Best Sticky Bun Noodle Kugel Recipes

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CINNAMON NOODLE KUGEL



Cinnamon Noodle Kugel image

I try and find any excuse to make this recipe, as it is one of my favorites. With the perfect combination of crunchy and sweet, you will never want to use another kugel recipe again.

Provided by minichef

Categories     Side Dish

Time 1h30m

Yield 16

Number Of Ingredients 13

1 (12 ounce) package wide egg noodles
6 eggs, beaten
1 (16 ounce) package small curd cottage cheese
2 cups whole milk
1 cup sour cream
1 cup white sugar
6 tablespoons butter, melted
1 (4 ounce) package cream cheese, softened
1 tablespoon vanilla extract
1 teaspoon salt
⅓ cup white sugar
¼ cup brown sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  • Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
  • Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
  • Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
  • Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 38.3 g, Cholesterol 120.2 mg, Fat 14.8 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 8.4 g, Sodium 361.8 mg, Sugar 22.1 g

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

AMAZING JEWISH NOODLE KUGEL



Amazing Jewish Noodle Kugel image

This noodle kugel is what my mom makes every Shabbos. It's amazing and fairly easy to make. Note: It is best to make the night before and put in the refrigerator. The next day slice with a knife, then reheat in the oven.

Provided by leibo26

Categories     European

Time 1h25m

Yield 16 pieces, 16 serving(s)

Number Of Ingredients 7

16 ounces medium egg noodles
1/2 cup margarine
4 eggs
1 cup sugar
1 teaspoon vanilla extract
1 1/2 cups applesauce
2 teaspoons cinnamon

Steps:

  • Boil noodles (according to instructions on bag). Watch the time, don't let them get too soggy.
  • Pre-Heat Oven to 350 degrees.
  • When they are done, drain in a colander and then put in a large bowl.
  • Put the stick of margarine directly on the hot noodles and mix until the margarine is melted.
  • Add the eggs, sugar, applesauce and vanilla and mix all together.
  • Put the noodle mixture in a 9x13 aluminum baking pan.
  • Sprinkle with cinnamon.
  • Cover the noodle kugel with aluminum foil and cook for 30 minutes, then uncover the foil and cook for another 30-35 minutes.

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

NOODLE KUGEL



Noodle Kugel image

Provided by Dave Lieberman

Categories     side-dish

Time 50m

Yield 6-8 servings

Number Of Ingredients 8

1/2 pound wide kosher for Passover egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins

Steps:

  • Preheat oven to 375 degrees F.
  • Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
  • Bake until custard is set and top is golden brown, about 30 to 45 minutes.

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