Best 20 Sweet Kugel Recipes

SWEET KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
• While noodles are cooking, mix sour cream, cheese, sugar, and butter together in a large bowl. Add eggs, apple, and raisins. Add drained egg noodles and cinnamon; stir until well combined. Pour into the prepared pan.
• Bake in the preheated oven until slightly golden brown and custard has set, about 1 hour. Cool for 10 to 15 minutes before serving.

SWEET PINEAPPLE LOKSHIN (NOODLE) KUGEL

Steps:

• Cook noodles and drain.
• Mix together next nine ingredients.
• Add cooked noodles.
• Pour into greased 9 x 13 inch pan.
• Mix the topping ingredients together and sprinkle over kugel.
• If desired, you may increase the amount of topping ingredients proportionately to make an even sweeter, crunchier top.
• Bake at 350 degrees F for 1 hour.
• Enjoy!

SWEET POTATO AND APPLE KUGEL

Steps:

• Heat the oven to 375 degrees. Butter a 2-quart baking dish
• In a large mixing bowl, beat the eggs with salt to taste (I suggest about 1/2 teaspoon). Add the grated sweet potatoes and the apples. Pour the lime juice over the grated apples and sweet potatoes, then stir everything together. Combine the honey and 2 tablespoons of the melted butter and stir together, then toss with the sweet potato mixture and combine well
• Transfer the mixture to the prepared baking dish. Cover the dish tightly with foil and place in the oven. Bake 45 minutes. Remove the foil and brush the top of the kugel with melted butter. Return to the oven and bake for another 15 to 20 minutes or longer, brushing every 5 minutes with butter. The kugel is ready when the edges are browned, the top is browned in spots and the mixture is set. Remove from the heat and allow to cool for 10 to 15 minutes before serving

SWEET POTATO NOODLE PUDDING (KUGEL)

Steps:

• Heat oven to 350 degrees F.
• Butter a large 13x10-inch (4 quart) baking dish; set aside.
• Cook noodles according to package directions. Drain and return to saucepan along with butter; mix well to coat the noodles.
• In a medium bowl, stir together the eggs, cream, sugar, salt, sour cream and pineapple.
• Cut the sweet potatoes into small chunks then add to the egg mixture.
• Stir sweet potatoes into the noodle mixture, mix well then transfer to the prepared baking dish. Sprinkle with pumpkin pie spice.
• Bake for 40-45 minutes until the top is golden brown and the pudding is set.
• Allow pudding to cool for at least 40 minutes before cutting into squares.
• This side dish can be served warm or, even better, at room temperature.

PASSOVER SWEET KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13 baking dish.
• Moisten the matzo farfel by placing in a large bowl, stirring in enough cold water to cover, and rinsing immediately in a colander set in the sink. Mix in beaten eggs, sugar, salt, and margarine until thoroughly combined, and lightly mix in the apples, bananas, and 1/4 cup of ground walnuts. Spoon the kugel into the prepared baking dish, and sprinkle with remaining 1/4 cup of ground walnuts.
• Bake in the preheated oven until the kugel is browned and set in the center, about 1 hour. A toothpick inserted into the center should come out clean.

SWEET KUGEL

Steps:

• Mix drained noodles with eggs, cream cheese (see note), cottage cheese, applesauce, raisins, sugar and spices.
• Melt butter in a 9 x 13" baking dish.
• Add noodle mixture.
• Topping: Mix frosted flakes with enough butter to moisten.
• Sprinkle on top of kugel.
• Cover kugel with foil and bake at 350 degrees for 1 hour.
• Uncover and bake 30 minutes longer checking frequently so top does not burn.
• If it is getting to crisp on top, cover with foil till done.
• NOTE: Please DO NOT omit the cream cheese and nutmeg as mentioned in the review. They are an integral part of the recipe.

