Jewish Pineapple Noodle Pudding Food

PINEAPPLE RAISIN NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Add egg noodles, stir, and boil until tender. Drain. Melt 2 tbsp of butter in the hot noodles and stir to coat.
• In a food processor or blender, combine eggs, vanilla, cinnamon, sugar, cream cheese, cottage cheese and sour cream. Blend the ingredients until creamy.
• Add creamy mixture to the noodles in the pot along with the raisins. Drain the pineapple chunks and dice them into small pieces, then add them to the pot. Stir all ingredients until thoroughly mixed. Pour the noodles into a greased 9×13 baking dish.
• Combine graham cracker crumbs, melted butter, sugar and cinnamon in a small mixing bowl to form a crumbly topping.Sprinkle the topping evenly over the top of the kugel.
• Cover dish with foil and place in the oven. Bake the kugel for 40 minutes. Remove the foil and bake for 20 minutes more until the top is golden brown.May be served warm or cold. Refrigerate if you don't plan on serving it the same day you make it. If you want to reheat your kugel, place it in a 350-degree oven for 15-20 minutes, or until heated through.

SWEET PINEAPPLE LOKSHIN (NOODLE) KUGEL

Steps:

• Cook noodles and drain.
• Mix together next nine ingredients.
• Add cooked noodles.
• Pour into greased 9 x 13 inch pan.
• Mix the topping ingredients together and sprinkle over kugel.
• If desired, you may increase the amount of topping ingredients proportionately to make an even sweeter, crunchier top.
• Bake at 350 degrees F for 1 hour.
• Enjoy!

PINEAPPLE NOODLE PUDDING

Steps:

• Cook noodles following package directions. Beat together all other ingredients except pineapple and raisins until smooth and creamy.
• Add drained pineapple and raisins and mix with noodles. Pour into greased baking dish.
• Bake at 350 degrees for 45 minutes or until knife inserted comes out clean.
• This can be frozen.

PINEAPPLE KUGEL

Steps:

• Boil noodles in boiling salted water just until softened; do not cook through. Rinse, and drain.
• Beat the eggs with the melted butter. Mix in sugar, crushed pineapple with juice, vanilla, and cinnamon. Stir in the noodles. Spread into a greased 9 x 13 inch baking pan. Place pineapple rings decoratively over the top. Place a cherry in the center of each ring if desired
• Bake at 350 degrees F (175 degrees C) for 50 minutes, or until golden.

THE BEST EVER CLASSIC JEWISH NOODLE KUGEL

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• 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.
• Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
• Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.

BEST EVER NOODLE PUDDING

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 9- x 13-inch baking dish with cooking spray and set aside. Place about 1/3 box of graham crackers into a resealable plastic bag and crush into chunky crumbs; set aside. In a large pot, boil noodles for 7 minutes; drain and return to pot. Add ingredients, one at a time, mixing to melt into noodles. Pour mixture into prepared baking dish. Bake 30 minutes. Remove from oven; top with graham cracker crumbs and bake about 15 minutes more or until a knife inserted in center comes out clean. Note Some people insist it's not noodle pudding without raisins, so feel free to add 1/2 cup raisins to mixture before baking. It's up to you.