Apricot cheese kugel
12 -16
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Wide egg noodles |
| 1 | pack | (8 oz) Philly free cream cheese; softened (the original recipe calls for regular) |
| ¼ | cup | Butter or margarine; softened |
| ¼ | cup | Oil; (the original recipe called for 1 cup butter or margarine) |
| 1½ | cup | Sugar |
| ½ | 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 | teaspoon | 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@... on Oct 7, 1998, converted by MM_Buster v2.0l.