Cinnamon Cappuccino

Ingredients:


2 cups/500 mL skim or 2% milk
1 tbsp/15 mL white sugar
2 cups very strong, freshly brewed coffee or espresso
Watkins Purest Ground Cinnamon

Directions:

Heat milk in microwave or over medium heat until hot. Place in blender container along with sugar. Cover with a vented lid and blend until frothy, 1 minute. To serve, pour coffee in equal amounts into 4 cups. Top with frothy milk. Sprinkle with cinnamon.

Makes 4 servings.

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To order Watkins quality ingredients, copy and paste the following URL into your browser or click on the hotlink:  http://www.WatkinsOnline.com/richardhschaefer

Or call 1-800-WATKINS and order under my Watkins Independent Associate # 378589,

Or contact me directly at 573-225-2582,

Or leave a comment with your telephone # or email address so that I may contact you.
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Hot Chocolate ..... The Watkins Way

Ingredients:

1/4 cup/60 mL Watkins Baking Cocoa
1/2 cup/125 mL sugar
Dash salt
1/3 cup/80 mL hot water
4 cups/1 litre milk
3/4 tsp/4 mL Watkins Original Double-Strength Vanilla

Directions:

Combine cocoa, sugar and salt in saucepan; stir in hot water. Bring to a boil over medium heat, stirring constantly; boil and stir 2 minutes. Add milk; stir and heat. DO NOT BOIL. Remove from heat; add vanilla. Beat with rotary beater until foamy.  Pour into mugs and garnish with miniature marshmallows or whipped cream.

Makes about six 6-ounce servings.

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To order Watkins quality ingredients, copy and paste the following URL into your browser or just click on the hotlink:  http://www.WatkinsOnline.com/richardhschaefer

Or call 1-800-WATKINS and order under my Watkins Independent Associate # 378589,

Or contact me directly at 573-225-2582,

Or leave a comment with your telephone # or email address so that I may contact you.

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Oatmeal Raisin Cookies

Nutrition Facts:

Makes 20 cookies, one per serving.

Nutritional Information Per Serving:
Calories 110
Protein 2 g
Carbohydrates 18 g
Sodium 20 mg
Fat 4 g
Saturated Fat 0 g
Cholesterol 0 mg
Dietary Fiber 1 g

Ingredients:

1/4 cup/60 mL low-fat plain yogurt
1/4 cup/60 mL Watkins Original Grapeseed Oil
1/2 cup/125 mL pure honey
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1 cup/250 mL rolled oats
1 cup/250 mL all-purpose flour
1 tsp/5 mL Watkins Baking Powder
2-1/2 tsp/12.5 mL Watkins Purest Ground Cinnamon
1/2 cup/125 mL raisins
1/4 cup/60 mL chopped walnuts
Watkins Cooking Spray

Directions:

Preheat oven to 350ºF/180ºC. Stir together yogurt, oil, honey, and vanilla in large bowl. Mix in oats. Add flour, baking powder, and cinnamon; mix well. Stir in raisins and walnuts. Drop by tablespoonfuls onto cookie sheet sprayed with no-stick cooking spray. Bake for 14 to 17 minutes or until lightly browned. Remove to wire rack to cool. Store in air-tight containers.

Makes 20 cookies, one per serving.

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To order Watkins quality ingredients, copy and paste the following URL into your browser or click the hotlink:  http://www.WatkinsOnline.com/richardhschaefer

Or call 1-800-WATKINS and order under my Watkins Independent Associate # 378589,

Or contact me directly at 573-225-2582,

Or leave a comment with your telephone # or email address so that I may contact you.

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Deluxe Frosted Sugar Cookies

Nutrition Facts:

Makes 5 to 6 dozen, 1 per serving.

Nutritional Information Per Serving:

Calories 60
Protein 1 g
Carbohydrates 12 g
Sodium 17 mg
Fat 1 g
Saturated Fat 1 g
Cholesterol 7 mg
Dietary Fiber 0 g

Ingredients:

1 cup/250 mL butter or margarine, softened
1 cup/250 mL sugar
1 egg, beaten
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1/2 tsp/2.5 mL Watkins Almond Extract
2 tbsp/30 mL milk
2-1/2 cups/625 mL all-purpose flour
1 tsp/5 mL Watkins Baking Powder

Frosting:

4 cups/1 liter powdered sugar
1/2 cup/125 mL butter or margarine, softened
3 to 4 tbsp/45 to 60 mL milk
1 to 2 tsp/ 5 to 10 mL Watkins Extracts and Flavorings* to taste
Food coloring, if desired

*Available Watkins Extracts and Flavorings: Almond, Banana, Butter, Butter Pecan, Caramel, Chocolate, Coconut, Lemon, Maple, Peanut Butter, Pineapple, Raspberry, Rum, Strawberry, Vanilla (Clear), Vanilla (Original Double Strength) and Vanilla Nut.

Directions:

Combine butter, sugar, egg, extracts, and milk in large bowl. Stir in flour and baking powder; mix well. Cover with plastic wrap and refrigerate until firm (about 2 hours). Heat oven to 400ºF/205ºC. On lightly floured surface, roll dough one third at a time to 1/4-inch/5-mm thickness. Cut with floured cookie cutter. Place 1 inch/25 mm apart on ungreased cookie sheets. Bake for 6 to 9 minutes or until edges are light brown. Immediately remove to wire rack to cool.

