Strawberry Bagel Spread Food

STRAWBERRY SPREAD

Steps:

• Place cottage cheese and preserves in food processor or blender container; cover. Process until well blended.
• Serve as a spread for split bagels, muffins, toasted bread slices or other breakfast breads.

STRAWBERRY BAGELS

Steps:

• Dissolve sugar in water and add yeast. Let stand until the mixture bubbles, a few minutes.
• Meanwhile, sift together the bread flour, 1 ½ c of the whole wheat flour, and salt. Make a well in the center and add the yeast mixture. Stir to combine. (this time I used my mixer and the dough hook attachment until it was time to add the strawberries).
• Turn onto a lightly floured surface knead for about 5 minutes, adding extra whole wheat flour as needed. Gently knead in the strawberries.
• Place dough in a large, greased bowl. Cover and set in a warm place- let rise until doubled size, about an hour.
• Divide dough in half.
• Cover 1/2 of the dough with a towel. With the other half, divide dough into small pieces with a bench scraper/knife.
• Shape each piece into a ball and allow to relax for a few minutes.
• Flatten each round with the palm of your hand.
• With thumb press deep into the center of bagel and tear open a hole in the center with your fingers. Pull the hole open. Cover bagels with a kitchen towel and let rest for about 10 minutes.
• Repeat process with other part of dough.
• Preheat oven to 400.
• Bring about 2 quarts of water to a boil and add 1 T of sugar. Reduce heat to maintain a gentle simmer. Put 2-3 bagels at a time in to the simmering water for about 30 seconds, turning once. Drain and place on parchment-lined baking sheets.
• Brush with egg wash and sprinkle with toppings. Using a spatula or your fingers- flip bagels over and repeat with egg wash and toppings.
• Bake for 30-35 mins or until browned.

STRAWBERRY TOFU SPREAD

Steps:

• Combine all ingredients in a food processor and blend until smooth.
• Scoop mixture into a container for storage in the refrigerator.
• Use within 2 weeks.

FLAVORED CREAM CHEESE BAGEL BREAKFAST BAR

Steps:

• To make the Strawberry Apple Cream Cheese add the following to the food processor: 4 ounces plain cream cheese, 1/4 apples only (use a fork to pull apples from sauce if juicy) from apple pie filling can, 3 strawberries quartered, and 1/8 teaspoon cinnamon. Blend in the food processor until smooth, about 30-45 seconds.
• To make the Hot Chocolate Cream Cheese add the following to the food processor: 8 ounces plain cream cheese, 1/4 cup small marshmallows, 1/4 cup prepared hot chocolate. Blend in the food processor until smooth, about 30-45 seconds. I make a larger portion of this type because it's my family's favorite.
• To make the Tomato Chili Cream Cheese add the following to the food processor: 4 ounces plain cream cheese, 1/2 cup Rotel tomatoes and chilis, drained and laid out on a paper towel and blotted with the paper towel to remove some moisture. Blend in the food processor until smooth about 30-45 seconds.

STRAWBERRY BAGEL SCHMEAR

Steps:

• Combine the cream cheese and jam in the bowl of a stand mixer. Using the whisk attachment, whip for 5 minutes.
• Add the powdered sugar and whip for an additional 30 seconds. Store in the refrigerator for 3-4 days.

BASIL-STRAWBERRY BAGEL

Steps:

• Spread bagel with cream cheese spread.
• Top with basil.

STRAWBERRY SPREAD

Steps:

• In a bowl, beat cream cheese and confectioners' sugar until smooth. Add strawberries; mix well. Serve on bagels, English muffins or toast.

STRAWBERRY CREAM CHEESE SPREAD

Steps:

• In a blender or food processor, combine the cream cheese, confectioners' sugar, and strawberries. Pulse until smooth and well blended. Use immediately, or refrigerate until needed.

STRAWBERRY SPREAD FOR BREADS & BAGELS

Steps:

• Combine ingredients and use as a spread.
• Refrigerate.
• Can be doubled.