Apricot Apple Lokshen Kugel Parve Food

APRICOT 'N APPLE STREUSEL KUGEL

Steps:

• Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
• For the apricot layer, add sugar, eggs, and oil in mixer; beat together till light and fluffy.
• Add the rest of ingredients, except for apricots, and mix well. Add apricots at the end, mixing just until coated.
• Pour into round Pyrex pan lined with Gefen Parchment Paper. Level with a spatula and set aside.
• For the apple layer, mix together all ingredients in a bowl and gently place on top of apricot layer, smoothing as you go along.
• Mix together streusel ingredients in a small bowl. Sprinkle evenly over apple layer. Bake for 50-60 minutes or until fruit is soft and topping is crispy.

APRICOT APPLE LOKSHEN KUGEL ( PARVE)

Steps:

• 1. Cook noodles, in slated water, until soft. Then drain noodles, rinse lightly and return to pot. Keep off stove.
• 2. Add, to same pot, margarine, apples, raisins, apricot preserves and sugar. Mix well.
• 3. Add eggs, and mix well.
• 4. Pour into 9x9 inch pan ( presprayed with non-stick spray).
• 5. Bake at 375 degrees f, covered with foil for 40 minutes then remove foil and bake 15 minutes more.

PINEAPPLE LOKSHEN KUGEL

Steps:

• Cook and drain noodles and put in large bowl.
• Preheat oven to 350.
• Stir in oil and eggs.
• Pour in crushed pineapple and combine all ingredients together in large bowl.
• Add seasoning and mix well.
• Pour kugel mixture into baking pan and bake for 40 min to 1 hour or until lightly browned.

APRICOT NOODLE KUGEL

Steps:

• Preheat oven to 350°F.
• Grease a 9" x 13" baking dish with canola spray, set aside.
• Boil lightly salted water in a large saucepan, add noodles and cook al dente, about 8 to 10 minutes. Drain noodles and rinse under cold water.
• While noodles are cooking, beat together the following ingredients in a large bowl: cream cheese (room temp), butter (room temp), sour cream, vanilla extract, eggs and salt. Fold in noodles and blend well.
• Spread half of noodle mixture in bottom of greased pan; top with one jar of apricot preserves in a thin layer. Repeat with remaining noodles and preserves. Then, sprinkle brown sugar on top, followed by pecans.
• Bake at 350F for 40-50 minutes until top is golden and slightly crisp. Serve warm.

LOKSHEN KUGEL

Steps:

• Cook noodles in boiling water 10 minutes. Drain.
• In a large bowl thoroughly mix noodles with the next 9 ingredients.
• Press into a buttered pudding dish. Dot with butter and bake in a 350 degree oven 30 minutes or until brown.

SWEET LOKSHEN KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• While the egg noodles are cooking, combine sour cream, cream cheese, 1/2 of the melted butter, milk, sugar, eggs, and vanilla in a bowl; beat with an electric mixer until creamy.
• Drain egg noodles and fold into the sour cream mixture. Spread evenly in the prepared baking dish.
• Mix cornflakes, brown sugar, and remaining melted butter together; spread over the noodle mixture.
• Bake in the preheated oven for 50 to 60 minutes. Remove from the oven and let sit for 15 minutes before serving.