City Palate

The Wine and Beer Issue - May June 2017

Sweet Apricot Kugel
Sweet Apricot Kugel.html

Sweet Apricot Kugel

Sept/Oct 2012

From Laura Di Lembo

1 12-oz. package medium-width egg noodles

1/2 c. granulated sugar

1 c. milk

2 large eggs

1 t. kosher salt

2 t. vanilla extract

1 c. sour cream

1/2 lb. small curd cottage cheese

1/2 c. melted butter

1 c. dried apricots, cut into quarters

1 14-oz. can crushed pineapple, drained

Topping:

1-1/2 c. crushed corn flakes

2 T. melted butter

1/2 t. ground cinnamon

1 T. granulated sugar

Preheat oven to 350°F. Cook the noodles until tender, drain well and let them cool. Mix the noodles with the sugar, milk, eggs, salt, vanilla and sour cream. Add the cottage cheese, melted butter, apricots and pineapple. Spread the mixture into a well-greased 9”x12” pan. Mix the corn flakes with the butter, cinnamon and sugar, and sprinkle the topping evenly over the casserole. Bake the kugel for 1 hour at 350°F until deeply golden. Serves 6 to 8.


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