Uncle Lees Peach Kugel Recipes

PEACH NOODLE KUGEL

Steps:

• Boil noodles.
• Meanwhile, put sugar, vanilla, peaches, butter, and eggs together in a large bowl. Mix well.
• Drain noodles. Add to mixture. Mix well.
• Spray 9" x 11" dish with nonstick cooking spray. Pour mixture into dish and level. Cover with cinnamon.
• Bake uncovered at 375° for 1 hour to 1 hour 10 minutes.

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.

SPINACH AND FETA NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Bring a large pot of salted water to boil and cook the egg noodles until al dente according to package instructions. Drain the noodles, drizzle with 1 tablespoon of the olive oil and set aside in a large bowl.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and scallion whites and cook, stirring occasionally, until translucent and softened, about 7 minutes.
• Add the garlic to the skillet and cook, cooking frequently, until softened, about 2 minutes. Mix in the scallion greens and spinach and cook until spinach is warmed through, about 3 minutes. Season with 2 teaspoons salt and several grinds of pepper. Pour into the bowl with the cooked noodles and gently mix to incorporate the spinach mixture.
• Mix the eggs, cream, sour cream, 2 cups of the feta, dill, parsley, nutmeg, 1 teaspoon salt and several grinds of pepper in a medium bowl. Pour into the bowl with the noodles and gently mix until evenly incorporated. Transfer the noodle mixture to the prepared baking dish and sprinkle the top with the Parmesan and remaining 1 cup feta. Bake, rotating halfway through, until the top is golden brown and the custard is set, about 45 minutes. Let cool for 10 minutes before serving.

INDIVIDUAL PEACH NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Fill a large pot 3/4ths of the way with water. Add 1 tablespoon of salt.
• When the water is boiling add the noodles and cook, as per directions on the package until al dente.
• If using ramekins, spray each one with non-stick cooking spray.
• While the noodles cook, crack the eggs into a medium mixing bowl.
• Add the sugar and the juices from the cans of pineapple and peaches.
• With an electric mixer, beat until combined and foamy.
• Add the pineapple chunks, diced peaches, and cranberries.
• Stir with a wooden spoon or silicone spatula.
• When the noodles are done, drain them and return them to the pot.
• Add the margarine and allow the heat from the noodles to melt the margarine, stir to combine.
• Pour the egg mixture into the pot and toss to combine.
• Ladle the noodle mixture into the ramekins or parchment cups.
• Place them on a parchment lined baking sheet.
• In a small bowl mix the cinnamon with 2 tablespoons sugar.
• Sprinkle evenly over the top of each kugel.
• Bake, uncovered, for 35 minutes.
• If you don't like a crunchy top, bake the kugels covered.

SPINACH KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water; bring to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook the pasta until cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Combine the eggs, melted butter, sour cream, soup mix, and pepper in a large bowl. Stir in the cooked noodles, and drained spinach. Spoon into prepared baking dish.
• Bake in preheated oven until hot and golden brown, about 60 minutes. Cover dish with aluminum foil if kugel begins to brown too quickly.