Best Kugel Almond Kugel By Cindi Recipes

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GRANDMA ROSE'S JEWISH NOODLE KUGEL



Grandma Rose's Jewish Noodle Kugel image

Old Fashioned Noodle Pudding

Provided by Jill Selkowitz

Categories     Side Dish

Time 1h10m

Number Of Ingredients 14

16 oz. Wide Egg Noodles
1 Tablespoon Butter
6 large Eggs
1 pound Cottage Cheese
1 pint Sour Cream
1 teaspoon Kosher Salt
1 cup White Sugar
1 teaspoon Lemon Juice
1 cup Golden Raisins
1/2 teaspoon Ground Cinnamon
½ cup Corn Flakes
2 teaspoons White Sugar
1/2 teaspoon Ground Cinnamon
2 Tablespoons Butter

Steps:

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

Nutrition Facts : Calories 303 kcal, Carbohydrate 42 g, Protein 10 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 116 mg, Sodium 312 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 4 g, ServingSize 1 serving

KUGEL MUFFINS



Kugel Muffins image

Kugel, or noodle pudding, can be sweet or savory and is typically baked in a large baking dish and served as a side dish during the Jewish High Holidays or at Shabbat dinner on Friday evenings. This recipe is a sweet version, baked up as muffins and perfect for toting to potluck dinners or giving as gifts during the winter holidays. Thinner noodles are easier to scoop into the muffin cups, but if only wide egg noodles are available, simply break them up a bit by gently banging the bag with a rolling pin before boiling. By Stephanie Alleyne for Food Network Kitchen

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 24 muffins

Number Of Ingredients 16

1/2 cup all-purpose flour
1/2 cup packed light brown sugar
Kosher salt
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 cup sliced almonds
Kosher salt
One 12-ounce package medium egg noodles
1 1/3 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
8 ounces cream cheese, at room temperature
3/4 cup packed light brown sugar
1/2 cup heavy cream
1/2 cup sour cream
1 tablespoon pure vanilla extract
2 large eggs plus 2 yolks
Zest and juice of 1 orange

Steps:

  • For the almond streusel topping: Stir together the flour, brown sugar and 1/4 teaspoon salt in a medium bowl. Add the butter and stir until incorporated. Stir in the almonds and squeeze the mixture together to form clumps. Set the streusel aside.
  • For the kugel muffins: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with paper liners.
  • Bring a pot of salted water to a boil. Cook the noodles in the boiling water until just al dente. Drain the noodles and run under cold water until cool.
  • Meanwhile, stir together the flour, baking powder and 1/2 teaspoon salt in a small bowl.
  • Add the cream cheese, brown sugar, heavy cream, sour cream, vanilla, whole eggs and yolks and orange zest and juice to a large mixing bowl and beat with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until smooth and combined. Add the flour mixture and beat on low speed until just combined. Add the noodles and stir until evenly coated. The batter will be soupy.
  • Use a 1/4-cup measure to scoop the batter into the muffin cups, stirring and scooping from the bottom of the bowl to ensure even distribution of noodles among the cups; use fingers or tongs to distribute the noodles if need be. The cups should be nearly filled to the top. Crumble some of the streusel over each cup of batter.
  • Bake, rotating the pans halfway through, until the muffins are set and the tops are golden brown, about 40 minutes. Cool the muffins in the pans until warm, about 15 minutes. Serve warm as a side dish or pop the cooled muffins into decorative tins for gifting.

SWEET NOODLE KUGEL



Sweet Noodle Kugel image

This is the style of kugel we'd get in a New York City area Jewish deli, and that my relatives would make for holidays. There seems to be endless variations of this noodle pudding now, but for me this is the authentic original version. Refrigerate leftovers.

Provided by amyh

Categories     Hanukkah Kugel

Time 1h5m

Yield 8

Number Of Ingredients 9

1 (8 ounce) package wide egg noodles
2 cups small curd cottage cheese
1 ½ cups sour cream
½ cup white sugar
½ cup raisins
3 large eggs, beaten
½ teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square 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, 7 to 9 minutes. Drain.
  • Mix cottage cheese, sour cream, sugar, raisins, eggs, salt, cinnamon, and nutmeg together in a large bowl. Mix in cooked noodles. Pour into the prepared baking dish.
  • Bake, uncovered, in the preheated oven, until golden brown on top, about 40 minutes.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 44.2 g, Cholesterol 120.7 mg, Fat 14.7 g, Fiber 1.4 g, Protein 15 g, SaturatedFat 8.2 g, Sodium 429.3 mg, Sugar 19.5 g

CRUNCHY NOODLE KUGEL à LA GREAT-AUNT MARTHA



Crunchy Noodle Kugel à la Great-Aunt Martha image

The genius of this sweet noodle kugel - the rich, custardy casserole that is a staple of Jewish cooking - is that its top is designed to offer maximum crunch while its interior remains creamy and luscious. The secret: use a jellyroll pan, which means that there is a greater amount of kugel surface area to brown in the oven, and bake it at a slightly higher temperature. Soaking the raisins in sherry or orange juice adds flavor, and also keeps them from burning in the extra-hot oven.

