Butterscotch Carrot Noodle Pudding Aka Kugel Recipes

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CARROT KUGEL



Carrot Kugel image

View the quick and easy carrot kugel recipe from JOY of KOSHER. Perfect for holidays or any night of the week, it can be made in a pan or muffin tins.

Provided by aspindell

Categories     Starches, Kugel Recipes, Side Dish, Vegetable Side

Time 55m

Yield 12

Number Of Ingredients 10

1 bag of baby carrots
½ cup whole wheat flour
½ cup white flour
½ cup firmly packed brown sugar
½ cup Granulated sugar
1½ teaspoon baking powder
½ cup applesauce
2 large eggs
1 teaspoon vanilla
Garnish: sour cream

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.

Nutrition Facts :

EXCITING NOODLE KUGEL



Exciting Noodle Kugel image

This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y. They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce. To update it, use high-quality pappardelle egg noodles, which add richness. A sprinkling of chives brings flecks of color to the finished casserole.

Provided by Joan Nathan

Categories     dinner, casseroles, noodles, main course

Time 45m

Yield 6 servings

Number Of Ingredients 12

Butter to grease pan
8 ounces medium egg noodles, preferably high-quality pappardelle
1 1/2 cups cottage cheese (with curds, not creamed or whipped) or farmer cheese
1 1/2 cups sour cream
1/2 medium onion, finely minced
1 clove garlic, chopped
1 tablespoon Worcestershire sauce
Dash of Tabasco sauce
1 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoons grated Parmesan
1/4 cup chives, sliced

Steps:

  • Heat oven to 350 degrees. Butter the inside of a 2 or 2 1/2-quart casserole or gratin dish.
  • Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes. Drain the noodles, put in a medium bowl, and toss with cottage or farmer cheese, sour cream, onion, garlic, Worcestershire sauce, Tabasco and salt and pepper.
  • Spoon into the buttered dish and sprinkle with the Parmesan and chives. Bake until golden and crusty on top, 35 to 40 minutes.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 404 milligrams, Sugar 5 grams, TransFat 0 grams

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

SWEET POTATO NOODLE PUDDING (KUGEL)



Sweet Potato Noodle Pudding (Kugel) image

Jewish people call it Kugel and it is served with every holiday meal--it is absolutely wonderful and so very easy to make.

Provided by Bruce's Yams

Categories     Trusted Brands: Recipes and Tips     Bruce's® Yams

Time 1h50m

Yield 12

Number Of Ingredients 10

1 (16 ounce) package wide egg noodles
3 tablespoons butter (plus extra to grease dish)
5 large eggs, beaten
½ cup heavy cream
¼ cup sugar
1 teaspoon salt
1 ½ cups sour cream
1 (15.5 ounce) can crushed pineapple, undrained
1 (40 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained
Pumpkin pie spice for sprinkling over pudding

Steps:

  • Heat oven to 350 degrees F.
  • Butter a large 13x10-inch (4 quart) baking dish; set aside.
  • Cook noodles according to package directions. Drain and return to saucepan along with butter; mix well to coat the noodles.
  • In a medium bowl, stir together the eggs, cream, sugar, salt, sour cream and pineapple.
  • Cut the sweet potatoes into small chunks then add to the egg mixture.
  • Stir sweet potatoes into the noodle mixture, mix well then transfer to the prepared baking dish. Sprinkle with pumpkin pie spice.
  • Bake for 40-45 minutes until the top is golden brown and the pudding is set.
  • Allow pudding to cool for at least 40 minutes before cutting into squares.
  • This side dish can be served warm or, even better, at room temperature.

Nutrition Facts : Calories 452.7 calories, Carbohydrate 66.7 g, Cholesterol 142.7 mg, Fat 16.3 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 9 g, Sodium 305.4 mg, Sugar 10.4 g

BUTTERSCOTCH CARROT NOODLE PUDDING AKA KUGEL



Butterscotch Carrot Noodle Pudding Aka Kugel image

This is a very sweet noodle pudding. Serve this as a sweet side dish like you would a Thanksgiving sweet potato casserole. You may halve this recipe if you like, in which case use 3 medium eggs. Please use mild curry powder in this.

Provided by HeatherFeather

Categories     Cheese

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 16

4 cups freshly cooked egg noodles, cooked according to pkg directions & drained, measured after cooking
2 tablespoons unsalted butter or 2 tablespoons margarine
1 1/2 cups ricotta cheese, drained well
1 (8 ounce) package cream cheese or 1 (8 ounce) package low-fat cream cheese, softened to room temperature
1/2 cup granulated sugar
5 eggs, lightly beaten
4 -5 raw carrots, peeled and sliced into 1/4 inch thick coin shapes (measuring 2 cups once sliced)
1/2 teaspoon granulated sugar
2 tablespoons brown sugar
1 teaspoon butter
1 pinch salt
3/4 teaspoon mild curry powder (do not use spicy!)
1/2 cup raisins
3/4 cup chopped pecans
1/2 cup butterscotch chips
1 tablespoon brown sugar

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.

