Archive for the ‘bread’ Category

Watkins Apple Coffee Cake

Wednesday, March 15th, 2017

1/3 cup butter, softened

2/3 cup sugar

2 eggs

1 teaspoon Watkins Vanilla Extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup (8 ounces) reduced-fat sour cream

Topping

1/3 cup chopped walnuts

1/3 cup packed brown sugar

2 tablespoons sugar

1 teaspoon Watkins Cinnamon

2 medium tart apples, peeled and thinly sliced

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be sticky).

In a small bowl, combine the walnuts, sugars and cinnamon. Spread half of the batter into an 11-in. x 7-in. baking dish coated with cooking spray. Top with apples; sprinkle with half of the topping. Gently top with remaining batter and topping.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12 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

Watkins Holiday Chocolate Quick Bread

Friday, November 4th, 2016

1-1/2 cups miniature semisweet chocolate chips, divided11oz pure vanilla

1/2 cup butter, softened

2/3 cup packed brown sugar

2 eggs

1-1/2 cups unsweetened applesauce

2 teaspoons Watkins Vanilla Extract

2-1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Glaze

1/2 cup miniature semisweet chocolate chips

1 tablespoon butter

2 to 3 tablespoons half-and-half cream

1/2 cup confectioners’ sugar

1/4 teaspoon Watkins Vanilla Extract

Pinch salt

In a microwave-safe bowl, melt 1 cup chocolate chips; set aside to cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs and cooled chocolate; mix well. Add applesauce and vanilla; set aside. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in the remaining chocolate chips.

Spoon into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.

For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in cream. Remove from the heat; stir in confectioners’ sugar, vanilla and salt. Drizzle over warm breads. Cool completely. Yield: 4 mini-loaves.

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 Cinnamon Swirl Loaf

Monday, September 5th, 2016

1 cup sour cream cinnamon

1 cup sugar

1 tsp baking soda

2 eggs

1/2 tsp salt

1-3/4 cup flour

1/2 cup butter

1 tsp baking powder

1 tsp   Watkins Pure Vanilla Extract

Filling

1/2 cup brown sugar

1-1/2 tsp Watkins Cinnamon

Combine sour cream and baking soda in small bowl; allow to work while

mixing rest of loaf. Cream together butter and sugar. Add eggs and vanilla.

Combine dry ingredients and mix alternately with sour cream into batter

mixture. In a separate bowl, mix cinnamon and brown sugar filling. In a

greased loaf pan, alternate a third of the batter mixture with a third of the

filling; repeat. Swirl with knife. Bake at 350oF/ 180oC for 1 to 1-1/2 hours.

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

Watkins Rolled Cinnamon Pear Bread

Tuesday, May 24th, 2016

3 cups chopped peeled ripe pears (about 3 medium)cinnamon

1/2 cup water

1-1/4 cups plus 1 teaspoon sugar, divided

3 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

4 eggs, lightly beaten

1/2 cup butter, softened

1/2 cup honey

2 teaspoons salt

1 teaspoon Watkins Almond Extract

10 to 11 cups all-purpose flour

1 tablespoon Watkins Cinnamon

In a large saucepan, combine pears, water and 1/2 cup sugar. Simmer, uncovered, for 10-12 minutes or until tender. Drain well, reserving syrup. Add cold water if necessary to syrup to measure 1 cup; set aside.

In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 10 minutes. Add the eggs, butter, honey, salt, extract, 4 cups flour and reserved pears and syrup. Beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

Punch dough down; divide into thirds. Roll each portion into a 16-in. x 8-in. rectangle. Combine cinnamon and remaining 3/4 cup sugar; sprinkle over dough to within 1/2 in. of edges.

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