Apricot Noodle Kugel

Cooking Time: 80 min    Servings: 4

Products needed:

• Eureka Lemon Olive Oil
• Cinnamon Pear Balsamic Vinegar

Ingredients:

• One 12-ounce package broad egg noodles
• 6 tablespoons Olive Scene Eureka Lemon Olive Oil
• 8 ounces cream cheese, softened
• 6 eggs, lightly beaten
• ¾ c sugar
• 2 teaspoons vanilla extract
• 2 c apricot nectar
• 2 cups milk 
• 1 cup golden raisins 

Topping:

• 1 c butter, softened
• 3 c cornflake crumbs (from about 6 cups of cornflakes)
• 1/3 c dark brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon Olive Scene Cinnamon Pear Balsamic Vinegar
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt

Directions:

1. Preheat the oven to 350°F.
2. Grease a 9 x 13 baking dish and set aside.
3. Boil a large pot of salted water.
4. Add the noodles and cook until barely tender, 8 to 10 minutes.
5. While the noodles are cooking, put the oil and cream cheese in a large mixing bowl. Combine until smooth.
6. Add the eggs, sugar, vinegar and vanilla.
7. Drain the noodles and add to the bowl with the cream cheese mixture.
8. Stir in the nectar and milk, then the raisins.
9. Transfer the mixture to the baking dish.
10. For the topping: Stir the butter vigorously until it’s smooth, then add the remaining ingredients and mix until it’s thoroughly combined.
11. Scatter on top of the noodles.
12. Bake for 45 minutes to 1 hour, until the center feels set and the edges are bubbling.