0 Vanilla Sage - Independent Watkins Associate Eleisia Whitney ID# 335001

Saturday, July 11, 2009

Watkins Herbs and Spices Add Healthy Flavor to Your Cooking

Consumption of spices and seasonings in North America is at an all-time high. In fact, spice consumption in North America has increased by 50 percent in the past decade. We are not only using spices more frequently and in greater volume, but in a much wider variety; approximately 28 spices are used in the average North American home.

Watkins was a pioneer in spices and seasonings in the late 1800s, and by the turn of the century had acquired a national reputation for quality. Today, our spice line has grown and diversified to accommodate a growing appetite for spices, while retaining the same high quality.
  • Quality raw materials - Watkins buys the pick of the world's herb and spice crop, each selected from the best growing region.
  • Skillful preparation - All spices contain volatile flavoring oils. If care is not exercised during grinding and granulation, it is possible for enough heat to be generated to evaporate these oils and result in an inferior product.
  • Strict quality control - We select our spices for taste, color, and appearance; then more thorough tests are made to further determine the quality. After the spices are processed, they are bottled in glass or tins to preserve quality (many of the spices' essential oils are not compatible with plastic).
  • Glass bottle with shaker top - After processing, our natural herbs an spices are immediately packed in custom glass bottles to preserve quality.
  • Certified Kosher

Watkins spices were originally introduced in 1895 and were awarded the Grand Prize with Gold Medal for Highest Quality at the International Exposition, Paris in 1928.

Watkins brings you

All-Natural Herbs and Spices

Organic Herbs and Spices

Cinnamon

Seasoning Blends and Salts

Black Pepper and Pepper Collection

Watkins Lemon Peel, #01933
Watkins Organic Ginger in Tin, #00595 or Ginger in Glass Bottle, #01932
Watkins Pure Lemon Extract, #00395


Lemon-Ginger Fruit Dip
8 oz/227 g marshmallow creme
8 oz/227 g cream cheese, softened
1 1/2 tbsp/23 ml Watkins Pure Lemon Extract
1 tbsp/15 ml Watkins Lemon Peel
1/4 tsp/1.2 ml Watkins Ginger

Beat marshmallow creme and cream cheese together. Add the lemon extract, lemon peel and ginger; mix well and refrigerate until ready to use. Serve as a dip for fruit kebabs, pieces of fresh fruit, or pour as a sauce over fruit.

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posted by Eleisia @ 5:52 PM   0 comments links to this post

Friday, July 10, 2009

Banana Ice Cream


If you are looking for a cold creamy summer dessert or treat you'll love Banana Ice Cream. Freeze this banana and vanilla flavored custard in an ice cream freezer according to manufacturer's directions.

Banana Ice Cream

4 cups half-and-half cream
2-1/2 cups sugar
Dash salt
4 eggs, lightly beaten
4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
1 tablespoon Watkins Vanilla Extract
2 cups mashed ripe bananas (4 to 5 medium)

In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.


Watkins Original Double Strength Vanilla Extract, 01008 - 11 fl oz, 01196 - 6 fl oz, 21390 - 2 fl oz
Pure Madagascar Bourbon Vanilla Extract, 01197, 6 fl oz
USDA Certified Organic Madagascar Bourbon Pure Vanilla Extract, 00402, 2 fl oz or 00403, 1 fl oz

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posted by Eleisia @ 10:01 PM   0 comments links to this post

Thursday, July 09, 2009

Chewy Chocolate Chip Cookie Recipe in 2009 Midyear Watkins Catalog





The new midyear Watkins Catalog has a photo on the front and a recipe inside for Chewy Chocolate Chip Cookies using Watkins Vanilla Extract.

Today I decided to bake Chocolate Chip Cookies. After mulling over whether to use the recipe on the chocolate chip bag or my favorite recipe, I remembered the recipe in the new Watkins catalog. I've made lots of chocolate chip cookies using several different recipes.

This recipe calls for 12 ounces of chopped chocolate. I used 12 ounces of semi sweet chocolate chips. Sprinkling Watkins Sea Salt on the cookies while still warm from the oven is optional. I opted not to use the sea salt.

These delicious cookies are crunchy on the outside and chewy on the inside. Bake until light golden brown. Be careful not to over bake so that the cookies come out chewy. If you over bake they will be delicious but crunchy.

Chewy Chocolate Chip Cookies
4 1/4 cups/1060 ml all-purpose flour
1 tsp/5 ml Watkins Baking Powder
1 tsp/5 ml baking soda
1 1/2 cups/375 ml butter, softened
1 1/4 cups/310 ml sugar
1 1/4 cups/310 ml firmly packed brown sugar
2 eggs
1 tbsp/15 ml Watkins Vanilla Extract
12 oz chopped chocolate
Watkins Sea Salt (optional)

Heat oven to 375 degrees F/ 190 degrees C. Combine flour, baking powder, and baking soda in medium bowl; set aside.

Combine butter, sugar and brown sugar in a large bowl. Add ebbs and vanilla. Continue beating, scraping bowl often, until well mixed. reduce speed to low. Gradually bear, adding flour mixture, until well mixed. Stir in chocolate chunks.

Drop dough by rounded tablespoonfuls, 2-inches/5 cm apart, onto ungreased cookie sheet. Bake for 12 to 15 minutes or until golden brown.

Sprinkle with sea salt while still warm. Makes 3 1/2 dozen cookies.


