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Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 11 days, which is 1 week and 4 days of the Omer
Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.
And here’s today’s recipe, contributed by Laura N..
Apricot Noodle Kugel
Ingredients
Kugel
- 10-ounce package medium noodles (cooked)
- 3/4 stick butter (melted)
- 3-ounce package cream cheese (softened)
- 1/2 cup sugar
- 3 eggs
- 1 cup milk
- 1 cup apricot nectar
Topping
- 2 cups corn flakes (crushed)
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 stick butter (melted)
Directions
- Preheat oven to 350 degrees.
- Combine noodles with 3/4 stick melted butter.
- Cream the cream cheese with 1/2 cup sugar in a mixer.
- Add eggs.
- Add milk gradually, then apricot nectar and beat until well mixed.
- Pour over noodles.
- Place in a 9 x 13 baking dish.
- Mix cornflakes with sugar, cinnamon and butter and sprinkle over the top.
- Bake uncovered for 45 minutes to an hour.
- Take out, cover, and let sit for 20 minutes.
- Preheat oven to 350 degrees.
- Combine noodles with 3/4 stick melted butter.
- Cream the cream cheese with 1/2 cup sugar in a mixer.
- Add eggs.
- Add milk gradually, then apricot nectar and beat until well mixed.
- Pour over noodles.
- Place in a 9 x 13 baking dish.
- Mix cornflakes with sugar, cinnamon and butter and sprinkle over the top.
- Bake uncovered for 45 minutes to an hour.
- Take out, cover, and let sit for 20 minutes.
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