SWEET POTATO/APPLE KUGEL

Steps:

• pierce and then microwave sweet potatoes let cool, peel, mash grate apples, add to sweet potatoes beat eggs, add to mix along with seasonings grease pan, pour mix in, bake 375 until top starts to brown

MAKEOVER SWEET KUGEL

Steps:

• Cook noodles according to package directions; drain. Toss with butter and apple; set aside. Meanwhile, beat the sour cream, cream cheese, sugar, eggs, egg whites, 1 teaspoon cinnamon and vanilla until well blended. Beat in milk. Stir in noodle mixture., In a 13x9-in. baking dish coated with cooking spray, layer half of the noodle mixture, all of the preserves and the remaining noodle mixture. Sprinkle with remaining cinnamon. Bake, uncovered, at 350° until a thermometer reads 160°, 55-65 minutes. , Let stand for 10 minutes before cutting. Serve warm or cold.

JERUSALEM SWEET-HOT NOODLE CASSEROLE/ YERUSHALMI KUGEL

Steps:

• Cook and drain noodles except for about 3 tablespoons of water. Cover and set aside.
• Boil the white sugar and oil. When the oil begins to separate and turn a deep brown and mushroom up a bit add the noodles stirring constantly. Make sure all the noodles turn brown.
• Mix in eggs, cinnamon, brown sugar, salt and pepper again stirring constantly.
• Pour noodle mixture into baking pan and bake at 375 for about an hour or until the top is slightly crispy.
• Serve warm.

MRS. MARKOVITZ'S SWEET NOODLE KUGEL

Steps:

• Boil and drain noodles.
• In a large bowl, mix all ingredients except the topping.
• Pour into greased rectangular pan.
• Mix topping and spread in an even layer over kugel.
• Bake at 350 for 1 hour.

SWEET KUGEL

Steps:

• 1. Boil egg noodles for 5-6 minutes and drain.
• 2. While noodles are in the drainer, in the warm pot melt cream cheese. Add cottage cheese and drained noodles. Mix well.
• 3. Mix in applesauce, beaten egg, sugar, and spices.
• 4. Stir in raisins.
• 5. Melt 1/2 cup butter in a 9 x 13" baking dish and add noodle mixture.
• 6. Topping: Mix 2 cups of Frosted Flakes with enough butter to moisten (about 2 tablespoons).
• 7. Sprinkle buttered Frosted Flakes on top of kugel.
• 8. Cover kugel with foil and bake at 350 degrees for 1 hour.
• 9. Uncover and bake 30 minutes longer checking frequently so the top does not burn. If it is getting to crisp on top, cover with foil till done.

SWEET KUGEL

Steps:

• 1. Bring a large pot of water to a boil; add the noodles, bring back to a boil and let them cook till tender, about 5 minutes. Drain and return to the pot.
• 2. In a food processor or blender, mix together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt. Pour the egg mixture over the cooked noodles in the pot and stir till well combined.
• 3. Spray a 9x13-inch baking dish with nonstick cooking spray. Pour the noodle mixture into the dish. Top the kugel by sprinkling generously with sugar and lightly with cinnamon. Or you can use your favorite topping: streusel, crushed graham crackers, cornflakes, etc.
• 4. Bake the kugel in a preheated 350-degree oven on a center rack for about 60 minutes, turning once halfway through cooking, till the center of the kugel is set and the tips of the noodles turn golden brown.
• 5. Remove from the oven. Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.
• 6. NOTE: If you prefer a savory kugel, simply omit the sugar and the sweet toppings. Use buttered bread or cracker crumbs instead for topping.

SWEET POTATO KUGEL

Steps:

• While potatoes are still hot, mash and add remaining ingredients.
• Beat well and put in greased casserole. Dot with margarine.
• Bake at 350°F for 40 minutes or until brown.

MY OWN SPICY SWEET NOODLE KUGEL

Steps:

• Preheat oven to 350°F Grease a 9x13 pan.
• Cook noodles until al dente, drain. Place in a large bowl, add butter & stir until melted.
• Combine diced mango, cream, ginger & 1t allspice in a small saucepan. Bring to a boil. Turn off heat & allow to steep.
• Add sour cream, cottage cheese, 1 1/2c sugar, beaten eggs & mango/cream mixture to noodles. Stir well until combined. Pour into greased 9x13 pan.
• Combine 1T sugar, cinnamon & 1/2t allspice in small bowl. Sprinkle over top of kugel. Bake 35-45 minutes until set & browned on top.
• Allow to sit for a few minutes then enjoy!

