Aunt Bessies Squash Kugel Pudding Recipes

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BUTTERNUT SQUASH KUGEL



Butternut Squash Kugel image

Jamie Geller brings you a delicious, melt-in-your mouth soufflé that's like a dessert all by itself. Learn how to make butternut squash kugel.

Provided by Jamie Geller

Categories     Non Dairy Desserts, Kugel Recipes, Side Dish, Desserts

Time 45m

Yield 6

Number Of Ingredients 7

2 (10-ounce) packages frozen butternut squash, thawed, or 2½ cups peeled, cubed, cooked and pureed squash
2 eggs, beaten
½ cup flour or almond flour
½ cup light brown sugar, packed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Maple syrup (optional)

Steps:

  • 1. Preheat oven to 350°F. Spray a 9-inch round baking dish with non-stick cooking spray. 2. In a medium bowl, place squash, eggs, flour, and brown sugar; mix well. 3. Pour mixture into prepared baking dish. Sprinkle with cinnamon and nutmeg. Drizzle with a little maple syrup, if desired. 4. Bake, uncovered, at 350°F for 30 to 40 minutes, or until set and edges are slightly golden. Serve warm or cold.

Nutrition Facts :

BUTTERNUT SQUASH KUGEL



Butternut Squash Kugel image

One of my favorite recipes for kugel that kids love! So sweet, it can be served as a pie! Easily doubled!

Provided by kosher tx cook

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 8

1 cup mashed, cooked butternut squash
1 cup flour
1 cup sugar
3 eggs
¼ cup milk
¼ cup oil
1 teaspoon vanilla
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
  • Stir butternut squash, flour, sugar, eggs, milk, oil, and vanilla together in a large bowl until combined. Pour squash mixture into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the kugel comes out clean, about 35 minutes. Sprinkle with cinnamon.

Nutrition Facts : Calories 257 calories, Carbohydrate 40.4 g, Cholesterol 70.4 mg, Fat 9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 1.8 g, Sodium 30.8 mg, Sugar 26.1 g

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

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

AUNT HEDY'S KUGEL



Aunt Hedy's Kugel image

Provided by Duff Goldman

Time 10h25m

Yield 10 to 12 servings

Number Of Ingredients 12

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for greasing the baking dish
Kosher salt
1 pound medium egg noodles
7 large eggs or 8 small eggs
1 pound cottage cheese
1 pint sour cream
3 cups whole milk
1 cup plus 1/2 teaspoon sugar
1 cup golden raisins
1 1/2 teaspoons vanilla
1/2 cup cornflakes crumbs
1 tablespoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
  • Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain in a colander and set aside.
  • Melt 1 stick of the butter in a small saucepan.
  • Whisk the eggs in a large bowl. Add the cottage cheese, sour cream, milk, 1 cup of the sugar, raisins, melted butter and vanilla, and combine until smooth. Fold in the noodles and combine until coated. Pour the mixture into the prepared baking dish. Refrigerate overnight.
  • Combine the cornflakes crumbs, remaining 1/2 teaspoon of sugar and cinnamon in a medium bowl.
  • Top the noodle mixture with the cornflakes crumbs mixture and dot with the remaining 1/2 stick of butter. Bake until the kugel has set and the top is golden brown, about 1 1/2 hours. Let set 30 minutes before slicing.

CRUNCHY NOODLE KUGEL à LA GREAT-AUNT MARTHA



Crunchy Noodle Kugel à la Great-Aunt Martha image

The genius of this sweet noodle kugel - the rich, custardy casserole that is a staple of Jewish cooking - is that its top is designed to offer maximum crunch while its interior remains creamy and luscious. The secret: use a jellyroll pan, which means that there is a greater amount of kugel surface area to brown in the oven, and bake it at a slightly higher temperature. Soaking the raisins in sherry or orange juice adds flavor, and also keeps them from burning in the extra-hot oven.

