Recipes
Cornflake Topped Carrot Kugel
From: Kosher by Design short on time
4 (4oz-113g) jars baby food carrots (452grams)
3/4 cups (1 1/2 sticks) (170grams) margarine, divided
1 cup sugar
1 cup all purpose flour
3 large eggs
1/4 cup soy milk
1/4 cup brown sugar
2 cups cornflakes or rice crispies
Preheat oven to 350F
Spray a 9inch round or square baking pan with nonstick cooking spray.
Set aside
Melt 1/2 cup (1 stick) (115g) margarine in a small saucepan or microwave.
In a bowl of a stand mixer, beat baby food, melted margarine, sugar, flour, eggs and soy milk until smooth.
Pour into prepared pan
In a medium pot, over medium heat, melt the brown sugar with the 4 remaining Tbsps of margarine. When the mixture is melted and smooth, remove from heat and mix in the cornflakes.
With a wooden spoon toss to coat all the cornflakes.
Sprinkle cornflakes evenly over the top of the kugel, do NOT mix in
Bake uncovered for 1 hour.
Serve warm