Very Berry Bagel Spread Mix Recipes

Steps:

• Place in a small bowl and mix.
• Store in resealable bag in refrigerator.
• To Serve: In small bowl mix 3 Tbsp mix into one 8oz packaged softened cream cheese until well blended.
• Cover and chill 2 hours to let flavors blend.
• Serve spread on bagels.

Steps:

• In a bowl, mix the yeast, sugar, and warm water.
• Let sit for 5 minutes or until bubbly.
• Put the extract in a bowl with your berries.
• Set aside for later.
• Mix salt in with the 4 to 5 cups of the flour, and:.
• With a strong spoon, mix in.
• When the dough gets stiff, turn it out on the table and kneed for 5 minutes adding flour as needed.
• Place dough in greased bowl (use non-stick cooking spray) and cover with damp cloth.
• Let rise until double in size (1 1/2 to 2 hours or so).
• Punch down dough and divide into 12 balls.
• I placed a spoonful of berries in the center of each ball, folded it closed and pinched it.
• Next, I used my thumb and made a hole in the bagel careful not to let the berries sneak out.
• After shaping bagles, place on cookie sheet lined with parchment paper to rise for 15 minutes.
• While the bagels are rising, bring to a boil 12 cups of water and one TLB.
• of sugar.
• Boil bagels in batches.
• Boil on each side for a total of 5 minutes (they will look funny and bumpy).
• Take bagels out with slotted spoon and place on paper towel.
• Sprinkle cornmeal on the same parchment paper and arrange bagels.
• Brush each with an egg wash (you could sprinkle with poppy seeds or seseame seeds at this point).
• Bake bagels for 25-28 minutes at 400 degrees or until golden brown all over.

Steps:

• Prepare the veggies and put in a small colander or strainer; drain well.
• Beat together cream cheese and lemon juice till smooth.
• Stir in veggies and pepper.
• Refrigerate to blend flavors.

Steps:

• In a small bowl, beat the cream cheese until smooth. Add the sour cream, feta cheese, garlic and seasonings; mix well. Toast bagels if desired; top with spread.

Steps:

• 1. For Very Berry Mix: In a small bowl, combine gelatin and dried fruit. Store in a resealable plastic bag in refrigerator. Give with serving instructions. Yield: about 3/4 cup mix.
• 2. For Tropical Fruit Mix: In a samll bowl, combine gelatin, dired fruit, and coconut. Store in resealable plastic bag in refrigerator. Give with serving instructions. Yield: about 1 cup mix. To serve Both Mixes: In a small bowl, meat 3 tablespoons mix into one 8 ounce package softened cream cheese until well blended. Cover and chill 2 hours to let flavors blend. Serve spread on your choice of bagels. Yield: about one cup spread

Steps:

• In a small bowl mix ingredients and then store in resealable bag in the refrigerator.
• To Serve: In small bowl mix 3Tbsp mix into an 8oz pkg of softened cream cheese.
• Refrigerate for 2 hours to allow the flavors to blend.
• Serve on bagels.

Steps:

• In a Dutch oven, combine the berries, lemon juice, zest and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.