Monday, December 14, 2009

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.

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

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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Wednesday, November 4, 2009

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.

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

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.

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

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.

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

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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Quick Banana Cream Pie


Nutrition Facts:

Makes 8 servings.

Nutritional Information Per Serving:

Calories 440
Protein 5 g
Carbohydrates 49 g
Sodium 350 mg
Fat 27 g
Saturated Fat 15 g
Cholesterol 140 mg
Dietary Fiber 1 g

Ingredients:

Crust:

Watkins Cooking Spray
6 tbsp/90 mL butter or margarine
1-1/2 cups/375 mL finely crushed vanilla wafers (about 35)
1/4 tsp/2.5 mL Watkins Purest Ground Cinnamon

Filling:

1/2 cup/125 mL Watkins Banana Dessert Mix
1/2 cup/125 mL sugar
1/2 cup/125 mL water
2-1/2 cups/625 mL milk
2 slightly beaten egg yolks


Assembly:

3 medium-size firm ripe bananas
2 cups/500 mL sweetened whipped cream

Directions

Crust:

Lightly spray a 9-inch/23-cm glass pie plate with cooking spray; set aside. Place butter in a medium-sized glass bowl. Microwave (HIGH) 1 minute. Add cookie crumbs and cinnamon; stir with a fork until blended. Press firmly and evenly over bottom and up sides of prepared pie plate. Microwave 1 to 2 minutes or until set. Let chill before filling.

Filling:

Combine all ingredients in large microwave-safe bowl. Microwave (HIGH), uncovered, for 7 to 12 minutes or until mixture boils and thickens, stirring every 3 minutes. Quickly cool pudding by placing bowl in a larger bowl of ice water, stirring occasionally until cool.

Assembly:

To assemble pie: Peel bananas, split lengthwise then slice into 1/2-inch/1-cm slices. Mix with 1 cup/250 ml of the cooled pie filling. Spread on bottom of crust. Spread remaining pie filling on top. Refrigerate 3 hours or more. Decorate pie with whipped cream. Decorate if desired with sliced bananas, strawberries and toasted almonds. For easy serving, dip bottom of pan in hot water a few seconds, then slice and serve.

Makes 8 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 I may contact you.

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Peach Pie


Nutrition Facts:

Makes 10 servings.

Nutritional Information Per Serving:

Calories 130
Protein 1 g
Carbohydrates 28 g
Sodium 60 mg
Fat 3 g
Saturated Fat 1 g
Cholesterol 4 mg
Dietary Fiber 1 g

Ingredients:

Pastry for 2-crust 9-inch/23-cm pie
1/2 cup/125 mL sugar
1/4 cup/60 mL brown sugar
3 tbsp/45 mL Watkins Tapioca Dessert Mix
1/2 tsp/2.5 mL Watkins Purest Ground Cinnamon
1/4 tsp/1.2 mL Watkins 100% Organic Nutmeg
4 cups/1 liter sliced, peeled fresh peaches (or frozen, unsweetened peaches, thawed)
1 tbsp/15 mL fresh lemon juice
1/2 tsp/2.5 mL Watkins Peach Extract
1 tbsp/15 mL cold butter
Vanilla ice cream, optional

Directions:

Prepare dough; divide in half. On lightly floured surface, roll out one portion of dough to an 11-inch/28-cm circle. Fit into 9-inch/23-cm pie pan. Combine sugars, dessert mix, cinnamon, and nutmeg in medium bowl; set aside. Combine peaches, lemon juice and peach extract; add to sugar mixture, tossing to coat peaches. Spoon peach mixture into unbaked pie shell. Dot with butter. Roll out remaining dough and cut into strips to make a lattice top; fit over peach filling and flute edge. Cover edge with foil. Bake at 375ºF/190ºC for 25 minutes. Remove foil; bake 25 to 30 minutes longer, until crust is golden brown and peaches are tender. Serve warm or at room temperature with ice cream, if desired.

Makes 10 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 I may contact you.

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No-Sugar Apple Pie


Nutrition Facts:

Makes 10 servings.

