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Bagel Recipe: Overnight Egg Bagels with Blueberry Cream Cheese

Updated on August 25, 2013
vespawoolf profile image

Vespa's recipes have appeared in "Midwest Living" & "Taste of Home" magazines. She belongs to "Cook's Recipe Testers" for Cooks Illustrated.

Homemade Bagels
Homemade Bagels | Source

A Great Addition to Sunday Brunch

A sharp breeze nipped our cheeks as we strolled around Brooklyn and admired autumn foliage. When we happened upon a quaint bakery, our rumbling tummies signaled it was time for breakfast. The fragrance of freshly baked bread flowed over us and a tinkling bell announced our arrival as we slipped in the door.

When my eyes had adjusted to the dim interior I beheld trays of fruit-filled pastries, baskets brimming with bread of every size and shape, and strings of shiny bagels: pumpernickel, sesame, poppy seed and onion. As a Midwestern teenager who had never tasted a bagel, their chewy texture and unforgettable flavor blew me away. And I was thrilled when, years later, a small bagel store opened just around the corner from our home.

The bagel’s reputation for difficulty of preparation is undeserved, and this recipe makes the job even easier. Do most of the work in the evening and the following morning, after just fifteen minutes’ prep time, you can pop the bagels into a hot oven. This makes them a perfect candidate for Sunday brunch. The blueberry cream cheese can also be whipped up ahead of time.


The Origin of Bagels

The bagel was invented in 17th century Kraków, Poland where it was often given to women recovering from childbirth. Soon afterward, it became a main staple of Polish diet. Bagels have been sold in England since the mid 19th century. They were taken to the United States by immigrant Polish-Jews; Harry Lender and Florence Sender began commercial production and distribution of frozen bagels in the 1960s. Sesame seed bagels were launched into space with Canadian-born astronaut Gregory Chamitoff in 2008.






Tips:

  • For a healthier bagel, substitute whole wheat flour for half of the white flour.
  • High gluten flour makes the best bagels.
  • A stand mixer is invaluable if you don't have a bread maker, as it will knead the dough for you. A hand mixer will work in a pinch, but you will still have to knead the bread for at least a few minutes.
  • Don't worry if the dough creeps up the beater bars. This is due to the action of the yeast. Just clean off the bottom of the mixer afterward.
  • An overnight rise in the refrigerator or "proofing", as it's called among bakers, adds more flavor and texture to bread.
  • Make sure water is at a rolling boil before adding the bagels.



How to Knead Dough:

  1. Generously sprinkle countertop or Silpat with flour. Flour your hands.
  2. Push ball of dough away from you, then pull back toward your body, fold in half and rotate a quarter turn. Lastly, push away again with the heels of your hands. (See short video clip below.)
  3. Reserve the last half cup of flour to sprinkle on the surface as you knead to prevent sticking. You may not need to incorporate all of the flour.
  4. Continue kneading until dough becomes smooth and elastic, or springs back to your touch.
  5. You can test if you've kneaded enough by pushing two fingers into the dough. If the indentations remain, the dough is ready for the first rise.


More Great Breakfast Ideas

What About Bread Makers?

Although bread makers fell out of favor after the rise in popularity of low carbohydrate diets, they are highly recommended to any home cook who enjoys bread products. Just add ingredients to the pan and the machine does all the hard work.

Besides baking a perfect loaf of homemade bread, most models have a "dough" cycle that kneads ingredients and keeps dough warm during the first rise. This feature is very handy for making pizzas, bagels, pretzels and sweet breads such as cinnamon rolls. Most machines also have a special cycle for healthful, whole grain breads.

Two excellent bread makers are pictured in the column to the right. The Hamilton Beach costs around $60 and will turn out beautiful loaves of bread or bread dough. The Panasonic SD-YD250 is highly rated for durability and ease of use. My Panasonic has been dropped off the kitchen countertop and plugged into a 220V outlet, yet it still works like a charm after 5 years of weekly use.

A stand mixer is a great option for those who make bread dough on a regular basis. The KitchenAid comes with a dough hook which takes care of the kneading for you; allow the dough to rise right in the bowl before proceeding. Stand mixers are also indispensable for whipping egg whites and mixing batter. Optional attachments can be purchased for grinding meat, juicing citrus fruits and slicing and shredding. Attachments for making pasta and ice cream option are also available.



