Welcome to SimplyAppetizing.com, the online home of Terry and Doug Forrest, Independent Watkins Managers.

November Extract Extravaganza!

November 20th, 2015

It’s an Extract Extravaganza! Save 20% on Watkins Original Double Strength Vanilla and other 11 ounce Watkins Extracts!

11 ounce extracts

Double Strength Vanilla Reg. $14.99 Sale Price $11.99
Pure Vanilla Reg. $19.99 Sale Price $15.99
Double Strength Clear Vanilla Reg. $10.99 Sale Price $8.79
Almond Extract Reg $11.99 Sale Price $9.59
Lemon Extract Reg $12.99 Sale Price $10.39
Butter Extract Reg. $11.99 Sale Price $9.59
plus many more sale items! (US prices)

Check out the rest of Watkins November Sale HERE

Call us, (626)536-3654, by November 23 to save 5% and get FREE shipping on Watkins Orders over $100 in November!!!

Fuller Brush Home for the Holidays Sale

November 18th, 2015

fuller full kitchen

Giant Home for the Holidays Sale

To view & order click here:

Terry and Doug Forrest, your Independent Fuller Brush Distributors

SHOP-Specials-Home for the Holidays Sale

Over 60 items on sale for up to 40% off

Low flat shipping of $7.95

Watkins Almond Bars

November 16th, 2015

Enjoy the delicousness of Watkins Large Extracts, call us by November 23 to  save 20%  on Clear Vanilla, Imitation Almond Extract, 11 ounce extractsImitation Butter Extract, Pure Lemon Extract and Pure Vanilla

Watkins Almond Bars

4 eggs

2 cups sugar

1 cup melted butter

2 cups all-purpose flour

1 1/2 teaspoons Watkins Pure Almond Extract

Confectioners’ sugar

In a mixing bowl, beat the eggs and sugar until lemon-colored.  Add the butter, flour and Watkins Pure Almond Extract, mix well.  Spread into a greased 13 x 9 inch baking pan.  Bake at 325 degrees for 30 – 35 minutes or until a toothpick comes out clean in the center.  Cool on wire rack.  Sprinkle with confectioners’ sugar, cut and serve.

Bon appetit!


(626) 536-3654

Watkins Gingerbread Cake

November 10th, 2015

11oz pure vanilla J.R. Watkins Vanilla has been a beloved mainstay of American kitchens for over a hundred years, get it while it’s on sale this month, save 20% in November!

9 tablespoons butter, softened

1/3 cup sugar

1 cup molasses

1 egg

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon Watkins Ginger

1 teaspoon Watkins Cinnamon

1/4 teaspoon salt

3/4 cup water

Caramel Sauce

1 cup packed brown sugar

1 tablespoon cornstarch

1 cup cold water

1/4 cup butter, cubed

1 teaspoon Watkins Vanilla

Whipped cream, optional

In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg until well blended. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water.

Transfer to a greased 9-in.-square. baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.

For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired. Yield: 9 servings.

Bon Appetit!