syzygy
10-10-2005, 10:35 AM
Just wanted to share this -- it was a big hit for our Erev Rosh Hashona dinner and requested by many for the break fast dinner later this week. I got it several years ago from Mimi's cyberkitchen site and this was the first time I made it. It will become a standard for future holidays. :)
BUNDT NOODLE KUGEL
1/2 c butter, melted, divided
3/4 c dark brown sugar
1 c chopped walnuts
1 16 oz package medium noodles
1/2 t salt
4 eggs, beaten
1 t cinnamon
2/3 c sugar
1 c sour cream
3/4 c applesauce
Spray bundt pan with nonstick spray. Pour 1/4 c melted butter into bundt pan. Place brown sugar over the butter. Place chopped nuts over the brown sugar.
Cook noodles and drain.
In a large bowl, mix remaining ingredients together. Add the noodles and mix thoroughly. Pour into pan and bake at 350º for one hour or until brown. Remove from oven, turn upside down onto plate and serve.
This can be made ahead of time and frozen, or made the day before serving. Refrigerate until ready to bake the next day.
NOTE: even though I don't keep kosher, I have a hard time using milk and meat at the same meal (blame it on an orthodox upbringing) and because this accompanied a meat meal, I used "tofutti" sour cream instead of regular and margarine to make it pareve, and it was fine (as proven by requests to do it again :D )
I used less sugar in the batter (maybe just under 1/2 cup or so) and less brown sugar sprinkled in the bundt pan.
I also used chunky applesauce and added chopped dried apricots to the batter. Yum!
BUNDT NOODLE KUGEL
1/2 c butter, melted, divided
3/4 c dark brown sugar
1 c chopped walnuts
1 16 oz package medium noodles
1/2 t salt
4 eggs, beaten
1 t cinnamon
2/3 c sugar
1 c sour cream
3/4 c applesauce
Spray bundt pan with nonstick spray. Pour 1/4 c melted butter into bundt pan. Place brown sugar over the butter. Place chopped nuts over the brown sugar.
Cook noodles and drain.
In a large bowl, mix remaining ingredients together. Add the noodles and mix thoroughly. Pour into pan and bake at 350º for one hour or until brown. Remove from oven, turn upside down onto plate and serve.
This can be made ahead of time and frozen, or made the day before serving. Refrigerate until ready to bake the next day.
NOTE: even though I don't keep kosher, I have a hard time using milk and meat at the same meal (blame it on an orthodox upbringing) and because this accompanied a meat meal, I used "tofutti" sour cream instead of regular and margarine to make it pareve, and it was fine (as proven by requests to do it again :D )
I used less sugar in the batter (maybe just under 1/2 cup or so) and less brown sugar sprinkled in the bundt pan.
I also used chunky applesauce and added chopped dried apricots to the batter. Yum!