Sweet Kugel Food

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SWEET KUGEL



Sweet Kugel image

Kugel, a traditional Jewish noodle custard dish, is a mainstay of Jewish holiday meals. Defined as a baked pudding or casserole (usually from noodles or potatoes) this one is my own version of kugel, which is adapted from a few recipes to make one that we really love. This is a rich and sweet kugel although they also come in a savory version.

Provided by Lindsay

Categories     Side Dish

Time 1h35m

Yield 20

Number Of Ingredients 9

1 (12 ounce) bag egg noodles
1 (16 ounce) container sour cream
12 ounces farmer cheese
1 cup white sugar
1 cup unsalted butter, melted and cooled
6 large eggs, beaten
1 large apple - peeled, cored, and diced
¼ cup golden raisins, or to taste
½ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
  • 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. Drain and set aside.
  • While noodles are cooking, mix sour cream, cheese, sugar, and butter together in a large bowl. Add eggs, apple, and raisins. Add drained egg noodles and cinnamon; stir until well combined. Pour into the prepared pan.
  • Bake in the preheated oven until slightly golden brown and custard has set, about 1 hour. Cool for 10 to 15 minutes before serving.

Nutrition Facts : Calories 327.3 calories, Carbohydrate 26.7 g, Cholesterol 119.5 mg, Fat 21 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 13.1 g, Sodium 152.2 mg, Sugar 12.8 g

SWEET KUGEL



Sweet Kugel image

This kugel is a must on our Holiday table. It's my most requested recipe. There are no measurements for the nutmeg and cinnamon...I just sprinkle a light dusting on the top of the noodles prior to mixing it all together. The photos I've posted show the kugel before baking, after baking and sliced and ready for serving.

Provided by dojemi

Categories     European

Time 1h45m

Yield 24 if cut smaller, 12-16 serving(s)

Number Of Ingredients 12

1 (1 lb) package noodles, cooked and drained
6 eggs, beaten
1 (8 ounce) package cream cheese
1 1/2 lbs cottage cheese
1 (16 ounce) jar applesauce (I use cinnamon flavored)
1 cup white raisins
1 1/2 cups sugar
nutmeg
cinnamon
1/2 cup butter, melted
frosted flakes, crushed (enough to cover kugel)
butter, melted (enough to moisten the flakes)

Steps:

  • Mix drained noodles with eggs, cream cheese (see note), cottage cheese, applesauce, raisins, sugar and spices.
  • Melt butter in a 9 x 13" baking dish.
  • Add noodle mixture.
  • Topping: Mix frosted flakes with enough butter to moisten.
  • Sprinkle on top of kugel.
  • Cover kugel with foil and bake at 350 degrees for 1 hour.
  • Uncover and bake 30 minutes longer checking frequently so top does not burn.
  • If it is getting to crisp on top, cover with foil till done.
  • NOTE: Please DO NOT omit the cream cheese and nutmeg as mentioned in the review. They are an integral part of the recipe.

NOODLE KUGEL



Noodle Kugel image

Provided by Dave Lieberman

Categories     side-dish

Time 50m

Yield 6-8 servings

Number Of Ingredients 8

1/2 pound wide kosher for Passover egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins

Steps:

  • Preheat oven to 375 degrees F.
  • Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
  • Bake until custard is set and top is golden brown, about 30 to 45 minutes.

REBECCA'S SWEET LOKSHEN (NOODLE) KUGEL



Rebecca's Sweet Lokshen (Noodle) Kugel image

My hubby says this is the best kugel ever--high praise as he normally won't touch kugel. Lovely!:) Enjoy!! Update: I've sort of doubled this recipe (used a 4.8 qt. or #234 Pyrex pan (15 x 10 x 3 inches), still used same # of eggs, noodles, sugar, raisins, and cottage cheese but dbld. the cream cheese and vanilla; as a variation replaced the applesauce with sour cream plus I threw in about 1 1/2 cups ricotta cheese. Great!! By the way the topping is optional and then no need to cover pan while baking just check often to make sure top does not burn. To serve cut the kugel into small squares and enjoy either warm, cold or at room temperature. Note: The nutmeg and cinnamon are to taste (I use half a pinch of nutmeg and/or about one teaspoon of cinnamon).

Provided by BecR2400

Categories     European

Time 1h45m

Yield 12-24 serving(s)

Number Of Ingredients 14

1 (12 ounce) package egg noodles (such as Maneschewitz)
6 eggs, beaten
3/4 teaspoon vanilla extract
1 1/3 cups sugar
3 tablespoons sour cream
1 (8 ounce) package cream cheese, at room temperature
1 1/2 lbs cottage cheese
16 ounces applesauce (I use cinnamon flavored)
nutmeg
cinnamon
1 cup golden raisin
1/2 cup melted butter (1 stick)
2 -3 cups frosted flakes, crushed (or corn flakes, enough to cover kugel)
2 -3 tablespoons melted butter

Steps:

  • Cook noodles in a large pot of boiling water, according to package directions. Rinse the noodles with cold water and let drain in a colander.
  • Beat the eggs in a large mixing bowl. Add the vanilla, sugar, sour cream, softened cream cheese, cottage cheese, and applesauce and beat with an electric mixer until combined.
  • Use a wooden spoon to stir in the drained noodles, nutmeg, cinnamon, raisins, and melted butter, mixing well to coat.
  • Using a rubber spatula, spread mixture evenly into a 13 x 9-inch baking dish. I transfer the kugel to a foil-lined baking sheet to catch any overflow.
  • Make the topping: in a medium bowl, combine the crushed frosted flakes (or cornflakes) with enough melted butter to moisten. Add a little cinnamon if you like.
  • Spread evenly over the top of the kugel.
  • Cover with aluminum foil and bake in a preheated 350F degree oven for one hour.
  • Uncover and bake an additional 30 minutes, checking frequently to make sure top does not burn (cover if top is getting too crispy, and bake until done).
  • Let kugel cool slightly before cutting into squares to serve. Makes 12-24 servings (depending on size of squares). May be eaten warm, cold, or at room temperature.Enjoy!

