Passover Pineapple-Carrot Kugel |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 18 |
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From a newspaper clipping. I sprinkled cinnamon on top of mine. Ingredients:
1 (12 ounce) package noodles, fine, kosher for passover |
1 1/4 cups non-dairy coffee creamer |
4 eggs |
1 cup carrot, shredded |
1 (20 ounce) can crushed pineapple, undrained |
6 tablespoons margarine, melted |
1/8 teaspoon white pepper |
1/2 cup sugar |
Directions:
1. Preheat oven to 350°F and spray an 13' X 9 baking dish with non-stick cooking spray.
2. Cook noodles 3-4 minutes in boiling, salted, water or as directed on package.
3. Transfer to a colander and run cold water through; drain well.
4. In a large bowl, combine, non-dairy creamer, eggs, sugar, carrots, pineapple, margarine, and pepper. Mix well.
5. Now add the egg noodles to this and mix.
6. Pour this into the prepared baking dish and bake for 1 hour or until firm in the center.
7. Cool slightly before cutting into squares.
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