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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Better Bagel Spread Recipe

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This recipe for Better Bagel Spread is from Brues, Let's Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
A big slice of butter
A Large spoonful of creamy peanut butter
Enough swirls of honey to make it smooth
Directions:
Directions:
Take a small bowl and add the ingredients and blend well with your knife. Store leftovers in the refrigerator

It is also acceptable to just add these ingredients it to your bagel in layers: first the butter, then the peanut butter and then a good drizzle of honey.

Whichever way you do it, it sure beats cream cheese, at least in my book.
Number Of Servings:
Number Of Servings:
As many as needed
Preparation Time:
Preparation Time:
2 minutes
Personal Notes:
Personal Notes:
When you have two sons in the bagel business it’s a pretty good be bet you’ll eat a lot of bagels. When you eat a lot of bagels, you are bound to run into cream cheese. Now I don’t have anything against cream cheese but I can’t say I like the stuff. I don’t mind if others eat cream cheese but I got to thinking there must be some better way to get the bagels down.

Peanut butter is a cure for just about anything. I’ve always liked peanuts; so I guess it was natural to start with peanut butter. Neither Ruby nor I can remember not having peanut butter in our house. Well, I tried the peanut butter on a bagel. It was O.K. but it was a little sticky and I got to thinking that adding some honey would smooth it out and it did. The shift to the full recipe was as natural as anything for I’ve always added butter to everything and sure enough it made my honey peanut butter spread just about perfect.

You may ask about proportions…I got these by trial and error but you can’t go wrong even if you are a little short of any of the three ingredients. Stir everything together and keep it in the refrigerator. I’m not sure how long it will keep because none I made ever lasted that long.

This is not one of the most complicated recipes in this cookbook but I can honestly say it is my own.

Les Brue Feb 2010

 

 

 

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