Apricot Cheese Kugel Recipe
Yield: 12 -16Recipe by luhu.jp
Ingredients:
1 package: Wide egg noodles,
1 package: (8 oz) Philly free cream cheese, softened (the original recipe calls for regular)
1/4 cup: Butter or margarine, softened
1/4 cup: Oil, (the original recipe called for 1 cup butter or margarine)
1 1/2 cup: Sugar,
1/2 cup: Lemon juice,
2: Eggs,
4: Egg whites,
1 cup: Egg substitute, (the original recipe called for 12 eggs)
1: Jar, (12 oz) apricot preserves (the original recipe called for 18 oz)
1 tsp: Ground cinnamon, or more, (the original recipe called for 1/2 tsp)
Directions:
(Before Adaptations) Source: Florence Palermo, printed in 1998 Taste of
Home Annual Recipes
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 a greased 9x13x2 baking dish. Top with half the
preserves; sprinkle with half the cinnamon. Repeat layers. Bake, uncovered,
at 325F for 45 minutes or until golden brown and a knife inserted near the
center comes out clean. Serve warm.
Posted to JEWISH-FOOD digest by jchavelh@notes.cc.bellcore.com on Oct 7,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Home Annual Recipes
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 a greased 9x13x2 baking dish. Top with half the
preserves; sprinkle with half the cinnamon. Repeat layers. Bake, uncovered,
at 325F for 45 minutes or until golden brown and a knife inserted near the
center comes out clean. Serve warm.
Posted to JEWISH-FOOD digest by jchavelh@notes.cc.bellcore.com on Oct 7,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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