this, but it's really not difficult to do by hand. Everything should be well incorporated and fairly smooth, but it's okay if it's still a slightly lumpy.
  • Mix in APRICOT PRESERVES and GROUND CINNAMON to taste (batter should taste good, but very sweet, since it will mellow out when combined with the noodles and baked).
  • Liberally BUTTER the inside of an 8x8 baking dish (I like to use glass, but anything will work).
  • Check that the noodles are pretty dry (if not, dump them on a paper towel to mop up a little more moisture.
  • Transfer NOODLES to baking dish and pour in BATTER. Stir to combine.
  • Add a handful or two of DRIED CRANBERRIES and mix to get it evenly distributed. Use more if you really like CRAISINS. Use less or none if you don't.
  • Sprinkle topping mixture evenly over the top. I like to totally cover the surface for a nice crust.
  • Insert into oven, uncovered for 1 to 1.5 hours. (depending on the oven and the baking dish, sometimes if only needs 45 minutes, especially if you like it a little looser). If you're nervous, you can check "doneness" using the toothpick method- insert a toothpick in center and once it start coming out fairly clean, it's ready to come out.
  • Keep an eye on the top. It should brown, but not burn. If it looks like it's headed towards burning, stick some tin foil on the top. At the end, if the top is not looking "crusty" enough, I'll stick it under the broiler for 1-3 minutes, watching for the butter to bubble a bit and the color to get nice and rich looking.
  • When the top is browned and the middle seems cooked, remove from oven and let it sit on the counter for about 15 minutes (you can eat it right away if you want, but giving it time to rest, allows it to set a bit.
  • This will feed a family of 4 (with leftovers for a couple of days).

Nutrition Facts : Calories 610.7, Fat 36.7, SaturatedFat 19.8, Cholesterol 179.5, Sodium 974.9, Carbohydrate 64.4, Fiber 2.2, Sugar 31.2, Protein 10

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2011-03-07 Preheat oven to 375 degrees F. Spray a 9-inch round baking dish or deep pie plate with non-stick baking spray. Place apple pie filling and cranberries in prepared dish, mix to combine and smooth into an even layer. In a small …
From jamiegeller.com

2013-12-20 Preheat the Oven to 350 degrees F. Butter and flour a bread loaf pan. Whisk together 1 1/2 cups kefir and 1 tsp baking soda together in a medium bowl and set aside for 20 minutes. It will look fluffier when it's ready: Chop dried apricots into pieces about the size of your dried cranberries.
From natashaskitchen.com

2019-08-31 Instructions. Place 150g (5oz) chopped dried apricots, 75g (3oz) dried cranberries and 150ml (¼ pt)freshly squeezed orange juice and heat gently until the orange juice just comes to the boil. Remove from the heat and allow to cool. Grease and line the base of a 20cm (8in) deep round cake tin with baking parchment.
From onlycrumbsremain.com

2017-09-07 Moving on to 5 o’clock, time for gin. Apricot and Cranberry Flapjacks Makes 12 flapjacks. 175 gr butter, unsalted; 175 gr light brown sugar; 175 …
From michaeltoa.com

Directions. Instructions Checklist. Step 1. Combine orange juice and 1/2 cup honey in a saucepan; bring to a boil. Add cranberries, bring to a boil, and remove from heat. Drain and let cool. Advertisement. Step 2. Combine cranberries, 2 tablespoons honey, and remaining ingredients in a medium bowl.
From myrecipes.com

Directions. Preheat oven to 375 degrees and grease a 9 x 13 pan with cooking spray. Boil the noodles in salted water until just underdone. While the noodles are boiling in a large bowl whisk together the eggs, butter, cottage cheese, sour cream, sugar, cinnamon and preserves. Once cooked and briefly cooled, add the noodles to the bowl as well ...
From friendshipdairies.com

Preheat oven to 350°F. In a large mixing bowl, combine eggs with sugar, mix well. Add apples, matzo meal, and lemon juice. Mix until smooth. Soak …
From gourmania.com

2012-11-21 Instructions. In a medium saucepan over MEDIUM heat, bring water and sugar to a boil. Add the cranberries, dried apricots, diced apple, cinnamon, allspice, ginger, and cloves. Stir to combine. Stir in vinegar. Allow to cook until you hear a cranberry or two pop. Reduce heat to LOW and simmer for 10 minutes.
From fromvalerieskitchen.com

Method. Preheat the oven to 350°F. Butter a 9x13-inch baking dish and set aside. Bring a large pot of salted water to a boil over high heat and add noodles. Cook until tender, 6 to 8 minutes. Drain and return to pot. Add butter and stir to melt. Set aside. While cooking the noodles, roughly chop the apples.
From wholefoodsmarket.com

Preheat the oven to 300°F. Lightly grease (or line with parchment) a 13" x 18" rimmed baking sheet. In a large mixing bowl, combine the oats, almonds, …
From kingarthurbaking.com

Preheat oven to 350 degrees; Coat a 13 x 9 inch dish with cooking spray; Boil noodles and drain; Transfer noodles to a large boil; Add remaining ingredients one at a time and mix well
From yesterdayontuesday.com

