Pineapple Raisin Dessert Kugel Recipes

PINEAPPLE RAISIN NOODLE KUGEL

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.

PINEAPPLE RAISIN CRISP

Steps:

• Combine pineapple and raisins in a small ungreased baking dish. In a small bowl, combine brown sugar, coconut, oats, flour, cinnamon and nutmeg; cut in butter until crumbly. Sprinkle evenly over fruit. Bake, uncovered, at 350° for 25 minutes or until topping is crisp. Serve warm or cold.

PINEAPPLE RAISIN DESSERT KUGEL

Steps:

• Position oven rack in the middle of oven; preheat to 350°.
• Coat a 9 x 13 inch ovenproof glass baking dish with vegetable spray.
• Cook noodles according to package directions and drain thoroughly.
• Add drained noodles to a big bowl; mix in cottage cheese, brown sugar, and sour cream.
• Add eggs, butter, salt, nutmeg, cinnamon, and vanilla; mix to combine.
• Roll pineapple in paper towels to remove excess moisture.
• Chop coarsely and fold into noodle mixture; fold in raisins.
• Turn mixture into baking dish.
• Topping: pour melted butter on top and sprinkle with brown sugar.
• Bake 50-55 minutes or until kugel bubbles and noodles on top turn golden brown.
• Place on rack to cool; serve hot or cold with sour cream.
• Store covered with wax paper in the refrigerator.

CINNAMON RAISIN KUGEL

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.

SWEET NOODLE KUGEL WITH RAISINS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish.
• 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, 10 to 12 minutes. Drain and return to the pot.
• Mix butter with hot noodles. Stir in cottage cheese, sour cream, sugar, raisins, eggs, and vanilla. Transfer mixture to the prepared baking dish. Mix brown sugar and crushed cornflakes together and sprinkle over top.
• Bake in the preheated oven for 30 minutes.

PINEAPPLE KUGEL

Steps:

• Preheat oven to 350 degrees. Grease a 13" X 9" baking dish.
• Cook noodles according to package directions until al dente. Drain and rinse in cool water. Set aside.
• Mix remaining ingredients together in a large bowl. Add noodles and mix to combine thoroughly. Pour mixture into a baking pan.
• Bake 1 hour or until top is golden brown.