Provided by Melissa Clark

Categories     dinner, lunch, casseroles, noodles, main course, side dish

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 11

1 cup raisins
Sherry or orange juice
1 pound egg noodles
6 tablespoons unsalted butter, cut into pieces, more for pan
4 large eggs
3 cups cottage cheese
1 cup sour cream
1/3 cup sugar
1 teaspoon ground cinnamon
Grated zest of 1 lemon
Pinch of salt

Steps:

  • Put raisins in a microwave-safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top or in microwave oven until liquid is steaming hot (about 1 1/2 minutes in microwave or 3 minutes on stove). Let cool while you prepare kugel mixture.
  • Preheat oven to 400 degrees. Butter an 11-by-17-inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.
  • In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with buttered noodles. Mix well.
  • Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 6 grams, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 326 milligrams, Sugar 19 grams, TransFat 0 grams

YUMMY SQUASH KUGEL



Yummy Squash Kugel image

This delicious side dish can be made dairy using milk and pareve using non-dairy creamer. Perfect to accompany a savory meal or on its own, it's a great way to get kids to eat their vegetables!

Provided by SIGARILLO

Categories     Side Dish     Vegetables     Squash

Time 1h15m

Yield 6

Number Of Ingredients 10

¼ cup all-purpose flour
¼ cup white sugar
1 egg
1 egg white
¼ cup vegetable oil
¾ cup milk
1 ½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 (12 ounce) package frozen cooked winter squash, thawed
2 tablespoons cinnamon sugar

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 7x11-inch baking dish.
  • Mix flour, sugar, egg, egg white, vegetable oil, milk, pumpkin pie spice, and vanilla extract in a large bowl. Gently stir in the thawed winter squash. Pour squash into the prepared baking dish. Sprinkle with cinnamon sugar.
  • Bake in the preheated oven until heated through, about 1 hour.

Nutrition Facts : Calories 202.2 calories, Carbohydrate 23.6 g, Cholesterol 33.4 mg, Fat 10.6 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 33.8 mg, Sugar 10 g

SQUASH KUGEL(ETTES)



Squash Kugel(ettes) image

Sweet and creamy squash kugel with a thin, crispy crust will be a much requested addition to your fall holiday table.

Provided by Gatherings : Creative Kosher Cooking from our Families to Yours

Categories     Vegetables and Sides

Time 1h45m

Yield 10-12

Number Of Ingredients 12

1 (3 pound) butternut squash
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons margarine
1 cup granulated sugar
4 large eggs
1/2 cup almond milk
1/2 teaspoon vanilla
***Cinnamon sugar
1/3 cup granulated sugar
1 teaspoon cinnamon

Steps:

  • Preheat the oven to 350 F. Slice the butternut squash vertically through the stem end. Using a spoon, remove the seeds. Line a baking sheet with parchment paper and place both halves of butternut squash cut-side down on the baking sheet. Bake on the middle rack of the oven for 45 minutes to an hour until the flesh of the squash is pierced easily with the point of a knife. Allow the squash to cool. Remove the flesh of the squash. Mash with a fork or potato masher and set aside.
  • Mix together 1/3 cup of granulated sugar and one teaspoon of cinnamon. Set this mixture aside.
  • Thoroughly grease a Bundt pan OR 9 X 13 inch pan OR individual muffin pans. (I use a baking spray with flour to grease the Bundt pan or muffin pans.)
  • Combine the flour, baking powder and salt in a medium bowl.
  • Using a mixer with a flat beater, or a hand-held mixer, cream the margarine and sugar together on medium speed. Add the eggs one at a time. Add the almond milk and vanilla.
  • Reduce the mixer speed to low. Add the reserved dry ingredients. Add the mashed squash and continue mixing until combined.
  • Pour the batter into the prepared baking pan. Sprinkle the top of the kugel(ettes) with the cinnamon and sugar mix. Bake on the middle rack of the preheated oven for 45 minutes to an hour. A tester inserted into the kugel will have moist crumbs clinging to it.
  • Allow the kugel to cool for 15-20 minutes before gently removing from the baking pan.
  • Serve warm or at room temperature.

