May Product Specials for USA and Canada

 Watkins Product Sales for May 2022 for the USA and Canada. Specials are listed under each product tab or category located near the top of the web page.

Place your order at 

https://www.Watkins1868.com/consultant/eleisiawhitney 

View a Watkins Catalog and May Featured Products Flyer at https://www.timelessintegrity.com/prices 

"Win Free Vanilla" Product Giveaway for April 2021

Enter to win $100 worth of Watkins gourmet food products shipped free to your home. This month’s assortment is a great assortment. It includes Watkins award-winning vanilla, black pepper, and cinnamon, new organic grilling spices and rubs, and pure small extracts to liven up your meals.

Enter now and you could be the winner!

Enter giveaway at https://www.winfreevanilla.com/335001

Enter every month and you could win a $100 Watkins Food Products Assortment.

March winners are Erin P. from Viking, Minnesota and Veronica P. from McMinnville, Tennessee.

Congratulations to Erin for winning and Veronica for referring her. We know they will love the free products they receive.

Save $1.50 on Watkins Cinnamon in August 2019

World's best cinnamon! Sweet and flavorful. Award-winning. On sale this month.
Order at http://www.watkins1868.com/eleisiawhitney


  

Bake Now or Make Ahead Cinnamon Rolls

Bake Now or Make Ahead Cinnamon Rolls

These cinnamon rolls are great for a holiday breakfast or brunch or whenever you want a delicious cinnamon roll. They can be made ahead of time and refrigerated until ready to bake. I made these cinnamon rolls this past weekend and they turned out perfectly. Using rapid rise yeast simplifies the recipe. The dough is soft and easy to work with. Watkins Cinnamon makes these rolls super delicious.

Rolls

• 1/2 cup butter, softened
• 1/4 cup sugar
• 1 teaspoons salt
• 1 egg
• 2 envelopes rapid rise yeast
• 3 3/4 cups all purpose flour
• 1 cup plus 2 TBSP warm water (120° to 130°F)

Filling

• 5 tablespoons butter, softened
• 1/2 cup sugar
• 1 tsp cornstarch
• 1-2 tablespoons Watkins Ground Cinnamon

Frosting

• 4 oz Philadelphia Cream Cheese Frosting, softened
• 4 tbsp butter, softened
• 1 tsp Watkins Baking Vanilla Extract
• 2-3 tbsp milk
• 2 cups powdered sugar
• 1/4 tsp salt

Rolls

Mix 1/2 cup butter, sugar and salt in bowl of a stand mixer. Add egg and mix. In a separate bowl, combine yeast  and flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add warm water. Mix well until soft smooth dough forms. Dough does not form a ball. (I added an additional 1/4 cup flour because the dough seemed wet. Different kinds of flour have different moisture levels and moisture levels vary according to season. Use your best judgement.) Turn out on lightly floured surface. Dough is sticky. Knead until smooth. Cover and let dough rise for 15-30 minutes in a warm, draft free location.

Punch down dough and let rest for five minutes. Roll into a 14 x 8-inch or larger rectangle (approximately) on a lightly floured surface. Brush with softened butter for filling. Combine 1/2 sugar, cornstarch and cinnamon. Sprinkle over buttered dough. Roll up from long side. Cut into 12 cinnamon rolls.

Place cinnamon rolls in 13 x 9-inch pan that has been lightly brushed with butter. At this point you can cover rolls and place in the refrigerator to bake the following morning. Or, preheat your oven to 350 degrees F and let the dough rise for 30 minutes; then bake.

If placing rolls in the refrigerator, remove from refrigerator ONE HOUR prior to the time you will start baking them. Let them rest in a warm, draft free location for 40-60 minutes, then preheat oven to 350 F. Once oven is heated, bake rolls for approximately 20 minutes (or until lightly browned).

Frosting

Beat softened cream cheese and butter with mixer until fluffy. Add in vanilla, salt and milk and mix until well combined. Add in powdered sugar and slowly beat with mixer until smooth and creamy. If you would like your frosting thicker, add more powdered sugar, one tablespoon at a time and mix well. If you would like a thinner frosting, add more milk, one teaspoon at a time and mix well, until desired consistency is reached.

Once rolls are removed from oven, frost immediately or allow to cool slightly, then frost. Store any leftover rolls in refrigerator.

