VERY BERRY SPREAD
Two kinds of berries make this jam deliciously different. I always keep some on hand.-Irene Hagel, Choiceland, Saskatchewan
Provided by Taste of Home
Time 25m
Yield about 8 half-pints.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
TROPICAL FRUIT BAGEL SPREAD MIX
Make and share this Tropical Fruit Bagel Spread Mix recipe from Food.com.
Provided by dayla
Categories Spreads
Time 15m
Yield 1 cup mix
Number Of Ingredients 3
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.
Nutrition Facts : Calories 468.7, Fat 6, SaturatedFat 5.3, Sodium 513.4, Carbohydrate 99.3, Fiber 0.8, Sugar 94, Protein 8.4
VERY BERRY BAGEL SPREAD MIX
Make and share this Very Berry Bagel Spread Mix recipe from Food.com.
Provided by dayla
Categories Spreads
Time 15m
Yield 3/4 cup mix
Number Of Ingredients 2
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.
Nutrition Facts : Calories 677.8, Fat 1.1, SaturatedFat 0.1, Sodium 530, Carbohydrate 168.3, Fiber 4.6, Sugar 149.4, Protein 8.9
HOMEMADE BAGELS
There is absolutely nothing like a freshly baked bagel with a crispy, crackly crust and soft chewy interior. Though it might seem challenging, making them at home is completely doable! Flat bagels are often the result of over proofing; when transferring your bagels to the refrigerator for their final proof, try to place them in the coldest part, away from the door, which can be drafty. This will also help you limit your bagels' exposure to rushes of warm air every time the door opens. Brushing the bagels with egg whites before topping them is totally optional, but it will really secure the seeds, making it ideal for those who like a well-covered bagel.
Provided by Food Network Kitchen
Time 3h15m
Yield 6 bagels
Number Of Ingredients 9
Steps:
- Make the dough: Stir together 1/2 cup warm water and 1 tablespoon malt syrup in a small bowl; sprinkle the yeast on top. Let soften a minute, then stir. Set aside until foamy or bubbly, about 5 minutes.
- Whisk the flour and salt in a large bowl; make a well in the center. Pour in the yeast mixture and 2/3 cup warm water and stir with a wooden spoon to make a shaggy dough. Not all the flour will be mixed in.
- Knead the dough in the bowl to mix in more of the flour, and work the dough into a rough ball in the bowl.
- Knead the dough: Turn out the dough onto a clean surface and begin kneading. As you knead, the dough will become tacky and stick to your fingers, then it should lose its stickiness and form a somewhat smooth ball (this should take 3 to 4 minutes). If the dough is still sticky, lightly dust with flour.
- Once the dough starts to smooth out, continue kneading until it's very satiny and pillowy feeling (this should take 5 to 10 minutes). Rip off a small piece of dough and gently stretch the 4 corners. If it can stretch very thin without tearing, it's ready. If it tears, knead another 2 minutes and test again.
- Transfer the dough to a clean bowl lightly misted with cooking spray, cover tightly with plastic wrap and let stand at room temperature until doubled in size, about 1 hour. You don't want the dough to over-proof or form bubbles on the surface. Keep an eye on it; the dough can proof quickly in a warm spot.
- Divide the dough: Line a baking sheet with parchment paper and mist with cooking spray. Turn out the dough onto a clean surface and press to flatten and deflate the dough, making sure to press out any large air bubbles. Divide into 6 pieces, 3 1/2 to 3 3/4 ounces each.
- Pull the corners of each piece together into the center of the dough, turn over so the seam is on the bottom and roll the dough against the counter into a tight ball with a smooth surface. Do not use any flour or the dough will not stick to itself properly.
- Form the bagels: Form the bagels one at a time: First stick your thumb through the middle of a dough ball, then insert your index finger and gently start to stretch the hole.
- Roll the bagel in a circle around your index fingers to stretch the hole until 1 1/2 to 2 inches wide. If the hole pulls back together, let rest 1 to 2 minutes, then reshape.
- Transfer the bagel to the baking sheet and repeat with the remaining dough balls. Cover the baking sheet with plastic wrap and refrigerate at least 4 hours or overnight. The bagels will puff slightly.
- Cook the bagels: About 30 minutes before boiling, preheat the oven to 450˚ F and remove the bagels from the refrigerator. Bring 2 quarts of water to a boil in a wide pot. Stir in the remaining 3 tablespoons malt syrup. Gently add 2 or 3 bagels, rounded-side down, and boil for 2 minutes, flipping halfway through.
- Remove the bagels with a slotted spoon and put back on the baking sheet. Repeat with the remaining bagels. It's OK if they deflate a bit as they cool but they should mostly keep their shape. (If they do deflate and wrinkle, they'll still be good - just a little flat.)
- Line a separate baking sheet with parchment paper and dust with cornmeal. Brush the tops and sides of the bagels with the egg white and sprinkle with toppings. Place rounded-side up on the cornmeal-dusted baking sheet, about 1 inch apart.
- Bake on the middle oven rack until the bagels are golden brown and crisp, rotating the pan halfway through, 18 to 20 minutes. Let cool at least 15 minutes. Serve slightly warm or at room temperature.
BERRY BAGELS
I have always wanted to make bagels and this is the result of several recipies and my own ideas for what may taste yummy. The bagels are chewy and sweet!
Provided by LaurietheLibrarian
Categories Yeast Breads
Time 3h
Yield 12 large bagels
Number Of Ingredients 12
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.
