Apple Raisin Walnut 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.

APPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• In large bowl, toss bread cubes and apples together.
• In separate bowl, whisk together brown sugar and eggs.
• Add evaporated milk, skim milk, vanilla, cinnamon, nutmeg and whisk again.
• Pour egg/milk mixture over bread cubes and apples.
• Stir well and let stand 5 minutes for bread to absorb liquid.
• Transfer mixture to an 8 x 8"- baking pan coated with non-stick spray, ensuring apples are evenly distributed.
• Bake 50 minutes or until bread is deep golden brown and puffed up.
• A knife inserted in the centre should come out clean.

NORWEGIAN NOODLE PUDDING

Steps:

• Boil noodles in salted water until just barely tender. Strain the noodles and rinse with cold water; place in bowl.
• Melt the butter and put half in a large casserole or baking dish, coating the sides and bottom.
• Preheat oven to 350° and place the empty dish in the oven.
• Add cinnamon, raisins, sugar, salt and almond extract to the noodles.
• In a separate bowl, beat eggs; add milk and beat again until well blended.
• Add to the noodles with the remainder of the melted butter. Stir well.
• Pour into the heated casserole dish and bake until the top is golden brown, 1 hour or longer.

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 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 WALNUT BREAD PUDDING WITH EASY EGGNOG SAUCE

Steps:

• Toast walnuts 8-10 minutes at 350°.
• Reduce oven heat to 325°.
• Grease 11x7x2-inch baking pan and set aside.
• Place eggs, milk, sugar, vanilla, cinnamon, allspice in large bowl and stir until well mixed.
• Add apples, raisins, bread cubes, and toasted walnuts; toss to combine.
• Spread mixture in prepared pan.
• Bake 35 minutes, or until firm.
• To make Easy Eggnog Sauce:.
• Whisk eggnog into cornstarch in a small saucepan.
• Stirring constantly, bring to a boil over medium heat and boil 1 minute.
• Remove from heat, stir in extracts, cool 5 minutes.
• Serve with bread pudding.

APPLE-WALNUT BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat. Add apples and 1/4 cup sugar. Cook and stir until apples are golden brown and soft, about 6 minutes. Stir in cinnamon. Remove from heat. Stir in brandy; cook over medium heat until liquid is syrupy, 1-2 minutes. Remove from heat., In a large bowl, whisk milk, eggs, vanilla and remaining 3/4 cup sugar until blended. Gently stir in bread; let stand until bread is softened, about 5 minutes. Stir in apple mixture and walnuts., Add 1 tablespoon remaining butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven once butter has melted. , Add bread mixture. Melt remaining 2 tablespoon butter; drizzle over top. Bake until puffed, golden, and a knife inserted near the center comes out clean, 50-55 minutes. Serve warm.

APPLE RAISIN WALNUT MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Spray 12 muffin cups with nonstick cooking spray.
• In a bowl with electric mixer, beat oil, applesauce, and sugar together for 2 minutes.
• Add eggs and vanilla; beat 1 minute.
• In another bowl, stir together flours, baking soda, cinnamon and salt.
• Fold in diced apple, raisins, and chopped walnuts.
• Add dry ingredients to oil mixture.
• Stir just until combined.
• Do not overmix.
• Fill muffin cups.
• Bake 20-25 minutes or until done.
• Cool in pan 5 minutes, then cool on wire rack.