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Full Online Book HomeLearning KitchenPastries - Kugel - Noodle Kugel By Gail
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Pastries - Kugel -  Noodle Kugel By Gail Post by :gerald Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2100

Click below to download : Pastries - Kugel - Noodle Kugel By Gail (Format : PDF)

Pastries - Kugel - Noodle Kugel By Gail

3/4 C sugar
8 oz cottage cheese
8 oz sour cream
3 oz package cream cheese
4 eggs
10 oz egg noodles
1/4 lb. melted butter
1 small can crushed pineapple, drained
3 TBS orange marmalade
1 C white raisins
cinnamon sugar


Cook and drain noodles, add melted butter. In blender, put first 5 ingredients. Add to noodles. Add pineapple, raisins, marmalade. Place in 10x13 pyrex and sprinkle with cinnamon sugar. Bake @350 for 1 1/4 hours or until golden on top.. Serves 8
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Flaky dough made of 3 cups of flour Icing Cream: 2 qts. homogenized milk (sorry, no low fat substitution) 6 eggs, separated 2 cups sugar 2 tbs. flour Vanilla sugar or vanilla extract 2 tbs. butter Prepare the dough a night before and refrigerate. Start with the icing: In a large bowl, beat egg yolks with all the sugar on medium speed until almost white. Add flour and vanilla; mix well and set aside. Over low heat, bring the milk to a boil stirring as needed. Mix about two cups of scalding milk into whatever is left of your egg
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Yield: 8 servings 2 cups milk 1 cup heavy (whipping) cream 1 cup granulated sugar 1 1/2 teaspoons vanilla extract 2/3 cup unbleached all purpose flour 5 large eggs 6 Granny Smith apples or firm, ripe Anjou pears, peeled, cored, and thinly sliced 3 tablespoons liqueur such as Calvados or Grand Marnier Confectioners' sugar for dusting Preheat oven to 375° F. and generously butter a gratin dish 12 inches in diameter and 2 to 3 inches high. Combine milk, cream, sugar, and vanilla in medium-size saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar.
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