Deluxe fruit kugel (tdn-9/22/93)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Medium-wide noodles |
| 1 | pounds | Cream cheese |
| ½ | pounds | Plus 2 tablespoons butter divided use |
| 1 | pint | Sour cream |
| 1 | teaspoon | Sour cream |
| 1 | teaspoon | Vanilla |
| 1⅓ | cup | Sugar (divided use) |
| 8 | Eggs | |
| 1 | can | (11 oz.) mandarin oranges, drained |
| 1 | can | (8 oz.) crushed pineapple |
| 4 | ounces | Walnuts |
| 1 | teaspoon | Cinnamon |
Directions
Cook noodles according to package directions. Drain and place in a 4 quart bowl.
Add the cream cheese, ½ pound butter and half the sour cream to the food processor work bowl; blend until smooth. Scrape down sides or work bowl. Add the remaining sour cream, vanilla, 1 cup sugar and eggs; process until combined. Gently combine with the noodles.
Stir the fruits in by hand and then pour mixture into a buttered 9 by 13 inch Pyrex dish. The mixture will almost overflow. Cover with plastic wrap and refrigerate overnight.
When ready to bake, place in a preheated 350 degree oven for 50 minutes.
Combine the walnuts with ⅓ cup sugar and cinnamon; sprinkle mixture on top of the kugel. Dot with 2 tablespoons butter and bake for 20 minutes more. Serve warm or at room temperature.
Assorted recipes from the Detroit News, entered by Diane Pahl