Nutrition Facts : Calories 401.4, Fat 23.1, SaturatedFat 11.1, Cholesterol 146, Sodium 151.4, Carbohydrate 39.4, Fiber 2.1, Sugar 21.8, Protein 11.1

SAVORY VEGETABLE AND NOODLE KUGEL



Savory Vegetable and Noodle Kugel image

Yum. Noodles with broccoli, cauliflower, and mushrooms, baked with cheddar and ricotta cheese. Delicious!

Provided by Sharon123

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb broad egg noodle
2 -3 stalks broccoli
1/4 head cauliflower
1 tablespoon vegetable oil
1 medium onion, peeled and chopped
1 cup sliced mushrooms
1 teaspoon pressed garlic
1/2 lb part-skim ricotta cheese
1 cup shredded low-fat cheddar cheese
1/2 teaspoon dried mustard
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9-by-9-inch nonstick pan.
  • Cook the noodles according to package directions and set aside.
  • Coarsely chop the broccoli and cauliflower.
  • Steam the vegetables together for 4 or 5 minutes.
  • Set aside to cool.
  • Heat the oil in a skillet.
  • Add the onion, mushrooms and garlic.
  • Sauté for 10 minutes.
  • In a large bowl, combine the noodles, broccoli, cauliflower, onion, mushrooms, ricotta cheese, 1/2 cup of the cheddar cheese and dry mustard.
  • Toss to thoroughly mix.
  • Add salt and pepper to taste.
  • Place the mixture in the nonstick pan.
  • Sprinkle the remaining cheddar cheese all over the top of the kugel.
  • Bake for 30 minutes, or until the cheese bubbles and browns slightly.
  • Enjoy!

VEGETABLE-NOODLE KUGEL



Vegetable-Noodle Kugel image

Make and share this Vegetable-Noodle Kugel recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (8 ounce) package medium egg noodles
1 onion, chopped
2 carrots, coarsely shredded
1 zucchini, coarsely shredded
1 tablespoon vegetable oil
1 (16 ounce) carton sour cream
1 (12 ounce) carton cottage cheese
1 teaspoon dried rosemary
1/2 teaspoon salt
3/4 teaspoon pepper
1/4 cup grated parmesan cheese

Steps:

  • Prepare noodles by following package directions; drain.
  • Cook onion, carrot, and zucchini in hot oil in a large skillet until vegetables are tender.
  • Stir in noodles, sour cream, and the next 4 ingredients.
  • Transfer mixture to a greased 2-quart casserole dish.
  • Cover and bake in a 350° oven for 25 minutes.
  • Sprinkle with parmesan cheese and bake, uncovered, for 5 minutes.

EASY NOODLE KUGEL



Easy Noodle Kugel image

This is a yummy version of noodle kugel (noodle pudding) that has been in our family for years. So easy to make and so tasty!

Provided by Lisa Altmiller

Categories     Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 8

1 (8 ounce) package wide egg noodles
½ cup butter, melted
2 cups small curd cottage cheese
1 teaspoon salt
1 ½ cups applesauce
1 ½ cups white sugar
1 teaspoon ground cinnamon
6 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  • 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, 4 to 5 minutes. Drain well.
  • Melt butter in the pot, and stir together the drained noodles, cottage cheese, salt, and applesauce. Mix in the sugar and cinnamon. Add the beaten eggs; stir to blend all ingredients. Pour mixture into prepared baking dish.
  • Bake until top is very brown, about 1 hour.

Nutrition Facts : Calories 324.2 calories, Carbohydrate 43.1 g, Cholesterol 134.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 10.6 g, SaturatedFat 6.9 g, Sodium 439.7 mg, Sugar 28.7 g

CATERER'S KUGEL (A SWEET NOODLE PUDDING)



Caterer's Kugel (A Sweet Noodle Pudding) image

adapted from "A Taste of Florida" and supposedly from Meiner' Catering, based out of Orlando.

Provided by HeatherFeather

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 (8 ounce) package medium egg noodles, cooked, drained
3 large eggs
1/4 cup granulated sugar
6 1/2 ounces evaporated milk
1/2 cup sour cream or 1/2 cup creme fraiche
1/2 teaspoon vanilla extract
3/4 cup crushed pineapple, drained
1/4 cup golden raisins or 1/4 cup sultana
3/4 cup graham cracker crumbs (or digestive biscuit crumbs)
2 tablespoons unsalted butter, softened to room temperature
1/2 teaspoon cinnamon
1/8 cup granulated sugar, to taste

Steps:

  • Preheat oven to 350F and grease an 8x8" square glass casserole dish.
  • Place the drained noodles in the prepared dish and sprinkle pineapple and raisins over the top.
  • Combine the 1/4 cup sugar, eggs, evaporated milk, sour cream, and vanilla and pour over the noodles and fruit; use a fork to swirl around the mixture so that it gets into all of the nooks and crannies, but without disturbing the placement of the noodles and fruit too much.
  • Combine the cookie crumbs, butter, cinnamon, and some sugar, then sprinkle over the top of the casserole.
  • Bake for about 30-40 minutes or until the top has begun to get golden and the pudding seems fairly set (not very jiggly).
  • Serve warm or cool.

