NOODLE PUDDING
Whenever I bring this creamy dish to gatherings, it always prompts recipe requests. The surprising sweetness comes from apricot nectar, and everyone enjoys the golden buttery topping. -Eileen Meyers, Scott Township, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, beat the cream cheese, butter and sugar until smooth. Beat in eggs. Gradually stir in milk and apricot nectar., Drain noodles; place in a large bowl. Add cream cheese mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., Combine the topping ingredients; sprinkle over noodles. Bake, uncovered, for 25-30 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 521 calories, Fat 28g fat (16g saturated fat), Cholesterol 173mg cholesterol, Sodium 342mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 1g fiber), Protein 10g protein.
APRICOT CHEESE KUGEL
This sweet noodle kugel is a fun dessert and a super addition to any brunch buffet. My family and friends scrape the pan clean. I got the recipe from my sister years ago. -Florence Palermo, Melrose Park, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions. Meanwhile, in a large bowl, beat cream cheese, butter and sugar until smooth; stir in lemon juice. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture. , Spoon half into an ungreased 13x9-in. baking dish. Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers. , Bake, uncovered, at 325° for 45 minutes or until golden brown and a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 466 calories, Fat 21g fat (12g saturated fat), Cholesterol 233mg cholesterol, Sodium 224mg sodium, Carbohydrate 61g carbohydrate (39g sugars, Fiber 1g fiber), Protein 10g protein.
APRICOT-CRANBERRY NOODLE KUGEL
This delicious dairy lokshen kugel (noodle pudding) is made with sour cream, cream cheese, apricot jam, and Cinnamon Toast Crunch™ cereal. It's a family favorite.
Provided by Whitney Gail Aronson
Categories Hanukkah Kugel
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Liberally butter a deep 8-inch square baking dish.
- Fill a large pot with generously 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.
- Drain egg noodles and rinse in cold water to stop the cooking. Drain again and mop up any excess moisture with paper towels.
- Beat sour cream, cream cheese, eggs, salt, and vanilla with an electric mixer until well combined. Mix in apricot preserves and cinnamon.
- Crush cereal in a food processor or by hand until it's broken up enough that it's no longer identifiable as cereal. Mix in softened butter until well distributed.
- Place noodles in the prepared baking dish. Pour sour cream mixture over top and stir to combine. Mix in cranberries. Sprinkle crushed cereal mixture evenly over top.
- Bake in the preheated oven until the top is browned and crusty, 1 to 1 1/2 hours, checking every so often starting at 45 minutes. If the top looks like it's headed towards burning, stick some foil on the top. At the end, if the top's not crusty enough, put it under the broiler until the butter bubbles a bit and the the color gets nice and rich looking, 1 to 3 minutes.
- Remove from the oven and let it sit for 15 minutes before serving.
Nutrition Facts : Calories 604.7 calories, Carbohydrate 93.2 g, Cholesterol 96.6 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.3 g, SaturatedFat 10 g, Sodium 824.5 mg, Sugar 39.4 g
APRICOT NOODLE KUGEL
This is an old family recipe that I recently entered in the 2001 Ventura County Fair and won 'Honorable Mention' for in the Pudding Division. There was no category for Kugel, but the judges loved it and still wanted to honor me with a ribbon! Hope you enjoy it as well.
Provided by Diane Klein
Categories Side Dish
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
- Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.
- In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.
- Bake 45 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 46 g, Cholesterol 102.1 mg, Fat 16.5 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 9.7 g, Sodium 219 mg, Sugar 22 g
LOW FAT APRICOT NOODLE KUGEL
One thing that most kugels have in common is large amounts of high-fat ingredients. This version the "culprits" have been replaced with orange juice, egg whites and apricot jam.
Provided by morgainegeiser
Categories European
Time 1h10m
Yield 1 8 x 8 inch pan, 9 serving(s)
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions. Drain and let cool for about 10 minutes.
- Preheat oven to 350 degrees.
- Lightly oil an 8-inch square baking pan or spray with a nonstick cooking oil.
- In a large bowl, combine jam, orange juice, egg whites and extracts. Beat with a fork or wire wisk until blended. Stir in raisins. Add noodles and mix well. Spoon mixture into prepared pan. Press the noodles down gently with the back of a spoon.
- Combine sugar and cinnamon and sprinkle evenly over the top of the kugel. Cover tightly and bake 15 minutes. Uncover and continue to bake 20 minutes more, until kugel is set.
- Let stand for 20 minutes before serving. Cut into squares to serve.
- Preparation & cooking time does not include 20 minutes to cool.
Nutrition Facts : Calories 108.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 16, Sodium 29.1, Carbohydrate 20.4, Fiber 0.9, Sugar 5.8, Protein 4.6
BUTTERMILK PANNA COTTA WITH APRICOT AND CANDIED FENNEL
Provided by Alison Roman
Categories Dessert Apricot Chill Buttermilk Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Place 1/4 cup cold water in a small bowl. Sprinkle gelatin over; let stand 10 minutes.
- Heat 1/2 cup cream in a medium saucepan over medium heat until very warm (it will deactivate the gelatin if it gets too hot). Remove from heat, add gelatin and 2/3 cup sugar, and whisk until they are completely dissolved. Gradually stir in remaining 2 1/4 cups cream, then buttermilk. Divide among eight small bowls or 6-ounce ramekins and chill until set, at least 4 hours.
- Meanwhile, bring apricots, 2 tablespoons sugar, and 1 cup water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until thickened and jam-like, 20-25 minutes. Let compote cool completely.
- Bring remaining 1 tablespoon sugar and 2 tablespoons water to a boil in a small saucepan over medium-high heat and cook, swirling often, until thick and syrupy (do not let it take on any color), about 4 minutes. Add fennel seeds and reduce heat to medium. Cook, stirring constantly, until sugar starts to become dry and crystallized, about 2 minutes. Remove from heat and stir until sugar is completely dry and crystallized, about 1 minute longer. Transfer seeds to a small bowl; set aside.
- Serve panna cotta topped with compote and candied fennel seeds.
- DO AHEAD: Panna cotta can be made 3 days ahead; cover and keep chilled. Compote can be made 1 week ahead; cover and chill.
BUTTERMILK-APPLE/APRICOT NOODLE PUDDING
This is an old recipe from my Bon Appetit magazines. It is intended to be a brunch dish but it would make a nice change of pace anytime. The overnight chilling is not reflected in the cook or prep times.
Provided by Normaone
Categories Breakfast
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 13x9x2 inch glass baking dish.
- Cook noodles in a pot of boiling salted water until al dente.
- Drain noodles and return to the pot.
- Add the 1/2 c butter and toss until melted and noodles are coatedl Beat eggs and sugar in a medium bowl to blend and mix into the noodles.
- Fold in apple, apricot, and raisins.
- Spread noodle mixture into the prepared pan.
- Pour buttermilk evenly over noodles.
- Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350^F.
- Remove plastic wrap from noodles and bake uncovered 45 minutes.
- Combine the cornflake crumbs, brown sugar and 5T melted butter in a bowl.
- Remove dish from oven and spoon topping evenly over noodles.
- Return to oven and continue baking until top is golden brown and crisp, about 30 minutes longer.
- Let stand 10 minutes.
- Cut into squares and serve with sour cream.
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