During the week of Passover, I tend to make several kugels. They are great as a side dish for dinner. They are easy to pack for lunches and often you don’t even need to heat up the leftovers.

I’d like to share a few different fruity kugels you can make during Passover. This first one uses pineapple for a really sweet and fruity taste.

3 cups matzah farfel
1 can crushed pineapple
2 cups applesauce
1 stick of butter or margarine
5 eggs
4 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon salt

Wet three cups of matzah farfel. Separate the five eggs. You’ll use both the yolks and the whites, but you’ll use them separately. Melt the butter.

In a bowl, beat together the egg yolks, salt, sugar and butter. Pour this into the bowl with the matzah farfel. Add in the applesauce, cinnamon and pineapple.

Beat the egg whites until stiff. Add them into the remaining ingredients and mix. Pour into casserole dish. Sprinkle with cinnamon and bake at 350 degrees for forty minutes.

If you don’t have applesauce, you can chop up apples. It will provide the same flavor. Use two or three apples depending on size. Peel and chop.

This next recipe also has pineapple in it, but then you additionally add in other fruits:

¾ cup matzah meal
1 can crushed pineapple (do not drain)
3 apples
½ cup oil
2/3 cup sugar
8 eggs
1 pound of prunes
½ pound of apricots

Chop up the prunes and apricots, set aside. Peel and grate the apples, set aside. In a bowl, combine the eggs, oil and sugar, set aside. In a separate bowl, combine the pineapple, apples and matzah meal. Now combine the matzah meal mixture and the egg mixture. Mix thoroughly. Finally, fold in the prunes and apricots. Pour into casserole dish and bake at 325 degrees for forty five minutes.

This recipe does not call for cinnamon. If you like the added taste of cinnamon in your kugels, add in one teaspoon. Add it into your egg mixture bowl.

I’ve also seen this recipe using raisins and peaches, in place of the prunes and apricots.

I also have seen a recipe where you wet matzah sheets and use them as a base on the bottom of a casserole dish. You then make the filling with your fruits and eggs.

These kugels are both very sweet. If you find they are sweeter than you enjoy, cut out a bit of the added sugar. The fruits have their own natural sugars in them already.

Whatever combinations you choose to use, you almost never go wrong with a good kugel.

Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com