Nutrition Facts : Calories 336.6, Fat 14.6, SaturatedFat 7.5, Cholesterol 144.3, Sodium 144.8, Carbohydrate 44.1, Fiber 1.3, Sugar 24.2, Protein 8.7

SWEET KUGEL



Sweet Kugel image

Kugel, a traditional Jewish noodle custard dish, is a mainstay of Jewish holiday meals. Defined as a baked pudding or casserole (usually from noodles or potatoes) this one is my own version of kugel, which is adapted from a few recipes to make one that we really love. This is a rich and sweet kugel although they also come in a savory version.

Provided by Lindsay

Categories     Side Dish

Time 1h35m

Yield 20

Number Of Ingredients 9

1 (12 ounce) bag egg noodles
1 (16 ounce) container sour cream
12 ounces farmer cheese
1 cup white sugar
1 cup unsalted butter, melted and cooled
6 large eggs, beaten
1 large apple - peeled, cored, and diced
¼ cup golden raisins, or to taste
½ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
  • While noodles are cooking, mix sour cream, cheese, sugar, and butter together in a large bowl. Add eggs, apple, and raisins. Add drained egg noodles and cinnamon; stir until well combined. Pour into the prepared pan.
  • Bake in the preheated oven until slightly golden brown and custard has set, about 1 hour. Cool for 10 to 15 minutes before serving.

Nutrition Facts : Calories 327.3 calories, Carbohydrate 26.7 g, Cholesterol 119.5 mg, Fat 21 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 13.1 g, Sodium 152.2 mg, Sugar 12.8 g

RICH NOODLE PUDDING (KUGEL)



Rich Noodle Pudding (Kugel) image

From one of my Mom's friends. She likes to use Pennsylvania Dutch brand for the egg noodles, baby fine. Diet later!

Provided by Oolala

Categories     Cheese

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 (16 ounce) bag egg noodles, fine baby style
2 (8 ounce) cream cheese, room temperature
1 cup butter
1 pint sour cream
1 pint heavy cream
2 cups sugar
10 -12 eggs
1 teaspoon vanilla
cinnamon

Steps:

  • Boil noodles according to directions on package and drain.
  • In seperate pot melt butter, once melted, take off the heat and add cream cheese and heavy cream.
  • Beat the eggs in a separate bowl. Add sugar and vanilla to the eggs.
  • Combine the eggs and cream mixture and pour into a large Pyrex baking dish.
  • Add the noodles and mix. Sprinkle with cinnamon to taste.
  • Bake at 350 degrees F. for 1 hour.

HARVEST NOODLE PUDDING - FRUIT KUGEL



Harvest Noodle Pudding - Fruit Kugel image

An old-time noodle custard dessert recipe with a bit of a modern twist. Layered egg noodles with apples, pears and dried cranberries baked in sweet custard. It has a warm grandmotherly taste and feeling to it. Simple yet rich in flavor with little effort in preparation sure to please many in the autumn. It takes advantage of apples and pears harvested in the fall along with tangy sweet dried cranberries.

Provided by MikeP

Categories     Side Dish

Time 2h

Yield 8

Number Of Ingredients 15

3 tablespoons butter, melted
½ (8 ounce) package wide egg noodles
1 large apple - peeled, cored, and chopped
1 large pear - peeled, cored, and chopped
1 tablespoon lemon juice
1 cup milk
4 eggs
½ cup applesauce
¼ cup white sugar
2 tablespoons light brown sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 pinch ground nutmeg, or to taste
⅓ cup dried cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease an 8x8-inch baking dish with melted butter.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  • Mix the apple and pear with lemon juice in a bowl; set aside.
  • Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
  • Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
  • Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
  • Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 33.9 g, Cholesterol 117 mg, Fat 8.3 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 4.1 g, Sodium 118.1 mg, Sugar 21.6 g

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NOODLE KUGEL RECIPE - SIMPLY RECIPES
2022-05-01 Remove from the oven and let cool for at least 1 hour before serving, to allow the kugel to set up. Cut the kugel into squares or rectangles—this casserole makes 8 or 9 generous servings (about 4 inches by 3 inches), or 12 smaller ones (about 3 inches square). Serve warm or at room temperature.
From simplyrecipes.com


SWEET COTTAGE CHEESE NOODLE KUGEL RECIPE - THE SPRUCE EATS
2022-03-22 Combine the melted butter, cottage cheese, sour cream or gvina levana, eggs, vanilla, 1/2 cup of the sugar, and raisins, if using, in a large bowl. Mix well until blended. Fold in the noodles with a rubber spatula until evenly combined. Pour the noodle mixture into the prepared pan, smoothing the top into an even layer.
From thespruceeats.com


KUGEL OR NOODLE PUDDING - PINTEREST.COM
Apr 9, 2022 - Explore Carol Labelson's board "Kugel or Noodle Pudding" on Pinterest. See more ideas about kugel, jewish recipes, recipes.
From pinterest.com


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