Nutrition Facts : Calories 533, Fat 22.9, SaturatedFat 12.2, Cholesterol 174.4, Sodium 439.5, Carbohydrate 68.8, Fiber 2, Sugar 34.8, Protein 15.6

SWEET KUGEL



Sweet Kugel image

Whether you're hosting a Rosh Hashanah meal or looking to for a new dessert recipe, we encourage you to try this sweet kugel. It almost smelled like apple pie while it was baking and we couldn't wait to cut a slice. With all of the wet ingredients, it almost makes a custard that holds the noodles together. Mixing cream cheese...

Provided by Pauline Miller

Categories     Other Side Dishes

Time 1h50m

Number Of Ingredients 12

1 lb egg noodles (cooked and drained)
6 eggs, beaten
8 oz cream cheese
1 1/2 lb cottage cheese
16 oz applesauce (cinnamon flavored)
1 c white raisins
1 1/2 c sugar
nutmeg (about 1/4 teaspoon)
cinnamon (about 1/2 teaspoon)
1/2 c butter, melted in the baking dish
Frosted Flakes cereal (enough to cover kugel)
2 Tbsp butter, melted (enough to moisten cereal)

Steps:

  • 1. Boil egg noodles for 5-6 minutes and drain.
  • 2. While noodles are in the drainer, in the warm pot melt cream cheese. Add cottage cheese and drained noodles. Mix well.
  • 3. Mix in applesauce, beaten egg, sugar, and spices.
  • 4. Stir in raisins.
  • 5. Melt 1/2 cup butter in a 9 x 13" baking dish and add noodle mixture.
  • 6. Topping: Mix 2 cups of Frosted Flakes with enough butter to moisten (about 2 tablespoons).
  • 7. Sprinkle buttered Frosted Flakes on top of kugel.
  • 8. Cover kugel with foil and bake at 350 degrees for 1 hour.
  • 9. Uncover and bake 30 minutes longer checking frequently so the top does not burn. If it is getting to crisp on top, cover with foil till done.

SWEET KUGEL



SWEET KUGEL image

This dish originated in southern Germany over 800 years ago and became popular with Jewish families who brought it to America. It contains three basic ingredients: eggs, fat, and starch. Other ingredients vary according to taste. Recipe & photo: http://theshiksa.com/

Provided by Ellen Bales

Categories     Pasta Sides

Time 1h15m

Number Of Ingredients 10

12 oz wide egg noodles
6 large eggs
2 c sour cream
1 c cottage cheese
8 oz cream cheese
1 c sugar
1/4 c (1/2 stick) unsalted butter, melted
1/4 tsp salt
cinnamon and sugar for dusting
nonstick cooking spray

Steps:

  • 1. Bring a large pot of water to a boil; add the noodles, bring back to a boil and let them cook till tender, about 5 minutes. Drain and return to the pot.
  • 2. In a food processor or blender, mix together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt. Pour the egg mixture over the cooked noodles in the pot and stir till well combined.
  • 3. Spray a 9x13-inch baking dish with nonstick cooking spray. Pour the noodle mixture into the dish. Top the kugel by sprinkling generously with sugar and lightly with cinnamon. Or you can use your favorite topping: streusel, crushed graham crackers, cornflakes, etc.
  • 4. Bake the kugel in a preheated 350-degree oven on a center rack for about 60 minutes, turning once halfway through cooking, till the center of the kugel is set and the tips of the noodles turn golden brown.
  • 5. Remove from the oven. Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.
  • 6. NOTE: If you prefer a savory kugel, simply omit the sugar and the sweet toppings. Use buttered bread or cracker crumbs instead for topping.

PASSOVER SWEET KUGEL



Passover Sweet Kugel image

I usually don't like Passover kugels and my family only likes sweet kugels...this one fit the bill! If you don't have farfel, it's really just tidbit-size pieces of matzah. I leave out the nuts, but every Passover recipe seems to have them, it's your choice!

Provided by SANDI

Categories     Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 8

5 cups matzo farfel
5 eggs, beaten
½ cup white sugar
1 teaspoon salt
½ cup kosher margarine, melted
2 large apples - peeled, cored and shredded
2 very ripe bananas, mashed
½ cup ground walnuts, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13 baking dish.
  • Moisten the matzo farfel by placing in a large bowl, stirring in enough cold water to cover, and rinsing immediately in a colander set in the sink. Mix in beaten eggs, sugar, salt, and margarine until thoroughly combined, and lightly mix in the apples, bananas, and 1/4 cup of ground walnuts. Spoon the kugel into the prepared baking dish, and sprinkle with remaining 1/4 cup of ground walnuts.
  • Bake in the preheated oven until the kugel is browned and set in the center, about 1 hour. A toothpick inserted into the center should come out clean.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 63.4 g, Cholesterol 77.5 mg, Fat 12.3 g, Fiber 3.2 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 315.4 mg, Sugar 15.6 g

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