Order Watkins Cinnamon and Watkins Baking Vanilla at http://www.watkins1868.com/eleisiawhitney 

I found the original recipe at Love from the Oven. Image courtesy of Love from the Oven. 

Old-Fashioned Apple Cake with Brown Sugar Frosting

Old-Fashioned Apple Cake with Brown Sugar Frosting

This moist, semi-chunky cake, spread with brown sugar frosting is a perfect autumn dessert. Serve with a cup of coffee or a glass of ice-cold milk. I made this cake last week for Friday night dessert and will definitely make it again. I love Watkins Cinnamon and spices because they add delicious flavor to this cake.

Cake
 2 1/3 cup all-purpose flour or whole wheat flour (I used 2 cups all-purpose flour and 1/3 cup whole  wheat flour)
 1 2/3 cups granulated sugar
 2 teaspoons baking soda
 3/4 teaspoon salt
 1 teaspoon Watkins Ground Cinnamon
 1/4 teaspoon each Watkins Ground Ginger and Watkins Ground Nutmeg
 2 large eggs
 1/2 cup (8 tablespoons) unsalted butter, softened
 4 cups peeled, cored, chopped apple, about 1 1/3 pounds apples
 1 cup diced toasted walnuts or pecans

Frosting
 7 tablespoons unsalted butter
 2/3 cup brown sugar
 1/4 teaspoon salt
 1/4 cup milk
 2 1/4 cups confectioners' sugar
 3/4 teaspoon Watkins Vanilla Extract

1. Preheat the oven to 325 degrees F. Grease and flour a 9 inch x 13 inch pan.
2. To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl.
3. Beat until well combined; the mixture will be very stiff, and may even be crumbly.
4. Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency.
5. Spread the batter in the prepared pan.
6. Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it.
7. Remove the cake from the oven and place it on a rack to cool completely; don't remove the cake from the pan.
8. To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts.
9. Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
10. After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the cake while frosting is still warm. Yields about 2 dozen servings.

To toast nuts, place them in a single layer in a cake pan. Bake in a preheated 350 degrees F oven for 6 to 9 minutes, until they're golden brown and smell "toasty."

http://www.jrwatkins.com/consultant/eleisiawhitney

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

This is my favorite Carrot Cake recipe. The cake is yummy and moist and the nuts add crunch to every bite. The cream cheese frosting is the perfect compliment to the cinnamon-spiced cake.

Carrot Cake with Cream Cheese Frosting

1 cup (100 grams) pecans or walnuts, toasted and coarsely chopped
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
1/2 cup of crushed pineapple, well drained
2 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons Watkins Baking Powder
1/2 teaspoon salt
1 1/2 teaspoons Watkins Gourmet Cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) canola oil
2 teaspoons Watkins Original Double Strength Vanilla Extract

Note
This cake can be baked in a 9 x 13 x 2 inch (23 x 23 x 5 cm) pan. Just increase the baking time to 30-40 minutes.

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two 9 x 2 inch (23 x 5 cm) round or square cake pans and dust with flour or line the bottoms of the pans with a circle of parchment paper.

Toast pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots. Set aside.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

In bowl of electric mixer (or with hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3-4 minutes). Slowly add the oil and beat in the vanilla extract.

Add the flour mixture and mix just until incorporated. With a large rubber spatula fold in the grated carrots, pineapple, and chopped nuts. Evenly divide the batter between the two prepared pans and bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

To assemble, place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake.

If desired, press toasted and finely chopped nuts on the sides or the top of the cake. Cover and refrigerate any leftovers. Serves 10-12.

Cream Cheese Frosting
1/4 cup (57 grams) butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
1 1/2 pound confectioners' sugar, sifted
1 – 2 tablespoons milk or cream
1 teaspoon (4 grams) Watkins Original Double Strength Vanilla Extract or Watkins Pure Vanilla Extract

In a mixing bowl beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Add 1 to 2 tablespoons of milk as needed for spreading consistency. Beat in the vanilla extract. Frosting should be very thick. If you are making a round or square layer cake and like lots of frosting, add another 8 ounces of cream cheese.

http://www.JRWatkins.com/consultant/eleisiawhitney

Oatmeal Raisin Cookies for Your Next Picnic or Barbecue

Oatmeal Raisin Cookies

These cookies are crunchy on the outside and chewy on the inside. They are my favorite oatmeal raisin cookies. Bake these cookies for your next picnic or barbecue. They'll be a hit! They also taste great with a glass of cold milk for a snack.

