Noodles Kuchen Recipes

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GERMAN NOODLE BAKE



German Noodle Bake image

This is a recipe I serve each year for my holiday open house because everyone looks for it. Store-bought noodles can be substituted, but I prefer homemade noodles...and so does everyone else. -Kathleen Meineke, Cologne, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
2 quarts water
CHEESE SAUCE:
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1-1/2 cups whole milk
8 ounces Swiss cheese, diced
2 large eggs, well beaten

Steps:

  • In a small bowl, combine flour and salt. Make a well in center; add eggs. Stir together, forming a dough. , Turn dough onto a floured surface; knead 5-6 minutes. Divide dough in half. Roll each portion into a 12x9-in. rectangle. Dust both sides of dough with flour; roll up, jelly-roll style. Cut into 1/4-in. slices. Unroll noodles on paper towels; let dry for up to 2 hours., Preheat oven to 350°. In a Dutch oven, bring water to a rapid boil. Add noodles; cook 7-9 minutes or until tender., Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and paprika until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Stir in eggs., Drain noodles; transfer to a greased 11x7-in. baking dish. Top with cheese sauce. Cover and bake 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly., ,

Nutrition Facts : Calories 275 calories, Fat 16g fat (9g saturated fat), Cholesterol 148mg cholesterol, Sodium 453mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.

NOODLE KUGEL



Noodle Kugel image

Provided by Ina Garten

Yield 10 servings

Number Of Ingredients 10

1 pound wide egg noodles
5 extra-large eggs
4 cups half-and-half
1/4 cup light brown sugar, packed
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup ricotta cheese
1 cup golden raisins

Steps:

  • Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
  • Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
  • In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
  • Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

NOODLE KUGEL (DAIRY)



Noodle Kugel (Dairy) image

This is a slightly sweet noodle pudding. It can be served as a side dish, at brunch, or after a fast such as Yom Kippur.

Provided by Ann Davis

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 1h10m

Yield 8

Number Of Ingredients 8

8 ounces wide egg noodles
2 extra large eggs
¼ cup white sugar
3 tablespoons butter, melted
1 cup lowfat whipped cottage cheese
8 ounces sour cream
1 pinch salt and ground black pepper to taste
2 tablespoons brown sugar, or to taste

Steps:

  • 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, about 5 minutes. Drain well in a colander set in the sink.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart baking dish with nonstick cooking spray.
  • In a bowl, mix together the eggs with white sugar until thoroughly combined, then stir in the melted butter, whipped cottage cheese, sour cream, salt, and pepper. Lightly mix in the noodles; spoon the kugel into the prepared baking dish. Sprinkle the top with brown sugar.
  • Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 31.6 g, Cholesterol 102.7 mg, Fat 13.2 g, Fiber 0.9 g, Protein 10.7 g, SaturatedFat 7.3 g, Sodium 162.9 mg, Sugar 10.2 g

THE BEST EVER CLASSIC JEWISH NOODLE KUGEL



The Best Ever Classic Jewish Noodle Kugel image

This is the classic noodle kugel that my mom always made for Shabbat dinner. It is incredibly easy to make and tastes so good!

Provided by Jewish Soul Food

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package egg noodles
½ cup margarine
4 eggs, beaten
1 cup white sugar
1 ½ cups applesauce
1 teaspoon vanilla extract
ground cinnamon, for dusting

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • 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, about 5 minutes. Drain well in a colander set in the sink.
  • Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 47 g, Cholesterol 93.4 mg, Fat 10.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 119.4 mg, Sugar 20.7 g

NOODLE KUGEL



Noodle Kugel image

Somewhat sweet and a bit savory, kugels can be served as side dish or a breakfast treat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, melted, plus more for dish
Coarse salt
1 pound broad egg noodles
6 large eggs
2 cups (16 ounces) sour cream, room temperature
1 cup sugar
12 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large Granny Smith apples, (about 12 ounces total), peeled, cored, and chopped into 1/2-inch pieces (about 3 cups)

