Tuesday, January 3, 2017
We are trying to make something for a meal or side dish, that everyone will eat. The idea is to entice a preschooler who is a chocolate lover. As she said to me, "Auntie Rosie, I love any kind of chocolate."
I thought of lots of recipes and then came up with this one. This recipe makes 12 kugle cupcakes and one larger, flatter, 9" x 13", kugel. I will also include the ingredients for a dozen kugelettes and a larger rectangular 9" x 13" thicker kugel.
The recipe for 12 cupcake kugelettes and one 9" x 13" rectangular pan of thin kugel include:
butter and/or cooking spray (I suggest using both in the cupcake tins)
22 ounces of medium noodles
6 large eggs slightly beaten
10.3 ounces (two small containers) of vanilla, Greek Yogurt
1 cup of dried cranberries (craisins or raisins)
2 cans of fruit cocktail in juice (drain, but save the juice from both cans)(save a few cherries too)
1 teaspoon of cinnamon
1/4 cup or more of mini chocolate chips
Take the cold eggs and the yogurt out of the refrigerator for a few minutes.
Preheat the oven to 350 F.
Spray and butter the insides of the cupcake and rectangular baking pans.
Boil the 22 ounces of noodles in a large pot per package directions, drain well, and set aside to cool. In another bowl, beat the 6 eggs slightly, add the yogurt, add the dried cranberries (or raisins), and add the drained two cans of fruit cocktail, saving the fruit juice. Add the cinnamon and stir the egg mixture gently. One should have about one cup of fruit juice for later use in the baking of the kugelettes and larger kugel.
Temper the egg mixture by adding a few of the luke warm noodles (tempering not needed if cooked noodles are at the same temperature as the egg mixture). Then gently add the entire egg mixture to the big pot of drained noodles. Fill the well-greased cupcake tins and 9" x 13" pan. Add mini chocolate chips to the tops of the kugels and add a cherry, dried cranberry or other fruit for extra decoration.
Bake at 350 F for about 20-30 minutes and spoon 1-2 tablespoons of the saved juice on each of the 12 kugels and spoon the rest of the canned juice on the large kugel. Bake for an additional 15 minutes or until the tops look brownish and crunchy.
Cool slightly and gently remove all of the kugels from the pans.
Kugels may be eaten at any temperature, warm, hot, or cold.
To make a thicker rectangular kugel, in addition to the 12 smaller round kugels use:
33 ounces of noodles
3-4 cups of vanilla, Greek yogurt (15-20 OUNCES)
3 cans of fruit cocktail
1-2 cups of craisins or raisins
2 teaspoons cinnamon (optional)
mini chocolate chips per taste (optional)