Title: Apricot cheese kugel
 Categories: Desserts, Luncheon, Taste of ho
      Yield: 12 Servings
 
     16 oz Wide egg noodles
      8 oz Cream cheese, softened
      1 c  Butter or margarine
  1 1/2 c  Sugar
    1/2 c  Lemon juice
     12    Eggs
     18 oz Apricot preserves
    1/2 ts Ground cinnamon, divided
 
  Cook noodles according to package directions. Meanwhile, in a mixing
  bowl, beat cream cheese, butter and sugar until smooth; add lemon
  juice and mix well. Beat in eggs, one at a time. Drain and rinse
  noodles; add to egg mixture. Spoon half into an ungreased 13-in. x
  9-in. x 2-in. baking dish. Top with half of the preserves; sprinkle
  with half of the cinnamon. Repeat layers. Bake uncovered at 325
  degrees for 45 minutes or until golden brown and a knife inserted
  near the center comes out clean. Serve warm. Yield: 12-16 servings.
  Editor's Note: Kugel may be reheated in the oven or microwave.
  
  NOTES : "This sweet noodle kugel is a fun dessert and a super
  addition to any brunch buffet. My family and friends scrape the pan
  clean. I got the recipe from my sister years ago." Florence Palermo,
  Melrose Park, Illinois.
  
  Recipe