How To make Cinnamon Scented Apple Noodle Kugel
14 oz Egg noodles; to 16 ozs.
Medium size. 6 tb Butter or margarine
3 Golden Delicious Apples;
-1 1/2 lbs.,peeled,cored, -Sliced 6 tb Sugar
1 ts Ground cinnamon
1/2 c Pecans,walnuts,or almonds;
-Coarsely chopped 1/3 c Raisins; dark
1 ts Lemon peel; grated
1 ds Salt
4 Eggs; separated
1 ts Vanilla
Cook noodles in large pan of boiling,salted water,until barely tender,about 5 minutes.Drain.Rinse with cold water and drain well.Transfer to large bowl.. Heat 2 tbs.butter in large skillet.Add 1/2 of apples and saute over medium heat 5 minutes,turning once.Remove with slotted spoon.Add remaining apples to skillet and saute them.Return all apples to skillet.Sprinkle with 2 tbs.sugar and 1/2 tsp.cinnamon.Saute 1 minute,tossing apples.Transfer to separate bowl.. Melt remaining 4 tbs.butter in skillet over low heat.Add 3 tbs.melted butter to noodles and mix well.Stir in nuts raisins,lemon peel and salt... Whip egg whites to soft peaks.Beat in remaining 4 tbs.sugar and whip until whites are stiff but not dry.Stir yolks and vanilla into noodles.Stir in 1/4 of whites.Fold in remaining whites.. Add 1/2 of noodle mixture to greased 13"x9"x2" baking dish.Top with sauteed apples in even layer.Top with remaining noodle mixture.Spread gently to cover apples.Sprinkle with remaining 1/2 tsp. cinnamon,then with remaining 1 tbs melted butter.Cover and bake 30 minutes at 350 deg.Uncover and
bake until set, 20 minutes longer.Serve hot. 06/08 09:04 pm Don Fifield -Marietta, GA
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/08 9:25 PM TO: DON FIFIELD (XKGR41A) FROM: DON FIFIELD (XKGR41A) SUBJECT: R-MM APPLES-COOKIES+
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How to Make Cinnamon Apples | MY HEAVENLY RECIPES
There's is absolutely NOTHING better than a bowl of warm, cinnamon apples. Serve them as a side dish with pork chops, chicken breasts, or my favorite, ham. Of course there's always the option to serve a scoop or two over your favorite vanilla bean ice cream. This recipe is sure to become a family favorite like it is in our home! Enjoy!
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Roger's Lokshen Kugel with Pineapple | Doug Cooking
Noodle Kugel! I learn how to make a traditional Jewish Lokshen Kugel from my friend, Chef Roger Levine. But Roger puts a twist on his mother's recipe.. no raisins! Instead, he swaps raisins for crushed pineapple, and cuts down the sugar. The result yields the classic lightly sweet noodles in a rich custard, with a hint of the pineapple throughout. This is his go-to brunch dish, most any time of year.
Ingredients:
18 ounces Extra wide egg noodles
16 ounces Cottage cheese
16 ounces Sour cream
6 Eggs, whisked
1/2 cup Sugar
4 tablespoons Butter, melted
8 ounces Crushed pineapple, lightly drained
1/2 teaspoon Ground cinnamon
Preheat oven to 375°F
Place a large stock pot filled with 5 quart of water over high heat to boil.
Prepare a large 9 x 13 baking dish or two smaller 8 x 8 baking dishes with cooking spray or butter.
In a large mixing bowl combine the cottage cheese, sour cream, eggs, sugar, melted butter, cinnamon, and pineapple.
Meanwhile, add noodles to boiling water and cook 4-5 minutes, then drain.
Add drained noodles to the custard, stir then transfer noodle mixture into prepared baking dishes. Place in a preheated oven and bake 35 to 45 minutes, or until noodles are nicely golden brown across the top of the kugel.
Allow noodle kugel to cool slightly before serving, or chill the baked kugel overnight, then reheat at 300°F for 15 minutes the next morning for a brunch. Enjoy!
Chapters:
0:00 - Intro
1:37 - Ingredients for noodle kugel
2:07 - Assembling the custard
5:02 - Boiling the noodles
7:05 - Baking the kugel
8:16 - Finished kugel and tasting
#kugel #noodlekugel #lokshenkugel #dougcooking
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Luchen Kugel - a sweet noodle bake that I always make for Chanukah
LUCHEN KUGEL
1/2 pound wide egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins
Preheat oven to 375 degrees F.
Boil the noodles in salted water for about 4
minutes. Strain noodles from water. In a
large mixing bowl, combine noodles with
remaining ingredients and pour into a
greased, approximately 9-by-13-inch baking
dish. Bake until custard is set and top is golden brown, about 30 to 45 minutes.
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Cran-Apple Crunch Kugel - Kosher Recipe
| Jamie Geller shows you how to make her simple and Kosher Cran-Apple Crunch Kugel. Mix apple pie filling and fresh cranberries. Mix flour, brown sugar, white sugar, cinnamon, and margarine and top the apple/cranberry filling. Bake at 375 for 45 minutes. Jamie Geller is the author of the critically-acclaimed cookbook, Quick and Kosher: Recipes from the Bride Who Knew Nothing (Feldheim Publishers, 2007)