Ingredient Checklist. 2 cups fresh or frozen cranberries ; 1 cup apple cider or juice ; 1 cup packed light brown sugar ; ¼ cup apple cider vinegar
From myrecipes.com

Use your favorite kind of fish (such as cod, halibut, snapper, or bass) in the recipe for Fish with Lemon-Egg Sauce, a traditional Sephardic dish reminiscent of Greek cooking. This Apple-Pear-Cranberry Kugel features the best of fall produce in a twist on a traditional sweet kugel. Ingredients. 1/4 cup brown sugar. 1/2 cup white wine or water . 3/4 cup currants or raisins …
From myjewishlearning.com

Step 4. In a bowl, mix remaining sugar with cornstarch. Add sour cream, remaining eggs, and vanilla; beat until blended. Pour over apricots. Step 5. Bake in a 350° oven until cake surrounding apricots in the center is firm when gently pressed, about 1 hour and 20 minutes. Let cool at least 30 minutes; serve warm or cool.
From myrecipes.com

2010-09-07 Preheat oven to 350 degrees. 3. Butter a 9"x 13" baking dish. 4. Cook noodles al dente, drain and place in a large bowl. Add the melted butter and stir to coat all the noodles. 5. In a separate bowl, combine eggs, cottage cheese, sour cream, sugar, cinnamon, orange rind and salt. Blend ingredients thoroughly and spoon the mixture over the noodles.
From jamiegeller.com

1 cup dark brown sugar. 1 cup oil. 1 16 oz. can jellied cranberry. Directions: Gently mix flour, sugar, oatmeal and oil until crumbly. Spread half mixture into greased 9x13 pan. Spread jellied cranberry over it, then spread the remaining mixture on top of the cranberry. Bake uncovered for 40 minutes on 350. This can be served as a kugel or a ...
From jewishto.org

Preheat oven to 250° degrees. In a medium, or large roasting pan, with a roasting rack place rinsed and dried pork roast fat side up. Mix spices, garlic salt, coarse black pepper, thyme, rosemary, sage, and paprika together. Rub into the top of the pork roast. Add 2 cups of water into the bottom of the roasting pan.
From norinesnest.com

Directions. Instructions Checklist. Step 1. In a small saucepan, combine the cranberries with the sugar and cook over moderate heat, stirring, until the sugar dissolves and the …
From foodandwine.com

2019-03-21 Combine figs, apricots, and cranberries in the food processor and pulse until finey chopped. Transfer fruit to the bowl with the almonds. Stir in sesame seeds, anise seeds, ground cloves, cinnamon, and honey. Add brandy one tablespoon at a time and stir until absorbed. The mixture should be just moist enough to form large clumps. Divide mixture between 10 cups of …
From seriouseats.com

2 tbs. sugar mixed with 1 tsp. cinnamon. Directions: Preheat oven to 350°F. Soak the dried apricots in hot water for 5 minutes, drain well and cut into pieces. In a large mixing bowl, combine eggs with sugar and mix well using an electric hand mixer. Add the grated apples, matzo meal and lemon juice to the egg mixture and mix using a wooden spoon.
From sharirozansky.com

Beat in the eggs one at a time, beating until fluffy after each addition. Stir in the flour, then add the milk 1/4 cup (57g) at a time, stirring well after each addition. Gently mix in the cranberries, apricots and nuts. Spoon the batter into your pan. Bake the bread for 55 to 60 minutes, or until a cake tester inserted in the center comes out ...
From kingarthurbaking.com

4 tablespoons margarine or unsalted butter, plus more for the baking dish. 1 pound wide egg noodles. 1 8-ounce package cream cheese, at room temperature. 2 cups apricot nectar. 1/2 cup sugar. 6 large eggs. 2 cups milk. 3 cups cornflakes, crushed. 6 …
From punchfork.com

2012-11-12 The original recipe calls for a can of cherry pie filling, which I swapped out for a scratch-made cranberry sauce made with lemon zest, sugar and water. No patience to make your own sauce? Buy a can of whole cranberry sauce to substitute! Ingredients. 8 ounces fresh cranberries. 2 tsp cornstarch. ¾ cup water . ½ cup sugar. 1 tsp fresh lemon zest. 1 ½ lbs wide …
From myjewishlearning.com

METHOD. Preheat the oven to fan 180°C/gas 4. Line a 12-cup muffin tray with large muffin cases. In a bowl, mash the banana well with a fork. Add the milk, oil, eggs and orange zest. Measure out 4 tbsp of the orange juice and add to the bowl. Mix well.
From tomkerridge.com

2021-11-12 Stir in the remaining 1 cup cranberries, ginger, dried apricots, and 1/2 teaspoon vanilla. Set aside. For the crust, whisk together the flour, Grape-Nuts, oats, brown sugar, salt, cinnamon, nutmeg, and baking soda in a large bowl. In a small bowl, stir together the Greek yogurt, egg, 1/2 teaspoon vanilla, and almond.
From wellplated.com

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