Butterscotch Carrot Noodle Pudding Aka Kugel Recipes

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.

CARROT KUGEL

Steps:

• 1. Preheat oven to 350℉. Spray a 9-inch springform pan or muffin tin with cooking spray. 2. In a food processor, puree carrots, add flours, sugars, baking powder, applesauce, eggs, and vanilla, pulse until combined. 3. Pour batter into prepared pan. Bake for about 45 minutes or until set in the middle. Serve hot or at room temp by itself or with sour cream.

BUTTERSCOTCH CARROT NOODLE PUDDING AKA KUGEL

Steps:

• Preheat oven to 350F and lightly grease a 9x13" glass casserole dish.
• Prepare noodles according to package directions, drain and return to pot (off of the heat.) Add butter to noodles and stir gently to coat; set aside to cool slightly.
• Meanwhile, place cut carrots and 1/2 tsp granulated sugar into a small saucepan and cover with cold water.
• Bring to a boil, then lower heat to medium-ish heat and cook until fork tender (about 10-15 minutes).
• Drain carrots and return to same pot (but off of the heat).
• To the carrots, the 2 Tbsp brown sugar,the curry powder, the raisins, and a teaspoon of butter and stir until combined and butter has melted; set aside.
• Get a large mixing bowl and using a spoon (not a mixer!), stir together the drained ricotta cheese and the cream cheese until well blended.
• Add the 1/2 cup sugar and the eggs and mix until smooth.
• Slowly add the cooled noodles, stirring to combine the egg mixture with the noodles.
• Spread half of the noodle mixture into the prepared casserole dish.
• Pour the carrot mixture over the noodle layer, evenly distributing the raisins& the carrots.
• Top with remaining noodle mixture, spreading with a rubber spatula.
• Combine topping ingredients and sprinkle over the surface.
• Bake, uncovered, in the center of the preheated oven for 35-40 minutes or until golden and set.
• Remove from oven and let cool 10-15 minutes before cutting into squares and serving.