Best Individual Peach Noodle Kugel Recipes

PEACH NOODLE KUGEL

Steps:

• Boil noodles.
• Meanwhile, put sugar, vanilla, peaches, butter, and eggs together in a large bowl. Mix well.
• Drain noodles. Add to mixture. Mix well.
• Spray 9" x 11" dish with nonstick cooking spray. Pour mixture into dish and level. Cover with cinnamon.
• Bake uncovered at 375° for 1 hour to 1 hour 10 minutes.

NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
• Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
• In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
• Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

INDIVIDUAL PEACH NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Fill a large pot 3/4ths of the way with water. Add 1 tablespoon of salt.
• When the water is boiling add the noodles and cook, as per directions on the package until al dente.
• If using ramekins, spray each one with non-stick cooking spray.
• While the noodles cook, crack the eggs into a medium mixing bowl.
• Add the sugar and the juices from the cans of pineapple and peaches.
• With an electric mixer, beat until combined and foamy.
• Add the pineapple chunks, diced peaches, and cranberries.
• Stir with a wooden spoon or silicone spatula.
• When the noodles are done, drain them and return them to the pot.
• Add the margarine and allow the heat from the noodles to melt the margarine, stir to combine.
• Pour the egg mixture into the pot and toss to combine.
• Ladle the noodle mixture into the ramekins or parchment cups.
• Place them on a parchment lined baking sheet.
• In a small bowl mix the cinnamon with 2 tablespoons sugar.
• Sprinkle evenly over the top of each kugel.
• Bake, uncovered, for 35 minutes.
• If you don't like a crunchy top, bake the kugels covered.

PASSOVER PEACH KUGEL

Steps:

• preheat oven to 350 Place farfel in colander. Pour boing water over farfel drain and set aside. Drain peaches and reserve liquid. Beat eggs in a large mixing bowl until well blended. Beat in margerine, sugar, vanilla farfel and reserved liquid. Cut in several peach slices. Pour into greased 13 x 9 inch baking pan. Place remaining peach slices on top pressing down slightly into batter to prevent burning. Sprinkle with cinnamon and sugar. Bake uncovered for 1 hour. **** - use can and 1/2 delmonte peaches but only juice of one can

UNCLE LEE'S PEACH KUGEL

Steps:

• 1. Preheat oven to 350 and lightly butter a casserole dish
• 2. Keeping the peaches aside, mix all of the ingredients with a hand mixer (including the reserved peach juice).
• 3. Add the peaches and mix by hand.
• 4. Add the noodles to the bowl and mix everything together by hand until completely incorporated. This will be a very wet mixture.
• 5. Pour mixture into your casserole dish and sprinkle with Cinnamon
• 6. Bake, uncovered for 1 hour.
• 7. Enjoy hot, warm or cold!

NOODLE KUGEL

Steps:

• Preheat oven to 350^F.
• Butter a 13x9x2 inch glass baking dish.
• Place uncooked noodles in pan and spread evenly over bottom.
• Sprinkle with the raisins.
• In a large bowl, whisk the eggs, sour cream, sugar and butter.
• Add the milk, whisking until smooth.
• Pour the mixture evenly over the noodles and let stand for 5 minutes.
• Combine the cornflake crumbs and brown sugar.
• Sprinkle evenly over the noodles.
• Bake about 1 hour or until set in the center.
• Cut into squares and serve either warm or room temperature.