Best Peach Noodle Kugel Recipe Foodcom Recipes

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EASY NOODLE KUGEL



Easy Noodle Kugel image

I got this from a Bon Appetit magazine a long time ago....it really is very easy to make, as you don't have to boil the noodles first, everything is cooked in one casserole, it turns out fantastic, and is soooo yummy!

Provided by Kittencalrecipezazz

Categories     Weeknight

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

8 ounces wide egg noodles
1 cup dark raisin
5 large eggs, slightly beaten
1 cup sour cream
1/2 cup butter, melted
1/3 cup sugar
3 cups whole milk or 3 cups half-and-half
3 cups corn flakes, coarsely crushed
1/4 cup packed brown sugar

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-in baking dish.
  • Spread UNCOOKED noodles over bottom of buttered dish, sprinkle with raisins.
  • Whisk eggs, sour cream, butter and sugar in a large bowl until smooth.
  • Whisk in milk, and pour over noodles.
  • Let kugel stand for 5 mins.
  • Meanwhile, mix cornflakes and brown sugar in a bowl; sprinkle evenly over kugel.
  • Bake kugel until set in center, about 1 hour.
  • Serve warm, or at room temperature.

Nutrition Facts : Calories 698.4, Fat 33.4, SaturatedFat 18.8, Cholesterol 277.9, Sodium 351.8, Carbohydrate 85.9, Fiber 2.5, Sugar 43.2, Protein 17.6

PASSOVER PEACH AND PINEAPPLE FARFEL KUGEL



Passover Peach and Pineapple Farfel Kugel image

A flavorful, easy to make, delicious kugel. Serve hot. Reheats well. Can be used as a side dish or a dessert.

Provided by LizCl

Categories     < 4 Hours

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

4 cups farfel
6 eggs
1/2 cup sugar
1/2 cup margarine, melted
1 (16 ounce) can peaches, chopped (save juice)
1 (8 ounce) can crushed pineapple (save juice)
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup raisins (optional)

Steps:

  • Place farfel in large bowl and pour 1 cup of boiling juices, that were saved, over farfel, drain and cool.
  • Beat eggs. Add sugar and margarine. Beat again.
  • Add egg mixture to farfel.
  • Add remaining ingredients and mix.
  • Pour mixture into a greased 7 X 11 inch baking pan.
  • Sprinkle with cinnamon sugar.
  • Bake at 350 degrees for 55-60 minutes or until golden brown.

Nutrition Facts : Calories 316.3, Fat 15.9, SaturatedFat 3.8, Cholesterol 155.5, Sodium 336, Carbohydrate 36.6, Fiber 1.9, Sugar 21.8, Protein 8.2

KATZINGER'S NOODLE KUGEL



Katzinger's Noodle Kugel image

This recipe supposedly came from Katzinger's Deli in NYC. Clipped from an unknown magazine several years ago. Rich, wonderful, my favorite sweet kugel.

Provided by HeatherFeather

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

1 lb extra-wide egg noodles
1/2 cup unsalted butter, at room temperature,cut into pieces
8 ounces cream cheese, at room temperature
3/4 cup granulated sugar, plus
2 tablespoons sugar
2 cups sour cream
5 large eggs
3/4 cup apricot preserves
1/2 cup corn flakes cereal, crumbs
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350 degrees F.
  • Butter a 9x13" glass baking dish.
  • Cook noodles according to package directions until tender but still firm to the bite (al dente).
  • Drain noodles well, then return to the hot pan.
  • Add butter and toss until butter melts and the noodles are coated.
  • Combine cream cheese and 3/4 cup sugar until smooth.
  • Add sour cream and eggs to the sugar mixture and whisk until blended well.
  • Mix in buttered noodles gently.
  • Spoon half of the noodle mixture into the prepared baking dish.
  • Dot with preserves.
  • Spoon remaining noodle mixture over preserves layer.
  • Sprinkle cornflake crumbs all over the top.
  • Combine cinnamon and remaining 2 Tbsp sugar and sprinkle evenly over the crumbs.
  • Bake until kugel is set and the top is golden brown, approximately 45 minutes.
  • Let cool slightly before slicing into 12 squares.
  • Serve warm or chilled.

