Best Apricot Kugel Recipes

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.

FANTASTIC APPLE-CRANBERRY APRICOT MATZOH KUGEL!

Steps:

• Set oven to 350°F.
• Grease a 3-quart casserole dish (you can also make this in a 13 x 9-inch baking dish, I used my 3-quart Corning Ware casserole dish for this).
• In a bowl toss the apple pieces with 1/3 cup brown sugar (can use less than 1/3 cup sugar if desired) and 1/4 cup fresh orange juice; set aside.
• In another bowl soak the matzoh pieces in 1 cup warm water until soft but not mushy; set aside.
• While the matzoh is soaking, in a large bowl whisk the eggs until well blended; add in the salt, cinnamon, 1-1/2 cups sugar, melted butter, cranberries (or Craisins) and chopped dried apricots; mix to combine.
• Gently squeeze the liquid from the matzohs (don't worry about squeezing all of the water out completely!) add to the egg mixture along with the chopped apples; mix very well.
• Transfer the mixture into greased baking dish.
• Sprinkle lightly with about 2 tablespoons white or brown sugar, then dot all over with the cold butter pieces.
• Bake covered with foil for about 40 minutes.
• Remove from oven uncover, then return and bake uncovered for another 20 minutes, or until the casserole is set.
• Serve at room temperature.

APRICOT NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
• Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.
• In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.
• Bake 45 minutes in the preheated oven, until bubbly and lightly browned.

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 NOODLE KUGEL

Steps:

• 1. Boil noodles in salted water for 4 minutes
• 2. Mix noodles with the butter and cream cheese. Then add the eggs.
• 3. Place half the noodles in a 9 x 13 inch greased casserole dish.
• 4. Top the noodles with half jar of preserves and then sprinkle brown sugar over preserves (I'd say a couple handfulls.)
• 5. Top with the ramining noodles and preserves and again sprinkle with brown sugar.
• 6. Bake uncovered at 350 degrees for about 40 minutes.

KUGEL WITH APRICOT NECTAR

Steps:

• Preheat the oven to 350 degrees F. Make the kugel: Brush a 4-quart shallow baking dish with margarine. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain well, then transfer to the prepared baking dish. Add the margarine and stir to melt and coat the noodles.
• Beat the cream cheese and 2 tablespoons apricot nectar in a large bowl with a mixer on medium speed until smooth. Add the sugar, then the eggs, one at a time, beating well after each addition. Add the milk and the remaining apricot nectar; beat until smooth and creamy. Pour the mixture over the noodles; stir to coat.
• Make the topping: Combine the cornflakes, melted margarine and sugar in a medium bowl. Sprinkle on top of the noodle mixture and bake until just set in the center, about 1 hour. (If the topping is golden but the kugel is not yet set, turn off the oven and keep the kugel inside up to 20 more minutes.) Let cool 20 to 30 minutes before serving.

APRICOT NOODLE KUGEL

Steps:

• Preheat oven to 350°F.
• Grease a 9" x 13" baking dish with canola spray, set aside.
• Boil lightly salted water in a large saucepan, add noodles and cook al dente, about 8 to 10 minutes. Drain noodles and rinse under cold water.
• While noodles are cooking, beat together the following ingredients in a large bowl: cream cheese (room temp), butter (room temp), sour cream, vanilla extract, eggs and salt. Fold in noodles and blend well.
• Spread half of noodle mixture in bottom of greased pan; top with one jar of apricot preserves in a thin layer. Repeat with remaining noodles and preserves. Then, sprinkle brown sugar on top, followed by pecans.
• Bake at 350F for 40-50 minutes until top is golden and slightly crisp. Serve warm.

APRICOT NOODLE KUGEL

Steps:

• In a large mixing bowl stir Cottage cheese, sour cream, 1 cup of sugar, eggs and melted butter or margarine until well blended.
• Chop 1 can of apricots.
• Stir chopped apricots and egg noodles into cheese mixture.
• Pour into a 13 x 9 inch pan that has been sprayed with cooking spray.
• Top with rest of apricots, (I cut them into slices).
• Mix cinnamon and 1 teaspoon sugar together and sprinkle over the top.
• Bake for 1 hour@ 350 degrees or until golden and bubbly.
• Cool for 5 minutes.

APRICOT-CRANBERRY NOODLE KUGEL

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Liberally butter a deep 8-inch square baking dish.
• Fill a large pot with generously 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 egg noodles and rinse in cold water to stop the cooking. Drain again and mop up any excess moisture with paper towels.
• Beat sour cream, cream cheese, eggs, salt, and vanilla with an electric mixer until well combined. Mix in apricot preserves and cinnamon.
• Crush cereal in a food processor or by hand until it's broken up enough that it's no longer identifiable as cereal. Mix in softened butter until well distributed.
• Place noodles in the prepared baking dish. Pour sour cream mixture over top and stir to combine. Mix in cranberries. Sprinkle crushed cereal mixture evenly over top.
• Bake in the preheated oven until the top is browned and crusty, 1 to 1 1/2 hours, checking every so often starting at 45 minutes. If the top looks like it's headed towards burning, stick some foil on the top. At the end, if the top's not crusty enough, put it under the broiler until the butter bubbles a bit and the the color gets nice and rich looking, 1 to 3 minutes.
• Remove from the oven and let it sit for 15 minutes before serving.