Nutrition Facts : Calories 252.9, Fat 1.1, SaturatedFat 0.2, Cholesterol 17.6, Sodium 398.7, Carbohydrate 53.6, Fiber 2.7, Sugar 4.5, Protein 6.8
GARLIC-HERB BAGEL SPREAD
This creamy spread is loaded with oregano, basil, garlic and feta. The flavorful, savory combination is perfect slathered on a toasted bagel. But don't stop there. Try it as a dip for crunchy breadsticks, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 8 servings (1 cup)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 68 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
FRESH VEGGIE BAGEL SANDWICH
This sandwich is so healthy and fresh! Crispy veggies and tangy mustard make this meal a real treat that you won't have to feel bad about eating. This sandwich is terrific with gourmet kettle cooked potato chips!
Provided by Annie
Categories Main Dish Recipes Sandwich Recipes
Time 15m
Yield 1
Number Of Ingredients 9
Steps:
- Spread mustard onto the cut sides of the bagel. Layer the lettuce, green pepper, cucumber, and tomato on one half. Season the tomato with salt and pepper. Top with onion and alfalfa sprouts, then cover with the other half of the bagel.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 63.7 g, Fat 2.9 g, Fiber 5.9 g, Protein 14.3 g, SaturatedFat 0.4 g, Sodium 680.9 mg, Sugar 6.6 g
FRUITY BAGEL SPREAD MIXES
I love bagels, and they are a healthier choice than breads.
Provided by Penny Hall
Categories Spreads
Time 2h25m
Number Of Ingredients 5
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
CREAM CHEESE & VEGGIE BAGEL SPREAD
I had a similar spread in a bagel shop years ago and loved it. I tried to make it myself and it just didn't taste the same. Then I came upon this recipe that taste really good if you like a veggie spread on your bagel.
Provided by Mimi in Maine
Categories Spreads
Time 20m
Yield 2 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 409.2, Fat 39, SaturatedFat 21.9, Cholesterol 125, Sodium 387.8, Carbohydrate 9.5, Fiber 1.1, Sugar 5.9, Protein 7.3
STRAWBERRY BAGEL SPREAD
Make and share this Strawberry Bagel Spread recipe from Food.com.
Provided by Alia55
Categories Spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a bowl, cream together the cream cheese, sugar, sour cream, and Grand Marnier until smooth.
- Fold in the strawberries.
- Serve immediately, or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 625.2, Fat 54.5, SaturatedFat 34.3, Cholesterol 169.8, Sodium 452.3, Carbohydrate 24.9, Fiber 1, Sugar 19.3, Protein 12
NO FAT, RAISIN, CINNAMON BAGEL SPREAD
Make your own bagel spread instead of buying it at a craft fair. It's also good without the raisins using no fat cream cheese. I put it on mini bagels for breakfast, it also tastes good on English muffins or toast. It's a sweet treat and you would never know it has no fat cream cheese. I like it very sweet but you can use less sugar. Add sugar a little at a time and taste it before you add the raisins. Remember the raisins sweeten it also.
Provided by FLORALRENTAL
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Leave cream cheese out for at least a half hour or until soft.
- Put the raisins in hot tap water for 10 minutes or so to plump them up.
- Drain water and dry them with paper towels.
- Whip cream cheese, sugar and cinnamon with a mixer until fluffy.
- Fold raisins in until combined.
- Enjoy on your bagel after it chills in the refrigerator.
Nutrition Facts : Calories 88.2, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.5, Sodium 105.2, Carbohydrate 19.6, Fiber 0.9, Sugar 14.5, Protein 3.3
More about "very berry bagel spread mix food"
BERRY MASCARPONE BAGELS RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
3.8/5 (4)Total Time 10 minsEstimated Reading Time 3 mins
- Using a mixer, whip the mascarpone cheese and honey together until smooth and creamy, about 2 minutes.
- Spread the mascarpone cheese mixture evenly onto the toasted bagels. Top with a mixture of blueberries, blackberries, and raspberries. Drizzle with a little extra honey, if desired. Serve immediately.
DELICIOUS BAGEL SPREAD IDEAS FOR YOUR MORNING BAGEL
From melaniecooks.com
Estimated Reading Time 3 mins
EASY TWO INGREDIENT BLUEBERRY BAGELS - HELLO, YUMMY
From helloyummy.co
ORIGINAL BAGEL 4.5 OZ. NEW YORK STYLE VERY BERRY BAGEL
From webstaurantstore.com
I TRIED SERIOUS EATS' MAGIC BAGEL RECIPE | KITCHN
From thekitchn.com
EASY HOMEMADE EVERYTHING BAGELS - CHEF SAVVY
From chefsavvy.com
MIXED BERRY CREAM CHEESE SPREAD RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
ROASTED BERRY CREAM CHEESE SCHMEAR RECIPE | WISH FARMS
From wishfarms.com
A TASTIER BAGEL: 10 DELICIOUS BUTTERS, SPREADS AND SCHMEARS
From thekitchn.com
THE BEST BAGELS IN PITTSBURGH | PITTSBURGH POST-GAZETTE
From post-gazette.com
YOTAM OTTOLENGHI’S BREAKFASTS FROM AROUND THE WORLD – RECIPES
From theguardian.com
CREAM CHEESE SPREADS FOR BAGELS — BILL THE BAKER
From billthebaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love