Caramelized Apple and Cranberry Noodle Kugel
Total Time: 1 hour 25 minutesYield: Serves 6-8Ingredientsextra-wide noodles4 Tbsp margarine, divided2 Granny Smith apples, chopped1 ½ cups fresh cranberries3 Tbsp brown sugar5 eggs1 cup sugar1 cup Tofutti sour cream¾ cup vanilla soy milk1 ½ tsp vanilla extract1 tsp saltFor the topping:⅔ cup all-purpose flour⅔ cup sugar½ cup old-fashioned oats½ cup canola oil½ tsp ground cinnamonInstructionsPreheat oven to 350°F. Lightly grease a 9×13-inch baking pan.Bring a large pot of water to a boil over high heat. Add noodles and cook about 7 minutes, or until al dente. Drain and mix with 2 Tbsp of the margarine in a medium bowl.Melt the remaining 2 Tbsp margarine in a large skillet over medium-heat heat. Add apples and cook 3-4 minutes, or until soft. Add cranberries and brown sugar; stir and cook about 4 minutes, until cranberries are cooked through but not popping open.Remove from heat and set aside.Combine eggs, sugar, sour cream, soy milk, vanilla and salt in a large bowl; whisk until smooth. Add reserved noodles and apple-cranberry mixture; stir to mix. Pour mixture into prepared pan.To prepare the topping: Combine flour, sugar, oats, oil and cinnamon in a small bowl; mix well. Sprinkle over kugel. Bake about 1 hour, until set and cooked through. Best served warm. More