LISA'S PRIZE-WINNING NOODLE KUGEL



Lisa's Prize-Winning Noodle Kugel image

This kugel won first prize at Yiddishkayt LA's "Kugl Kukh-Off". Unlike most creamy kugels, this one is sweetened with honey rather than sugar and has a very delicate flavour. Sometimes Lisa adds vanilla, pours in whole milk for a lighter result, or adds extra butter or cream cheese for an even more luscious kugel. Enjoy!

Provided by blucoat

Categories     Cheese

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 7

salt, to taste
16 ounces medium egg noodles
1 1/4 cups unsalted butter, softened (plus more for the dish)
6 ounces cream cheese, at room temperature
1 cup honey
5 eggs
1 cup sour cream

Steps:

  • Set the oven at 350°F Generously butter a 9-by-13-inch baking dish.
  • In a large pot of boiling salted water, cook the noodles according to package instructions until they are tender. Drain them and rinse with cold water. Spread them evenly in the baking dish.
  • In an electric mixer, cream the butter and cream cheese. Beat in the honey, followed by the eggs, one at a time. Beat in the sour cream. The mixture should be thick and creamy. Pour it over the noodles.
  • Bake the kugel for 45 to 60 minutes or until it is set and golden brown. Let the kugel sit for 10 minutes. Cut into squares. Serve warm.

Nutrition Facts : Calories 257.5, Fat 18.6, SaturatedFat 11.1, Cholesterol 104.4, Sodium 52.1, Carbohydrate 20.5, Fiber 0.3, Sugar 14.2, Protein 3.8

NOODLE KUGEL



Noodle Kugel image

This is the kugel my mother made every Friday night when I was growing up, adapted from my great-grandmother's recipe. It's not the dairy overload of most kugels and, made with margarine, can be served with a kosher meat meal. Note that it's a main course side dish, even though it looks very sweet. You can use other fruit/spice combos like pear, plums or peaches with ginger.

Provided by Rachel Savage

Categories     Apple

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 quart water
5 ounces broad egg noodles
2 1/2 tablespoons margarine (or butter)
1/3 cup sugar
1/2 teaspoon nutmeg or 1/2 teaspoon other spices, to taste
1 egg
1 apple, roughly chopped
1/2 cup raisins (optional)

Steps:

  • Preheat oven (see below).
  • Boil water (with a little salt, as desired).
  • Add noodles and cook as per directions on package (around 10 minutes) Drain and mix other ingredients in.
  • Make sure margarine/butter melts and egg mixes in quickly and does not cook.
  • Grease pan (8-9 inch square or round or loaf pan) and add noodle mixture.
  • Bake 1 hour at 300 F or 1/2 hour at 350 F (depending on whether the rest of your dinner is cooking in the oven).

Nutrition Facts : Calories 213.4, Fat 9.1, SaturatedFat 1.8, Cholesterol 63.2, Sodium 107.5, Carbohydrate 30.6, Fiber 1.3, Sugar 20.5, Protein 3.4

THE BEST EVER CLASSIC JEWISH NOODLE KUGEL



The Best Ever Classic Jewish Noodle Kugel image

This is the classic noodle kugel that my mom always made for Shabbat dinner. It is incredibly easy to make and tastes so good!

Provided by Jewish Soul Food

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package egg noodles
½ cup margarine
4 eggs, beaten
1 cup white sugar
1 ½ cups applesauce
1 teaspoon vanilla extract
ground cinnamon, for dusting

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • 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.
  • Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 47 g, Cholesterol 93.4 mg, Fat 10.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 119.4 mg, Sugar 20.7 g

UNCLE LEE'S PEACH KUGEL



Uncle Lee's Peach Kugel image

Created lovingly by a very dear old friend, this recipe has become a family favorite (and always a MUST) for any get together, especially with my grandma's brisket for Chanukah dinner!

Provided by Dina M

Categories     Pasta Sides

Time 1h30m

Number Of Ingredients 10

1 pkg egg noodles, cooked and drained
2 large eggs
1 jar(s) sliced peaches in juice ( seperated but reserve juice)
1 small continer cottage cheese
1 small container sour cream
1/2 c sugar
1/2 stick butter
1 tsp pure vanilla extract
1 pinch salt
cinnamon for sprinkling on top

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!

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