Jeri Mills M.D.

Noodle Kugel

Dr. Jeri’s GF Noodle Kugel
9 ounces wide GF egg noodles cooked al dente*
1/2 cup reduced sugar apricot preserves
1 cup warm water
2 cups dried apricots finely diced (about 12 ounces)
3/4 teaspoon salt
¼ cup dark brown sugar
1 teaspoon orange extract
1 pint sour cream or 2% Fage Greek yogurt
6 extra large eggs
1/16 tsp ground cloves
¼ teaspoon ground allspice
Zest from one orange
In a food processor combine the apricot preserves, 1 cup dried apricots and the hot water and whirl till pureed. Add the salt, eggs brown sugar, sour cream orange extract and spices and process till well mixed. Pour into a large mixing bowl then fold in the remaining cup of diced apricots and the orange zest. Fold in the cooked pasta and pour into a buttered 4 quart baking dish (13X9 will do)
Dot top with butter
Bake at 350* 30-45 minutes until set
Serve warm
*Joviial makes a Gluten-Free Egg noodle in a 9 ounce package. Cook one minute less than HALF the recommended time)
If you eat gluten, any egg noodle cooked al dente will do