Sweet Millet Kugel With Dried Apricots And Raisins Recipes

GRANDMA ROSE'S JEWISH NOODLE KUGEL

Steps:

• Soak raisins in a bowl of water to plump.
• Cook noodles al dente, drain and rinse under cold water. Set aside.

SWEET NOODLE KUGEL WITH RAISINS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish.
• 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, 10 to 12 minutes. Drain and return to the pot.
• Mix butter with hot noodles. Stir in cottage cheese, sour cream, sugar, raisins, eggs, and vanilla. Transfer mixture to the prepared baking dish. Mix brown sugar and crushed cornflakes together and sprinkle over top.
• Bake in the preheated oven for 30 minutes.

HOLIDAY APRICOT KUGEL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12 inch baking 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.
• In a large bowl, stir together the apricot preserves, eggs, butter, sugar, vanilla extract, and salt, and mix to thoroughly combine. Fold in the cottage cheese and noodles, and spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until the center of the kugel is cooked and set, about 50 minutes. Remove the kugel and top with Cheddar cheese, return to the oven, and bake until the cheese is browned and bubbling, about 10 minutes. Let the kugel rest for 10 minutes before serving.

APRICOT CHEESE KUGEL

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, beat cream cheese, butter and sugar until smooth; stir in lemon juice. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture. , Spoon half into an ungreased 13x9-in. baking dish. Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers. , Bake, uncovered, at 325° for 45 minutes or until golden brown and a knife inserted in the center comes out clean. Serve warm.

CRUNCHY NOODLE KUGEL à LA GREAT-AUNT MARTHA

Steps:

• Put raisins in a microwave-safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top or in microwave oven until liquid is steaming hot (about 1 1/2 minutes in microwave or 3 minutes on stove). Let cool while you prepare kugel mixture.
• Preheat oven to 400 degrees. Butter an 11-by-17-inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.
• In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with buttered noodles. Mix well.
• Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.

KUGELHOPF

Steps:

• Mix the raisins with the Cognac and 3 tablespoons of the sugar in a small saucepan and set aside.
• Mix the yeast with 1/4 cup of the milk in a large bowl and set in a warm place for about 5 minutes, until it becomes frothy. Stir in the remaining milk and sugar. Add the salt and 2 cups of the flour.
• Beat the dough by hand or machine, adding all but 3/4 cup of the flour. Beat in all but 1 tablespoon of the butter, a tablespoon at a time. Knead in enough of the remaining flour to make a dough that is soft but not sticky and is very elastic. Kneading should take 2 to 3 minutes by machine, or about 6 minutes by hand.
• Heat the raisin mixture and cook just until most of the Cognac has evaporated.
• Place the dough on a lightly floured surface and pat into a flattened rectangle. Spread the raisins on it, fold the dough over and knead a couple of minutes by hand to incorporate the raisins.
• Heavily butter a two-quart kugelhopf pan or a 10-inch bundt pan with the remaining tablespoon of butter and sprinkle with the almonds, turning the pan so they adhere to its interior. Place the dough in the pan, breaking a hole in the center to accommodate the tube. Set aside, lightly covered, and let rise 1 1/2 to 2 hours.
• Punch dough down in the pan. Let rise again, 45 minutes to 1 hour.
• Preheat oven to 375 degrees. Bake the cake for about 45 minutes, until nicely browned. Allow it to cool completely in the pan, then unmold. Dust with sifted confectioners' sugar before serving.

SWEET MILLET KUGEL WITH DRIED APRICOTS AND RAISINS

Steps:

• Heat 1 tablespoon of the butter or oil over medium-high heat in a heavy 2- or 3-quart saucepan. Meanwhile, bring the water to a simmer in another saucepan or in the microwave. Add the millet to the heavy saucepan and toast, stirring, until it begins to smell fragrant and toasty, about 5 minutes. Add the boiling water and salt to taste, and bring back to a boil. Reduce the heat to low, cover and simmer 25 to 30 minutes, until the liquid in the saucepan has evaporated and the grains are fluffy. Transfer to a large bowl
• Preheat the oven to 350 degrees. Butter a 2-quart baking dish. In a food processor fitted with the steel blade, blend the cottage cheese until smooth. Add the milk, honey, eggs, vanilla and nutmeg and blend until smooth. Scrape into the bowl with the millet.
• Stir together the millet and cottage cheese mixture. Stir in the apricots, raisins and lemon zest. Scrape into the prepared baking dish. Cut the remaining butter into small pieces and dot the top of the kugel with them. Bake 40 to 50 minutes, until the kugel is set and beginning to color on the top
• Remove from the heat and allow to cool for at least 15 minutes (longer if possible) before serving. Serve warm or at room temperature