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Recipe Name: Apricot Cheese Kugel Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 12

16 Ounce(s) Wide egg noodles
8 Ounce(s) Cream cheese, softened
1 Cup(s) Butter or margarine
1 1/2 Cup(s) Sugar
1/2 Cup(s) Lemon Juice
12 Eggs
18 Ounce(s) Apricot preserves
1/2 Teaspoon(s) Ground cinnamon, divided
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 an ungreased 13-in. x
9-in. x 2-in. baking dish. Top with half of the preserves; sprinkle
with half of the cinnamon. Repeat layers. Bake uncovered at 325
degrees for 45 minutes or until golden brown and a knife inserted near
the center comes out clean. Serve warm. Yield: 12-16 servings.
Editor's Note: Kugel may be reheated in the oven or microwave. NOTES :
"This sweet noodle kugel is a fun dessert and a super addition to any
brunch buffet. My family and friends scrape the pan clean. I got the
recipe from my sister years ago." Florence Palermo, Melrose Park,
Illinois. Recipe by: Taste of Home, June/July, 1997 Posted to
MC-Recipe Digest V1 #648 by on Jun 23, 1997

Nutrition (calculated from recipe ingredients)
Calories: 526
Calories From Fat: 241
Total Fat: 27.3g
Cholesterol: 220mg
Sodium: 270.7mg
Potassium: 157.8mg
Carbohydrates: 64g
Fiber: <1g
Sugar: 44.6g
Protein: 9.5g

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