| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Luncheon, Taste of ho |
12 |
Servings |
INGREDIENTS
| 16 |
oz |
Wide egg noodles |
| 8 |
oz |
Cream cheese, softened |
| 1 |
c |
Butter or margarine |
| 1 1/2 |
c |
Sugar |
| 1/2 |
c |
Lemon juice |
| 12 |
|
Eggs |
| 18 |
oz |
Apricot preserves |
| 1/2 |
ts |
Ground cinnamon, divided |
INSTRUCTIONS
Cook noodles according to package directions. Meanwhile, in a mixing bowl,
beat cream cheese, butter and sugar until smooth; add lemon juice and mix
well. Beat in eggs, one at a time. Drain and rinse noodles; add to egg
mixture. Spoon half into an ungreased 13-in. x 9-in. x 2-in. baking dish.
Top with half of the preserves; sprinkle with half of the cinnamon. Repeat
layers. Bake uncovered at 325 degrees for 45 minutes or until golden brown
and a knife inserted near the center comes out clean. Serve warm. Yield:
12-16 servings. Editor's Note: Kugel may be reheated in the oven or
microwave.
NOTES : "This sweet noodle kugel is a fun dessert and a super addition to
any brunch buffet. My family and friends scrape the pan clean. I got the
recipe from my sister years ago." Florence Palermo, Melrose Park, Illinois.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#648 by NGavlak@aol.com on Jun 23, 1997
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