Yogurt Kugel Noodle Pudding Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles, and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well. Place cooked noodles into a mixing bowl.
• With an electric mixer, beat egg whites in a bowl until they form stiff peaks; set egg whites aside. Whisk the egg yolks together in a bowl until smooth, and mix in the sugar until well combined. Pour egg yolk mixture over the noodles, and mix in the cinnamon, apples, raisins, and almonds. Gently fold in the beaten egg whites, trying to keep as much volume as possible. Pour the kugel into the prepared baking dish.
• Bake in the preheated oven until the kugel is browned and the center is set, about 30 minutes.

Steps:

• Boil noodles according to directions on package and drain.
• In seperate pot melt butter, once melted, take off the heat and add cream cheese and heavy cream.
• Beat the eggs in a separate bowl. Add sugar and vanilla to the eggs.
• Combine the eggs and cream mixture and pour into a large Pyrex baking dish.
• Add the noodles and mix. Sprinkle with cinnamon to taste.
• Bake at 350 degrees F. for 1 hour.

Steps:

• Parboil noodles.
• Mix all ingredients.
• Place in a greased 8x13-inch baking dish or pan.
• Sprinkle some more cinnamon on top.
• Bake at 350°F for 1 hour, or until just browned.
• Serve warm.

Steps:

• Boil noodles (about 5 minutes).
• Drain.
• In large bowl cream eggs, sugar, vanilla, salt and margarine.
• Add raisins and drained fruits.
• Add cottage cheese, sour cream and Cremora.
• Add noodles, fold in gently.
• Pour into a 12 x 14 buttered baking dish, or aproximate.
• Mix cinnamon, sugar and corn flakes in a plastic bag.
• Crush by hand.
• Pour evenly on top of kugel.
• Bake for 1 hour at 350°F Cut into serving pieces when cooled.