IRENE'S SWEET KUGEL FOR PASSOVER

Steps:

• Preheat oven to 350 F Grease 13"X9" baking pan Measure Farfel into large mixing bowel, reserving 1/4 cup on the side. Add 1 1/2 cup warm water to farfel and completely dampen. Set aside. Slice drained peaches into smaller chunks (cut each peach into 3 or 4 pieces). POur into small bowel. Mix chopped dates in with peaches. Set aside. Melt 8 tablespoons (1 stick) of butter in a small sauce pan. Transfer to a large mixing bowel. Cool slightly and whisk eggs into butter, one at a time. Add nutmeg and sugar, whisk until blended. Beat in yogurt and cottage cheese. Add peaches and dates, reserving 1/2 cup for the topping. Mix damp farfel into egg/cheese/fruit mix. Break up clumps of farfel and pour mixture into greased baking pan. Prepare topping by melting 4 tablespoons butter (1/2 stick) either in small pan or small microwave bowel), mix in chopped walnuts, reserved peach/date mixture, cinnamon and reserved 1/4 cup farfel. Spoon over top of farfel mixture in baking pan. Bake in center of oven for 45 minutes or until slightly puffed. Remove from oven, cool for 30 minutes. Slice and serve.

MICROWAVE SWEET NOODLE KUGEL

Steps:

• Beat together eggs, cottage cheese, milk, sugar, cinnamon, vanilla and raisins.
• Mix with UNCOOKED noodles.
• Let stand for 10 minutes.
• Melt margarine in baking dish or Bundt pan, 2 minutes on FULL power.
• Add noodle mixture.
• Top with corn flakes.
• Microwave on FULL power for 15 to 20 minutes, turning once.

SWEET NOODLE KUGEL

Steps:

• preheat oven to 350.
• boil noodles, rinse in cold water, set aside.
• add remaining ingreds to large bowl and mix well.
• add noodles, mix well,.
• grease a 13x9 inch baking dish, pour in mixture and bake 30 minutes until top is browned.

SWEET POTATO BOURBON NOODLE KUGEL

Steps:

• Preheat oven to 400°F. Wrap sweet potatoes individually in foil and roast in the oven until soft and completely cooked through, about 1 hour and 10 minutes. Let cool completely. Peel skin off sweet potatoes using your hands (and a table knife, if it helps), then puree with the bourbon in a blender or food processor until completely smooth. This should yield about 3 cups of puree. If you yield more than 3 cups, set the excess aside for another use or discard. (If you want, you can do this ahead and refrigerate the puree for up to 2 days.) Lower oven to 350°F. In a pot of heavily salted water, cook the egg noodles al dente (about 5 minutes, or 2 minutes less than the package directions say). Pour into a colander to drain, running cold water over the noodles until they are cool to stop the cooking. Drain thoroughly. In a very large bowl, beat eggs, then add brown sugar and beat just until combined. Add cottage cheese, melted butter, and the sweet potato puree, then mix with a rubber spatula until combined. Finally, add salt and the cooked noodles, and mix with a spatula until combined. Pour noodle mixture into a 9x13-inch baking dish. Bake uncovered for 50 minutes (if noodles start to brown during this time, cover your baking dish with foil). While kugel is baking, prepare the pecan topping: First, put the cornflakes in a Ziploc bag and crush with your hands. The cornflakes should be in small pieces, bu

ONE POT SWEET AND PEPPERY NOODLE KUGEL

Steps:

• Preheat oven to 350.
• Boil the water, sugar, oil, pepper, and salt together.
• Remove from source of heat.
• Add noodles and stir.
• Let stand for precisely 15 minutes.
• Add beaten eggs.
• Turn into an 8x10 pyrex baking dish.
• Bake approximately 1 hour or until the kugel is brown all around.

SAVORY SWEET POTATO KUGEL

Steps:

• pierce, microwave the sweet potatoes, let cool peel, mash put chopped onion into bowl with oil, microwave until starting to brown-use 1 minute timing, mix after each minute pour into pan, bake 350 1 hour