Saturday, March 24, 2012

Great Savings on Double Strength Imitation Clear Vanilla Extract in March

Order Watkins Double Strength Imitation Clear Vanilla Extract - Save $1.00 on an 11 fl oz bottle this month

For wedding cakes and other baked goods that need to be pure white, turn to the choice of professional bakers. Our colorless Clear Vanilla has all the bake-proof, freeze-proof, double strength flavor of our famous Original Double Strength Vanilla but without the color.

• Low alcohol
• Crystal clear formula won’t discolor white cakes, frostings, or baked goods

01007 (11 fl oz/325 mL) $10.99
SPECIAL $9.99 Value Size!

Order at

Sunday, March 18, 2012

My Favorite Blueberry Muffins

I've made several versions of Blueberry Muffins and Blueberry Bread and this is my favorite recipe. The tart taste of the fresh blueberries mixed with the flavor of the sweet cake make every mouthful a luscious delight. If you sprinkle the tops of the muffin batter with coarse sugar before baking, the baked muffins have a bit of a sweet crunch when you bite into them.

Fresh blueberries work best with this recipe as they don't break apart and mix into the batter like frozen berries. I recommend using muffin/cupcake paper liners in muffin tins instead of cooking spray. As the muffins bake, the blueberries burst and will stick to the muffin tins making it difficult to remove the muffins from the pan.

Blueberry Buttermilk Muffins
2 cups fresh ripe blueberries
2 cups flour
1 cup sugar
2 1/2 teaspoon Watkins Baking Powder
1/2 teaspoon salt
2 eggs
1/2 cup low fat buttermilk
1/2 cup canola oil
1 1/2 teaspoons Watkins Vanilla Extract
1 teaspoon Watkins Lemon Extract
Turbinado or coarse sugar for sprinkling

1. Preheat oven to 400 degrees F.
2. Pick through the blueberries, discarding any over-ripe mushy berries or unripe berries and removing stems. Rinse the berries in a colander and drain well. Pat with a paper towel to remove excess water. Set aside.
3. In a mixing bowl combine flour, sugar, baking powder, and salt with a wire whisk.
4. In another mixing bowl whisk eggs, buttermilk, canola oil, vanilla extract, and lemon extract.
5. Mix wet ingredients into dry ingredients using as few stirs as possible. The batter will be slightly lumpy. Do not overmix.
6. Fold the blueberries gently into the batter using as few strokes as possible.
7. Line a standard size muffin tin (12 muffins) with paper liners. Fill each cup nearly to the top with batter. Use an ice cream scoop to fill each muffin cup.
8. When the liners are filled with batter, sprinkle the top of each muffin lightly with turbinado or coarse sugar. This will add some sparkle and texture to the top of each muffin.
9. Bake muffins for 18-25 minutes, until the muffin tops are golden brown and springy to the touch.
10. Let muffins cool for 15 minutes and then gently remove from the tin. Place on a wire rack and cool to room temperature; then serve.

This recipe is best made with buttermilk but if you don't have buttermilk, you can make your own by adding 1-1/2 teaspoons cider vinegar or lemon juice to a 1/2 cup glass measuring cup and then add milk to equal 1/2 cup. Stir well and let the milk stand at room temperature for 15-20 minutes to develop the buttermilk flavor.


Friday, March 16, 2012

Happy St. Patrick's Day! Enjoy an Irish Meal

I cook Corned Beef, cabbage, carrots, and potatoes every St. Patrick's Day! I don't use the packet of spices usually included with the corned beef because the spices make the broth and vegetables too spicy for my taste. Most supermarkets sell cured corned beef in a flat-cut beef brisket, usually 3-4 pounds each.

If you have a larger family or would like to have corned beef left over for sandwiches or corned beef hash you may want to cook two briskets.

I mix Watkins Chicken Soup and Gravy Base with the water to make a more flavorful broth. For tender corned beef, cook the brisket covered with broth in a Dutch Oven over low heat for 3-4 hours depending on the size of your roast. Cook until fork tender. Or cook the brisket in broth in the oven in a covered baking pan or dish at 300 degrees F for 3-5 hours depending on the size of the roast. Bake until a fork slips easily in and out of meat.

Corned Beef and Cabbage

Use a flat-cut corned beef brisket, not a point-cut; it’s more uniform in shape and thus will cook more evenly. When slicing the raw cabbage into wedges, leave the core intact or the cabbage will fall apart during cooking.

(4- to 5-pound) corned beef brisket roast or 2 smaller roasts, rinsed, fat trimmed to 1/4 inch thick
4 cups chicken broth made from 4 cups boiling water and 3 tablespoons Watkins Chicken Soup and Gravy Base
4 cups water
12 carrots, peeled (3 chopped, 9 halved crosswise) or one large package of peeled mini carrots (Adjust the amount of carrots according to your family's tastes.)
2 celery ribs, chopped
1 onion, peeled and quartered
2 bay leaves
1 tablespoon whole black peppercorns
1 teaspoon Watkins Thyme
3 tablespoons unsalted butter
1 1/2 pounds small red potatoes or peeled russet potatoes cut into large chunks
1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges
Watkins Granulated Black Pepper

  1. Oven Cooking Method - Adjust oven rack to middle position and heat oven to 300 degrees. Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, and thyme in a Dutch oven or large covered baking dish. Cover and bake until fork slips easily in and out of meat, 4 1/2 to 5 hours. Stove-Top Cooking Method - Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, and thyme in a Dutch oven and bring to a boil watching so the pot does not boil over. Reduce heat to a simmer over low heat and cook for 3-5 hours depending on size of roast.
  2. When tender, transfer meat to a baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids, and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.
  3. Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add more chicken broth if needed. Then add potatoes and carrots and simmer until they begin to soften, about 10 minutes. Add cabbage to potatoes and carrots, cover, and cook until tender, 10 to 15 minutes. When vegetables are fork tender transfer to a serving platter.
  4. Transfer beef to carving board and slice against grain into slices. Serve with vegetables. Serve with broth and mustard. Makes 6 to 8 servings.