I've made these cookies a little smaller and put a scoop of vanilla ice cream between two cookies to make ice cream sandwiches. Divine!

Package them individually in plastic sandwich bags and place in a large napkin lined basket for a school bake sale or carnival. People can buy individual cookies for a treat to nibble while enjoying the activities.

I baked these cookies using just the Vanilla Extract as a flavoring. They are absolutely delicious. If you like a little spice add some Watkins Cinnamon.

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Watkins Baking Powder
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 large eggs
2 teaspoons Watkins Vanilla Extract
3 cups oats (not instant)
1 1/2 cups raisins
1/2 teaspoon Watkins Cinnamon (optional) Add with dry ingredients.

1. Preheat oven to 350 degrees F.
2. Whisk together dry ingredients; set aside.
3. Combine butter, sugar, brown sugar, eggs and vanilla in mixer bowl and mix on low.
4. To cream, increase speed to high and beat until fluffy and the color of the dough lightens.
5. Carefully stir the flour mixture into the creamed mixture until no flour is visible. Start mixer on low or the flour will fly out of the bowl.
6. Do not over mix. (Over mixing develops the gluten, making the cookies tough.) Add the oats and raisins; stir to incorporate.
7. Drop by tablespoonfuls 2-inches apart onto baking sheet sprayed with nonstick spray or lined with parchment paper. I rolled the dough into balls to make the cookies evenly shaped.
8. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
9. Remove from oven; let cookies cool slightly on baking sheet and then transfer to a wire rack to cool. Makes 36 cookies.

http://www.Watkins1868.com/eleisiawhitney

Banana Spice Bread

My family loves banana bread and I've tried several recipes, some with nuts and some without. I never waste over ripe bananas. When they get too ripe to eat I put them in a bag and throw them in the freezer. Then when we crave banana bread I'm prepared.

This recipe is from Watkins Incorporated and uses several gourmet ingredients.

Banana Spice Bread

1/3 cup/80 mL vegetable shortening
1/2 cup/125 mL sugar
2 eggs
1 tsp/5 mL Watkins Original Double-Strength Vanilla
3/4 tsp/4 mL Watkins Banana Extract
1-3/4 cups/440 mL all-purpose flour
1 tsp/5 mL Watkins Baking Powder
1-1/2 tsp/7.5 mL Watkins Ground Cinnamon
1/2 tsp/2.5 mL baking soda
1/2 tsp/2.5 mL Watkins Sea Salt
1/4 tsp/1.2 Watkins Ground Nutmeg
1 cup/250 mL mashed ripe banana
1/2 cup/125 mL chopped walnuts

Grease bottom and sides of a 9 × 5-inch/23 × 13-cm loaf pan; set aside. In large bowl, cream together the shortening and sugar until light and fluffy. Mix in the eggs and vanilla and banana extracts until well combined. In another bowl combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Add alternately with bananas to sugar mixture; mix well. Stir in nuts. Pour into prepared pan. Bake at 350°F/180ºC for 45 to 50 minutes or until bread tests done. Cool in pan on rack 5 minutes. Turn out of pan and cool completely on rack. To store, wrap tightly and refrigerate.
Makes 1 loaf, 12 servings.

Order the Watkins Gourmet ingredients at http://www.NotJustVanilla.com or call Watkins at 1-800-WATKINS (Monday - Friday) to place your order. Please give my name and ID# as your Watkins Consultant, Eleisia Whitney ID# 335001.

Find out how to get a Watkins membership with a 25% discount on products you order for yourself. Visit Watkins Products and Home Business Opportunity or take the business opportunity tour at http://www.vanillasage.com 

Glazed Apple Muffins

Glazed Apple Muffins

Fall is apple picking season. I have lots of fond memories of picking apples at the orchard with my dad when I was young. Crisp autumn weather and bright red and green apples. We could hardly wait to pick an apple, polish it on our shirt, and take a big juicy bite.

I ran across the original recipe at Chasing Some Blue Sky and adapted it using Watkins products.

