CINNAMON RAISIN KUGEL RECIPE
Cinnamon Raisin Kugel Recipe is a favorite dessert at Hanukkah celebrations!
Provided by Ruthie
Categories Dessert
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Coat 9x13 baking dish with cooking spray; set aside.
- Bring a stock pot of salted water to boil.
- Cook egg noodles 4-5 minutes, stirring occasionally until cooked through but firm to the bite; drain.
- In a large mixing bowl whisk eggs, milk, cottage cheese, sour cream, 2/3 cup sugar, butter, vanilla, and sea salt.
- Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
- In a separate bowl combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture on top noodle kugel.
- Bake until sauce is bubbly and noodles are golden, about 1 hour.
- Allow pan of kugel to cool on a wire rack for 10 minutes before serving.
- Serve with a dollop of sour cream and sprinkle of cinnamon.
- Enjoy!
Nutrition Facts : Calories 333 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 148 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 302 grams sodium, Sugar 24 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CINNAMON RAISIN KUGEL
Nothing beats a baked noodle melody with sweet raisins, cinnamon, sugar, and a mess of other great tasting add-ins. This was my request every year at our family gatherings. Sometimes I also add 3 ounces of maraschino cherries and an 8-ounce can of crushed pineapple.
Provided by BMAISLIN
Categories Side Dish
Time 1h55m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter an 8x8-inch baking dish.
- 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.
- Whisk milk, sour cream, 1/2 cup white sugar, 1/4 cup softened butter, raisins, eggs, and 1/2 teaspoon cinnamon together in a bowl. Mix noodles into the milk mixture; pour into the prepared baking dish.
- Mix corn flakes, 2 tablespoons melted butter, 2 tablespoons white sugar, and 1/2 teaspoon cinnamon together in a bowl until crumbly; sprinkle over noodle mixture.
- Bake in the preheated oven until kugel is set in the middle, about 1 1/2 hours. Cut into 2-inch squares.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 39.6 g, Cholesterol 113.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 7.3 g, SaturatedFat 8.4 g, Sodium 124.6 mg, Sugar 18.2 g
CINNAMON RAISIN NOODLE KUGEL
Steps:
- Preheat the oven to 350 F. Butter a 9 x 11-inch baking dish or comparably sized casserole.
- Bring a large pot of water to a rapid boil. Cook the noodles just until al dente , about 7 to 8 minutes. Drain and place in a large bowl.
- Next, add the butter, sugar, honey, and cinnamon and stir until the butter is melted and the noodles are coated with the cinnamon and sugar mixture.
- Then add the eggs and milk, and stir until well blended. Fold in the raisins.
- Pour the noodle mixture into the prepared baking dish. Bake for 40 to 45 minutes, until the kugel is firm and the top is golden brown.
- Cut into squares and serve warm or cold. Enjoy! Storage: Kugel may be stored covered in the refrigerator for two to three days. To reheat, simply add some water to rehydrate and cook in the microwave for approximately 1 minute or until warm. Kugel can also be premade and stored in the freezer. For freezer storage, make sure to wrap securely in foil. It can be kept frozen for about two to three months.
Nutrition Facts : Calories 247 kcal, Carbohydrate 40 g, Cholesterol 108 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, Sodium 79 mg, Sugar 27 g, Fat 8 g, ServingSize 1 pan kugel (9 servings), UnsaturatedFat 0 g
CINNAMON RAISIN APPLE KUCHEN
Make and share this Cinnamon Raisin Apple Kuchen recipe from Food.com.
Provided by pattikay in L.A.
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Position rack in center of oven and preheat to 375.
- Butter a 9-inch tart pan with 1 1/2 inch high sides and removeable bottom. (I use a springform pan) Set aside.
- For crust:.
- Blend flour, butter, sour cream, 1 T sugar, hard-boiled egg yolk, cinnamon, nutmeg and salt, till mixture resembles coarse meal.
- Transfer all but 1/2 cup of mixture to prepared pan.
- Press mixture evenly into the bottom and up the sides of the pan.
- Bake 10 minutes. Brush with egg white.
- Continue baking till brown, about 15 minutes.
- Transfer to rack.
- Reduce oven temp to 350.
- Add remaining 2 T of sugar to reserved mixture in bowl and blend. Chill crumb mixture till ready to use.
- For Filling:.
- Thinly slice apples.
- Mix sugar, sour cream, egg yolks, flour, vanilla and cinnamon till smooth (referred to in later steps as "custard").
- Arrange half the apple slices, overlapping slightly, in concentric circles on prepared crust.
- Sprinkle half the raisins or currants over.
- Repeat procedure with remaining apple slices and raisins.
- Spoon custard mixture over apples, lifting apples slightly and smoothing custard between slices.
- Sprinkle reserved crumb mixture over top.
- Place pan on cookie sheet. Bake till custard is set, covering edges of crust with foil if browning too quickly, about 65 minutes.
- Let stand 10 minutes. Remove sides of pan. Serve warm or at room temperature with whipped cream or cream fraiche. Or just as is :).
Nutrition Facts : Calories 417.8, Fat 16.9, SaturatedFat 9.8, Cholesterol 127.7, Sodium 98.5, Carbohydrate 63.9, Fiber 3, Sugar 41.8, Protein 5
RAISIN FARFEL KUGEL
Nice dish for a sweet afternoon snack.