Irish Soda Bread

3 cups all-purpose flour
2/3 cup sugar
3 teaspoons Watkins Baking Powder
1 teaspoon salt
1 teaspoon baking soda
1 cup raisins
2 eggs, beaten
1-1/2 cups buttermilk
1 tablespoon Watkins Original Grapeseed Oil or canola oil

In a large bowl, combine the first five ingredients. Stir in raisins. Set aside 1 tablespoon beaten egg. In a bowl, combine the buttermilk, oil and remaining eggs; stir into flour mixture just until moistened (dough will be sticky). Transfer to a greased 9-inch round baking pan; brush top with reserved egg.

Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. Cut into wedges. Yield: 1 loaf (12 wedges).

Serve with Corned Beef and Cabbage for a complete meal. Or serve warm bread with butter and jam and a cup of coffee or tea. Bread also goes well with Irish Potato Soup or Beef Barley Soup.

Irish Cream Cake

1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup Watkins Original Grapeseed Oil or canola oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
  2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 2-3 minutes at high speed. Pour batter over nuts in pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
  4. To make the glaze In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream liqueur. Gradually spoon over cake so the glaze is absorbed. Use a pastry brush to make sure all sides are covered.
Happy St. Patrick's Day!

Monday, March 12, 2012

Around the Kitchen Table Newsletter March 2012

Welcome to another issue of Around the Kitchen Table!

 Follow me on Facebook for product and business information and monthly product giveaways! (I'd like to build up interest in my Watkins Business Facebook Page and would appreciate your support if you "Liked" my page.

Both traditional and all-natural products are on sale this month. The new J.R. Watkins Naturals Baby Oil and Baby Wash and the new Coconut and Grapefruit Body Oil Mists are on sale. The Traditional Degreaser and Toilet Bowl Cleanser are also on special. Please check them out.

Look at the delicious recipes we have for you this month - Grilled Chicken Burgers, Vanilla Jam Donut Muffins, and Hummingbird Cake.

Live the Life You Desire
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, at under Join Us - As an Associate, or by calling Watkins at 1-800-928-5467. Give my name and ID# as your sponsor.
As you know, when you join Watkins as an Associate you receive a 25% discount on the products you order for yourself and 25% to 39% commission on sales. Join for just $39.95 (plus tax).

If you join with me as your sponsor I will give you a $30 Watkins Gift Certificate to order products for yourself. Visit for details with no pressure or obligation.

Place your order at my Watkins website
Watkins March Specials from Eleisia Whitney
Independent Watkins Associate ID# 335001

Watkins Double Strength Imitation Clear Vanilla Extract - 11 fl oz/325 mL

Save $1.00 on Double Strength Imitation Clear Vanilla Extract
Watkins Select Baker’s-Sized Extracts - 8 fl oz/236 mL
Save $.50 on Select Baker’s-Sized Extracts
Watkins All-Natural Gourmet Herbs & Spices
Save $.50 on All-Natural Gourmet Herbs & Spices
Watkins Cinna-Cream Sprinkles
Save $1.50 on Cinna-Cream Sprinkles
Watkins All-Natural Grapeseed Oil Garlic Liquid Spice
Save $1.00 on All-Natural Grapeseed Oil Garlic Liquid Spice

Watkins Roasted Turkey Gourmet Gravy Mix
Save $1.00 on Roasted Turkey Gourmet Gravy Mix
Watkins Country Gourmet Gravy Mix
Save $1.00 on Country Gourmet Gravy Mix

Watkins Baking Essentials - Cooking Spray, All-Natural Baking Cocoa, Baking Powder
All-Natural Baking Cocoa $5.99 or just $3.59 with the purchase of one Cooking Spray (01040) and one Baking Powder (01039)
Watkins Pizza Crust Mixes
Purchase either Pizza Crust Mix (05333 or 05334) at regular price, get the second, matching crust, for $2.99
Watkins J.R. Watkins Naturals Baby Oil and Baby Wash
Save $.50 each on J.R. Watkins Naturals Baby Oil and Baby Wash

Watkins Body Oils, 2 fl oz
BOGO on 2 oz Body Oils; buy one, get 2nd matching scent FREE
Watkins Body Oil Mists - Grapefruit and Cocount
Body Oil Mists - NEW!
Watkins Grapefruit Hand and Body Lotion
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Watkins Bath and Body Oils
Bath and Body Oils—NEW Larger Size
Watkins Hand and Cuticle Salves
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Watkins Menthol Camphor Cough Suppressant Rub
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Watkins J.R. Watkins Menthol Camphor Relief Mist, Bath Soak, Drops
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Watkins E+CoQ10 Softgels
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Watkins Superfood Multiple - Complete Multivitamin
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Watkins Eye Care Formula
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Watkins Fruit/Veggie Complex
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Watkins Female Formula
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Watkins SoyNilla®
Purchase one SoyNilla at special price of $8.99, get the second for $5.39
Watkins Traditional Toilet Bowl Cleanser
Traditional Toilet Bowl Cleanser, purchase one at regular price, get the second for $6.49
Watkins Traditional Degreaser
Save $1.00 on Traditional Degreaser

Watkins Liquid Dish Soap
Purchase any Liquid Dish Soap (26771, 26772, 26773, 26774 or 26778), get a second for $5.99
Watkins Room Freshners - Aloe & Green Tea, Lemon, Lavender, Orange Citrus
Save $.50 on Room Fresheners