Apricot Noodle Kugel

This is an old family recipe that I recently entered in the 2001 Ventura County Fair and won ‘Honorable Mention’ for in the Pudding Division. There was no category for Kugel, but the judges loved it and still wanted to honor me with a ribbon! Hope you enjoy it as well.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.

Step: 2

Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.

Step: 3

In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.

Step: 4

In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.

Step: 5

Bake 45 minutes in the preheated oven, until bubbly and lightly browned.

Per Serving: 352 calories; protein 6.6g; carbohydrates 46g; fat 16.5g; cholesterol 102.1mg; sodium 219mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do more often .