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Apricot Cheese Kugel recipe
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To make Apricot Cheese Kugel you will need
Ingredients
| 16 | ounces | Wide egg noodles | | 8 | ounces | Cream cheese, softened | | 1 | cup | Butter or margarine | | 1 1/2 | cups | Sugar | | 1/2 | cups | Lemon juice | | 12 | | Eggs | | 18 | ounces | Apricot preserves | | 1/2 | teaspoons | 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.
Enjoy your Apricot Cheese Kugel
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Mon 4 Aug 2008
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