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- Dish type
- Fruit desserts
- Apple desserts
Chopped apples, walnuts, raisins and cinnamon flavour this delicious Jewish dessert that is cooked in the microwave.
1 person made this
- 225g noodles or pasta
- 3 eggs
- 75g caster sugar
- 2 apples, peeled, cored and finely chopped
- 120g soured cream
- 100g cottage cheese
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 60g raisins
- 2 tablespoons light brown soft sugar
- 2 tablespoons chopped walnuts
- 2 tablespoons butter
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Fill a large pot with lightly salted water and bring to the boil over high heat. Stir in the noodles and cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain in a colander set in the sink.
- Grease a 20cm square microwave-safe glass dish. Beat the eggs together in a mixing bowl. Stir in the cooked pasta, sugar, chopped apples, soured cream, cottage cheese, cinnamon, salt and raisins; mix until combined. Pour the mixture into the prepared dish.
- Microwave on medium high (70% power) for 7 minutes.
- Combine the brown sugar and chopped walnuts in a bowl and rub in the butter to form a crumbly topping. Sprinkle with the topping and return to the microwave. Cook on medium high (70% power) until the kugel is set in the centre, 7 to 9 minutes.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
I've never eaten kugel before, so I have no comparison to make. I like the fact that it can be made in the microwave (not heating up the kitchen), and we did like it, although it was a little dry. That well could be just a matter of adjusting the time, as I know microwave temperatures can vary. Next time I will check the kugel at 5 minutes during the final cook cycle, rather than setting it for 7 minutes.-20 Oct 2011
11.9.18 This seemed like it should be covered - at least with a paper towel - while baking. I checked geniuskitchen.com - that's what came up with a "Microwave Apple Kugel" search - & same exact recipe & not covered. Huh. Well, I didn't cover, but felt I should stir after or during. 'Never had kugel before. 'Kinda odd. 'May be one of those things that you "grow up on" to love. 'Wasn't bad at all, just different. Thanks for sharing your recipe.-09 Nov 2018
Prepare the Apple Kugel Cups
Pierce apple around all sides with a fork place on a microwaveable plate. Cover with waxed paper.
Place apple in microwave oven. Cook on high (100%) power for one minute. Test with fork for doneness. Continue to cook at 30 second intervals until apple is fork-tender. Allow to cool.
Cook noodles according to package directions. Drain and set aside.
Beat eggs in a large bowl. Stir in cottage cheese, sour cream, sugar and cinnamon.
Cut skin from apple, then core and dice. Stir diced apples and noodles into cottage cheese mixture.
Preheat oven to 350 degrees F.
Spray 12 (1/2-cup) muffin cups with non-stick cooking spray. Spoon and heap noodle mixture into cups. Sprinkle with panko bread crumbs.
Bake at 350 degrees Fahrenheit for 20 minutes or until set and lightly browned. Remove from oven.
Run a knife around each kugel and remove from muffin cups. Serve immediately.
Crispy-Topped Apple Kugel Cups
My mom made the best kugels when I was a child, and this recipe was inspired by her. These kugel cups are easy to make and they are oh, so delicious!
- 35min Duration
- 20min Cook Time
- 15min Prep Time
- 12 Servings Servings
- 1 large apple
- 8 ounce medium wavy noodles
- 3 large eggs
- 1 cup cottage cheese
- 8 ounce cream cheese softened
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- non-stick cooking spray
- 2 tablespoon melted butter
- 1 cup vanilla wafer cookies, crushed
Pierce apple around all sides with a fork place on a microwaveable plate. Cover with waxed paper. Place apple in microwave oven and cook on high (100%) power for one minute. Test with fork for doneness. Continue to cook at 30 second intervals until apple is fork-tender. Allow to cool. Cook noodles according to package directions. Drain and set aside. Beat eggs in a large bowl. Stir in cottage cheese, cream cheese, sugar and cinnamon. Cut skin from apple, then core and dice. Stir diced apples and noodles into creme mixture. Preheat oven to 350 degrees F. Spray 12 (1/2 cup) muffin cups with non-stick cooking spray. Spoon and heap noodle mixture into cups. In a small bowl, combine melted butter with vanilla wafer crumbs sprinkle over noodles in cups. Bake at 350 degrees F. for 20 minutes or until set and lightly browned. Remove from oven. Run a knife around each noodle pudding and remove from muffin cups. Serve immediately.
