Apple Noodle Pudding Food

MYRNA'S APPLE RAISIN KUGEL (NOODLE PUDDING)

Steps:

• Preheat oven to 350F.
• Boil noodles according to package directions in salted water, drain and rinse with cool water.
• In a large bowl, add noodles, eggs, melted butter, salt, sugar, cinnamon, raisins and grated apples.
• Place in greased 9" x 13" casserole dish.
• Bake uncovered for 50 - 60 minutes or until golden brown.
• Note* - can be made ahead and reheated or frozen and reheated.

MICROWAVE APPLE KUGEL

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Grease an 8-inch square microwave-safe glass baking dish. Beat the eggs together in a mixing bowl. Stir in the cooked noodles, white sugar, chopped apples, sour cream, cottage cheese, cinnamon, salt, and raisins; mix until combined. Pour the mixture into the prepared dish.
• Microwave on medium high (70% power) for 7 minutes.
• Combine the brown sugar and chopped walnuts in a bowl, and cut in the butter to form a crumbly topping. Sprinkle the topping over the pudding. Return the pudding to the microwave and cook on medium high (70% power) until the pudding is firm in the center, 7 to 9 minutes.

NOODLE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• Blend together cottage cheese and cream cheese until smooth. Mix in sour cream, vanilla, sugar and eggs. When noodles are done stir together 1/2 cup butter and noodles in a large bowl. Combine cheese mixture and noodles; Blend well. Place all in one large casserole dish.
• To make the topping: Mix together graham cracker crumbs, butter and sugar until it looks like large crumbs. Sprinkle evenly over top of noodle mixture.
• Bake at 350 degrees for 15 minutes. Lower oven to 325 degrees and continue baking for 45 minutes more. Allow to cool before cutting and serve warm.

GRANDMA'S NOODLE PUDDING (KUGEL)

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.

APPLE-CHERRY NOODLE PUDDING

Steps:

• Cook the noodles in the milk, cream, Tokai, and 1/2 cup of the sugar until very soft, about 20 minutes.
• In a bowl, mix the eggs, egg yolks, sour cream and the remaining 1/4 cup sugar together. Temper the noodles into the eggs by adding a little of the hot liquid to the eggs to raise the temperature and then adding the eggs to the noodles with the heat off.
• Preheat oven to 375 degrees F.
• In a bowl, whisk together the cornstarch, rum, vanilla and apple juice concentrate. In a saute pan, melt the butter over high heat. Add the brown sugar to melt, then the apples. Saute for 1 minute. Add the slurry and cook until thickened. Stir in the cherries.
• In a 2 1/2-quart buttered casserole, alternate the noodle mixture and the fruit in 5 layers (3 noodle and 2 fruit). Bake until browned on top, about 35 minutes.

APPLE NOODLE KUGEL

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.

AUNT SYLVIA'S NOODLE PUDDING

Steps:

• Preheat the oven to 350 degrees F. In a small bowl, mix together the corn flakes, 1/4 cup of the sugar, cinnamon, and nutmeg.
• Bring a large pot of water to a boil, salt, and boil the noodles according to package instructions. Drain, and transfer to a large bowl, and toss with the 1/3 cup butter.
• Meanwhile, in large bowl, combine the cream cheese and remaining 1/2 cup sugar and mix, using a hand held mixer, until light and airy. Add the eggs, milk, and nectar and continue mixing until fully incorporated. Stir the cheese mixture evenly into the noodles. Transfer the noodle mixture into a buttered 9- x 13- x 2-inch baking dish. (Scrap the bowl with a rubber spatula to get all the custard.) Scatter the top of the pudding with the corn flake mixture. Bake until set and golden brown, about 1 hour. Set aside to cool slightly before serving.

APPLE NOODLE KUGEL

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.

APPLE RAISIN WALNUT NOODLE PUDDING

Steps:

• Cook noodles as directed.
• Drain and rinse in cold water.
• Combine nuts, apples, raisins and spices together.
• Beat egg yolks with butter, sugar and salt until well blended.
• Fold the egg yolk mixture into the noodles, then fold in the nut/apple/raisin/spice mixture.
• Beat egg whites until stiff.
• Fold into the noodle mixture.
• Bake at 350 degrees for 45 minutes.

APPLE PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Toss apples with flour, sugar and salt and place in a 9x9 inch baking dish. Pour enough milk into dish to come almost to the top of the apples, but not cover them.
• Bake in preheated oven 45 minutes, until apples are tender.

AUNT IDA'S APPLE CRANBERRY NOODLE PUDDING

Steps:

• Set oven rack in the middle position; preheat oven to 350°.
• Coat a 13 x 9 inch ovenproof glass baking dish with vegetable spray.
• Cook noodles in a large pot of boiling water for 7-10 minutes, or until just tender.
• Drain noodles and rinse under cold water.
• Place noodles in a big bowl.
• Add in melted butter, 1/4 cup sugar, and 1 teaspoon cinnamon.
• Whisk eggs with pineapple juice to blend, add to noodles, and stir to combine; set aside.
• Mix the remaining 1 teaspoon cinnamon with remaining 1/4 cup sugar and toss with apples in another bowl.
• Spread half of the noodles in prepared baking dish; add all of the apples in an even layer.
• Spread cranberry sauce over the apples.
• Sprinkle evenly with walnuts.
• Layer remaining noodles on top.
• Topping: toss melted butter with walnuts to coat and scatter over top of pudding.
• Sprinkle with brown sugar.
• Bake 35 to 45 minutes, or until pudding is bubbling and top is golden brown.
• Serve warm or at room temperature.
• Store leftovers in a clean dish covered with wax paper in the refrigerator.

THE BEST APPLE PUDDING

Steps:

• Slice peeled apples into a greased 8x8 baking dish; sprinkle with cinnamon.
• Cream shortening, sugar and egg together; then add milk alternately with dry ingredients.
• Add vanilla.
• Spread over apples.
• Combine all sauce ingredients and boil for 5 minutes.
• Pour over batter and bake 35- 45 minutes at 350.

APPLE NOODLE PUDDING

Steps:

• Cook and drain noodles.
• Add rest of ingredients.
• Top with lemon juice.
• Sprinkle on corn flake crumbs and cinnamon sugar mixture.
• Bake for 1 hour at 350.
• Cut into squares.

NOODLE PUDDING WITH APPLES

Steps:

• In a large bowl, gently toss noodles, apples, walnuts, and raisins together; set aside.
• In another bowl, combine the remaining ingredients; stir into noodle mixture.
• Spread mixture into a greased 13x9 inch baking pan.
• Bake in a 350° oven for 40 minutes.

APPLE-NUT BREAD PUDDING

Steps:

• Place bread cubes, apples and pecans in a greased 3-qt. slow cooker. In a bowl, combine the sugar, cinnamon and nutmeg. Add the eggs, cream, apple juice and butter; mix well. Pour over bread mixture. Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. Serve with ice cream.