Pecan Kugel–internet, friend, and community recipe

This one works as side dish, breakfast, or dessert.
Like unside down cakes, you build it top to bottom in the bundt pan and flip it over onto a plate when done.  You can make the entire kugel ahead of time and freeze it; just defrost the day before you use it.
Ingredients

topping:
4 ounces (1 stick) unsalted butter
1 cup packed dark brown sugar
1 (12-ounce) package whole pecans
Filling:
1 (16-ounce) bag broad egg noodles
4 eggs
2 ounces (½ stick) melted butter
1 tsp. cinnamon
1 tsp. salt
2/3 cup sugar

Directions:
For topping, melt the butter and pour evenly into the bottom of a 10 1/2-inch Bundt pan. Add the brown sugar to the pan and spread it evenly, combining with butter.  Lay pecan halves in, upside down, in a couple of circular designs — one inner circle, one outer circle. Use about 40 nuts that look pretty and are similar in size. You’ll need approximately 40 pecans.
Start with the inner circle and carefully line up whole pecans one by one, the end of each pecan touching the center pole of the Bundt pan until you’ve created the circle. Next,move to the outer edge of the Bundt pan. End to end, carefully make a circle of pecans around the outer edge of the pan, pressing them slightly into the sugar/butter mixture. Place the Bundt pan in the refrigerator to set and harden for at least an hour.
To make the filling, boil noodles for 3 to 5 minutes. Don’t overcook them; they’ll be cooking further in the oven. Drain well and set aside.
Beat the eggs lightly. Add the sugar, melted butter, cinnamon and salt to eggs and combine evenly. Add egg mixture to the egg noodles.
To assemble the kugel, preheat the oven to 325 degrees F.
Take chilled, set Bundt pan out of the refrigerator. If you’ve made the full recipe ahead and the egg/noodle mixture has settled, give it a quick stir. Carefully pour it into the Bundt pan. Spread the noodles evenly.
Place the Bundt pan into the oven on the center rack. Bake for 45 to 60 minutes, until set. Remove from the oven and allow to cool for 5 minutes. Then carefully run a knife along the edges or gently shake kugel to loosen.
Using a pot holder, put a plate under the hot Bundt pan. Holding the Bundt pan firmly against the plate, invert the kugle. Shake gently to loosen.  Carefully remove Bundt pan. Some of pecans may have dislodged; simply replace them into the circular design. Serve warm or room temperature. Serves 12.

HANUKKAH POTATO PANCAKES

Servings:  6
Preparation Time:  20 min
Cooking Time:  10+ min
Level of Difficulty:  Easy

3 large idaho potatoes peeled and shredded
1 egg
3 Tbsp all-purpose flour; more as needed
1 medium onion finely chopped
3/4 tsp table salt
1 cup vegetable oil

Instructions
Soak the potatoes in cold water 30 minutes; drain and blot dry. Preheat frying pan with 1/4 cup oil.

Food processor with grater.  grate potatoes in batches.  Squeeze water out of potatoes.  Chop potatoes and onions in food processor.  Again squeeze out water.  Add all but oil to bowl and mix.  Adjust flour to achieve a thick pancake batter consistency.

In a large nonstick skillet over medium heat, adding oil as needed, cook the pancakes, 4 at a time, until just golden, about 2 minutes on each side; transfer to a baking sheet. Repeat with the remaining oil and pancakes. Keep hot on baking sheet in a 250 degree oven.

Serve with brisket and salad.

NOODLE KUGEL WITH DRIED FRUIT

Serves: 8

1 (8 ounce) package medium noodles
4 tablespoons vegetable oil, divided
4 large eggs
1/3 cup sugar
1 cup orange juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3/4 cup diced mixed dried fruits (prunes, apricots, dates and/or figs)
1/4 cup raisins
1 medium apple, peeled (if desired) and diced (about 1 cup)
pinch of salt

Cook noodles according to package directions; drain well, put back in pot and toss with 2 tablespoons of the oil. Set aside to cool slightly.

In large bowl, beat eggs with sugar until well mixed.

Beat in remaining 2 tablespoons oil.

Beat in orange juice, cinnamon, ginger, and salt.

Add the mixed dried fruit, raisins and apple; add noodles and sir until all the ingredients are evenly distributed.

Place in a greased or sprayed 10″ square casserole; cover with foil. Bake at 350°F for 20 minutes; remove foil and bake uncovered for 20 minutes more or until seems to be firm and set.