Crumble-Topped Apple Kugel
To be perfectly honest, I don’t remember eating apple kugel (or other sweet kugels) for Rosh Hashana when I was growing up. (We did, however, always have a sweet kugel during passover made with matzo meal, dried fruit and an apricot glaze.) Perhaps because our family often had chicken with a sweet, fruity glaze, we avoided sweet sides. But for many people, sweet sides are traditional.
Apples: I prefer a crisp, tart apple like a Pink Lady, Fuji or Macintosh, but use any apple you like.
Crumble-Topped Apple Kugel
1/2 cup raisins, seedless
1/2 cup orange juice
4 large eggs
1/4 cup sugar
2 Tbsp. flour
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. allspice — *optional
1 tsp. vanilla
1/4 cup butter or margarine — melted
4 to 6 medium apples — peeled, cored and diced (4 cups diced)
3 Tbsp. butter or margarine
1/4 cup flour
1/4 cup brown sugar
1/2 tsp. cinnamon
1/4 cup quick cooking oats
1/8 tsp. salt
Prepare the noodles following package directions. Drain well and set aside to cool.
In a small bowl, combine the raisins and the orange juice. Microwave for 30 seconds and set aside to cool. This helps the raisins absorb some of the juice and plumps them up.
In a large mixing bowl, whisk together the eggs, sugar, flour, salt, cinammon, allspice, vanilla and melted butter or margarine. Add the cooled noodles, raisins, orange juice and apples. Mix everything together and pour into a well greased 9″x13″ baking dish.
In another small mixing bowl, combine all of the topping ingredients. Use your fingers to incorporate the fat into the dry ingredients, forming a crumbly mixture. Sprinkle the crumbs evenly over the noodles and bake at 375 for 50-60 minutes, until golden brown and firm to the touch.
7. Toast nuts separately (and add after).
Toasted nuts, like walnuts and pecans, can make a delicious addition to baked apples. When making this dessert in the microwave, wait until after cooking and sprinkle the nuts on top. Otherwise they’ll lose their crunch and become soft when microwaved.
Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New York.
- 1 (8 ounce) package large egg noodles
- 6 tablespoons butter, sliced
- 6 eggs, separated
- ½ cup white sugar
- ¾ (8 ounce) package cream cheese, softened
- 4 tablespoons sour cream
- 1 (16 ounce) package cottage cheese, creamed
- 1 pinch salt
- 4 tablespoons butter, melted
- ¼ cup white sugar
- ⅓ cup graham cracker crumbs
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain and stir in 6 tablespoons sliced butter.
In a medium bowl beat egg yolks with sugar and cream cheese stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
Prepare the Apples
Slice apples very thinly and place in a nine- by 13-inch pan.
Spread apricot preserves over apples. (You may need to first heat preserves in a microwave oven to soften.)
Sprinkle generously with cinnamon.
Prepare the Batter
Combine batter ingredients in mixing bowl. Mix well by hand to form batter. Spread batter over top of preserves.
Bake, uncovered, at 350 degrees Fahrenheit for one hour and 15 minutes, or until golden brown.
My Quest for the Ultimate Sweet Apple Noodle Kugel
Every Jewish woman should have a noodle kugel, brisket, and matzo ball soup in her arsenal. These dishes go a long way toward filling the table with nostalgic, traditional holiday dishes. My mom and aunts all made the same noodle kugel recipe for the holidays. It was the star of the meal as far as I was concerned. I guess you could say my love affair with noodle kugel goes back to childhood. I like the sweet kugel, which is a dish of egg noodles coated in a luscious, sweet dairy sauce and held together by eggs. Kugel is comfort food at its best and a special holiday treat.
I never knew there were so many versions of noodle kugel until I saw my Aunt Clara’s recipe file. She had over a dozen variations of sweet noodle kugel made with different dairy products (cottage cheese, sour cream, cream cheese, buttermilk, regular milk, cheese) and a range of mix-in’s such as raisins, cinnamon, pineapple, lemon zest, mushrooms, onions, or spinach. Plus some recipes have a corn flake or graham cracker crumb topping, and others do not. My aunt may have had numerous versions, but there have been kugel contests with hundreds of recipe entries, according to Joan Nathan in her cookbook Jewish Cooking in America.Now that’s a lot of variations.