Overnight Egg Bagels

4.8 stars from 23 ratings of Overnight Egg Bagels

"A bagel is a doughnut with the sin removed." -- George Rosenbaum

Ingredients

  • 1 egg + enough lukewarm water to equal 2 cups
  • 5 cups unbleached flour
  • 1 3/4 teaspoons active dry yeast, not rapid rise
  • 3 Tablespoons dark brown sugar
  • 2 teaspoons salt

For Bagel Boiling/Baking:

  • 3 Tablespoons dark brown sugar
  • 1 Tablespoon baking soda
  • sesame and/or poppy seeds for sprinkling, optional

roll dough into a rope
roll dough into a rope
form the bagels
form the bagels
ready for overnight rise
ready for overnight rise
boil the bagels
boil the bagels

Instructions

  1. Combine 3 cups of flour, salt, brown sugar and yeast. Reserve the rest of the flour.
  2. Add water/egg mixture and blend on high speed with a hand mixer for about 5 minutes. Or if using a stand mixer, insert the dough hook. Follow manufacturer's instructions for making bread dough then skip to step #5.
  3. Add one more cup of flour and stir with a wooden spoon until flour is incorporated.
  4. Place dough on floured surface and knead as explained above in the "tips" section, incorporating most or all of the remaining cup of flour during the kneading process.
  5. When dough is smooth and elastic place in an oiled bowl, rubbing a little oil on the dough's top surface so it doesn't dry out. Cover bowl with a towel and set in a warm place for 45 minutes to 1 1/2 hours, or until doubled in size.
  6. Return dough to floured surface. Cut dough into 10 uniformly sized pieces.
  7. Roll each piece into a rope. Wet both ends of the rope and press them together, forming a circle. Roll over floured surface until the ends have joined seamlessly.
  8. Place waxed paper on two baking sheets. Oil the waxed paper.
  9. Place bagels on waxed paper and cover with plastic wrap and a kitchen towel. Refrigerate overnight, but no longer than 10 hours.
  10. Remove bagels from refrigerator 20 minutes before baking.
  11. Preheat oven to 400 degrees Fahrenheit.
  12. Fill a dutch oven pot with 3 inches of water. Add 3 Tablespoons of brown sugar and 1 Tablespoon of baking soda to the water. Bring water to a rolling boil.
  13. Carefully place bagels in boiling water, two or three at a time. Boil, uncovered, for about one minute on each side.
  14. Allow bagels to dry for a moment on a kitchen towel. If using, sprinkle bagels with poppy or sesame seeds.
  15. Grease two baking sheets and sprinkle heavily with cornmeal or polenta.
  16. Place boiled bagels on baking sheets and bake in hot oven for about 20 minutes, or until golden brown.

Blueberry Cream Cheese

Ingredients:

  • 8 ounces cream cheese, room temperature
  • 1 heaping Tablespoon blueberry jam
  • 2 Tablespoons powdered sugar

Method:

  1. Whip cream cheese until light and fluffy
  2. Fold in jam and powdered sugar until completely combined.
  3. Chill until ready to serve.
  4. If you want enough blueberry cream cheese for all 10 bagels, double this recipe.

Variations: Try raspberry or blackberry jam instead of blueberry

Enjoy!


Bagels, fruit and tiny soufflés: An unforgettable breakfast

What's your favorite bagel?

See results

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Homemade Blueberry Beauty Solutions

Comments

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  • vespawoolf profile image
    Author

    vespawoolf 4 years ago from Peru, South America

    Hi Kathryn Stratford, I'll have to check out Suzie's blueberry Hub right now. Thanks for following the link!

    The red fruit in the photo is prickly pear, or "tuna" as they call it in Peru. It makes for a colorful plate of fruit! : )

    I hope you can try these bagels sometime...the blueberry cream cheese makes them really special.

    Enjoy the rest of your weekend!

  • Kathryn Stratford profile image

    Kathryn 4 years ago from Manchester, Connecticut

    I don't know how I missed this one! Suzie had links to two of your recipes involving blueberries, so I decided to check it out right away!

    I love making my own bread recipes, but have never tried to make bagels. It seems easy enough, and I look forward to trying it sometime.

    Just out of curiosity: In the last photo, what are those red things above the kiwi?

    Thanks for sharing this with us, and have a wonderful day!

    ~ Kathryn

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you, Charlu, for your kind comment and vote!

