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Apricot Cheese Kugel
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1 (16-ounce) package wide egg noodles
1 (8-ounce) package cream cheese, softened
1 cup butter
1-1/2 cups granulated sugar
1/2 cup lemon juice
12 large eggs
1 (18-ounce) jar apricot preserves
1/2 teaspoon ground cinnamon, divided use
Cook noodles according to package directions. Drain and rinse.
In a large bowl, beat cream cheese, butter and sugar until smooth; add lemon juice and mix well. Beat in eggs, one at a time. Add noodles.
Spoon half into an ungreased 13 x 9 x 2-inch baking dish. Top with half of the apricot preserves and sprinkle with half of the cinnamon. Repeat final layer. Bake, uncovered, at 325*F (160*C) for 45 minutes, or until golden brown and a knife inserted near the center comes out clean. Serve warm.
Serves 12 to 16.
Note: Reheat leftover Kugel in the oven or microwave
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