Aunt Clara with me and my older daughter when she was a baby.
When I was newly married, I sat in my Aunt Clara’s kitchen collecting family recipes so I could carry on the tradition. Staring at so many recipe cards, I asked Clara for her advice about which kugel I should make. She suggested her favorite: Cousin Adele’s kugel which is made with cream cheese and no mix-ins. The sweet cream cheese provides a wonderful, smooth texture and flavor around the noodles. This kugel recipe was my favorite for a long time.
Over the years I have made other kugel recipes, and they each have spent some time as my current favorite. The recipes vary in specific ingredients and in ratios. Nevertheless, all of these recipes are winners. To me the prototype of noddle kugel is my cousin Deanna’s recipe because this is the recipe I grew up with. Deanna, being the oldest female cousin, is the keeper of the treasured family recipes. Deanna’s recipe uses sour cream and cottage cheese as the dairy ingredients.
My Favorite Sweet Noodle Kugel Recipes
Each new recipe I fell in love with seemed to build upon the one before. My friend Susie’s recipe is very similar to Deanna’s, but the ratios are different, and her kugel has more liquid and thus, is more moist. Next came my friend Jody’s sweet apple noodle kugel, and this kugel made quite a stir at the nursery school. All the moms asked for the recipe, and Jody’s kugel was requested at every parent event. Jody’s kugel is similar to Susie’s, but there is an addition of chopped apples, which makes the kugel divine.
Then the New York kugel entered my life. My sister Kathy made it for me, and she got the recipe from a friend in New York, hence the moniker. The New York kugel is made with cream cheese and cottage cheese. This kugel combines the best features of all the previous recipes. But I couldn’t just stop there. I have adapted the New York kugel recipe to add in my beloved apples, and I tinkered with the ingredients. Also, I took off the corn flake topping, which probably will horrify my sister and nephew who love the topping. I’m just a purist when it comes to noodle kugel. So without further ado, here is my ultimate sweet apple noodle kugel:
Quinoa Kugel Muffins
These muffins are like breakfast casserole. This healthy recipe is helping people save time, stay energized and aide weight loss. Best breakfast idea in centuries. Pop one in your bag before work and microwave when you arrive. Watch out for the guy near the office kitchen. When he gets a whiff, watch out. He's gonna ask.
- apple slicer
- muffin tin
- giant bowl
- white quinoa - 1 lb (a whole bag)
- liquid pasteurized egg whites - 1 1/2 C
- golden raisins - 1 C
- stevia - a bunch (six packets or so)
- flaxseed - 1/4 C
- maple syrup - 1/2 C
- honey - 1/4 C
- apples - 2 whole
- almond milk - 3/4 C (vanilla is best)
- raw sliced almonds - 1 C
- extra virgin olive oil - 1/4 C
- cinnamon - 1 T
- Slice apples and remove core.
- Chop apples into small pieces (easiest in a blender at low speed).
- Prep muffin tin with extra virgin olive oil (spray is good too) so it’s non stick.
- Pour one tablespoon (about) of liquid pasteurized egg whites in each muffin spot. Just a little bit, maybe 1/8 of an inch in each one. This will spread out and serve as a edible muffin papers. Cool, huh?
- Cook the quinoa.
- Mix rest of ingredients in a giant bowl.
- With a spoon, add the quinoa mixture to the muffin spots. Make them heaping (because they won’t rise much).
- If a little of the liquid pasteurized egg whites spill out the sides that’s okay. Actually a good thing. It means they’ll hold together nicely and be easy to remove from the tins.
- Bake at 375 degrees for 20 minutes.
- Let them cool a little bit when done–easier to remove from tin.
- Use a fork or knife to gently carve them out of the muffin tins.
- Enjoy one now. Wrap the rest in tin foil for later.
Great reheated in the microwave for 1 minute.
Useful tips for Quinoa Kugel Muffins
About LIFE IS NOYOKE
Hi, we’re Shalva and Lenny Gale, and we are the mom & pop Vitamix shop. People use our site to figure out which Vitamix to buy, plan a purchase around upcoming Vitamix deals, and learn how to use their machine. Here are 16 reasons to buy your Vitamix through us.
