Posts Tagged ‘desserts’

Watkins Chocolate Cake

Monday, 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

Saturday, 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

Watkins Lemon Blueberry Pound Cake

Sunday, July 9th, 2017

A Vanilla Recipe From Your Independent Watkins Consultants

Watkins Lemon Blueberry Pound Cake

1/3 cup butter, softened

4 ounces cream cheese, softened

2 cups sugar

3 large eggs

1 large egg white

1 tablespoon grated lemon peel

2 teaspoons Watkins Vanilla Extract

2 cups fresh or frozen unsweetened blueberries

3 cups all-purpose flour, divided

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (8 ounces) lemon yogurt

Glaze

1-1/4 cups confectioners’ sugar

2 tablespoons lemon juice

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.

Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.

Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.

In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle over cake. 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 Banana Cream Pie

Thursday, June 15th, 2017

 

1 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups 2% milk

2 large eggs, lightly beaten

3 tablespoons butter

1-1/2 teaspoons Watkins Vanilla Extract

1 pastry shell (9 inches), baked

2 large firm bananas

1 cup heavy whipping cream, whipped

In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.

Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 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