These muffins are moist with lots of cinnamon apple flavor. The glaze adds the perfect topping.

Glazed Apple Muffins

Apple Ingredients:
2 large granny smith apples, peeled and diced small
3 tablespoons butter
1/3 cup granulated sugar
2 teaspoons Watkins Cinnamon
2 tablespoons water
1/3 cup flour

Muffin Ingredients:
2 large eggs
1/4 cup applesauce
1/4 cup canola oil
1 cup granulated sugar
1/3 cup brown sugar
1 teaspoon Watkins Vanilla Extract
2 1/3 cups all-purpose flour
1 1/2 teaspoons Watkins Baking Powder
1/2 teaspoon baking soda
3 teaspoons Watkins Cinnamon
1/2 tsp salt
1 cup buttermilk

Glaze Ingredients:
2 tablespoons butter, melted
1 cup confectioners sugar
1 teaspoon Watkins Vanilla
1 tablespoon hot water

First, preheat oven to 400 degrees F. Line 20 muffin cups with paper muffin liners. (Original directions said recipe made 14 muffins. I made 20 regular-sized muffins following this recipe.

Mix all apple ingredients except flour in a skillet and cook over medium heat until apples are tender, approximately 10 minutes. Stir in flour to coat apples. (This keeps apples from sinking to bottom of muffins).

Whisk together flour, baking powder, baking soda, cinnamon and salt and set aside.

In a separate large bowl beat together applesauce, oil, granulated sugar, and brown sugar until smooth. Beat in eggs, one at a time. Then, add vanilla and mix thoroughly.

Stir the dry ingredients (flour mixture) into the applesauce mixture alternately with the buttermilk, beginning and ending with the dry ingredients and making sure everything is thoroughly combined. Stir in apples until just combined; don't over mix.

Spoon batter into paper liners in muffin tins, nearly filling the liners. Bake until muffin tops are golden brown and springy to the touch, 15 to 17 minutes. (Baking time will vary depending on how full you fill muffin liners. I checked for doneness with a toothpick.)

Cool muffins in pan for a few minutes; then transfer to wire rack and cool 10 minutes before glazing.

Make the glaze by mixing the melted butter, confectioners sugar, vanilla and water in a small bowl. Whisk until smooth. When muffins have cooled, dip the tops of the muffins into the glaze and allow to cool to room temperature. Dip tops again if you have extra glaze.

Eleisia
http://www.Watkinsonline.com/eleisiawhitney or http://www.NotJustVanilla.com

Cinnamon-Raisin Swirl Bread

Use frozen bread dough to make homemade Cinnamon-Raisin Swirl Bread.

1. Thaw frozen bread dough.
2. Roll out into a rectangle.
3. Spread surface of dough with melted butter or an egg wash made with one beaten egg and two teaspoons of warm water.
4. Sprinkle with white granulated sugar and Watkins Cinnamon.
5. Sprinkle with raisins that have been plumped in hot water for 10 minutes and drained.
6. Tightly roll dough to form loaf. Pinch seam together. Place seam side down in a buttered loaf pan 8 1/2 x 4 1/2 inches and let rise to 1/2 inch above the top of the pan.
7. Bake in 375 degree F oven for 25-30 minutes until golden brown.
8. Cool loaf, slice, and enjoy!

Recipe details in September 15, 2011 Watkins Around the Kitchen Table Newsletter.

Cinnamon-Raisin Swirl Bread tastes great plain, with butter. toasted and buttered with Watkins Cinna-Cream Sprinkles. Also use to make French Toast, Apple Cinnamon Bread Pudding, or for chicken salad sandwiches.

Pumpkin-Carrot Cake

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon Watkins Baking Powder
1 teaspoon Watkins Ground Cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 tablespoons vegetable oil
2 tablespoons butter, melted
3/4 cup raisins
1/2 cup finely grated carrot
Watkins Cooking Spray
1/4 cup coarsely chopped walnuts or pecans

Preheat oven to 350° F.

Lightly spoon flours into measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt).

Place eggs in a large bowl; beat with a mixer at medium speed or a wisk for 30 seconds. Add brown sugar, pumpkin, oil, and butter; beat until well blended.