HOW TO MAKE OUR QUICK APPLE CRISP (45 SEC):
As you might recall, in the basement we are lacking that one magical food box called the oven. Sad face times one thousand. I miss it a lot. And I’m already dreaming of baked everything when the new oven comes in next week – T minus eight days, not that I’m literally counting days and hours and minutes or anything. Just get your party pants ready.
But the big, exciting news today is that I STILL MADE THIS WITHOUT AN OVEN. This five minute single serving apple crisp is a minimal commitment, low maintenance, ready super fast treat for all the Regular Days. And you probably already went there in your mind, but just in case you need some help, this super speedy apple crisp can serve as a snack, dessert, or breakfast –> I just said that.
- Five Minute: Yes. These adorable minis are whipped up in two minutes and baked in three. And when I say baked, I mean more like gently warmed in the microwave. You guys. Mixed feelings. I don’t love microwaves. I sort of loved the purist approach we took in the Philippines when we chose not to have a microwave for a year. And purist is interchangeable with cheapskate. But seriously, I had always sort of hoped that there would be a time in my life when I wouldn’t have a microwave and CHECK! We took care of that one. Now we temporarily don’t have an oven, and as much as I dislike the idea of every warm thing I’m eating coming out of that black zapper box (it’s just one of those thingssss), it’s super super convenient and we would be sad and hungry without it. The microwave gives us the moment of crumbly bliss that is these five minute mini single serving apple crisps, and for that we say Major Thank You, Microwave.
- Single Serving: So I wrote the recipe to be enough for two servings, which sort of makes the title of single serving a little white lie, but here’s my rationale – if I was going to make this for a snack for one person (meeee) I might as well just make two of them so I could eat the second one in a few hours when the oats-and-apples-and-cinnamon-sugar craving strikes again. Also, I find it semi-annoying to measure teeny tiny amounts of things and making this for two helps that cause. And plus, the second leftover apple crisp is as good if not even better than the first. SERIOUS. It has time to sit and jive together with that coconut oil and cinnamon and get all soft and yummy and it gets to be baked twice. It is ten hundred percent cozy and delicious, and guess what? It’s already ready to eat since you made two of these to begin with. Awyeah.
- Apple Crisp: I am having a love affair with the crumbly topping, and even more so when it’s heaped over those bubbling cinnamon sugar apples. But what else is new? The topping here reminds me of the one we made for that blueberry crisp this summer. It’s simple and wholesome: oats and nuts and a tiny bit of whole wheat flour mixed with a little crunchy turbinado sugar, some spicy-warm cinnamon, and a scoop of coconut oil. The thing about coconut oil and me is, like, usually, just no thank you. But I tried this apple crisp several times side by side using butter and coconut oil, and my tastebuds betrayed my prejudices and fell more in love with the coconut oil one than with the butter one. No, I know. It’s blasphemous. But I speak only in truths, and I would not tell you to make it with coconut oil just to be Trendy Food Blogger, because let’s face the facts: trendy is not anywhere in my life’s vocabulary. I firmly believe in loving the food you eat, especially your sweet snacks, and LOVE might be an understatement for how I felt about the wholesome coconut oil, pecan, and oat topping on this joyful lil apple crisp.
I sort of feel like I should apologize for the random weirdness of this recipe, being that it’s made in the microwave and all, but no apologies needed, right? Because I truly loved this and the fact that it warmed me right to my toes and gave me a reason to take five minutes and sink a little deeper into my spot on the couch with a candle and a blanket, and I think you, in the middle of your busy, no-time-for-the-oven-days, will love it right along with me.
Sometimes one little individual serving size apple crisp just makes the day so much more manageable.
Go take five minutes and make this for yourself.
Remember what I said about breakfast? I wasn’t kidding.
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Apple Noodle Kugel
Mix noodles with margarine. Add eggs, sugar, apples, juices, nuts and raisins to noodles. Mix well. Top with melted margarine. Sprinkle mixture of sugar and cinnamon over top. Top with 1/2 cup walnuts. Bake 350, 1 hour in 9 x 13 pan.
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