Steps:

  • Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Bring a large pot of salted water to a boil. Add noodles; cook until al dente according to package instructions, about 6 minutes. Drain noodles; return to pot. Set aside.
  • Put eggs and sour cream into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Mix in 3/4 cup sugar, 3/4 cup butter, and the cream cheese. Set aside.
  • Heat 2 tablespoons butter in a large skillet over medium heat. Stir in 2 tablespoons sugar, the cinnamon, and nutmeg. Add apples; gently toss to coat. Cook, tossing occasionally, until soft and caramelized, 10 to 12 minutes. Stir apples into egg mixture; pour over noodles. Toss gently to combine. Pour into prepared dish. Drizzle remaining 2 tablespoons butter over noodles; sprinkle with remaining 2 tablespoons sugar.
  • Bake until set and top is golden brown, about 30 minutes. Transfer to a wire rack; let stand 15 minutes before serving.

KUCHEN



Kuchen image

This is a German coffee cake that was handed down from my Grandmother. These freeze very well and can be stacked two to a package with waxed paper between. The prep time is estimated.If you wrap them in saran wrap and then in foil they should stay good indefinately. I have kept them in the freezer for at least 5 months.

Provided by nodakmom

Categories     Breads

Time 1h3m

Yield 7 Kuchen, 7 serving(s)

Number Of Ingredients 10

1/2 cup sugar
1 1/2 cups sweet cream
3 eggs
3 teaspoons baking powder
4 1/2 cups flour
1/4 teaspoon salt
1 teaspoon vanilla
7 eggs, 1 for each
3 1/2 cups cream, 1/2 cup for each
1 3/4 cups sugar, 1/4 cup for each

Steps:

  • Mix the ingredients for the crust,well;Divide into 7 balls.
  • Roll out each and put into pie tins.
  • Arrange fruit (apples peaches,rhubarb or any other fruit you prefer), in single layer, on the dough.
  • Sprinkle sugar on the fruit.
  • Mix together filling ingredients and pour on the fruit.
  • (I like more filling so I make enough for 8 kuchen).
  • Sprinkle with cinnamon.
  • Bake 375º till filling is set.
  • About 33 minutes (If you stick a table knife in filling and it comes out clean it s done.).

ROLL KUCHEN (FROM THE MENNONITE TREASURY OF RECIPES)



Roll Kuchen (From the Mennonite Treasury of Recipes) image

Oh, the memories of this recipe! This is a favourite Mennonite Tradition for a summer meal. This is my mom's favourite recipe for Roll Kuchen. I remember fondly the time my parent's spent making this and how they doubled and tripled the recipe for family gatherings. To non-Mennonites the idea of having these with watermelon strikes them as very strange--Watermelon and doughnuts??!!?? But for me and my family it is a food that we enjoy and look forward to having! Cook time is per batch of 4-6 roll kuchen.

Provided by Pamela

Categories     Breads

Time 18m

Yield 1 batch

Number Of Ingredients 6

2 eggs
3/4 cup milk
6 tablespoons butter, melted
3 cups flour
2 teaspoons salt
1 teaspoon baking powder

Steps:

  • Beat eggs well.
  • Put into a 1 cup measuring cup and fill with milk. (This may end up being more or less than the 3/4 cup listed in the ingredients.)
  • Add to remaining ingredients and mix to combine.
  • Roll out very thin and cut into strips.
  • Cut again so that pieces are approximately 1 inch long by 3 inches wide.
  • Cut a slit in the middle and pull one end through to knot it.
  • Fry four to six at a time, in deep hot fat until golden brown.
  • Serve with Watermelon!
  • A Mennonite summer tradition!

Nutrition Facts : Calories 2242.3, Fat 89.4, SaturatedFat 51.6, Cholesterol 631.8, Sodium 5742, Carbohydrate 296.6, Fiber 10.1, Sugar 1.8, Protein 58

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