Let it cool slightly before cutting into squares.

CHEESE BLINZES

BLINTZ
4 eggs, beaten
2 cups water
1 tsp. salt
1 cup flour
oil for frying

FILLING
1 lb. small-curd cottage cheese or farmer’s cheese (400 gm. white cheese in Israel)
1/4 cup sugar
1 tsp. vanilla

Preparation:
Blintz
1. Mix eggs and water. Mix flour and salt in a separate bowl.
2. Whisk flour mixture into egg and water mixture until smooth. If you are having trouble getting it smooth, let it sit for a few minutes and then whisk again. The batter should be thin. If it is too thick, add some more water.
3. Pour a few drops of oil into a frying pan, and heat until the oil is very hot.
4. Pour just enough blintz mixture into the hot oil to lightly cover the pan. Rotate the pan so the batter covers the whole bottom.
5. Cook blintz until the center bubbles and the blintz slides in the pan. Be patient. If you try to turn out a blintz that isn’t completely cooked through, it will tear.
6. Turn out blintz from pan onto a plate to cool. Only one side of the blintz needs to be cooked.
7. Continue steps 1-6 above until all the batter has been used. Stack the blintzes one on top of another on a plate.

* Be sure to stir the batter before frying a new crepe as the flour might settle at the bottom.

* Don’t give up. Practice makes perfect when it comes to blintzes. Fortunately, kids will love to eat those blintzes which didn’t turn out great so nothing has to go to waste.

Filling
1. In a bowl, mix cheese, sugar and vanilla until well blended. Taste test to arrive at the right amount of sugar and vanilla for a sweet tasting filling.
2. Put 1-2 tablespoons (depending on the size of the blintz made) of filling in each blintz. Fold one side over, the bottom up and the top down, and then the second side over to form a neat square.

TIPS: Once the crepes are filled, they can be stored in an airtight container or bag and frozen.

NOTE: To lower the fat content in this recipe, use a nonstick vegetable spray, low fat cheese and Splenda sugar substitute instead of the oil, cheese and sugar in the above recipe.

SERVING SUGGESTIONS: Serve with fruit jams or sour cream. These blintzes can be eaten cold, warm or hot.

BREAKFAST KUGEL

12 oz broad egg noodles
1 cup grated Cheddar cheese (1/4 lb)
4 oz cream cheese
3 eggs
1 1/2 cups milk
1/4 cup soft butter
1 cup sour cream
½ cup sugar
½ cup creamed cottage cheese
½ tsp salt
½ cup dried bread crumbs
1/4 tsp cinnamon
Prepare pasta according to package directions. Drain and rinse well. Return to saucepan.

Directions
Process cream cheese with eggs in food processor or blender until smooth. Add remaining ingredients except cereal and cinnamon to egg mixture. Process until smooth, once again, (about 20 seconds) and then pour over noodles and mix well. Pour into a well-greased 9 X 13″ glass baking dish. Sprinkle with crumbs and cinnamon, mixed. Bake at 350̊F for 1 hour, or until golden. Serve hot with more sour cream.

BEEF BRISKET

4-5 LB BEEF BRISKET
1 CAN CREAM OF MUSHROOM SOUP (LOW FAT OR REGULAR)
1 ENVELOPE OF LIPTON DRY ONION SOUP
1/2 CUP WATER
GARLIC SALT
WORCESTERSHIRE SAUCE

WIPE BRISKET WITH A DAMP PAPER TOWEL
PUT IN A 9X13″ BAKING PAN
MIX THE ONION SOUP WITH THE CREAM OF MUSHROOM IN A SMALL BOWL
RUB GARLIC SALT, WORCESTERSHIRE AND HALF THE ONION SOUP MIXTURE ON
THE MEATY SIDE OF THE ROAST.
PUT FAT SIDE UP AND RUB THE REST OF THE ONION, MUSHROOM MIXTURE ON
ROAST.
USE THE CAN FROM SOUP AND PUT IN 1/2 CAN WATER OVER TOP AND SIDED OF
ROAST.
BAKE FOR ABOUT 3 HOURS OR UNTIL FORK TENDER AT 350.
ADD MORE WATER IF NEEDED DURING COOKING TO MAKE GOOD GRAVY.
ENJOY

WHOLE WHEAT BROCCOLI NOODLE KUGEL

About the Whole Wheat Broccoli Noodle Kugel: A traditional noodle kugel (or baked noodle pudding) is often quite sweet, thanks to too much brown sugar and dried fruit, so it’s not always the best side dish for our 21st-century tastes. This modern, savory version is a better foil for roasted meats.

