Traditional hearty noodle-and-cream kugel topped with apples and drizzled with caramel.
| 6 |
|
cups (12 ounces) uncooked dried egg noodles |
| 1 |
|
cup milk |
| 1/4 |
|
cup LAND O LAKES® Butter |
| 2 |
|
(8-ounce) packages cream cheese, cubed |
| 1/2 |
|
cup sugar |
| 1 |
|
tablespoon vegetable oil |
| 1 |
|
teaspoon grated lemon peel |
| 1 |
|
teaspoon grated orange peel |
| 2 |
|
teaspoons lemon juice |
| 1/2 |
|
teaspoon vanilla |
| 1/4 |
|
teaspoon ground nutmeg |
| 4 |
|
eggs |
| 3 |
|
large (5 cups) tart green cooking apples, cored, peeled, chopped |
| 3 |
|
tablespoons sugar |
| 1 |
|
teaspoon ground cinnamon |
| 1 |
|
cup crushed corn flakes |
| 1/4 |
|
cup LAND O LAKES® Butter, melted |
| 3 |
|
tablespoons firmly packed brown sugar |
| 1 |
|
cup caramel apple dip or ice cream topping, warmed |
Heat oven to 350°F. Cook noodles according to package directions. Drain.
Combine milk, 1/4 cup butter and cream cheese in medium saucepan. Cook over low heat, stirring occasionally, until smooth (5 to 7 minutes). Remove from heat.
Combine 1/2 cup sugar, oil, lemon peel, orange peel, lemon juice, vanilla and nutmeg in large bowl; mix well. Add eggs; mix well. Add cream cheese mixture; mix well. Stir in cooked noodles.
Spoon into greased 13x9-inch pan. Combine apples, 3 tablespoons sugar and cinnamon in medium bowl. Spoon apple mixture over noodle mixture; gently pat apples into noodles.
Combine corn flakes, 1/4 cup melted butter and brown sugar in small bowl; sprinkle over apples. Bake for 50 to 60 minutes or until knife inserted in center comes out clean.
To serve, cut into pieces; serve warm drizzled with caramel apple dip.
TIP:
3 cups corn flakes, crushed, equals 1 cup crushed corn flakes.
