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

Watkins Chai Tea Latte

December 4th, 2016

2 individual tea bagsnew watkins extracts

1 teaspoon Watkins Cinnamon

1/2 teaspoon Watkins Ginger

1/4 teaspoon Watkins Allspice

1 cup water

1 cup milk

1/4 cup packed brown sugar

2 tablespoons refrigerated French vanilla non dairy creamer

Whipped topping and Watkins Nutmeg, optional

Place the tea bags, cinnamon, ginger and allspice in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer’s directions.

Meanwhile, in a small saucepan, combine the milk, brown sugar and creamer. Cook and stir over medium heat until heated through and sugar is dissolved. Pour milk mixture into mugs; stir in tea. Dollop with whipped topping and sprinkle with nutmeg 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

Fuller Brush FLASH Sale! Nov 30-Dec 6

December 1st, 2016

november-flash-sale

50% OFF Dish Wash and Dry Set

50% OFF All House Deep Clean Set

CLICK HERE  for current specials, modern remedies for today’s cooking and cleaning needs.

Thank you for shopping with us,

Terry and Doug Forrest

Your Independent Watkins/Fuller Brush Distributors

(626) 536-3654

terry@simplyappetizing.com

Watkins Holiday Walnut Raspberry Torte

November 30th, 2016

IMG_17215 eggs, separated

1/2 cup shortening

1/2 cup butter, softened

2 cups sugar

1-1/2 teaspoons Watkins Vanilla Extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1 cup buttermilk

1 cup finely chopped walnuts, toasted

1/2 cup flaked coconut

1/2 teaspoon Watkins Cream of Tartar

Filling/Frosting

1 cup raspberry preserves, warmed

2 packages (one 8 ounces, one 3 ounces) cream cheese, softened

3/4 cup butter, softened

6-1/2 cups confectioners’ sugar

2 teaspoons Watkins Vanilla Extract

1/2 cup chopped walnuts

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, cream the shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts and coconut.

Add cream of tartar to egg whites; beat with clean beaters until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 minutes or top springs back lightly when touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Spread raspberry preserves over the top of two cake layers. Refrigerate for 30 minutes. Meanwhile, in a large bowl, beat the cream cheese, butter and confectioners’ sugar until fluffy. Beat in vanilla.

Place one raspberry topped cake layer on a serving plate. Spread with some of the frosting. Repeat with second raspberry topped cake layer. Top with plain cake layer. Spread remaining frosting over the top and sides of cake. Sprinkle with nuts. Store in the refrigerator. 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 Black Friday weekend specials-ends Tuesday 11-29!

November 25th, 2016

black-friday-sales-2016

CLICK HERE  for current specials, modern remedies for today’s cooking and cleaning needs.

Thank you for shopping with us,

Terry and Doug Forrest

Your Independent Watkins/Fuller Brush Distributors

(626) 536-3654

terry@simplyappetizing.com