Pineapple Ricotta Kugel Recipes

PINEAPPLE RICOTTA KUGEL

Steps:

• Beat ricotta cheese with cream cheese, melted butter and sour cream.
• Stir in sugar, eggs, pineapple, raisins, vanilla and cinnamon.
• Combine with noodles and pour into greased 13 X 9 inch baking pan.
• Mix topping ingredients and sprinkle over noodles.
• Bake at 350 degrees for 45-55 minutes until golden.
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NOODLE KUGEL

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.

GRANDMA CAROLYN'S PINEAPPLE AND COCONUT KUGEL

Steps:

• Boil noodles; drain and place in pyrex baking dish (3 quart).
• Quickly add the eggs, coconut, the stick of butter (melted), vanilla, sugar if you like, and pineapple with the juice and mix it together while the noodles are hot.
• Bake at 350 degrees for 45 minutes or until golden brown.

NOODLE KUGEL

Steps:

• Preheat the oven to 350°F. Boil the noodles until al dente, and drain. In a large mixing bowl, combine drained noodles and remaining ingredients (through and including vanilla extract) and toss well. Transfer the mixture to a buttered 13 x 9 x 2-inch baking dish, and bake 40 minutes, uncovered. Cover with foil and bake an additional 20 minutes, or until cooked through. Remove from oven and let cool before cutting into squares. Serve warm or at room temperature with sour cream and/or fresh berries on the side, if desired.

KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
• In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
• In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
• Bake in preheated oven for 1 hour.