Add flour mixture to pumpkin mixture, stirring just until moist. Stir in raisins, carrot, and nuts. Spoon batter into an 8-inch or 9-inch square baking pan coated with cooking spray.

Bake an 8-inch pan for 30 minutes, 9-inch pan for 25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Frost with cream cheese frosting.

Tip
When I made this cake my raisins were dry so I plumped them in a sauce pan with 1/3 cup of water on low heat while I mixed the other ingredients. I drained the excess liquid and added the raisins to the mixture before baking.

Eleisia

http://www.notjustvanilla.com/

Pumpkin Bread

Watkins Pumpkin Bread Mix was such a favorite that it sold out before Christmas. This Pumpkin Bread recipe makes a delicious substitute. Bake in 8 1/2 x 4 1/2 inch or mini loaf pans.

I made this recipe with and without chopped walnuts but did not add raisins. If is a moist bread with lots of flavor.

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 can (14 ounce) pumpkin puree
2/3 cup water
1 teaspoon Watkins Original Double Strength Vanilla
3 1/3 cups all-purpose flour
2 teaspoons soda
1 1/2 teaspoons salt
1/2 teaspoon Watkins Baking Powder
1 teaspoon Watkins Cinnamon
1/2 teaspoon Watkins Cloves
2/3 cup coarsely chopped walnuts
2/3 cup raisins (optional)

Heat oven to 350 degrees F. Grease and dust with flour three 8 1/2 x 4 1/2 inch or 5 or 6 mini loaf pans. In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin, water, and vanilla. Blend in flour, soda, salt, baking powder, cinnamon, and cloves. Stir in nuts.

Pour into pans. Bake 50 to 70 minutes depending on size of loaf pans used. Bake until wooden pick inserted in center comes out clean. Cool slightly and then remove bread from pans and cool on rack. Slice and eat while warm or at room temperature. This bread tastes delicious with whipped cream.

Wrap in plastic wrap or foil and then in plastic freezer bags to freeze. This insures freshness. Wrap in decorative plastic wrap or bags for holiday gifts. Or use clear plastic wrap and tie with colorful ribbons.

Pumpkin Bundt Cake

Thanksgiving Prayer
For beauty in nature, Your glory we see
For joy and health, friends and family,
For daily provision, Your mercy and care
These are the blessings You graciously share.
So today we offer this response of praise
With a promise to follow You all of our days.
Mary Fairchild

Thanksgiving Day is almost here. As you plan your holiday dinner menu you may decide to add a new dish or vary your traditional fare. Pumpkin Pie is the standard dessert for most families. We love pumpkin pie with whipped cream! This Pumpkin Bundt Cake makes a tasty alternative to pumpkin pie for those guests who prefer cake instead of pie.

Pumpkin 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) unsalted butter, room temperature, plus more for pan
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.

Palmiers

This is a cinnamony-sweet crunchy cookie. Palmiers are best the day they're made, and you can bake them hours before the party.

1/2 cup granulated sugar
1 teaspoon Watkins Cinnamon
1 package frozen puff-pastry sheets (such as Pepperidge Farm)

1. Heat oven to 400° F. Adjust rack to middle position.

2. Sprinkle 1 tablespoon of sugar over the work surface. Unfold 1 sheet of the pastry and place it on the sugar. Roll it to an even thickness. Mix 2 tablespoons of the sugar and 1/2 teaspoon cinnamon and sprinkle over pastry. Starting at one short side of the rectangle, roll the pastry toward the center of the sheet, stopping at the middle. Repeat with the opposite short end, so the rolls meet. Trim the ends with a knife.

3. Cut into 1/2-inch-thick slices and place flat on a baking sheet lined with parchment paper, spacing them 1 inch apart. Sprinkle with 1 more tablespoon of the sugar.

4. Bake until golden and puffed, 20 to 23 minutes. Let cool for 5 minutes. Transfer to a wire rack.

5. Repeat recipe with the remaining puff pastry, sugar, and cinnamon. Serve hot or at room temperature.

Pumpkin Butter Cupcakes

Pumpkin Butter is one of our 2009 Seasonal Favorites products available to order now through the end of December. This indulgent condiment has the homemade taste of Grandma’s. All-natural and absolutely delightful! Just spread on bread, toast, bagels, biscuits, or Watkins Pumpkin Bread.

