Free Recipe Apricot Cheese Kugel 2
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Apricot Cheese Kugel 2 Recipe
1 pk Wide egg noodles
1 pk (8 oz) Philly free cream
-cheese; softened (the
-original recipe calls for
-regular)
1/4 c Butter or margarine;
-softened
1/4 c Oil; (the original recipe
-called for 1 cup butter or
-margarine)
1-1/2 c Sugar
1/2 c Lemon juice
2 Eggs
4 Egg whites
1 c Egg substitute; (the
-original recipe called for
-12 eggs)
1 Jar; (12 oz) apricot
-preserves (the original
-recipe called for 18 oz)
1 ts Ground cinnamon; or more,
-(the original recipe called
-for 1/2 tsp)
Apricot Cheese Kugel 2 Preparation
(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.
Cooking Temperature:
Recipe Serves: 12
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