Happy Unbirthday!

big it's my birthdayIs today your unbirthday? It’s my unbirthday too!  Here’s one more way to save on your Fuller Brush and Watkins purchases – call or email us, terry@simplyappetizing.com, and tell us the month and day of your birthday; you’ll get a 10% off coupon (valid on telephone orders only)  emailed to you that month!  Celebrate with a Watkins Lazy Daisy Cake.

Watkins Lazy Daisy Cake

4 whole eggs

2 cups sugar

2 cups flour

2 teaspoons Baking Powder

1 teaspoon salt

2 teaspoons Watkins Pure Vanilla

2 Tablespoons butter

Beat eggs until foamy, gradually adding sugar and vanilla.  Meanwhile, heat milk and butter until butter is melted.  Sift together flour, baking powder and salt.  Gradually add flour mixture, mixing ONLY until mixed in.  Then add the warm milk mixture, mixing ONLY until incorporated (the less you beat this after the flour is added, the lighter the cake will be).  Bake at 350 degrees in a 9 x 13″ pan sprayed with Cooking Spray for 30 minutes or until done.  Cool slightly as you prepare the broiled icing.

1 cup brown sugar

1/2 cups milk

5 Tablespoons butter

1 1/2 cup ground walnuts

To make the icing, in a small sauce pan, heat together the brown sugar, milk, butter and walnuts on MEDIUM-LOW heat, stirring constantly until at a full boil.  Pour over the top of the cake, and slide the cake under the broiler (on the middle oven rack), watching carefully until the icing bubbles all over the cake.  It is very important to bring the icing to a full boil and to make sure it completely bubbles (without burning) under the broiler.  This will prevent the icing from being a liquid, gooey mess and instead will give a thick, almost candy-like texture.

Remove, cool, and stand out of the way while everyone demolishes it!

Bon appetit!



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