APRICOT NOODLE KUGEL

Steps:

• In a bowl, beat cream cheese and sugars until smooth. Add the next nine ingredients; mix well. Add fettuccine; mix gently. Pour into a 13x9-in. baking dish coated with cooking spray. Top with jam; cut through noodle mixture with a knife to swirl. , In a bowl, combine the first five topping ingredients; sprinkle with butter and toss to coat. Sprinkle topping over kugel. Bake, uncovered, at 325° for 60-70 minutes or until a knife inserted in the center comes out clean.

APRICOT APPLE LOKSHEN KUGEL ( PARVE)

Steps:

• 1. Cook noodles, in slated water, until soft. Then drain noodles, rinse lightly and return to pot. Keep off stove.
• 2. Add, to same pot, margarine, apples, raisins, apricot preserves and sugar. Mix well.
• 3. Add eggs, and mix well.
• 4. Pour into 9x9 inch pan ( presprayed with non-stick spray).
• 5. Bake at 375 degrees f, covered with foil for 40 minutes then remove foil and bake 15 minutes more.

APRICOT NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F & grease a glass baking dish.
• Cook flat egg noodles in boiling water for 7 minutes, then drain & spoon noodles into prepared baking dish.
• Wisk together milk, sugar, cream cheese, eggs, nectar & melted butter, beating for 2 minutes.
• Stir in quartered apricots, then add mixture to noodles in baking dish.
• Bake about 60 minutes, until kugel is set & top is golden brown.
• Serve warm or cold.

LOW FAT APRICOT NOODLE KUGEL

Steps:

• Cook noodles according to package directions. Drain and let cool for about 10 minutes.
• Preheat oven to 350 degrees.
• Lightly oil an 8-inch square baking pan or spray with a nonstick cooking oil.
• In a large bowl, combine jam, orange juice, egg whites and extracts. Beat with a fork or wire wisk until blended. Stir in raisins. Add noodles and mix well. Spoon mixture into prepared pan. Press the noodles down gently with the back of a spoon.
• Combine sugar and cinnamon and sprinkle evenly over the top of the kugel. Cover tightly and bake 15 minutes. Uncover and continue to bake 20 minutes more, until kugel is set.
• Let stand for 20 minutes before serving. Cut into squares to serve.
• Preparation & cooking time does not include 20 minutes to cool.

APRICOT-COTTAGE CHEESE KUGEL - PESACH

Steps:

• Preheat oven to 350. Soak matzah in cold water. Squeeze dry. Combine eggs and sugar. Beat until light and creamy. Add remaining ingredients. Spoon into lightly greased lasagna pan. Sprinkle on topping and bake 1 hour.

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.

SELMA'S APRICOT NOODLE KUGEL

Steps:

• 1. Preheat the oven to 350°F. Grease lightly or butter a 9-by-9-inch baking pan and set aside.2. In a large saucepan, bring lightly salted water to a boil. Stir in the noodles and cook until al dente, 8 to 10 minutes. Drain and rinse under cold water.3. In a medium bowl, combine the noodles, butter, cream cheese, sour cream, eggs, vanilla, and salt and toss until blended. Spread half the mixture into the prepared baking pan. Dot and spread by spoonfuls 1/2 cup of the apricot preserves over the noodles. Don't worry about any gaps in the preserves. Spread the remaining noodle mixture over the apricot layer, then dot and spread by spoonfuls the remaining 1/2 cup apricot preserves. Sprinkle the brown sugar over the surface and arrange the pecan halves on top. Bake until golden and slightly crisp on top, about 40 minutes.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

HOLIDAY APRICOT KUGEL [3]

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 NOODLE KUGEL

Steps:

• 1. Cook noodles according to package directions. Drain. In large bowl toss noodles with butter until coated. Spoon half of the noodles into 13 x 9 x 2-inch baking pan coated with cooking spray.2. In large mixing bowl beat cream cheese and 3/4 cup sugar on medium speed of electric mixer until fluffy. Add sour cream and MORNINGSTAR FARMS SCRAMBLERS egg substitute. Beat until just combined. Pour over noodles in pan. Dot with preserves. Spoon remaining noodles over top. Sprinkle with KELLOGG'S CORN FLAKE CRUMBS.3. In small bowl stir together 2 tablespoons sugar and cinnamon. Sjprinkle over crumbs.4. Bake at 350°F about 45 minutes or until top is golden.

APRICOT KUGEL

Steps:

• preheat oven to 350-lightly grease a 9x9 baking pan cook egg noodles in boiling water 8-10 minutes,til al dente,drain mix noodles with 1/4 c butter, cream cheese,eggs,1/2 c sugar and vanilla add apricot nectar and milk,stirring-add raisins, then pour mixture into pan over thetop, evenly sprinkle cornflake crumbs,1/2 c butter,1/4 c sugar,remainng vanilla and cinnaamon bake 45 minutes, until bubbly and lightly browned