Provided by Melissa Clark

Categories     dinner, lunch, casseroles, noodles, main course, side dish

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 11

1 cup raisins
Sherry or orange juice
1 pound egg noodles
6 tablespoons unsalted butter, cut into pieces, more for pan
4 large eggs
3 cups cottage cheese
1 cup sour cream
1/3 cup sugar
1 teaspoon ground cinnamon
Grated zest of 1 lemon
Pinch of salt

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.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 6 grams, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 326 milligrams, Sugar 19 grams, TransFat 0 grams

GRANDMA BUSCH'S NOODLE KUGEL



Grandma Busch's Noodle Kugel image

A kugel is a baked pudding or casserole, similar to a pie, most commonly made from egg noodles or potatoes. Sweet or savory, potato or noodle they are a wonderful side dish.

Provided by Marsha Gardner

Categories     Pasta Sides

Number Of Ingredients 7

1 lb wide egg noodles
8 large eggs
1 1/2 c sugar
2 lb cottage cheese, any type as long as it is full fat
1 1/2 stick butter, unsalted
2 tsp pure vanilla extract
dash(es) kosher salt

Steps:

  • 1. Preheat oven to 350 degrees. Parboil the noodles (five to seven minutes).
  • 2. In a very large bowl beat eggs until fluffy. Add the sugar gradually, then the cottage cheese, margarine or butter and vanilla. Stir in the drained noodles.
  • 3. Pour into a 9×13-inch pan. Bake for 1 1/2 hours, or until kugel is set.
  • 4. To make a Cherry Noodle Kugel top the noodle kugel with one can of Cherry Pie filling after the first hour of baking. I like to add a teaspoon of almond extract to my cherry pie filling before spreading over the kugel. Continue baking for 30 minutes.

GOURMET NOODLE KUGEL (BASE RECIPE & EXOTIC ADD INS)



Gourmet Noodle Kugel (Base Recipe & Exotic Add Ins) image

Here is a lower-fat kugel recipe that takes this rather boring traditional dish to an entirely new level (and into the new millennium!) I've been told they have a cheesecake-esque quality to them. Don't snub the Chocolate ones they are a hit every time! Let go of Jewish guilt & Be creative... think outside the Kugel box!!

Provided by Kevin Simon

Categories     Candy

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 23

1 (12 ounce) package x-wide noodles (cooked al dente)
1 (8 ounce) package light cream cheese
1 (8 ounce) container nonfat vanilla yogurt or 1 (8 ounce) container fat free sour cream
3 eggs (or equiv. egg substitute)
1 cup sugar (or equiv substitute)
1 1/2 teaspoons vanilla
2 tablespoons flour
2 teaspoons coconut flavoring
1 (16 ounce) can tropical mixed fruit cocktail (drained)
1 (16 ounce) can pineapple, drained (tidbits or crushed)
1 (16 ounce) can drained mangoes, cut in pieces
top with shredded coconut (optional)
1 cup mini chocolate chip
for chocolate raspberry add 4-6 oz rasberry syrup
for chocolate almond add 2 tsp almond extract
2 -3 apples, cored peeled and sliced
2 teaspoons apple pie spice
1/2 cup chopped pecans
1/2 cup golden raisin
1 (16 ounce) can drained pineapple (chunks or tidbits)
1 cup spiced rum, I like to soak the noodles in Rum an hour or 2 tablespoons coconut flavoring
top with shredded coconut (optional)
1 cup amaretto liqueur, soak the noodles in Amaretto an hour or 1 cup top with sliced almonds

Steps:

  • Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!
  • Pour into 9"x13" pan sprayed with Pam.
  • Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.
  • Allow to set for at least 30 minutes before serving.
  • Serve at either room temp or lightly chilled.

KUGEL



Kugel image

This is a wonderful side dish generally made for Jewish holidays. Your guests cannot guess the ingredient used for the topping. Very rich!

Provided by Ann

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 1h30m

Yield 9

Number Of Ingredients 11

1 (8 ounce) package large egg noodles
6 tablespoons butter, sliced
6 eggs, separated
½ cup white sugar
¾ (8 ounce) package cream cheese, softened
4 tablespoons sour cream
1 (16 ounce) package cottage cheese, creamed
1 pinch salt
4 tablespoons butter, melted
¼ cup white sugar
⅓ cup graham cracker crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
  • In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
  • In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
  • Bake in preheated oven for 1 hour.

Nutrition Facts : Calories 454.4 calories, Carbohydrate 37.1 g, Cholesterol 206.8 mg, Fat 27.8 g, Fiber 0.8 g, Protein 15.2 g, SaturatedFat 15.8 g, Sodium 419.7 mg, Sugar 18.3 g

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