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May 2005 Issue
Bagel Spreads
by Ronda L. Halpin
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Just in case you thought we weren't paying attention ... this month's column is especially for an anonymous reader that recently posted a request for more bagel spread recipes. We do read your comments and appreciate suggestions about future topics and ideas about how you are enjoying recipes we've already shared. So keep those comments coming! Who know? You might inspire next month's issue!

I'm including a couple of interesting bagel spreads this month ... one sweet and one savory. I thought that would be a nice blend because I'm often torn between these two types of spreads when I'm enjoying a bagel. So, do yourself a favor and make both so that you can enjoy either when the mood hits you!

This first recipe is great because it's tasty and super simple. It's also made from ingredients that I always have on hand, so I can whip up a batch at a moment's notice. This spread is particularly nice on a toasted cinnamon-raisin bagel.


Pumpkin-Peanut Bagel Spread

  • 1 1/2 c. solid-pack pumpkin -- NOT pumpkin pie filling!!!
  • 1/2 c. peanut butter
  • 2 T. honey
  • 1/4 tsp. ground cinnamon
Combine the pumpkin, peanut butter, honey and cinnamon in the bowl of a food processor; process until well mixed. Chill.
  • Yields: about 2 cups
  • Preparation Time: 5 minutes

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