1 lb. fine noodles

6 eggs

2 cups apricot nectar

2 cups milk

1 cup sugar

1 stick margarine

1 cup crushed corn flakes

1/4 cup sugar

1/2 stick margarine, melted

 

Cook noodles; drain.

 

Add margarine, milk, nectar, eggs, and sugar to noodles and put into baking pan. 

 

For topping, combine melted margarine and sugar, stir in cornflakes. Sprinkle atop noodle mixture. Bake at 350 for 1 hour.

Apple Noodle Pudding

Breena Daniell

 

 

Servings: 12

Preparation Time: 40 minutes

 

 

1 8-ounce package medium egg noodles

1/4 cup butter or margarine

8 ounces cream cheese at room temperature

1/2 cup sugar

4 large eggs

2 cups milk

1 tablespoon lemon juice

1 teaspoon vanilla

1/8 teaspoon salt

1 cup golden raisins (optional)

 

Topping: 

2 Tablespoons butter or margarine, melted

1/2 cup graham cracker crumbs

2 large apples, peeled, cored, seeded, and sliced thin

 

Cook noodles as stated on side of box. Drain and return to pot. Add 1/4 cup butter to noodles and toss gently.

 

With electric mixer beat cream cheese until fluffy. Add sugar a little at a time. Beat in eggs until blended well. Scrape down the sides of bowl with spatula often and beat until all mixed together.

 

On low speed add milk, lemon juice, vanilla, and salt. Blend until mixed well. Fold into noodles, add apples and raisins. Turn into a greased 9x9 baking dish.

 

Bake 350 for 20 minutes.

 

Meanwhile, 2 Tbs. butter, add graham cracker crumbs and a little cinnamon if desired and mix together.

 

Remove casserole from oven and sprinkle with crumb mixture.

Return to oven and bake for 30 minutes longer or until custard is firm.

 

Aunt Siouxz’s Kugal

Jane Wolfman

 

Ingredients:

            1/2 lb. butter

            1 lb. cream cheese

            1 cup sugar

            6 eggs

            16 oz (1 pt.) sour cream

            1 cup milk

            1 lb. thin egg noodles

 

Topping:

            1 stick butter

            1 cup brown sugar

            3 cups whole corn flakes

 

1.        Grease 13” pyrex baking dish

2.        Blend butter and cream cheese

3.        Add sugar

4.        Add eggs

5.        Add sour cream and then milk

6.        Prepare noodles and cool

7.        Put noodles in dish and pour liquid over top

8.        Refrigerate overnight or for several hours if possible

9.        Bring to room temperature

10.     Bake at 350 for 1/2 hour

11.     While baking, melt 1 stick butter

                                                Add brown sugar

                                                Add corn flakes

12.     Gently mix together to coat flakes

13.     Take kugal out after 1/2 hr. and spread topping

14.     Cook 1/2 hour more.

 

Kugel

Abbe Smerling

 

Butter the pan you are using

 

1-12 oz medium broad noodles (cook 10 minutes and drain)

1 pint of sour cream

1 pound of creamed cottage cheese, (I used Breakstones 2% )

2 eggs (mixed in a glass first)

white raisins

1 tsp. vanilla

 

     Mix all together, and pour into a glass dish (9X13)

Sprinkle cinnamon on top, and then add a can or two of prepared pie filling. 

 

Bake 350 degrees for at least an hour, check it

 

If in an aluminum pan 325 degrees for an hour

 

Serves at least 12 people.

 

Be creative, for the 4th of July use Red cherry, blueberries and apples (for the white)

Sue Tafler’s Noodle Kugel

 

(adapted from a Moosewood Cookbook recipe)

 

            3 eggs

            1-1/2 cups cottage cheese (I use non-fat)

            3/4 cup yogurt (I use low-fat plain; recipe calls for sour cream)

            8 oz. cream cheese (I use whipped/low-fat, or less than 8 oz., or omit)

            1/2 tsp. vanilla extract

            2 tsp. cinnamon

            1/4 cup honey

            Few dashes salt

 

8 oz. canned pineapple chunks or crushed pineapple, drained (recipe calls for sliced cooking apples or ripe peaches; raisins also work fine)

 

4 cups (raw) wide or medium egg noodles, boiled in water until just barely tender. Drain and butter.

 

Combine everything above, and spread into well-buttered or sprayed casserole. (I usually use 9 X 13 in. glass baking dish but can bake in disposable aluminum for bringing somewhere)

 

            1 cup bread crumbs (I often use matzah meal left over from Pesach)

            2 tsp. cinnamon

            1/4 cup wheat germ

            1/4 cup brown sugar

 

Dot with butter.

 

Rugelach (Bubbe Katz’s)

Jane Wolfman

 

Ingredients:

 

1 recipe cream cheese pastry (below)

1/2 lb. raisins

1/4 lb. walnuts

2 cups sugar

1 tsp cinnamon

1/2 cup melted butter

 

1.        Prepare dough and chill. Preheat oven to 375.

2.        Chop raisins and walnuts and combine with sugar and cinnamon.

3.        Divide dough into 6 portions. Roll each portion into a circle (one at a time). Brush with melted butter               and sprinkle with part of mixture. Cut into eight wedges and roll from larger side. Bend to make a

           crescent. Put on buttered baking sheet. Butter tops with melted butter.

4.        Bake 15-30 minutes or until nicely browned.

 

                                               

Pastry

 

Ingredients:

 

1/2 lb. butter

1/2 lb. cream cheese

2 eggs

1/2 tsp. salt

2 1/2 to 3 cups flour

 

1.        Combine butter and cream cheese and beat until creamy.

2.        Add eggs, one at a time, and beat.

3.        Add salt and beat.

4.        Remove bowl and add flour, gradually folding it in.

5.        When dough can be worked with hands, contrive adding flour until it can be rolled out. Add only

           enough to make workable dough.

6.        Shape into ball and chill overnight or at least 2 hours

Rugelach

Jeanne Clifford

 

 

Pastry:

 

8 oz. unsalted butter

8 oz. cream cheese

1/2 tsp. salt

2 cups all-purpose flour

 

Filling:

 

Generous 1/2 cup sugar

3 tsp. cinnamon

3 Tbsp. unsalted butter, melted

3/4 cup currants

1-1/4 cups finely chopped walnuts

 

Glaze:

 

1 egg yolk

1 tsp. water

Decorator’s sugar

 

Cream together the butter and sugar. Beat in the salt and then the flour. Form the resulting dough into a log, then divide the log into 3 equal sections. Form each section into a round, slightly flattened disk. Wrap each disk in plastic wrap and refrigerate overnight.

 

Preheat the oven to 350. Line cookie sheets with parchment. Mix together the sugar and cinnamon and set aside in a bowl. Roll out one of the disks of dough on a lightly floured surface int a 12 inch round. Brush the dough with 1 tablespoon of the melted butter, then sprinkle the dough with 1/3 of the cinnamon and sugar mixture. Sprinkle with 1/3 of the currants and walnuts. Use the rolling pin to lightly press the filling into the dough. With a long knife, cut the dough into 16 wedges. Starting from the outer edge, roll each wedge towards the point to make a little roll. Place the rolls on the cookie sheet 1 inch apart. Repeat with the remaining disks of dough and filling.

 

In a small bowl, mix together the egg yolk and water. Brush the glaze over each cookie with a small pastry brush, then sprinkle the cookies with the decorator’s sugar.