Timeless Integrity Training Website for all Consultants

The Summit Group is now known as Timeless Integrity and is the official training website for JR Watkins. Timeless Integrity is responsible for training all JR Watkins Consultants.

When you sign up with a Watkins Membership you are automatically a member of the Timeless Integrity Home Business Group. Membership is free.

Timeless Integrity provides a free sponsoring website, a free training website with articles to help you with your business, customizable business tools and materials, monthly featured products flyers and price lists, a weekly webinar, and advice from our top executives who know first hand what it takes to succeed at this business.

For business details go to my business information website www.respectedhomebusiness.com/335001

If you'd like to start a Watkins Home Based Business, I'd like to welcome you to Watkins!

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

Around the Kitchen Table May Newsletter

I wish you and your family a Happy Mother's Day May 11.

Three Dietary Supplements are on sale this month - Rezist Plus supports immune function to enhance the body's natural defenses; Bone Health combines calcium citrate with Vitamin D, Magnesium and other bone-building ingredients to enhance calcium absorption and help maintain bone health; and Joint Health with Glucosamine to help keep joints cushioned and well-lubricated, easing joint pain and stiffness. 

I've included some yummy recipes for Mother's Day and Spring - Chicken Fiesta Salad, Meringue Shells, and Cherry Almond Poke Cake.

Read this issue http://www.everydaynecessities.com/may1-2014newsletter.htm

Make your life the best it can be. Eat nutritious foods, exercise, love, and laugh!

Eleisia

Follow Not Just Vanilla on Facebook for product news and tips! https://www.facebook.com/NotJustVanilla335001

Follow me on Pinterest  http://www.pinterest.com/eleisia

Home Based Business

Start a Watkins Home Business today! Earn 25% to 39% commission on sales and a 25% discount on your own purchases.

Get natural products at a discount and improve your life and the environment!

For no obligation details visit my Watkins business website at http://www.RespectedHomeBusiness.com/335001 or http://www.everydaynecessities.com

I'll give you a $30 Watkins gift certificate if you join with me as your sponsor, Eleisia Whitney ID# 335001. Use the gift certificate to order products for yourself.

Old-Fashioned Lemon Bread Made With Watkins Pure Lemon Extract

This lemony bread is the perfect dessert for spring!

Old-Fashioned Lemon Bread
1 3/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon Watkins Baking Powder
1/2 teaspoon salt
2 large eggs
2/3 cup (5 fl. oz. can) evaporated milk
1/3 cup Watkins Grapeseed Oil or canola oil
1 teaspoon Watkins Lemon Extract
1 teaspoon grated lemon zest (reserve lemon for later use)
Lemon Syrup (recipe follows)

Preheat oven to 350 degrees F. Grease and flour 8 x 4-inch baking pan.

Combine flour, sugar, baking powder and salt in large bowl. Beat eggs, evaporated milk, oil, lemon extract, and lemon zest together in medium bowl. Pour egg mixture into flour mixture. Stir until just combined. Pour into prepared pan. Bake for 50 to 60 minutes or until wooden skewer inserted in center comes out clean. Do not over bake.

Using the skewer, poke numerous holes in the hot bread, piercing all the way to the bottom. Slowly drizzle the hot Lemon Syrup over the bread (Syrup will soak into the bread). Cool on wire rack for 15 minutes; run knife around edge of bread. Remove bread to wire rack to cool completely.

Lemon Syrup
Combine 1/3 cup granulated sugar and 1/4 cup lemon juice (1 lemon) in small, heavy-duty saucepan. Cook over medium-low heat, stirring constantly, for about 5 minutes or until sugar is dissolved and a light syrup is formed. Pour over Lemon Bread.

WOW! Vanilla Extract Sale This Month!

All of our fantastic vanillas are on sale this month! Each is packaged in the 11 fluid ounce value size.

Watkins Original Double Strength Vanilla Extract
and Double Strength Imitation Clear Vanilla Extract

Watkins Original Double Strength Vanilla Extract, ll fl oz - regularly $14.99 special $13.99
This original, award-winning vanilla is made from the world's finest Madagascar Bourbon vanilla beans. Our secret formula is low in alcohol and adds bake-proof, freeze-proof, double-strength flavor. Keep it as a staple in your kitchen for baked goods. Or, use it in milk shakes, pancakes, French toast, coffee, frostings, custards, and more. This product is Kosher.

Double Strength Imitation Clear Vanilla Extract, ll fl oz - regularly $10.99 special $9.99
This clear vanilla is best for wedding cakes and other baked goods that need to be pure white; turn to the choice of professional bakers. Our colorless vanilla has the bake-proof, freeze-proof, double-strength flavor of our famous original vanilla but without the color. this product is Kosher.


Watkins Pure Vanilla Extract

Watkins Pure Vanilla Extract, ll fl oz - regularly $19.99 special $18.49
Did you know it takes nearly a pound of precious vanilla beans to make one gallon of vanilla extract? If you can find vanilla beans at your local market, they probably retail for $3.00 or more each. We buy only the best grade of Madagascar Bourbon vanilla beans to make this exquisite vanilla with its rich, all-natural aroma. Awarded the Cooking Club of America Member Tested & Recommended Seal of Approval. This product is Kosher.

Join Watkins as a Consultant and get a 25% discount on these terrific products.
http://www.JRWatkins.com/consultant/eleisiawhitney