Apple Orange Noodle Kugel Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
• 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 cream cheese and brown sugar together in a bowl using an electric mixer until smooth and creamy; beat in cottage cheese, egg, egg whites, vanilla extract, cinnamon, and nutmeg until well combined. Fold noodles and apples into cheese mixture by hand; spread into the prepared pan.
• Bake in the preheated oven until kugel is lightly browned and firm, 45 to 50 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 2-quart 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.
• Stir melted butter and noodles in a large bowl.
• Mix apples, egg yolks, sugar, raisins, cinnamon, and vanilla extract into noodle mixture until well blended.
• Beat egg whites in a large bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
• Fold egg whites into noodle mixture; pour into prepared baking dish.
• Bake in the preheated oven until browned, about 40 minutes.

Steps:

• Preheat the oven to 350 degrees. Butter a 2-quart baking dish. Begin heating a large pot of water.
• Melt 1 tablespoon of the butter over medium-high heat in a large, heavy skillet and add the apples. Cook, stirring or tossing in the pan, until they begin to color and are slightly tender, about 5 minutes. Remove from the heat.
• When the water comes to a boil, add salt to taste and the noodles. Cook al dente, a little firmer than you would want them if you were eating them right away. Drain through a colander and add to the pan with the apples (if using long flat noodles, cut them first with a scissors into shorter lengths). Add the remaining tablespoon of butter and toss together until the butter melts. Stir in the optional raisins. Set aside.
• Beat the eggs in a large bowl. Add the sugar and beat together until the mixture is thick. Beat in the yogurt, vanilla, rum, nutmeg and about 1/4 teaspoon salt, or to taste. Add the noodles and apples and fold everything together. Scrape into the prepared baking dish. Push the pasta down into the egg and yogurt mixture (it will not be completely submerged, but try to cover as much as you can). Place in the oven and bake 40 to 45 minutes, until the kugel is set and the sides are browned. There will always be some noodles on top that brown and become quite hard. You can remove these from the baked dish if you wish. Allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.

Steps:

• Preheat oven to 425°F with rack in upper third. Butter a 1 1/2-quart gratin or other shallow baking dish.
• Whisk together eggs, butter, 7 tablespoons sugar, zest, and nutmeg in a large bowl until well combined, then stir in apples.
• Cook noodles in a large pot of salted boiling water until al dente, about 5 minutes. Drain noodles, then toss well with apple mixture. Spread in baking dish and sprinkle with remaining tablespoon sugar.
• Bake kugel until top is golden, about 30 minutes. Cool 5 minutes.

Steps:

• 1. Break matzohs coarsely. Soak them in water just until soft (about 1 minute). Squeeze out excess water. (DO NOT OVER SOAK!)
• 2. In a very large bowl, stir together the matzos and the eggs, sugar, salt, cinnamon, raisins, apples, orange zest, and almonds.
• 3. Place in well-greased (or sprayed with Pam) baking pan or casserole dish. Sprinkle top with cinnamon-sugar mixture. Note: The orange rind is a must! Add extra for even more flavor.
• 4. Drizzle butter or margarine over the top if desired.
• 5. Bake at 350 until firm and browned (about 45 minutes).
• 6. Note: This freezes well. I use the large slits of a hand grater, but you can use a food processor for speedier prep time.

Steps:

• In a small bowl soak currants in hot water to cover 5 minutes and drain well.
• In a blender blend together sour cream, cottage cheese, eggs, 1/4 cup plus 2 tablespoons sugar, 3 tablespoons butter, zest, vanilla, 1/4 teaspoon cinnamon, and salt until smooth.
• Preheat oven to 350°F. and butter a 2-quart gratin dish or other shallow baking dish.
• In a kettle of salted boiling water cook noodles until just tender, about 5 minutes, and drain well. Peel apple and grate coarse into a bowl. Add noodles and toss with sour cream mixture and currants. Transfer mixture to prepared dish.
• In a small bowl stir together remaining 2 tablespoons sugar, remaining 1/4 teaspoon cinnamon, and almonds and sprinkle evenly over kugel. Drizzle top with remaining 2 tablespoons melted butter.
• Bake kugel in middle of oven 40 to 45 minutes, or until cooked through and golden.

Steps:

• Put raisins in a microwave-safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top or in microwave oven until liquid is steaming hot (about 1 1/2 minutes in microwave or 3 minutes on stove). Let cool while you prepare kugel mixture.
• Preheat oven to 400 degrees. Butter an 11-by-17-inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.
• In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with buttered noodles. Mix well.
• Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.