Very Berry Bagel Spread Mix Recipes

VERY BERRY SPREAD

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.

BERRY 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.

BERRY BAGEL PUFFS

Steps:

• Combine the water, sugar and yeast iIn the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, sugar, and warm water. Allow to stand until bubbly, about 5 minutes. Add 2 cups flour, the salt, and mix on low speed until well combined, about 2 minutes. Switch to the dough hook attachment. Add the remaining flour gradually and mix on low speed until fully incorporated, about 4 minutes. Turn dough out onto a lightly floured surface. Knead until the dough is heavy, smooth, and not sticky, about 5 minutes. Lightly oil a bowl, place the dough in the bowl, cover loosely and set aside to rise until doubled, about 1 hour. In a medium bowl, combine the strawberries and blueberries. Add the softened cream cheese and strawberry jam and mix until well combined. Set aside. Heat oven to 375 degrees F. Divide dough into 12 pieces. Cook Tip: To portion the dough evenly roll the dough into a log shape. Cut the log shaped dough in half, then cut the two halves in half leaving you with 4 equal pieces. Cut those pieces into thirds which will give you 12 even portions. Take one piece of dough and flatten it into a 4 inch circle. Place 2 1/2 tablespoons cream cheese mixture (or filling variation - see below) in the center. Fold up the ends of the dough and pinch closed like an empanada or potsticker. Tuck the ends into the center and twist to form a nice ball. Be careful not to make the bottom of the roll a lot thicker than the top to keep the dough even around the filling. Place the roll, seam side down, on a baking sheet lined with parchment paper. Repeat with the remaining rolls. Beat the egg in a small bowl with 1 tablespoon water. Brush the rolls with the egg wash and sprinkle with turbinado sugar. Bake in the preheated 375 degrees F oven until golden brown, 20 to 22 minutes. Allow to cool prior to serving
• Add one 6-ounce package blackberries, sugar, instant tapioca and water to a small saucepan. Bring to a boil over medium heat and cook until saucy, about 10 minutes. Remove the syrup off the heat. Put the remaining blackberries into a large bowl and pour the syrup. Toss to combine and set aside to cool prior to filling bagel dough.

FRUITY BAGEL SPREAD MIXES

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

TROPICAL FRUIT BAGEL SPREAD MIX

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.

VAMPIRE KILLER CHEESE SPREAD MIX

Steps:

• Combine all of the dried spices. These can be stored for later use or used immediately.
• Mix together spices, softened cream cheese and wine until it is well incorporated and uniform.
• Stir in shredded cheese.
• Keep refrigerated until about 1/2 hour before serving. I recommend letting it rest in the fridge for at least 2 hours before serving to allow the spices re-hydrate and the flavors to come out.
• If you have any left-overs they can be safely refrigerated and stored for up to a week or two in an air-tight container.

VERY BERRY BAGEL SPREAD MIX

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.