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
HOMEMADE CINNAMON RAISIN BAGELS
Learn how to make homemade cinnamon raisin bagels with this simple recipe tutorial. Don't skip the water bath and egg wash- both provide an extra chewy and golden brown crust.
Provided by Sally
Categories Bread
Time 3h
Number Of Ingredients 13
Steps:
- Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
- Add the flour, brown sugar, salt, and vanilla extract. Beat on low speed for 2 minutes, then beat in the raisins until combined. The dough is very stiff and will look somewhat dry.
- Mix the sugar and cinnamon together and sprinkle onto a clean surface. Place the dough on top. Knead the dough for 4 minutes, picking up all that cinnamon sugar. Work as much of the cinnamon sugar mixture as you can into the dough. The dough may become a little wet from the added sugar- that's ok.
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
- Line two large baking sheets with parchment paper or silicone baking mats.
- When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
- Preheat oven to 425°F (218°C).
- Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
- Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
- Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.
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
MYRNA'S APPLE RAISIN KUGEL (NOODLE PUDDING)
Provided by simply beautiful eating
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Boil noodles according to package directions in salted water, drain and rinse with cool water.
- In a large bowl, add noodles, eggs, melted butter, salt, sugar, cinnamon, raisins and grated apples.
- Place in greased 9" x 13" casserole dish.
- Bake uncovered for 50 - 60 minutes or until golden brown.
- Note* - can be made ahead and reheated or frozen and reheated.
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 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
PINEAPPLE RAISIN NOODLE KUGEL
A delicious and adaptable sweet noodle kugel recipe with pineapple and raisins. Make as written, or substitute your favorite kugel ingredients. The only limit is your imagination!
Provided by Tori Avey
Categories Main Course
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Add egg noodles, stir, and boil until tender. Drain. Melt 2 tbsp of butter in the hot noodles and stir to coat.
- In a food processor or blender, combine eggs, vanilla, cinnamon, sugar, cream cheese, cottage cheese and sour cream. Blend the ingredients until creamy.
- Add creamy mixture to the noodles in the pot along with the raisins. Drain the pineapple chunks and dice them into small pieces, then add them to the pot. Stir all ingredients until thoroughly mixed. Pour the noodles into a greased 9×13 baking dish.
- Combine graham cracker crumbs, melted butter, sugar and cinnamon in a small mixing bowl to form a crumbly topping.Sprinkle the topping evenly over the top of the kugel.
- Cover dish with foil and place in the oven. Bake the kugel for 40 minutes. Remove the foil and bake for 20 minutes more until the top is golden brown.May be served warm or cold. Refrigerate if you don't plan on serving it the same day you make it. If you want to reheat your kugel, place it in a 350-degree oven for 15-20 minutes, or until heated through.
Nutrition Facts : Calories 358 kcal, Carbohydrate 52 g, Protein 11 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 127 mg, Sodium 256 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving
BAGEL GONE BANANAS
Talk about a grab-and-go breakfast: this bagel topped with nut butter and banana slices is ready in just 5 minutes and easy to eat on the run.
Provided by EatingWell Test Kitchen
Categories Healthy Breakfast & Brunch Recipes
Time 5m
Number Of Ingredients 5
Steps:
- Stir together nut butter, honey and salt in a small bowl. Divide the mixture between bagel halves and top with banana slices.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 43.4 g, Fat 9.8 g, Fiber 7.5 g, Protein 9.4 g, SaturatedFat 1.4 g, Sodium 334.6 mg, Sugar 14.6 g
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- Place a rack in the middle of your oven and preheat to 350 degrees F. On the stovetop, place the raisins and cranberries in a small pot and cover with rum.
- Simmer the mixture over medium-low heat for about 20 minutes, until the fruit has plumped and all the liquid is absorbed. Keep an eye on it to make sure it doesn't burn. Remove from heat and reserve.
- Meanwhile, bring a large pot of water to a rolling boil. Add the noodles to the pot, bring back to a boil, and let the noodles cook till tender (not overly soft) for about 5 minutes. Drain, rinse briefly with cold water, and return to the pot.
- In a food processor or blender, mix together the eggs, sour cream, ricotta, cream cheese, sugar, brown sugar, melted butter, vanilla, spices, and salt.
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