Frosting:

Combine all ingredients; beat until smooth.

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To order Watkins quality ingredients, copy and paste the following URL into your browser or just click on the hotlink:  http://www.WatkinsOnline.com/richardhschaefer

Or call 1-800-WATKINS and order under my Watkins Independent Associate # 378589,

Or contact me directly at 573-225-2582,

Or leave a comment with your telephone # or email address so that I may contact you.

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Chocolate Chip Cookies

Nutrition Facts:

Makes about 30 cookies, 1 per serving.

Nutritional Information Per Serving:

Calories 60
Protein 1 g
Carbohydrates 10 g
Sodium 40 mg
Fat 2 g
Saturated Fat 1 g
Cholesterol 10 mg
Dietary Fiber 0 g

Ingredients:

1 cup/250 mL all-purpose flour
1/2 tsp/2.5 mL baking soda
1/4 tsp/1.2 mL salt
2-1/2 tbsp/40 mL butter or margarine, melted
1/2 cup/125 mL sugar
1/4 cup/60 mL brown sugar
1 large egg
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1/4 tsp/1.2 mL Watkins Butter Extract
1/2 cup/125 mL semisweet chocolate chips
Watkins Cooking Spray

Directions:

Preheat oven to 375ºF/190ºC. Spray cookie sheet(s) with Watkins Cooking Spray; set aside. Combine flour, baking soda and salt in medium bowl; set aside. Place melted butter in large bowl; stir in sugars and mix well. Add egg and extracts; mix well. Add flour mixture and chocolate chips; mix until just combined. Drop batter by rounded tablespoonfuls onto prepared cookie sheets. Bake for 12 to 14 minutes or until golden. Remove cookies to wire rack to cool.

Makes about 30 cookies, 1 per serving.

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To order Watkins quality ingredients, copy and paste the following URL into your browser or just click on the hotlink:  http://www.WatkinsOnline.com/richardhschaefer

Or call 1-800-WATKINS and order under my Watkins Independent Associate # 378589,

Or contact me directly at 573-225-2582,

Or leave a comment with your telephone # or email address so that I may contact you.

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Spiced Apple-Cranberry Pie

Ingredients:

Pastry dough for 2-crust 10-inch/25-cm deep-dish pie
2 cans (16 oz/454 g each) whole-berry cranberry sauce
3/4 cup/180 mL Watkins Vanilla Dessert Mix
4 cups/1 L peeled, cored and cubed Golden Delicious apples
1-1/2 tsp/7.5 mL Watkins Purest Ground Cinnamon
1 tbsp/15 mL milk

Directions:

Roll out half of dough and place into bottom of a 10-inch/25-cm deep-dish pie plate. For filling, combine cranberry sauce and dessert mix in large saucepan. Bring to a boil over medium heat, stirring occasionally, until mixture begins to boil and thicken. Remove from heat and stir in apples and cinnamon. Pour into pie crust. Roll out remaining dough to a 12-inch/30-cm circle; cut into 10 strips. Arrange crust strips in a lattice pattern over top of pie; press ends to edges of bottom crust, trim excess and flatten dough edges with a fork or flute rim. Brush lattice with milk. Place pie on cookie sheet; bake at 400°F/205°C on lowest rack for 55 minutes or until pastry is golden brown and filling begins to bubble. Cool on wire rack; serve at room temperature.

Makes 12 servings.

*************************************************************************************

To order Watkins quality ingredients, copy and paste the following URL into your browser or just click on the hotlink:  http://www.WatkinsOnline.com/richardhschaefer

Or call 1-800-WATKINS and order under my Watkins Independent Associate # 378589,

Or contact me directly at 573-225-2582,

Or leave a comment with your telephone # or email address so that I may contact you.

*************************************************************************************

Watkins Cocoa Pie

Ingredients:

3/4 cup/180 mL Watkins Baking Cocoa
1/4 cup/60 mL flour
2 tbsp/30 mL cornstarch
1 cup/250 mL sugar
1/2 tsp/2.5 mL salt
2 cups/500 mL milk
2 egg yolks (save whites)
3 tbsp/45 mL butter, softened
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1 baked pie shell
Meringue (see below) or whipped cream

Directions:

Line deep pie pan with pie crust. Bake crust according to package directions and until the crust is golden brown. Combine cocoa, flour, cornstarch, sugar, salt and milk and cook over medium heat until thick; remove from heat. Beat egg yolks, butter and vanilla; whisk into cocoa mixture until incorporated. Pour into baked pie shell, let cool and refrigerate.

Beat egg whites with 3 tbsp/45 mL of sugar for meringue, brown in slow oven. Or serve with whipped cream; in that case use whole eggs for filling.

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To order Watkins quality ingredients, copy and paste the following URL into your browser or just click on the hotlink:  http://www.WatkinsOnline.com/richardhschaefer

Or call 1-800-WATKINS and order under my Watkins Independent Associate # 378589,

Or contact me directly at 573-225-2582,

Or leave a comment with your telephone # or email address so that I may contact you.

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