Archive for January, 2012

Winnie-the-Pooh and Honey

Monday, January 30th, 2012

“When Rabbit said, ‘Honey or condensed milk with your bread?’ he was so excited that he said, ‘Both,’ and then, so as not to seem greedy, he added, ‘But don’t bother about the bread, please.'”  A. A. Milne

The benefits of honey don’t just stop at sweetening your recipes; honey also offers antiseptic, antioxidant, cleansing and healing properties.  You can find out more about  honey at

Honey Butter Spread

1/2 cup unsalted butter

1/2 cup honey

1 tsp Watkins Cinnamon

1 tsp Watkins Original Double-Strength Vanilla

Melt butter in microwave, add honey & mix well.  Add the Vanilla and Cinnamon.  Refrigerate Honey Butter Spread to thicken quickly, or it will thicken as it sits.


Honey Shortbread from Woman’s Day Magazine

1 cup butter, at room temperature

1/2 cup honey

1 tsp Watkins Double-Strength Vanilla

2 1/2 cups all-purpose flour

3/4 cup pecans, finely chopped

Heat oven to 300 degrees F.  Beat butter, honey and vanilla in a large bowl with electric mixer until smooth and creamy.  Gradually add flour and nuts, beat just until blended.  On ungreased cookie sheet, pat dough into an 11-inch circle.  With a sharp knife, score dough about halfway through into 24 wedges.  Bake 40 to 45 minutes until lightly browned.  Cool on cookie sheet on wire rack 15 minutes.  While still warm cut completely through scored lines.  Remove wedges to wire rach to cool completely.

Bon appetit!



Happy Unbirthday!

Saturday, January 14th, 2012

Join the Watkins Birthday Club-tell me the month and day of your birthday, email me at; I’ll send you a coupon for 10% off a Watkins purchase during that month.  This is valid on telephone orders only, not on online orders.

Do you like cherries and chocolate?  Here is a classic Watkins recipe you’ll love!


Cherry Chocolate Cake

1 cup (2 sticks) butter, softened
1-1/2 cups brown sugar
4 eggs
1 tbsp Cherry Extract
2 cups flour
3/4 cup Baking Cocoa
1-1/4 tsp baking soda
1/2 tsp salt
1 cup strong black coffee, room temperature
(or 1 cup water and 1 tablespoon Espresso powder)
2 cups halved Maraschino cherries, patted dry
2 cups semi-sweet chocolate chips
Beat butter and brown sugar 3 minutes on high in large bowl of electric mixer, until light and fluffy. Beat in eggs, one at a time, and extract until well combined. Stir together flour, baking cocoa, baking soda and salt. On low, beat half of dry mixture into butter mixture until blended; slowly add coffee; beat until blended. Add remaining flour mixture until well blended. Stir in cherries and chips.Spread in greased and floured (or use no-stick spray with flour) 12-cup fluted tube pan. Bake in 350°F oven 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; invert on wire rack to cool completely before cutting. Delicious as a snacking cake or top with your favorite glaze.12 to 16 servings


Bon appetit!Terry