Whole Wheat Broccoli Noodle Kugel
Makes 6 servings; about 1 cup per serving
(PointsPlus™ value per serving: 7)

Cooking spray
12 oz. whole wheat fettuccine, broken into 2-inch pieces, cooked, and drained in a colander in the sink
1 (10 oz.) box frozen chopped broccoli, thawed
1 1/4 cups pasteurized fat-free egg substitute, such as Egg Beaters
1 Tbsp Dijon mustard
1 tsp dried thyme
1 tsp mild paprika
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp garlic powder

Instructions
Preheat the oven to 350ºF. Spray a 9-inch baking dish with nonstick spray.

Mix all the ingredients in a large bowl; pour and spread evenly into the prepared pan.

Bake until set and browned, about 30 minutes. Cool on a wire rack for at least 10 minutes before serving. Or cover, refrigerate, and store for up to 2 days. Slice into 6 pieces and serve.

CURRIED ZUCCHINI PANCAKES

About Curried Zucchini Pancakes: There’s a wide variety of curry powders available; check East Indian markets for unusual and often fiery versions of this spice mix. Great with roasts, these pancakes could also be a savory breakfast side with scrambled eggs

Makes 6 servings; 2 pancakes per serving
(PointsPlus™ value for 2 pancakes: 2)

2 large zucchini
1 tsp salt
1 small onion, peeled
1/2 cup pasteurized fat-free egg substitute, such as Egg Beaters
1/2 cup fat-free cottage cheese
1/2 cup matzo meal
2 tsp curry powder
1/4 tsp ground black pepper
Cooking spray

Instructions
Shred the zucchini through the large holes of a box grater, mix with the salt and place in a colander in the sink to drain for 15 minutes.

Working in small handfuls, squeeze the zucchini of any excess moisture, then place in a large bowl. Shred the onion through the large holes of a box grater and add to the zucchini.

Stir in the egg substitute, cottage cheese, matzo meal, curry powder and pepper.

Spray a large skillet with nonstick spray and set it over medium heat. Make pancakes using 1/4 cup zucchini batter per pancake (only cook as many at a time as will fit comfortably in your pan; overcrowding will cause the pancakes to steam rather than brown).

Press down slightly on the pancakes, cooking until browned, about 3 minutes. Flip and cook the other side until browned, about 2 minutes. Transfer cooked pancakes to a warm plate and continue making pancakes in batches until all the batter is used. Makes 2 pancakes per serving.

BAKED POTATO LATKES

Makes 6 servings; 2 latkes per serving
(PointsPlus™ value per serving: 4)

Cooking spray
2 pounds yellow-fleshed potatoes, such as Yukon Golds, peeled
3 medium shallots, halved and thinly sliced
1/2 cup pasteurized fat-free egg substitute, such as Egg Beaters
3 Tbsp matzo meal
1 1/2 tsp dried thyme
1 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground black pepper

Instructions

Preheat the oven to 375ºF. Spray a standard 12-indentation muffin tin with nonstick spray.

Use the large holes of a box grater to shred the potatoes. Working by small handfuls, squeeze the shredded potatoes over the sink to get rid of any excess moisture. Place in a large bowl.

Stir in the shallots, egg substitute, matzo meal, thyme, salt, nutmeg, and pepper. Divide the mixture into the 12 muffin indentations.

Bake 30 minutes. Spray the tops again with nonstick spray. Continue baking until browned and set, about 30 more minutes. Cool at least 10 minutes on a wire rack before serving. Makes two latkes per serving.

APRICOT & APPLE MATZOH KUGEL

4 large apples, Granny Smith or any tart apple, cored and cut into medium dice
1/2 cup light brown sugar
1/4 cup orange juice
6 plain matzohs
8 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups sugar
1/2 cup (8 tablespoons) butter or margarine, melted
1 cup golden raisins
1 cup dried apricots, medium, chopped
4 tablespoons butter or margarine, cut into small pieces, for casserole topping

Directons
1. Preheat the oven to 350°F.
2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10×14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.

Cook’s Tip:
The kugel can be made 2 days ahead, cooled, and refrigerated, covered. Bring to room temperature and reheat in a 350°F oven.