Cinnamon Raisin Kugel Recipes Recipe Recipe For Stuffed

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CINNAMON RAISIN NOODLE KUGEL



Cinnamon Raisin Noodle Kugel image

This sweet noodle kugel is redolent with cinnamon. Try this tasty recipe for yourself to make a great brunch dish or make it as an unusual dessert.

Provided by Miri Rotkovitz

Categories     Breakfast     Brunch     Dessert

Time 1h5m

Yield 9

Number Of Ingredients 9

1 12-ounce package wide egg noodles
1/4 cup (4 tablespoons) unsalted butter or non-hydrogenated margarine
2/3 cup sugar
2 tablespoons honey
2 tablespoons
ground cinnamon
4 eggs, beaten
1/4 cup milk or soy milk
3/4 cup raisins

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 KUGEL



Cinnamon Raisin Kugel image

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

1 (8 ounce) package egg noodles
¾ cup milk
¾ cup sour cream
½ cup white sugar
¼ cup butter, softened
¼ cup golden raisins
3 large eggs, slightly beaten
½ teaspoon ground cinnamon
1 cup crushed corn flakes
2 tablespoons melted butter
2 tablespoons white sugar
½ teaspoon ground cinnamon

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 APPLE KUCHEN



Cinnamon Raisin Apple Kuchen image

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

1 1/4 cups flour
1/2 cup chilled unsalted butter, cut into 8 pieces
3 tablespoons sour cream
3 tablespoons sugar
1 hard-boiled egg yolk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 egg white, beaten to blend
3 large granny smith apples, peeled and cored
1 cup sugar
1/3 cup sour cream
3 large egg yolks
1/4 cup flour
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 cup raisins or 1/4 cup currants

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

CINNAMON RAISIN STUFFED FRENCH TOAST



Cinnamon Raisin Stuffed French Toast image

This is quick and easy, and sure to please!

Provided by Kat

Categories     Breakfast and Brunch     French Toast Recipes

Time 30m

Yield 4

Number Of Ingredients 8

4 ounces cream cheese, softened
1 tablespoon white sugar
⅛ teaspoon ground cinnamon
8 slices raisin cinnamon bread (such as Pepperidge Farm®)
2 eggs
3 tablespoons milk
⅛ teaspoon ground cinnamon
1 teaspoon butter, or as needed

Steps:

  • In a small bowl, mix together the cream cheese, sugar, and 1/8 teaspoon of cinnamon until thoroughly combined. Spread cream cheese mixture onto 4 slices of raisin bread. Top each spread slice with another slice of raisin bread to make 4 sandwiches.
  • In a shallow bowl, beat the eggs with milk and 1/8 teaspoon of cinnamon. Dip each sandwich into the egg mixture on both sides.
  • Grease a skillet with butter, and place over medium heat. Brown the sandwiches in the skillet for about 2 minutes per side.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 32.7 g, Cholesterol 127.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 11.7 g, SaturatedFat 7.8 g, Sodium 340.8 mg, Sugar 15.9 g

CINNAMON NOODLE KUGEL



Cinnamon Noodle Kugel image

I try and find any excuse to make this recipe, as it is one of my favorites. With the perfect combination of crunchy and sweet, you will never want to use another kugel recipe again.

Provided by minichef

Categories     Side Dish

Time 1h30m

Yield 16

Number Of Ingredients 13

1 (12 ounce) package wide egg noodles
6 eggs, beaten
1 (16 ounce) package small curd cottage cheese
2 cups whole milk
1 cup sour cream
1 cup white sugar
6 tablespoons butter, melted
1 (4 ounce) package cream cheese, softened
1 tablespoon vanilla extract
1 teaspoon salt
⅓ cup white sugar
¼ cup brown sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-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.
  • Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
  • Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
  • Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
  • Bake in the preheated oven 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.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 38.3 g, Cholesterol 120.2 mg, Fat 14.8 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 8.4 g, Sodium 361.8 mg, Sugar 22.1 g

CINNAMON RAISIN BAGELS



Cinnamon Raisin Bagels image

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

4 cups flour
2 teaspoons salt
1 tablespoon honey or 1 tablespoon sugar
1 1/2 teaspoons yeast
2 teaspoons cinnamon
1/2 cup raisins

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

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