  • Charlu profile image

    Charlu 5 years ago from Florida

    Great hub with incredible recipes and easy directions including pictures. Thanks for posting the link and voted all the good ups.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for the kudos, jaswinder64, and for your comment!

  • jaswinder64 profile image

    jaswinder64 5 years ago from Toronto, Canada.

    Congrats on hub of the day. Very informative article to learn about bagels with blureberry Cream Cheese.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thanks for dropping by, cattleboyz. So you specialize in BBQ? I'm from the Midwest originally so that's right down my alley. I just made ribs last week with homemade sauce and all...just haven't had a chance to write about it yet.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for coming by, Eiddwen, and I'm glad we met on HP! Enjoy the recipe.

  • Eiddwen profile image

    Eiddwen 5 years ago from Wales

    Mmmm I can't believe I haven't come across you on here before now.

    A great recipe for me to bookmark.

    Take care and enjoy your day.

    Eddy.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thanks for your comment, prasetio30! I hope your mom enjoys the recipe.

  • prasetio30 profile image

    prasetio30 5 years ago from malang-indonesia

    I love your recipe. It sound delicious. Thanks for share with us step by step pictures about how to make this bagel and useful tips above. I can't wait to show this hub to my mom. Rated up and useful!

    Prasetio

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    They really are easy and fun to make, too. Thank you for your comment, Jamie Brock!

  • Jamie Brock profile image

    Jamie Brock 5 years ago from Texas

    These bagels sound wonderful! I'm usually intimidated by homemade bread type recipes but this one looks to be fairly easy and thinking about that blueberry cream cheese is really making my mouth water! Thank you for sharing :)

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for taking the time to drop by, Lilleyth!

  • Lilleyth profile image

    Suzanne Sheffield 5 years ago from Mid-Atlantic

    Goodness you come up with the most delicious recipes!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    I must admit, if we had a bagel store on the corner I would be hard-pressed not to buy them instead of make them! Still, the overnight rise makes them so much easier and they're deeelish! Thank you for dropping by, My Nurse Says.

  • My Nurse Says profile image

    My Nurse Says 5 years ago from Philippines

    Oh beautiful bagels... that definitely caught my attention (and my tummy's attention!) Terrific Hub... I am all the more enticed to either make my own batch or just be plain lazy and get to have a delicious bite of bagel and spread... oh with either tea or coffee. Oh the blissfully happy treat...

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Yes, HadyChahine, there's nothing like a fresh bagel. Thank you for coming by!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for dropping by, distance2010!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for your comment, mary615. They really aren't hard to make and the warm bagels are so worth it. I hope you have a chance to try them!

  • Hady Chahine profile image

    Hady Chahine 5 years ago from Manhattan Beach

    Great hub! I'm so hungry for fresh bagels now!

  • distance2010 profile image

    distance2010 5 years ago

    i want this so bad!!!!! someday someone will make it for me i hope

  • mary615 profile image

    Mary Hyatt 5 years ago from Florida

    I never knew you put bagels in boiling water before! If I get really brave, I might try these. I love bages. Congrats on Hub of the Day. Thanks for sharing this. I vote this UP.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thanks so much, urmilashukla23, for your support!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thanks so much for your support, Peter Allison!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you so much for the meaningful comment and for your support, Happyboomernurse. I really appreciate your visit and am glad you "get" my method! : )

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for your vote, J.S.Matthew, and for the kudos. Enjoy the recipe!

  • urmilashukla23 profile image

    Urmila 5 years ago from Rancho Cucamonga,CA, USA

    What an amazing hub! I always wonder if bagel can be made at home without using machine. Now I know. Thanks for posting it. Useful and voted up!

    Congratulations on Hub of the day award!

  • Peter Allison profile image

    Peter Allison 5 years ago from Alameda, CA

    Wow this is awesome! (and from a writer I follow to boot!) I look forward to giving this a try - thanks!

  • Happyboomernurse profile image

    Gail Sobotkin 5 years ago from South Carolina

    Congratulations on earning the Hub of the Day Accolade with this awesome hub!

    I love the way you began it with a few personal memories that remind the reader that the smell of bagels baking adds to the experience of then getting to eat them.

    The final photo shows that presentation can take a plain bagel and make it something truly special.

    Voted up across the board except for funny.

