"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apricot Noodle Kugel Recipe

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This recipe for Apricot Noodle Kugel, by , is from Massengale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Garcia
Added: Monday, February 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 oz pkg Wide Egg Noodles
1/4 cup Butter-softened
1 3oz pkg Cream Cheese-softened
3 Eggs-beaten
1/2 cup White Sugar
1 t Vanilla Extract
1 cup Apricot Nectar

1 cup Milk
1/2 cup Golden Raisins-optional
1 1/2 cups Cornflake Crumbs
1/2 cup Butter-softened
1/4 cup White Sugar
1 t Ground Cinnamon

Directions:
Directions:
Preheat oven to 350. Lightly grease a 9x9" baking pan. Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8x10 min or until al dente-drain. 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. 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. Bake 45 minb in the preheated over until bubble and lightly browned.

 

 

 

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