Mrs Markovitzs Sweet Noodle Kugel Recipes

NOODLE KUGEL (DAIRY)

Steps:

• 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.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart baking dish with nonstick cooking spray.
• In a bowl, mix together the eggs with white sugar until thoroughly combined, then stir in the melted butter, whipped cottage cheese, sour cream, salt, and pepper. Lightly mix in the noodles; spoon the kugel into the prepared baking dish. Sprinkle the top with brown sugar.
• Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.

REBECCA'S SWEET LOKSHEN (NOODLE) KUGEL

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!

NOODLE KUGEL

Steps:

• Preheat the oven to 350°F. Butter a 9 by 13-inch baking pan.
• Combine the raisins and the orange juice and set aside to soak. Cook the noodles according to the package directions.
• Whisk together the orange zest, eggs, cottage cheese, sour cream, milk, sugar, cinnamon, vanilla, and salt in a medium-size bowl. Add the plumped raisins and up to 1 tablespoon of any remaining juice.
• Drain the noodles and return them to the pot. Add the butter in pieces and toss until melted. Add the cottage cheese mixture and stir gently until well combined. Transfer the noodles to the prepared pan.
• Bake the kugel until a bit bubbly around the edges, well set, and pretty well browned, 1 hour and 15 minutes. Broil it for 1 or 2 minutes if you like a really crunchy top.
• Transfer the kugel to a wire rack and let cool for at least 15 minutes before serving. It is great warm or at room temperature.

SWEET POTATO NOODLE PUDDING (KUGEL)

Steps:

• Heat oven to 350 degrees F.
• Butter a large 13x10-inch (4 quart) baking dish; set aside.
• Cook noodles according to package directions. Drain and return to saucepan along with butter; mix well to coat the noodles.
• In a medium bowl, stir together the eggs, cream, sugar, salt, sour cream and pineapple.
• Cut the sweet potatoes into small chunks then add to the egg mixture.
• Stir sweet potatoes into the noodle mixture, mix well then transfer to the prepared baking dish. Sprinkle with pumpkin pie spice.
• Bake for 40-45 minutes until the top is golden brown and the pudding is set.
• Allow pudding to cool for at least 40 minutes before cutting into squares.
• This side dish can be served warm or, even better, at room temperature.

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.

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.

MRS. MARKOVITZ'S SWEET NOODLE KUGEL

Steps:

• Boil and drain noodles.
• In a large bowl, mix all ingredients except the topping.
• Pour into greased rectangular pan.
• Mix topping and spread in an even layer over kugel.
• Bake at 350 for 1 hour.