Pumpkin Butter Cupcakes

2 1/4 cup/560 mL all-purpose flour
1 tbsp/15 mL Watkins Baking Powder
1/2 tsp/2.5 mL baking soda
1/2 tsp/2.5 mL salt
1/2 tsp/2.5 mL Watkins Organic Cinnamon
1/2 tsp/2.5 mL Watkins Organic Ginger
1/2 tsp/2.5 mL Watkins Organic Nutmeg
1/2 cup/125 mL butter, softened
1 1/3 cups/325 mL sugar
2 eggs
1 cup/250 mL Watkins Pumpkin Butter or canned pumpkin
3/4 cup/180 mL milk
3/4 cup/180 mL chopped walnuts

Brown Sugar Frosting

1/4 cup/60 mL butter
6 tbsp/90 mL brown sugar
6 tbsp/90 mL half-and-half
2 cups/500 mL powdered sugar
1 tsp/5 mL Watkins Original Double-Strength Vanilla

In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In large bowl cream together butter and sugar until light and fluffy; beat in eggs. Blend in pumpkin butter. Stir in dry ingredients and milk, blending until batter is smooth. Stir in chopped walnuts. Spoon batter into paper lined muffin tins. Fill about 2/3 full. Bake at 375°F/190C for 18 to 22 minutes. Makes 16 cupcakes.

Brown Sugar Frosting
In 2 quart/2 liter saucepan melt butter over medium heat. Add brown sugar and half-and-half. Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Remove from heat and add powdered sugar and vanilla; beat until well mixed (1 to 2 minutes). Let cool to spreading consistency (5 to 10 minutes). Frost cupcakes.

Pumpkin Butter

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

Cinnamon Brown Sugar Dip

Dip crisp apple wedges in this dip for a special treat.

1/4 cup cream cheese spread
1/4 cup sour cream
1 Tbsp. brown sugar
1/4 tsp. Watkins Ground Cinnamon
1 Tbsp. milk
2 apples, each cut into 8 wedges

Mix first 5 ingredients until blended.

Serve with apples for dipping.

For a simple desert, serve this dip with graham crackers or vanilla wafers.

Overnight Caramel French Toast

This Sunday is Father's Day! Make your dad or husband feel special by serving him Caramel French Toast for Sunday morning brunch.

This is one of my favorite brunch dishes because it can be prepared the night before and popped in the oven to bake the next morning. This recipe is adapted from a family favorite by reducing the amount of butter and eggs, and switching to low-fat milk; it still tastes decadent and rich.

Overnight Caramel French Toast
1 cup packed light brown sugar
1/2 cup light-colored corn syrup
1/4 cup butter
Watkins Cooking Spray
10 (1-ounce) slices French bread or thick sliced bread
2 1/2 cups 1% low-fat milk
1 tablespoon all-purpose flour
1 1/2 teaspoons Watkins Double Strength Vanilla Extract
1/4 teaspoon salt
2 large eggs
2 tablespoons granulated sugar
1 teaspoon Watkins Cinnamon

Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in a single layer over syrup in dish.

Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 350° F.

Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle evenly over bread.

Bake at 350° for 50 minutes or until golden. Let stand for 5 minutes before serving.

This caramelly cinnamon-sugar french toast is delicious right out of the oven or serve with fresh fruit, preserves, powdered sugar, or syrup.

Health Tip
Perfect for a brunch, this irresistible baked French toast is prepared the night before and goes straight from the fridge to the oven. Try using thick slices of whole-grain bread for a nutritious fiber boost.

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

Potato Pancakes

Potato Pancakes
Serve pancakes with warm applesauce seasoned with Watkins Cinnamon. Top with a dollop of sour cream.

3 large potatoes (about 2 pounds/908 g)

1 egg

2 tbsp/30 mL all-purpose flour

2 tsp/10 mL Watkins Onion Flakes

1/2 tsp/2.5 mL salt

1/4 tsp/1.2 mL Watkins Black Pepper

6 oz Canola oil, for frying

Wash and pare potatoes. Grate on coarse grater into large bowl filled with ice water; let stand 15 minutes. In medium bowl, beat egg with whisk. Add flour and remaining ingredients; mix well. Drain potatoes; pat dry with a clean dish towel. Measure about 4 cups/1 liter of potatoes. Add to egg mixture; mix well.

