SWEET PINEAPPLE LOKSHIN (NOODLE) KUGEL
Make and share this Sweet Pineapple Lokshin (Noodle) Kugel recipe from Food.com.
Provided by aviva
Categories European
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles and drain.
- Mix together next nine ingredients.
- Add cooked noodles.
- Pour into greased 9 x 13 inch pan.
- Mix the topping ingredients together and sprinkle over kugel.
- If desired, you may increase the amount of topping ingredients proportionately to make an even sweeter, crunchier top.
- Bake at 350 degrees F for 1 hour.
- Enjoy!
NOODLE KUGEL
Provided by Ina Garten
Yield 10 servings
Number Of Ingredients 10
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.
PINEAPPLE RICOTTA KUGEL
A creamy, easy to make, delicious kugel that is sure to please.
Provided by Anita Hoffman
Categories Pasta Sides
Time 1h10m
Number Of Ingredients 15
Steps:
- 1. Beat ricotta cheese or cottage cheese with cream cheese, melted butter and sour cream.
- 2. Stir in sugar, eggs, pineapple, raisins, vanilla and cinnamon. Combine with noodles and pour into a 13 X 9 inch baking pan.
- 3. Mix topping ingredients and sprinkle over noodles.
- 4. Bake at 350 degrees for 45-55 minutes until golden.
RICOTTA PINEAPPLE UPSIDE-DOWN CAKE
A combo of sweet, fresh pineapple paired with a tangy ricotta cake makes for a deliciously decadent flavor combo. Don't use skim ricotta for this-it's too watery, and won't provide the flavor that makes this cake so good.
Provided by Kim
Categories Pineapple Upside-Down Cake
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch round cake pan with at least 2-inch high sides.
- Pour melted butter into the greased pan and swirl to coat. Sprinkle brown sugar evenly over butter. Place pineapple slices in an even layer over the brown sugar, slightly overlapping and trimming pieces to fit as necessary, covering the whole bottom of the pan. Set aside.
- Whisk together flour, baking powder, cornstarch, salt, cinnamon, and nutmeg in a small bowl until combined.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
- Cream together 3/4 cup plus 2 tablespoons white sugar, softened butter, and egg yolks in a large bowl until light and fluffy, about 3 minutes. Add in half of the flour mixture and mix until just combined. Add ricotta cheese and mix until just combined. Add remaining flour mixture, stirring until just combined.
- Add 1/3 of the whipped egg whites to the batter, and fold until no streaks of egg whites remain. Gently fold in remaining egg whites until no streaks of egg whites remain. Pour batter evenly over pineapple slices, and gently smooth into an even layer.
- Place cake pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 50 to 55 minutes.
- Allow cake to cool in the pan 10 minutes before running a knife around the sides to loosen. Invert cake onto a serving platter and let pan sit for a few minutes on top of the cake before removing. Allow cake to cool before serving.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 56.3 g, Cholesterol 98.4 mg, Fat 14 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 8.4 g, Sodium 240 mg
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