Watkins Newsletter - Around the Kitchen Table November 2009 Issue

Welcome to another issue of Around the Kitchen Table!
I wish you a Happy Thanksgiving. During the hustle and bustle of preparing your holiday meal and visiting with family and friends take a moment to give thanks for the blessings in your life.
Order now for your holiday baking, entertaining and gift giving. November is one of our biggest sales months with more products than ever at reduced prices.
The 2009 Seasonal Favorites products (previously known as the Holiday Gift Line) are available. Several of them are on sale. Don't wait to place your order as some products may sell out.
Recipes this issue are Slow Cooker Stuffing, BLT Turkey Salad, Pumpkin Cheesecake, Pumpkin Spice Bundt Cake, and Pumpkin Cream Puffs.
Pumpkin Spice Bundt Cake
Watkins Nonstick Cooking Spray, for pan
4 cups cake flour (not self-rising), plus more for dusting
4 teaspoons Watkins Baking Powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon Watkins Ground Ginger
2 teaspoons Watkins Ground Cinnamon
1/2 teaspoon Watkins Nutmeg
1/2 teaspoon Watkins Ground Cloves
1 cup (2 sticks) butter, room temperature
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin puree
Confectioners' sugar, for dusting
1. Preheat oven to 350 degrees F. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
2. Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
3. Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
4. Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.
Enter November's Newsletter Giveaway! You could win a selection of products worth $122.00 for your holiday baking and entertaining!
If you are considering a home based business please take a look at Watkins. I will give you a $30 gift certificate to buy products for yourself. Just join with me as your sponsor, Eleisia Whitney ID# 335001. Sign up at my business information web site http://www.vanillasage.com , at http://www.watkinsonline.com/eleisiawhitney under Join Us - As an Associate, or by calling Watkins at 1-800-928-5467. Give my name and ID# as your sponsor.
Read this issue now
http://www.everydaynecessities.com/november15-09newsletter.htm
Happy Thanksgiving
Until next month,
Eleisia
Labels: pumpkin recipe, Pumpkin Spice Bundt Cake, watkins cinnamon, Watkins Cloves, Watkins Ginger, Watkins Newsletter - Around the Kitchen Table, Watkins Nutmeg