Eleisia
http://www.watkinsonline.com/eleisiawhitney

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posted by Eleisia @ 9:04 PM   0 comments links to this post

Tuesday, July 07, 2009

Watkins July Sign Up Special $10 Gift Certificate

Join today and Watkins will give you a $10 Gift Certificate! (offer valid July 1 - July 31)

I will give you a $30 Gift Certificate if you join with me as your sponsor!

Use the gift certificates to buy products for yourself and experience the superior quality and benefits of Watkins products.

Start Today with Watkins Membership Package for Only $39.95. Other optional upgrade assortments are also available based on your business goals.

My no-obligation tour to learn more about the Watkins Business Opportunity
http://www.tsginfo.com/index.php?rc=EW4346

Contact me with your questions.

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posted by Eleisia @ 9:50 AM   0 comments links to this post

Saturday, July 04, 2009

Watkin's July Giveaway - Mandarin Orange Dip Mix


July's Watkins Giveaway is a jar of Mandarin Orange Fruit Dip Mix.
Mix with sour cream, yogurt, cream cheese or whipped topping for a luscious fruit dip. Mix with cream cheese for a bagel spread.

To win place any size order at my online web site http://www.watkinsonline.com/eleisiawhitney or call Watkins at 1-800-WATKINS (1-800-928-5467) and give my name and ID# as your Watkins Associate, Eleisia Whitney ID# 335001. I will acknowledge your order and choose one winner at random at the end of the month. I'll post the winner's name here on August 1st. Winner will be notified by email or in writing.


Mandarin Orange Fruit Pizza

Crust:
1 2/3 cups/400 mL flour
1 tbsp/15 mL sugar
1 tbsp/15 mL Mandarin Orange Fruit Dip Mix
3/4 cup/180 mL butter
1 egg, slightly beaten
1 tbsp/15 mL milk

Filling:
1 cup/250 mL vanilla baking chips
2 tbsp/30 mL heavy whipping cream
4 oz/113 g cream cheese, softened
1/4 tsp/1.2 mL All-Natural Pure Orange Extract
3 tbsp/45 mL Mandarin Orange Fruit Dip Mix

Crust
Combine dry ingredients. Cut in butter, stir in egg and mix just until moistened. Shape into a ball, roll out to about 1/4-inch/6-mm thickness. Press in pizza pan. Bake at 400F/200C for approximately 15 minutes or until lightly browned. Cool. Makes one 12 inch/30 cm round or ten 3.5 inch/9 cm rounds.

Filling
Melt chips and cream in microwave oven on high 30 seconds. Stir well and cook for an additional 30 seconds or until chips are melted. Beat in cream cheese, extract and dip mix. Spread on cooled crust. Add sliced fruit.

Eleisia

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posted by Eleisia @ 7:41 PM   0 comments links to this post

June's Giveaway Winner!

Naomi from Michigan is the winner of June's Giveaway, a tube of Natural Beeswax Lip Balm with Peppermint Oil and a 2.7 fl oz bottle of Great Outdoors Insect Repellent Lotion. Both products are small enough to carry in your purse, pocket, or backpack. Summer has arrived and with the warmer weather comes outdoor fun!

Her name was chosen at random.

Eleisia

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posted by Eleisia @ 7:37 PM   0 comments links to this post

Monday, June 29, 2009

Cream Cheese Swirl Brownies


This fancy-looking brownie is easy to make. It is a simple two-step recipe. Mix the batter for the brownies in one bowl and the cream cheese mixture in another. Pour the brownie batter and the cream cheese mixture into the pan in stages then swirl it with a spatula.

Cream Cheese Swirl Brownies

For the brownies:

5 ounces unsweetened chocolate
1 1/4 cup butter
1 1/4 cups brown sugar
1/2 teaspoon salt
3 large eggs
1/2 tablespoon Watkins Double Strength Vanilla Extract
3/4 cup plus 2 tablespoons all-purpose flour

For the cream cheese filling:

1 8-ounce package of cream cheese
1/4 cup granulated sugar
1/2 teaspoon Watkins Double Strength Vanilla Extract
2 large egg yolks

Preheat the oven to 325 degrees F. Lightly grease a 9 x 13-inch baking pan. Dust with flour or line with parchment paper.

1. Cut the chocolate into pieces. Melt the butter in the microwave or a double boiler. Add the chocolate. Let it sit for a minute and then stir. If the chocolate is not completely melted and mixture smooth, return it to the microwave or double boiler and heat until melted and smooth. Stir in the sugar and salt.
2. In a bowl, whisk the eggs together. Add the eggs and vanilla to the chocolate mixture. Stir until combined.
3. Add the flour. Stir until combined again. Set aside.
4. For the cream cheese filling, beat the cream cheese until fluffy. Add the sugar and vanilla and beat in. Add the egg yolks and beat until smooth. Set aside.
5. Pour half of the chocolate batter into the prepared pan. Spoon half of the cream cheese filling onto the batter in pools. Pour the rest of the chocolate batter over the cream cheese pools. Spread smooth. Spoon the remaining cream cheese filling in pools over the top of the brownie batter.
6. Hold a table knife or spatula vertically and cut through the batters just until the two batters are swirled together. Do not over mix.
7. Bake for 45 to 50 minutes or until the brownies test done by sticking a toothpick or knife into the center of the pan. The brownies will be done when moist crumbs cling to the toothpick or knife. Let the brownies cool completely before removing them from the pan.

Eleisia
http://www.watkinsonline.com/eleisiawhitney

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posted by Eleisia @ 8:31 PM   1 comments links to this post