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Selma's Apricot Noodle Kugel

Serves: 8

   8 ounces wide egg noodles
   1/4 cup unsalted butter, at room temperature
   3 ounces cream cheese, at room temperature
   1 cup sour cream
   3 eggs, lightly beaten
   1 teaspoon pure vanilla extract
   1/4 teaspoon salt
   1 cup apricot preserves, divided
   1/3 cup firmly packed ligh brown sugar
   1/2 cup pecans halves

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Selma's Apricot Noodle Kugel is from the Cook'n Holiday Baking collection. Click here to get this CD or download the recipes right now!

1. Preheat the oven to 350°F. Grease lightly or butter a 9-by-9-inch baking pan and set aside.
2. In a large saucepan, bring lightly salted water to a boil. Stir in the noodles and cook until al dente, 8 to 10 minutes. Drain and rinse under cold water.
3. In a medium bowl, combine the noodles, butter, cream cheese, sour cream, eggs, vanilla, and salt and toss until blended. Spread half the mixture into the prepared baking pan. Dot and spread by spoonfuls 1/2 cup of the apricot preserves over the noodles. Don’t worry about any gaps in the preserves. Spread the remaining noodle mixture over the apricot layer, then dot and spread by spoonfuls the remaining 1/2 cup apricot preserves. Sprinkle the brown sugar over the surface and arrange the pecan halves on top. Bake until golden and slightly crisp on top, about 40 minutes.

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