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

Classic Pound Cake

April 16th, 2014

This recipe takes only six ingredients and two easy steps.  It makes a IMG_2864buttery cake from scratch that tastes great topped with ice cream, fruit or Watkins Six Flavor Glaze.

Classic Pound Cake from Southern Living

4 cups all-purpose flour

3 cups sugar

2 cups butter, softened

3/4 cup milk

6 large eggs

2 teaspoons Watkins Original Double Strength Vanilla

Step one – Preheat oven to 325 degrees.  Place flour, sugar, butter, milk, eggs and vanilla (in that order) in 4 quart bowl of a heavy duty electric stand mixer, or use a strong hand mixer.  Beat at low speed 1 minute, stopping to scrape down sides.  Beat at medium speed 2 minutes.

Step two – Pour into a greased and floured 10 inch tube pan (16 cup), and smooth.  Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 10 minutes.  Remove from pan to wire rack, cool about one hour.

Six Flavor Glaze

1/2 cup sugar

1/4 cup water

1/2 teaspoon Watkins Coconut Extract

1/2 teaspoon Watkins Rum Extract

1/2 teaspoon Watkins Butter Extract

1/2 teaspoon Watkins Lemon Extract

1/2 teaspoon Watkins Almond Extract

1/2 teaspoon Watkins Original Double Strength Vanilla

Combine all ingredients in heavy saucepan.  Bring to a boil over medium heat, stirring until sugar is dissolved.  Spoon over top of cake and let glaze drizzle down sides.  Makes 12 servings.

Bon appetit!

Terry

Watkins Divinity

March 26th, 2014

pure almond extractWatkins Pure Almond Extract delivers pure flavor that is free of artificial colors and flavors. Add a nutty nudge to sugar cookies, biscotti, hot chocolate, coffee cakes, macaroons, cherry pie and even baked beans. The 2 ounce bottle is just $4.49.

 

 

Divinity

2 2/3 cups sugar

2/3 cup light corn syrup

1/2 cup water

2 egg whites

1 tsp. Watkins Pure Almond, Pure Lemon, Pure Peppermint or Pure Orange Extract

2/3 cup broken nuts

Stir sugar, corn syrup and water over low heat until sugar is dissolved.  Cook, without stirring,  to 260 degrees on a candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball).  In mixer bowl, beat egg whites until stiff peaks form.  Continue beating while pouring hot syrup in a thin stream into egg whites.  Add Extract; beat until mixture holds its shape and becomes slightly dull.  Mixture may become too stiff for mixer.  Fold in nuts, drop mixture from tip of buttered spoon onto waxed paper.  Makes about 4 dozen candies.

Cafe Amaretto

4 tsp non-dairy creamer

2 tsp sugar

1 tsp instant coffee

1/2 tsp Watkins Original Double Strength Vanilla Extract

1/4 tsp Watkins Pure Almond Extract

Combine and add to 6 to 8 ounces lightly boiling water.

Bon appetit!

Terry

 

 

 

Dip Tips

March 15th, 2014

IMG_2513

Save $1.00 on Watkins Gourmet Snack & Dip Seasonings in March! Order from our online store or call me to order yours today, (626)536-3654. Choose from Blazin Cajun, Cucumber & Dill, Fiesta, Garden Vegetable, Garlic & Dill (my favorite), New Guacamole, New Salsa, Salsa & Sour Cream and Tomato & Horseradish. Create crowd-pleasing dips, spreads, cheese balls and more with Watkins versatile Gourmet Snack & Dip Seasonings.

Basic Instructions

Mix 1 1/2 to 3 Tablespoons of dip mix into 1 cup of sour cream.  Start with 1 1/2 Tablespoons, vary amount to taste; you can substitute plain yogurt, low-fat or non-fat sour cream or smooth cottage cheese, try softened cream cheese for a spread.

1. Add Watkins Garden Vegetable Snack & Dip Mix when sauteing or steaming vegetables.

2.  Stir Watkins Tomato & Horseradish Snack & Dip Mix into ketchup or chili sauce to make your own cocktail sauce.

3. Add Garlic & Dill Snack & Dip Mix to your basic white sauce recipe.  Toss with cooked fettuccine and sauteed chicken, garnish with Parmesan cheese.

4.  Watkins Salsa & Sour Cream Snack & Dip Mix prepared per package directions makes a great taco topper, a dressing for taco salad or make layered dip with a layer of dip on bottom, layer with cheese, tomatoes & green onions.

5.  Stir Watkins Cucumber-Dill Snack & Dip Mix into mashed potatoes or sprinkle on baked potatoes.

6.  Whisk together 1/2 cup low fat mayonnaise, 1/3 cup low fat milk, 2 teaspoons vinegar and 1 1/2 Tablespoons Watkins Garlic & Dill Snack & Dip Mix for a low fat salad dressing.

7.  A variety of stuffed celery mixes can be made by combining cream cheese, your favorite Watkins Snack & Dip Mix and enough mild to make a smooth texture.  A quick way to fill celery is to put mixture in a zip-top bag, cut off one corner and squeeze on to celery.

8.  Decorate dips with stars cut from red and yellow peppers. Serve dip in hollowed out pepper half.

Bon appetit!

Terry

Happy Unbirthday!

March 8th, 2014

big it's my birthdayIs today your unbirthday? It’s my unbirthday too!  Here’s one more way to save on your Watkins purchases – call or email us the month and day of your birthday; you’ll get a 10% off coupon emailed to you that month!  Celebrate with a Watkins Lazy Daisy Cake.

Watkins Lazy Daisy Cake

4 whole eggs

2 cups sugar

2 cups flour

2 teaspoons Watkins Baking Powder

1 teaspoon salt

2 teaspoons Watkins Double Strength Vanilla

2 Tablespoons butter

Beat eggs until foamy, gradually adding sugar and vanilla.  Meanwhile, heat milk and butter until butter is melted.  Sift together flour, baking powder and salt.  Gradually add flour mixture, mixing ONLY until mixed in.  Then add the warm milk mixture, mixing ONLY until incorporated (the less you beat this after the flour is added, the lighter the cake will be).  Bake at 350 degrees in a 9 x 13″ pan sprayed with Cooking Spray for 30 minutes or until done.  Cool slightly as you prepare the broiled icing.

1 cup brown sugar

1/2 cups milk

5 Tablespoons butter

1 1/2 cup ground walnuts

To make the icing, in a small sauce pan, heat together the brown sugar, milk, butter and walnuts on MEDIUM-LOW heat, stirring constantly until at a full boil.  Pour over the top of the cake, and slide the cake under the broiler (on the middle oven rack), watching carefully until the icing bubbles all over the cake.  It is very important to bring the icing to a full boil and to make sure it completely bubbles (without burning) under the broiler.  This will prevent the icing from being a liquid, gooey mess and instead will give a thick, almost candy-like texture.

Remove, cool, and stand out of the way while everyone demolishes it!

Bon appetit!

Terry