Apfel Kugel

I made this for Chanukkah.

Ingredients
1 lb wide cooked whole wheat egg noodles
1 lb low fat cottage cheese
4 eggs
8 oz reduced fat sour cream
1 cup skim milk
1 large apple, chopped without the skin
1/2 cup cranberries
1 cup cornflakes

Steps
Preheat oven to 350 degrees. Spray 9 x 13-inch glass baking dish in oven.
Cook noodles.
Mix cottage cheese eggs, sour cream, and milk.
Mix noodle with cheese mixture and pour into dish.
Sprinkle top with corn flake crumbs.
Bake 1 hour.

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(I found this one later on the Internet that I'm planing to try next time.)

MY MOTHER'S APFEL KUGEL
2 pounds finely sliced appels
1-1/2 cup flour
1-1/4 cup lukewarm milk
1 cup sugar + 2 tablespoons for the top
4 eggs
1 cup ground hazelnuts
1 cup skinless almonds finely sliced
1 cup raisins golden or black
A few drops of vanilla extract or vanilla sugar
1 tablespoon cinnamon
1 pinch nutmeg or clove
1 pinch ginger
2 tablespoons rum or brandy - less if you don't like it.
Juice of two lemons
Pinch of salt
Butter flakes

Put the sliced apples and the raisins in a bowl, add the lemon juice; set aside.

In an other large bowl mix well the flour, lukewarm milk. Add the eggs one by one, sugar, vanilla, rum or brandy, spices, salt and the ground hazelnuts. Mix well to make a lightly thick sauce.

Drain apples and raisins in a colander and add them in the sauce. Mix.

Pour the mixture in a baking pan. Sprinkle the sliced almonds, 2 tbsp sugar and some butter flakes on the top.

One hour in a preheated oven 180 degrees Centigrade (350 degrees Fahrenheit). Try with a knife.

You can eat it cold or warm. We like warm with vanilla ice cream.

Sometimes my mother added chopped nuts, chunk of dried figs and/or dried apricots.

Pumpkin Ginger Bread

Nothing says fall like pumpkin anything - pie, cake, muffin and of course bread. I love the hint of ginger and spices in this recipe.

Ingredients
3 cups Splenda
1 cup applesauce
4 eggs
2/3 cup water
2 can 15oz. pumpkin
2 tsp ginger
1 tsp all spice
1 tsp Cinnamon
1 tsp ground cloves
3-1/2 cup flour
2 tsp baking soda
1-1/2 tsp salt
1/2 tsp baking powder
2 boxes of raisins

Steps
1. Preheat over 350 and grease 2 9"x5" pans
2. Mix Splenda, applesauce, eggs
3. Add water
4. Add pumpkin and spices
5. In separate bowl mix flour, baking soda, salt and baking powder
6. Combine dry to wet
7. Bake 1 hour or until toothpick test that they're cooked inside
8. Let cool about 10 minutes then transer to a wire rack

We served this with some pumpkin cream cheese we had left over from a bagel brunch we had the other day.