Cherry Apple Matzoh Kugel Food

APPLE MATZOH KUGEL

Steps:

• Break matzohs in pieces, soak in water and drain.
• Combine eggs, salt, honey, oil, cinnamon and add to matzoh.
• Mix in nuts, apples and raisins.
• Place in 8- inch square baking dish and bake at 350°F degrees for 35 minutes.

CREAMY MATZO-APPLE KUGEL

Steps:

• Melt 2 tablespoons of the butter in a large skillet and saute apple slices on high heat, stirring occasionally, until soft and lightly browned. Remove to a large bowl with a slotted spoon. Add 2 teaspoons butter to the skillet, lower heat to medium, and quickly saute raisins and almonds, stirring constantly. Be careful not to burn them. Add to bowl with apples, and set aside.
• Preheat oven to 350 degrees. Place matzo squares in another large bowl, and run cool water over them to soften. Crumble the matzo, and drain in a colander. Return drained matzo to bowl.
• Combine eggs with matzo and stir well. In another bowl, mix sour cream and cream cheese thoroughly. Then add it to the matzo mixture, along with sugar, cinnamon, salt, and fruit-nut mixture. Mix all ingredients thoroughly.
• Grease a 10-inch square Pyrex baking pan (or similar) with butter (use quite a bit), pour mixture into pan, and bake for 50 minutes or until top is a light golden brown. Let cool on counter. Loosen sides with a knife, place a large platter over the baking pan, and carefully turn the kugel out onto the platter. If any pieces stick in the pan, just put them in place. When cooled, sprinkle top with confectioners' sugar (best done through a sieve or sifter). YOu can serve this kugel warm (not hot) or at room temperature, but we like it best chilled in the refrigerator with the confectioners' sugar added just prior to serving.

APPLE-CHERRY MATZO KUGEL CUPS

Steps:

• Add hot water to matzo in medium bowl; stir. Let stand 15 min.
• Heat oven to 350°F. Beat 4 oz. cream cheese, eggs, sugar and cinnamon in large bowl with mixer until blended. Drain matzo; squeeze out excess water. Add matzo to cream cheese mixture; mix well. Stir in fruit.
• Spoon half the batter into 12 muffin pan cups sprayed with cooking spray. Cut remaining cream cheese into 12 pieces. Place 1 cream cheese piece in center of batter in each muffin cup; cover with remaining batter.
• Bake 20 to 25 min. or until edges are crisp and tops are lightly browned. Cool 15 min. before removing from pan to serve.

APPLE MATZO KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Break the matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
• In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. Add the soaked matzo, and mix well. Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
• Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.

APPLE MATZO KUGEL

Steps:

• Preheat oven to 350°F. Place matzo farfel and water in large bowl; let stand 15 min. or until softened.
• Add eggs, apples, pineapple and walnuts; stir until well blended. Spoon into greased 13x9-inch baking dish; sprinkle evenly with cinnamon.
• Bake 1 hour or until top is browned and edges are crisp. Cool 10 min. before cutting into 12 squares to serve.

APPLE-MATZOH KUGEL

Steps:

• 1. Preheat oven to 350 degrees
• 2. Toss the apples with the brown sugar and orange juice in a medium bowl, set aside
• 3. Break the matzoh into 2-to-3 inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside
• 4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins and apricots
• 5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples.
• 6. Stir the kugel well and pour into a lightly greased 2 1/2 quart casserole dish or a 10x14 inch pan. Dot the top of the kugel with the 4 tablespoons of butter
• 7. Bake for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking.
• 8. When done, remove from oven and cool to room temperature

APPLE-MATZOH KUGEL

Steps:

• 1. Preheat the oven to 350°F.
• 2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
• 3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
• 4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
• 5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
• 6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.

MATZO APPLE ORANGE KUGEL

Steps:

• 1. Break matzohs coarsely. Soak them in water just until soft (about 1 minute). Squeeze out excess water. (DO NOT OVER SOAK!)
• 2. In a very large bowl, stir together the matzos and the eggs, sugar, salt, cinnamon, raisins, apples, orange zest, and almonds.
• 3. Place in well-greased (or sprayed with Pam) baking pan or casserole dish. Sprinkle top with cinnamon-sugar mixture. Note: The orange rind is a must! Add extra for even more flavor.
• 4. Drizzle butter or margarine over the top if desired.
• 5. Bake at 350 until firm and browned (about 45 minutes).
• 6. Note: This freezes well. I use the large slits of a hand grater, but you can use a food processor for speedier prep time.