  • J.S.Matthew profile image

    JS Matthew 5 years ago from Massachusetts, USA

    Congrats on the Hub of the Day! I love bagels and cream cheese but I have never tried to make them myself. I am bookmarking this and I voted up (an stuff) and shared! Great Hub!

    JSMatthew~

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for dropping by, Abihahyil Shawmar!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for your comment, Indigital!

  • Abihahyil Shawmar profile image

    Abihahyil Shawmar 5 years ago

    This looks YUM!!

  • profile image

    Indigital 5 years ago

    Brilliant recipe!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    It's nice to meet you on Hubpages, Felina Margetty. Thank you for dropping by and commenting!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for your comment, getwellsoon. Enjoy the bagels!

  • Felina Margetty profile image

    Felina Margetty 5 years ago from New York, New York

    I can see that you are no slouch when it comes to the recipe's. I will have to visit your page more often. Thank you F.

  • getwellsoon profile image

    getwellsoon 5 years ago from US

    I love bagels, now I have an excuse to make some good ones! Thanks for your hub!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for dropping by and for the kudos, anginwu!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    ComfortB, thank you for sharing your choices on the poll. That is one good thing about the bagel store...you can buy so many varieties to suit everyone's taste. Thanks for your vote!

  • anglnwu profile image

    anglnwu 5 years ago

    I love bagelsl but always feel that it's just way beyond my league in terms of doing it. Now, with your clear instructions and pictures, it may be doable after all. Excellent hub and very well-written. Congratulations on HOTD.

  • ComfortB profile image

    Comfort Babatola 5 years ago from Bonaire, GA, USA

    I love bagel, and so does my family. I do think it takes so long to make them at home though, but I enjoy reading your hub through.

    As for the poll on my favorite bagel, mine is plain. I love the plain ones. My husband love the cinnamon-raisin ones, and my daughter's just okay with the egg bagel, so I buy them all.

    Thanks for sharing. Voted Up and Useful.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Another good question, win-winresources. I lived at 10,500 feet for almost 6 years and still had success with bagels. Reduce yeast to 1 1/2 teaspoons. Never use quick rise yeast at high altitude. You may have to add a few more teaspoons of water to the bagel dough as it tends to dry out. I wouldn't recommend an overnight rise of longer than 8 or 9 hours because yeasted dough rises faster at high altitude. You won't get the water to a rolling boil, so I would be sure to boil the bagels for at least one minute on each side. Bake at 400F for 20-25 minutes, or until golden brown. Please let me know what you think of the bagels!

  • profile image

    win-winresources 5 years ago from Colorado

    Vespa-

    One more question. Any adjustment for high altitude (6000 ft)?

    -DW

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for your comment, Shesabutterfly, and I hope you enjoy the bagels!

  • Shesabutterfly profile image

    Cholee Clay 5 years ago from Wisconsin

    Great hub! I loved the pictures and the directions were easy to understand. The blueberry cream cheese looks delicious! I'll definitely have to try this recipe. Voted up and useful.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you, DanaTeresa, for dropping by and for commenting. I hope you have a chance to try them...they're so delicious and rewarding to make!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you, win-winresrouces, for your apt observations. The answers are:

    1. 400F

    2. Sprinkle with sesame or poppy seeds after removing from boiling water, just before sliding into hot oven.

    3. Uncovered pot of boiling water.

    4. Can use light or brown sugar, although I prefer brown.

    Thank you for your observations and I will make adjustments to the hub.

    VespaWoolf

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for dropping by, Shanna11. These bagels are super simple and are so delicious warm from the oven!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for stopping by, SmartAndFun, and for your kind words!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for your comment, Sadie14. I hope you enjoy the bagels!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you so much for your kind words, susanm23b, and I hope you enjoy the bagels. I agree...there's nothing like a bagel fresh from the oven!

  • DanaTeresa profile image

    Dana Strang 5 years ago from Ohio

    very interesting hub! i always wondered exactly how you make a bagel. they are so unique in flavor and texture. i love the level of detail you included about the whole process. great for those of us that don't have a lot of experience with dough based recipes. voted up and useful!

  • profile image

    win-winresources 5 years ago from Colorado

    Hi Vespa-

    I have lots of experience with buying and eating bagels, but none making them. A bit more help please:

    1) "Hot" oven means 400-450 F to me. What does it mean to you?

    2) When would sesame or poppy seeds be added? Just before baking on midway through baking?

    3)Covered pot during boiling or uncovered?

