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

Watkins Chocolate Cake

March 5th, 2018

Watkins Chocolate Cake

2 cups all-purpose flour

2 cups sugar

1/2 cup baking cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs, lightly beaten

1 teaspoon Watkins Vanilla Extract

1 cup Watkins Grapeseed Oil, Original Flavor

1 cup buttermilk

1 cup hot water

Preheat oven to 350°. Grease a 13×9-in. baking pan. In a large bowl, whisk the first six ingredients. Stir in eggs, vanilla, oil and buttermilk. Add water; stir until combined.

Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles. Yield: 15 servings.

Chocolate Buttercream Frosting

In a large bowl, beat 1/2 cup softened butter until creamy. Beat in 2 cups confectioners’ sugar, 1/4 cup baking cocoa, 1-1/2 teaspoons vanilla extract and 3-4 tablespoons 2% milk to achieve desired consistency.

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

Watkins Apple Cobbler for Two

December 16th, 2017

2 cups sliced peeled tart apples

3 tablespoons brown sugar

1 teaspoon lemon juice

1/4 teaspoon Watkins Cinnamon

1/3 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

3 tablespoons milk

2 tablespoons butter or margarine, melted

Half-and-half cream, optional

Gently toss apples, brown sugar, lemon juice and cinnamon. Divide between two ungreased 10-oz. custard cups. In a bowl, combine flour, sugar and baking powder; stir in milk and butter just until moistened. Spoon over apples. Bake at 400° for 20 minutes or until top is golden. Serve warm with cream if desired. Yield: 2 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

December Watkins Specials!

December 5th, 2017

ORDER ONLINE HERE

  • 20% Off Baking Vanilla, 11 ounce (on special in U.S. only)
  • 10% OFF Pure Ground Black Peppers
  • $1.00 OFF Gourmet Snack & Dip Seasonings
  • 20% OFF Soup & Gravy Bases
  • $1.00 OFF Men’s Personal Care Line
  • $1.00 OFF Pain Relieving Liniment Spray
  • $1.00 OFF Daily Moisturizing Body Washes
  • $1.00 OFF Body Butters
  • 20% OFF Hand Creams
  • $1.00 OFF Liquid Hand Soap Refills
  • $1.00 OFF Foaming Hand Soap Refills
  • 15% OFF All Purpose Cleaners

ORDER ONLINE HERE

Thank you for Shopping with us,

Terry and Doug Forrest

Your Independent Fuller Brush/Watkins Distributors

(626)536-3654

Watkins Pumpkin Spice Cupcakes

November 12th, 2017

3/4 cup butter, softened

2-1/2 cups sugar

3 large eggs

1 can (15 ounces) solid-pack pumpkin

2-1/3 cups all-purpose flou

1 tablespoon Watkins Pumpkin Pie Spice

1 teaspoon baking powder

1 teaspoon Watkins Cinnamon

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon Watkins Ginger

1 cup buttermilk

Frosting

8 ounces cream cheese, softened

1/2 cup butter, softened

4 cups confectioners’ sugar

1 teaspoon Watkins Vanilla Extract

2 teaspoons Watkins Cinnamon

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.

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