"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

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.

Kim Garcia
Added: Monday, February 5, 2007


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

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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