Sweet Noodle Pudding Food

NOODLE KUGEL

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.

NOODLE PUDDING

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and cool.
• In a large bowl, whisk together cream cheese, sour cream, cottage cheese, milk, sugar, and eggs until smooth. Toss mixture with noodles, coating evenly. Season with salt. Transfer noodle mixture to prepared dish; dot with butter. Bake until golden, 45 to 50 minutes.

NOODLE PUDDING

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°.

NOODLE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• Blend together cottage cheese and cream cheese until smooth. Mix in sour cream, vanilla, sugar and eggs. When noodles are done stir together 1/2 cup butter and noodles in a large bowl. Combine cheese mixture and noodles; Blend well. Place all in one large casserole dish.
• To make the topping: Mix together graham cracker crumbs, butter and sugar until it looks like large crumbs. Sprinkle evenly over top of noodle mixture.
• Bake at 350 degrees for 15 minutes. Lower oven to 325 degrees and continue baking for 45 minutes more. Allow to cool before cutting and serve warm.

SWEET NOODLE PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, combine noodles, sugar, raisins, pecans, salt and eggs. Melt butter in an 8x12 inch baking dish. Tilt to coat dish, then pour remaining butter into noodle mixture, stirring to coat evenly. Spread mixture into dish. Sprinkle with cinnamon.
• Bake in preheated oven 55 minutes, until top is browned.

SWEET NOODLE PUDDING/KUGEL (NUT TOPPING)

Steps:

• Cook noodles shorter time than stated on the package; drain and stir in next 6 ingredients and mix well.
• Put into a baking dish.
• Mix topping ingredients and spread over noodles.
• Cover and refrigerate all day or all night before baking.
• *You may freeze this when ready to refrigerate and then thaw slightly before cooking and bake longer.
• When ready to bake, place in a preheated 350 degree F. oven for 1 hour.
• Topping should be golden brown.

LUKSHEN KUGEL (SWEET NOODLE PUDDING)

Steps:

• Preheat oven to 350. Grease an 8-inch square baking dish.
• Cook noodles until tender, drain.
• Put noodles in a large bowl, add the butter, and stir until butter is melted.
• Beat together eggs, sugar, vanilla and salt. Stir in the ricotta and sour cream or cream cheese. Stir into the noodles and add the raisins.
• Pour into prepared baking dish. Sprinkle with cinnamon.
• Bake until golden brown, about 45 minutes.
• Serve warm.

CINNAMON RAISIN NOODLE KUGEL

Steps:

• Preheat the oven to 350 F. Butter a 9 x 11-inch baking dish or comparably sized casserole.
• Bring a large pot of water to a rapid boil. Cook the noodles just until al dente , about 7 to 8 minutes. Drain and place in a large bowl.
• Next, add the butter, sugar, honey, and cinnamon and stir until the butter is melted and the noodles are coated with the cinnamon and sugar mixture.
• Then add the eggs and milk, and stir until well blended. Fold in the raisins.
• Pour the noodle mixture into the prepared baking dish. Bake for 40 to 45 minutes, until the kugel is firm and the top is golden brown.
• Cut into squares and serve warm or cold. Enjoy! Storage: Kugel may be stored covered in the refrigerator for two to three days. To reheat, simply add some water to rehydrate and cook in the microwave for approximately 1 minute or until warm. Kugel can also be premade and stored in the freezer. For freezer storage, make sure to wrap securely in foil. It can be kept frozen for about two to three months.