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

Cook & Clean Week 2 – ends February 14!

February 12th, 2017

ORDER ONLINE HERE

Or Call us, 626-536-3654

Thank you for shopping with us,

Terry and Doug Forrest

Your Independent Fuller Brush/Watkins Distributors

ORDER HERE

Get a $10 rebate!

February 6th, 2017

Order over $150 from our new Watkins online store in February and you’ll get free shipping and a $10 rebate mailed to you in March!

Please order online HERE, this is the only place we get credit for your Watkins online orders and receive commission.

How do I get a $10 rebate?

1. Browse our online store jrwatkins.com/consultant/terryanddougforrest

2. Create a Watkins Customer Account (top right of page)

3. Continue shopping

4. Order over $150 in retail products for FREE shipping and a $10 rebate mailed to you in March

Save more – join us as a Consultant! respectedhomebusiness.com/387751

Thank you for shopping with us,

Terry and Doug Forrest

Your Independent Fuller Brush/Watkins Distributors #387751

(626) 536-3654

 

Watkins Coconut Italian Cream Cake

February 1st, 2017

5 large eggs, separated

1 cup butter, softened

1-2/3 cups sugar

1-1/2 teaspoons Watkins Vanilla Extract

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1-1/3 cups flaked coconut

1 cup chopped pecans, toasted

Frosting

12 ounces cream cheese, softened

6 tablespoons butter, softened

2-1/4 teaspoons Watkins Vanilla Extract

5-2/3 cups confectioners’ sugar

3 to 4 tablespoons heavy whipping cream

1/2 cup chopped pecans, toasted

1/4 cup toasted flaked coconut, optional

Place egg whites in a small bowl; let stand at room temperature 30 minutes.

Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.

In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans.

With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners’ sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers. Yield: 16 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 Valentines Gift Ideas – sale ends January 31!

January 29th, 2017

ORDER ONLINE HERE

Or call Terry and Doug Forrest to order

Your Independent Watkins/Fuller Brush Distributors

(626) 536-3654

Thank you for shopping with us!