Slowly heat 1/8 inch/3 mm oil in large heavy skillet or electric fry pan until very hot but not smoking. For each pancake, drop about 1/4 cup/60 mL potato mixture into oil. Do not crowd. With spatula, flatten against bottom to make a pancake about 4 inches/10 cm across. Fry 2 to 3 minutes on each side, or until golden and crisp. Drain well on paper towels.

Makes 12 pancakes, 2 per serving.

Note from kitchen: These pancakes should be fried as soon as mixture is made to prevent potatoes turning brown.

How to Fix Unripe Strawberries

If the strawberries you bought at the supermarket aren't quite ripe and lack flavor your Grandma would likely advise you to slice them, sprinkle them with sugar, and set them aside for a half hour until juices form.

But to add flavor, not just sweetness, add a touch of Watkins Vanilla Extract, a few drops of lemon juice, or a pinch of Watkins Ground Cinnamon with the sugar.

Watkins Original Double-Strength Vanilla,
11 fl oz/325 ml, item # 01008

Watkins Purest Ground Cinnamon,
6 oz/170 g, item # 01115

Watkins offers several vanillas to suit all of your baking and cooking needs.

Original Double-Strength Vanilla - Excellent in recipes that require baking and freezing.

Double-Strength Imitation Clear Vanilla Extract - All the vanilla flavor , without the color. Best for white cakes, frostings, and candies.

Pure Madagascar Bourbon Vanilla Extract - Best in dishes not requiring extreme temperatures.

Organic Madagascar Bourbon Vanilla Extract - USDA Certified Organic

Watkins Purest Ground Cinnamon is the best quality cinnamon available anywhere.

• 6 oz/170 g value size means lower cost per serving
• Award-winning
• Watkins' high-oil Korintje cassia cinnamon contains 3 to 3.5% essential oil; many other on the market contain 1 to 2%, and inferior brands as low as .5%.
• Excellent for baking and sweet dishes.

Watkins Online Catalog http://www.watkinsonline.com/eleisiawhitney
or call 1-800-WATKINS and give ID# 335001 as your associate

Million Dollar Peanut Butter Cookie Recipe

Carolyn Gurtz of Maryland recently won Pillsbury's annual million dollar prize for baking with her innovative peanut butter cookie recipe.This wonderful recipe that Carolyn calls her Double-Delight Peanut Butter Cookies, is described by Carolyn as "crunchy and sweet on the outside, creamy on the inside."

How does a peanut butter cookie become creamy on the inside while staying crunchy on the outside? Carolyn had a wonderful idea of wrapping Pillsbury's cookie dough around a ball of creamy peanut butter mixed with powdered sugar. The cookie is rolled in a mixture of granulated sugar, Watkins Cinnamon and chopped dry roasted peanuts before baking.

I recommend that you use Watkins Pure Ground Cinnamon with the sugar and peanuts when making the coating for the cookies. Watkins Pure Ground Cinnamon contains no foreign matter or fillers and has a minimum of 2% natural essential oil that gives it a wonderfully sweet flavor.

Million Dollar Peanut Butter Cookies

1/4 cup Fisher Dry Roasted peanuts, finely chopped
1/4 cup Domino or C&H Granulated Sugar
1/2 teaspoon Watkins Pure Ground Cinnamon
1/2 cup JIF Creamy Peanut Butter
1/2 cup Domino or C&H Confectioners Powdered Sugar
1 roll (16.5 oz) Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled

1. Heat oven to 375 degrees F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
3. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. repeat with remaining dough and balls.
4. Roll each covered ball of cookie cough in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Watkins Cooking spray; press into remaining peanut butter mixture. Flatten each ball to 1/2 inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
5. Bake 7 to 12 minutes or until edges are golden brown.

I couldn't find Pillsbury Create 'n Bake refrigerated peanut butter cookie dough at my grocery store so I used homemade peanut butter cookie dough and the cookies tasted yummy!

Purchase Watkins Pure Ground Cinnamon at http://www.watkinsonline.com/eleisiawhitney

Purest Ground Cinnamon - 6 oz/170 g -#01115
http://www.watkinsonline.com/productdetail.cfm?Product=01115&gcatalogLocale=USA&ECredit=335001