Monday, March 29, 2010

Peach Noodle Kugel

Prep Time: 20 Minutes
Cook Time: 45 Minutes
Difficulty: Easy
Servings: 12

16 ounces, weight Egg Noodles, Cooked For Half The Cooking Time
¼ cups Butter
Zest Of One Lemon
¾ cups Sugar
1-½ teaspoon Cinnamon
1-½ teaspoon Salt
4 whole Eggs Beaten
1-½ can (20 To 22 Ounces Total) Peach Halves, Chopped Into Large Chunks
2 cups Whole Milk
2 cups Corn Flakes, Slightly Crushed
¼ cups Butter, Melted
¼ cups Brown Sugar
Preparation Instructions
Cook and drain noodles. Add lemon zest and butter and toss to melt the butter.
Pour in sugar, salt, and cinnamon. Stir to combine.
Add beaten eggs, milk, and peaches. Stir to combine.
Taste and adjust seasonings, adding more salt or sugar as needed. Pour noodles—including all the liquid—into a buttered 9 x 13-inch baking dish.
Place the corn flakes into a large Ziploc bag. Crush them slightly. Melt butter and stir in brown sugar. Pour this in with the corn flakes and toss to combine.
Sprinkle corn flakes over the top. Bake kugel for 45 minutes, or until golden brown.
Serve warm.

Thursday, March 25, 2010

Creamy Lemon Crumb Squares

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 12

1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon
Preparation Instructions
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.