Posts Tagged ‘recipes’

Watkins Chocolate Dump Cake

Wednesday, August 2nd, 2017

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 cup Watkins Grapeseed Oil, Original Flavor

1 teaspoon Watkins Vanilla Extract

1 cup buttermilk

1 cup hot water

Frosting of your choice

Colored sprinkles, optional

Preheat oven to 350°. Grease a 13×9-in. baking pan. In a large bowl, whisk the first six ingredients. Stir in eggs, oil, vanilla 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.

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 Orange Sticky Muffins

Sunday, February 26th, 2017

1/4 cup chopped raisins

1 tablespoon sugar

1/2 teaspoon Watkins Cinnamon

Topping

1/2 cup chopped nuts

1/3 cup packed brown sugar

2 tablespoons butter, melted

2 tablespoons honey

1/4 teaspoon Watkins Cinnamon

Muffins

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 egg

2/3 cup milk

1/4 cup honey

1/3 cup butter, melted

2 tablespoons Watkins Grated Orange Peel

Combine raisins, sugar and cinnamon; set aside. Combine the topping ingredients and spoon 1 teaspoonful into 12 greased muffin cups. Set aside.

In a bowl, combine the flour, baking powder and salt. Beat egg, milk, honey, butter and orange peel; stir into dry ingredients just until moistened. Spoon 1 tablespoon of batter into the prepared muffin cups; sprinkle with raisin mixture. Top with remaining batter.

Bake at 375° for 16-20 minutes or until muffins test done. Cool for 5 minutes; invert pan onto a lightly buttered foil-lined shallow baking pan. Serve warm.Yield: 1 dozen.

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

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

Watkins Chocolate Snowballs

Saturday, December 17th, 2016

Watkins Chocolate Snowballsbaking-vanilla

3/4 cup butter, softened

1/2 cup sugar

1/2 teaspoon salt

1 large egg

2 teaspoons Watkins Vanilla Extract

2 cups all-purpose flour

1 cup chopped pecans or walnuts

1 cup (6 ounces) chocolate chips

Confectioners’ sugar

Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips.

Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 15-20 minutes or until set and bottoms are lightly browned. Cool on pans 2 minutes.

Roll warm cookies in confectioners’ sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners’ sugar. Yield: about 4 dozen.

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