Apricot cheese kugel

12 -16

Ingredients

Quantity Ingredient
1 pack Wide egg noodles
1 pack (8 oz) Philly free cream cheese; softened (the original recipe calls for regular)
¼ cup Butter or margarine; softened
¼ cup Oil; (the original recipe called for 1 cup butter or margarine)
1½ cup Sugar
½ cup Lemon juice
2 Eggs
4 Egg whites
1 cup Egg substitute; (the original recipe called for 12 eggs)
1 Jar; (12 oz) apricot preserves (the original recipe called for 18 oz)
1 teaspoon Ground cinnamon; or more, (the original recipe called for 1/2 tsp)

Directions

(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@... on Oct 7, 1998, converted by MM_Buster v2.0l.

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