Nutrition Facts :

AUNT SYLVIA'S NOODLE PUDDING



Aunt Sylvia's Noodle Pudding image

Recipe Courtesy of Lisa Delange

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield about 4 to 6 side dish serving

Number Of Ingredients 10

1 1/2 cups crumbled corn flakes
3/4 cup sugar, divided
1 tablespoon ground cinnamon
Pinch of nutmeg
12 ounces wide egg noodles
1/3 cup unsalted butter, plus more for buttering the baking dish
1 pound cream cheese
3 large eggs
1 cup whole milk
2 cups apricot nectar

Steps:

  • Preheat the oven to 350 degrees F. In a small bowl, mix together the corn flakes, 1/4 cup of the sugar, cinnamon, and nutmeg.
  • Bring a large pot of water to a boil, salt, and boil the noodles according to package instructions. Drain, and transfer to a large bowl, and toss with the 1/3 cup butter.
  • Meanwhile, in large bowl, combine the cream cheese and remaining 1/2 cup sugar and mix, using a hand held mixer, until light and airy. Add the eggs, milk, and nectar and continue mixing until fully incorporated. Stir the cheese mixture evenly into the noodles. Transfer the noodle mixture into a buttered 9- x 13- x 2-inch baking dish. (Scrap the bowl with a rubber spatula to get all the custard.) Scatter the top of the pudding with the corn flake mixture. Bake until set and golden brown, about 1 hour. Set aside to cool slightly before serving.

BUTTERNUT SQUASH KUGEL II



Butternut Squash Kugel II image

A noodle kugel with butternut squash and caramelized onions.

Provided by LISA819

Categories     Side Dish

Time 2h

Yield 12

Number Of Ingredients 10

1 butternut squash, halved lengthwise and seeded
1 (12 ounce) package yolk-free egg noodles
2 tablespoons olive oil
1 large sweet onion, chopped
2 eggs
2 egg whites
2 tablespoons minced fresh rosemary
½ teaspoon dried sage, crushed
salt and ground black pepper to taste
2 tablespoons chopped pecans

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet and one 9x13-inch baking dish.
  • Bake the butter squash on the prepared baking sheet, cut side down, in the preheated oven until tender, about 50 minutes.
  • 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.
  • Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  • Beat eggs and egg whites lightly in a large bowl. Stir in the noodles and onion. Scoop the flesh from the butternut squash into the noodle mixture. Season with rosemary, sage, salt, and pepper. Gently mix to combine. Pour mixture into the prepared 9x12-inch baking pan. Sprinkle with chopped pecans.
  • Bake in the preheated oven until golden brown, about 30 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 35.8 g, Cholesterol 31 mg, Fat 4.4 g, Fiber 4.2 g, Protein 7.2 g, SaturatedFat 0.7 g, Sodium 41.4 mg, Sugar 3.6 g

AUNT FANNY'S BAKED YELLOW SQUASH



Aunt Fanny's Baked Yellow Squash image

Aunt Fanny's restaurant was located in Smyrna, Georgia. This was one of the famous side dishes they served with their good old-fashion cooking. The restaurant is now closed but their squash casserole lives on. Time does not include cooking squash and onion to use in casserole

Provided by TXOLDHAM

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 lbs yellow squash
1/2 cup onion, roughly chopped
1/2 cup cracker meal or 1/2 cup breadcrumbs
1/2 teaspoon pepper
2 eggs
1/4 cup butter
1 tablespoon sugar
1 teaspoon salt

Steps:

  • Wash and cut up squash and roughly chop the onion. Boil until tender, approximately 10 minutes. Drain VERY thoroughly, then mash.
  • Add all ingredients except half of butter and crumbs, to squash. Melt remaining butter.
  • Pour mixture in baking dish, then spread melted butter over top and sprinkle with cracker meal or bread crumbs.
  • Bake in 375°F oven for approximately 30 to 45minutes, or until brown on top.
  • You might add a few sprinkles of nutmeg to the mixture before pouring into the casserole.

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