Provided by NIBLETS
Categories Side Dish
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
- Soak farfel in water 10 minutes. Drain.
- Add beaten eggs into the bowl of farfel, and let stand 10 minutes. Stir in raisins, salt, sugar, cinnamon, and butter. Transfer mixture to prepared dish.
- Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.
Nutrition Facts : Calories 411.6 calories, Carbohydrate 66.5 g, Cholesterol 206.4 mg, Fat 13.1 g, Fiber 2.5 g, Protein 9.3 g, SaturatedFat 6.4 g, Sodium 319.9 mg, Sugar 40.9 g
CINNAMON RAISIN BAGELS
from "Budget Bites" - http://budgetbytes.blogspot.com/2010/09/cinnamon-raisin-bagels-094-recipe-009.html - prep time includes rising times
Provided by ellie3763
Categories Yeast Breads
Time 2h35m
Yield 10 bagels, 10 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the honey, yeast, and 1 1/4 cup warm water. Stir to dissolve and let sit for 5 minutes or until the surface is covered with foam.
- In a large bowl, combine 2 cups of the flour and the salt. Stir to combine. Add the frothy yeast water and stir well until everything is evenly mixed. Continue adding flour a 1/2 cup at a time until it is too hard to stir by hand (this will probably bring you to a total of 3 cups).
- Turn the dough out on to a well-floured surface. Continue adding flour a little bit at a time until you have reached a total of 3 1/2 - 4 cups, depending on the humidity. Stop adding flour when it becomes fairly stiff but still pliable enough to knead. Knead for 8 minutes.
- After kneading, flatted the dough slightly. Add the cinnamon and raisins to the center. Fold the dough over and knead a few more times until the raisins are distributed through the dough and the cinnamon has given the dough a swirly appearance.
- Form the dough into a ball, cover loosely, and let it rise until double (about 45 minutes). Punch the dough down, form it into a log, and cut it into 10 pieces. Form each piece into a ball by pulling the dough back and under itself. Pinch it in the center to make a hole and carefully stretch the hole until it is a couple of inches across (make this hole about 3x larger than you think it should be - the bagels will puff!). Place the formed bagels on a baking sheet covered with parchment paper and cornmeal or cooking spray. Let rise until doubled (about 45 minutes).
- Preheat your broiler near the end of the rise time. Put a large of water on to boil. Place the tray of bagels under the broiler for 1 minute. Pull the bagels out, carefully turn them over, and place them back in to broil on the second side. You don't want to brown the bagels, just make them slightly dull on the surface.
- Turn the oven to 375°F Drop the bagels into the boiling water a few at a time. Boil the bagels for one minute, flip them over, and boil for another minute on the opposite side. Remove from the water and allow to drain on a wire cooling rack for about 5 minutes.
- If you want to add toppings, do it now - brush the surface with a lightly beaten egg and then add topping.
- Place bagels on a baking sheet and bake for 30 minutes until the surface is golden brown.
Nutrition Facts : Calories 213.3, Fat 0.6, SaturatedFat 0.1, Sodium 467.3, Carbohydrate 46.3, Fiber 2.1, Sugar 6.2, Protein 5.7
CINNAMON-RAISIN NOODLE KUGEL
Kugel is a traditional baked Jewish "pudding" or "casserole." Most often, kugel is made from egg noodles or potatoes and can either be sweet or savory. A sweet kugel (like this one) commonly combines fruit, sour cream, cottage cheese and eggs with cooked noodles and the mixture is then baked to achieve a firm, custard-like consistency. The cinnamon-raisin flavor combination is a classic, but don't miss the cranberry-orange variation that follows the main recipe.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Cook the egg noodles according to package directions, drain, add the butter and toss until the butter is completely melted. Set aside to cool.
- Position a rack in the center of the oven, preheat to 350°F and generously butter a 13 x 9-inch baking dish.
- Plump your raisins by soaking them in hot water for 5 minutes. Drain well and set aside.
- In a large mixing bowl, combine the eggs, cottage cheese, sour cream, pineapple, vanilla, cinnamon, 2 tablespoons of the sugar and a pinch of salt. Add the noodles and raisins and combine thoroughly. Transfer to the prepared baking dish, cover tightly with aluminum foil and bake for 45 minutes.
- Uncover the kugel and sprinkle the top with panko crumbs, the remaining 1 tablespoon of sugar and a dusting of cinnamon if desired. Return to the oven until the crumbs are lightly toasted, 8 to 12 minutes.
- Allow to cool for 15 to 20 minutes before cutting into squares for serving. May be served warm, or at room temperature.
- Makes 12 servings
- Recipe Variation ~ Cranberry-Orange Noodle Kugel:
- Replace the raisins with dried cranberries, reduce the vanilla to 1 teaspoon, reduce the cinnamon to 1/2 teaspoon and add 1 tablespoon of grated orange zest. If desired, replace the panko crumbs with 1/3 cup toasted sliced almonds.
- Recipe Notes:
- We classified this recipe in our Breakfast/Brunch category, but you could easily serve a sweet kugel for dessert.
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