    4) Light or dark brown sugar?

    Thanks again.

    -DW

  • Shanna11 profile image

    Shanna 5 years ago from Utah

    Oh my goodness, these look amazing and SO simple! Awesome Hub!

  • SmartAndFun profile image

    SmartAndFun 5 years ago from Texas

    Congrats on getting hub of the day - a very nice feather in your cap! A terrific hub and those bagels look delicious!

  • Sadie14 profile image

    Brittany B 5 years ago from U.S.

    Yummm! Great hub! I can't wait to try these out. The blueberry cream cheese looks delicious too. Thank you for these great instructions!

  • profile image

    susanm23b 5 years ago

    Yummy! Your recipe looks delicious. I have made bagels a few times, but it has been a while. I have never used the overnight method--this would make them do-able for breakfast or brunch. A warm, soft and chewy bagel fresh from the oven sounds great! The blueberry cream cheese looks wonderful as well.

    Congrats on Hub of the Day! Well deserved for a great article! Voted up :)

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for your kind words, DonnaCosmato, and I'm glad you dropped by!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Turtlewoman, it's so nice to hear from you. Thank you for the kudos and I'll add an everything bagel to my poll. : )

  • vespawoolf profile image
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    vespawoolf 5 years ago from Peru, South America

    Thank you for your comment, kelleyward. I hope you and your boys enjoy them!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you, RTalloni, and please come back by if you have a chance to try them. : )

  • DonnaCosmato profile image

    Donna Cosmato 5 years ago from USA

    I've always wondered what "proofing" the dough meant so I'm glad you explained that! I loved the photos and the easy directions; it's easy to see why this excellent hub won the Hub of the Day award. Congratulations and voted up.

  • Turtlewoman profile image

    Kim Lam 5 years ago from California

    Wow wow wow this looks good Vespa! I've never made my own bagel before! You didn't list my favorite bagel---topped with everything cheese!!:-) And the cream cheese with blueberry jam??Genius! Congrats on winning Hub of the Day!

  • profile image

    kelleyward 5 years ago

    Great hub! Congrats on hub of the day! I'll have to try to make this for my boys!

  • RTalloni profile image

    RTalloni 5 years ago from the short journey

    How fabulous these look. I hope to try making these soon.

    Congrats on your well-deserved Hub of the Day Award!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for your feedback, internetgeek, and for your vote!

  • internetgeek profile image

    Nizam Khan 5 years ago from Hyderabad, India.

    This is such an amazing Hub with awesome pic. Thanks and voted up :)

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    I'm especially fond of this recipe because of the easy prep in the morning. Of course, the blueberry cream cheese doesn't hurt, either! Thanks for dropping by and commenting, leahlefler.

  • leahlefler profile image

    Leah Lefler 5 years ago from Western New York

    Oh my goodness - I have to try this one! I love bagels, particularly with fruit-flavored cream cheese. Yum!!

  • vespawoolf profile image
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    vespawoolf 5 years ago from Peru, South America

    I hope you have the chance to try them, randomcreative. They're not hard to make and so worth the effort!

  • randomcreative profile image

    Rose Clearfield 5 years ago from Milwaukee, Wisconsin

    Great recipe and tips! I have never made homemade bagels but would love to give it a try sometime.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Since bagels aren't known in Peru, I learned to make my own out of necessity. This is my favorite recipe because there's very little prep time in the morning (when I least feel like cooking). Thank you for dropping by, alocsin!

  • alocsin profile image

    alocsin 5 years ago from Orange County, CA

    Never even thought it was possible to make your own bagels, so thanks for showing how. Voting this Up and Useful.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for commenting, jenubouka. It's always nice to hear from you. I so agree...these bagels are more complex with the overnight rise. Please let me know how it goes!

  • profile image

    jenubouka 5 years ago

    so awesome vespa! I have tried many bagel recipes to find the "perfect" ratio to a chewy and flavorful one. This recipe proves to be of that! I love the overnight process, I think the longer a yeast dough sits the more complex the flavors. Soooo trying this recipe.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you, KoffeeKlatch Gals, for dropping by and for your comment. I hope you have a chance to try the recipe!

  • KoffeeKlatch Gals profile image

    Susan Haze 5 years ago from Sunny Florida

    What a terrific hub. Your recipe is great and your step by step instructions are clear and easy to follow. Up and awesome.