|
Back to topic--
Reposting this Apricot Kugel recipe-- it is amazing.
3 eggs
1/4 c. sugar
2 c matzo farfel, softened in water (just pour water over the broken pieces of matzo until it covers all the matzo)
2 c. cottage cheese
1 c. sour cream
1/2 c melted margarine
1/2 c apricot perserves
1/2 tsp vanilla
1/2 c raisins (softened in water)
Topping:
1/2 c chopped pecans
2 Tbl sugar
1 tsp cinnamon
Beat the eggs until light; mix in the sugar until thick.
Drain whatever excess water there is from the matzo, and drain off the water from the raisins, and mix all the ingredients. Sprinkle the cinnamon/nut mixture over the top.
Put in a greased casserole dish (Use a deep one, not a long rectangular one). Bake at 350 for 45-50' ( may sometimes take a little longer, depending on your dish). It will be like a souffle, and may not be totally firm. The center might be a little gooey, but shouldn't be too wet.
It is sooooo good!
|