Sugar Free Sunday--Sour Cream Apple Noodle Kugel

Sugar Free Sunday is back after a brief hiatus! With all of the back-and-forth involved with our recent move, trying to get settled back into life in my small rural hometown in Louisiana, I took a break from doing much cooking--and I confess, from watching my sugar intake, to boot! I'm trying to get back on the straight-and-narrow again, though, so I hope to have some yummy goodies than be made either "regular" or sugar-free!


This week's recipe is a new one for me in any form, it's a sweet noodle kugel flavored with apples, sour cream, and cinnamon. I adapted it from a recipe I found in 1,000 Jewish Recipes by Faye Levy.

Ingredients:

• 8 oz pkg of wide egg noodles
• 3 T butter, melted
• 1/2 c sour cream
• 2 eggs
• 4 T sugar (I used Splenda)
• 1 t vanilla
• 1 1/2 Golden Delicious apples, peeled, cored, and thinly sliced
• cinnamon

The recipe I made this from called for a 14 oz pkg of noodles, but when I got ready to make it, I realized my package was only 8 ounces, so I basically made about half of the original. The first step is to boil the noodles--mine was actually wide noodle dumplings--for about 5 minutes. They won't be fully tender, but you don't want them to overcook and turn into mush later. Rinse well with cold water, and pour into a medium mixing bowl. Add about 2 tablespoons of melted butter, and stir to coat the noodles. Add the sour cream, vanilla, 2 tablespoons of sugar or Splenda, and the eggs, mixing well. Stir in about half of the apples. Pour half of the noodle mixture into a greased or cooking sprayed 9 x 9 casserole. Add a layer of sliced apples, then sprinkle with cinnamon and some additional sugar or Splenda. Top with remaining noodle mixture, and more cinnamon and sugar or Splenda. Cover, and bake for 30 minutes at 350 degrees. Uncover and cook and additional 10-15 minutes. Serve warm.

Kugel does not photograph well! It tasted better than it looks in this picture, but I would make some changes to this recipe if I make it again. The apples to be mixed with the noodles should have been diced--the slices don't really cook through enough, and it's hard to "mix in" slices. It also needed more liquid of some kind--maybe an additional egg or more sour cream--I thought it was just a bit dry, although since I've never made a noodle kugel, I didn't exactly know what to expect. I actually liked the taste of it--the sour cream, apples, and cinnamon made a good combination--so this is a maybe-if-adapted keeper.

How about you? Have you made any sugar free or adaptable to sugar-free recipes lately? Be sure to link up!



Until next time, good cooking, and good eating!

This post is linked to:

Meatless Mondays at Sweet and Savory

Mouthwatering Mondays at a Southern Fairytale