Welcome to SimplyAppetizing.com, the online home of Terry and Doug Forrest, Independent J R Watkins and Fuller Brush Distributors.

Declare your independence – earn income with a respected Watkins home business

July 9th, 2017

Earn extra money sharing the products you love – Join our Team

Did you know 99% of households in North America do not know Watkins?  For every family who purchases Watkins products, there are 99 other families who don’t!  That’s a HUGE opportunity-ask us about it or find out more at

www.respectedhomebusiness.com/387751

-Membership is just $29.95.  Along with your membership, you’ll get your own  FREE website to personalize!

-Shipping is FREE for orders over $100, you’ll save on regular and sale prices, along with clearance sales up to 90% discount.

-Encouraging others to join the Watkins Wholesale Membership program benefits you with a bonus for volume generated by your team.

Have a Wonderful Watkins Day!

Terry & Doug Forrest

Independent Watkins Consultants #387751

(626)536-3654

terry@simplyappetizing.com

 

Watkins Lemon Blueberry Pound Cake

July 9th, 2017

A Vanilla Recipe From Your Independent Watkins Consultants

Watkins Lemon Blueberry Pound Cake

1/3 cup butter, softened

4 ounces cream cheese, softened

2 cups sugar

3 large eggs

1 large egg white

1 tablespoon grated lemon peel

2 teaspoons Watkins Vanilla Extract

2 cups fresh or frozen unsweetened blueberries

3 cups all-purpose flour, divided

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (8 ounces) lemon yogurt

Glaze

1-1/4 cups confectioners’ sugar

2 tablespoons lemon juice

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.

Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.

Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.

In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle over cake. Yield: 12 servings.

Let’s get cooking with Watkins! Just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success! Find out more about it HERE!

Bon appetit!

Terry

(626)536-3654

terry@simplyappetizing.com

Fuller Brush Summer Cleaning Special on Full Sparkle, Save 30%

June 25th, 2017

ORDER HERE

Watkins Banana Cream Pie

June 15th, 2017

 

1 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups 2% milk

2 large eggs, lightly beaten

3 tablespoons butter

1-1/2 teaspoons Watkins Vanilla Extract

1 pastry shell (9 inches), baked

2 large firm bananas

1 cup heavy whipping cream, whipped

In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.

Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings.

Let’s get cooking with Watkins! Just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success! Find out more about it HERE!

Bon appetit!

Terry

(626)536-3654

terry@simplyappetizing.com