Nutritional Information Per Serving:

Calories 260
Protein 1 g
Carbohydrates 50 g
Sodium 160 mg
Fat 8 g
Saturated Fat 4 g
Cholesterol 10 mg
Dietary Fiber 3 g

Ingredients:

1 can (12 oz/340 g) frozen apple juice concentrate, thawed
1/3 cup/80 mL Watkins Vanilla Dessert Mix
2 tsp/10 mL Watkins Apple Bake Seasoning
1/4 tsp/1.2 mL salt
2 tbsp/30 mL butter or margarine
5 to 6 large Golden Delicious apples, peeled, cored and sliced
One 9-inch/23-cm baked pastry pie shell

Directions:

In large heavy saucepan or Dutch oven, combine apple juice, Watkins Vanilla Dessert Mix, Watkins Apple Bake Seasoning, salt, and butter; mix well. Add apples and cook over medium heat, stirring occasionally, until mixture begins to bubble. Cook, stirring occasionally, until apples slices are fork-tender. Let cool in pan about 30 minutes before spooning into baked pastry shell. Chill until serving time.

Makes 10 servings.

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

To order Watkins quality ingredients, copy and paste the following URL into your browser or just 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 I may contact you.

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

Lemon Meringue Pie


Nutrition Facts:

Makes 10 servings.

Nutritional Information Per Serving:

Calories 170
Protein 1 g
Carbohydrates 27 g
Sodium 80 g
Fat 6 g
Saturated Fat 3 g
Cholesterol 47 mg
Dietary Fiber 0 g

Ingredients:

Baked 9-inch/23-cm pastry pie shell
1/2 cup/125 mL Watkins Lemon Dessert Mix
1/2 cup/125 mL sugar
3 cups/750 mL water, divided
2 slightly beaten egg yolks
Meringue (recipe below)


Meringue:

3 egg whites
1/2 tsp/2.5 mL Watkins Original Double-Strength Vanilla
1/4 tsp/1.2 mL Watkins Cream of Tartar
6 tbsp/90 mL sugar

Directions:

Combine dessert mix, sugar, and 1/2 cup/125 mL water in medium saucepan; mix well. Combine egg yolks with remaining water and add to saucepan; mix well. Cook over medium heat, stirring constantly, until mixture begins to boil and thicken. Cool slightly and pour into pie shell. Spread meringue over hot filling and bake at 350ºF/180ºC for 12 to 15 minutes or until golden brown.

Meringue:

Beat egg whites with Vanilla and Cream of Tartar until soft peaks form. Gradually add sugar 1 tbsp/15 mL at a time, beating until stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling (or cold if called for in recipe), sealing to edges of pastry. Bake at 350ºF/180ºC for 12 to 15 minutes or until meringue is golden brown; cool.

Makes 10 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 I may contact you.

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

Southern Pecan Pie


Nutrition Facts:

Makes 10 servings.

Nutritional Information Per Serving:

Calories 340
Protein 4 g
Carbohydrates 41 g
Sodium 70 mg
Fat 20 g
Saturated Fat 6 g
Cholesterol 80 mg
Dietary Fiber 1 g

Ingredients:

3 eggs, beaten
1/2 cup/125 mL brown sugar
1/3 cup/80 mL sugar
1/2 cup/125 mL dark corn syrup
1-1/2 tsp/7.5 mL Watkins Original Double-Strength Vanilla
1/4 cup/60 mL butter or margarine, melted and cooled
1 cup/250 mL coarsely chopped pecans or pecan halves
1 unbaked 9-inch/23-cm pastry pie shell

Directions:

Combine first six ingredients in large bowl; mix well. Stir in pecans. Pour into pie shell. Bake at 350ºF/180ºC for 45 to 60 minutes or until knife inserted in half way between center and outside comes out clean. Cool on wire rack. If desired, garnish with sweetened whipped cream (recipe on Web site).

Makes 10 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 I may contact you.

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

Old Fashioned Pumpkin Pie


Nutrition Facts:

Makes 10 servings.

Nutritional Information Per Serving:

Calories 240
Protein 5 g
Carbohydrates 36 g
Sodium 150 mg
Fat 9 g
Saturated Fat 4 g
Cholesterol 75 mg
Dietary Fiber 1 g

Ingredients:

1 cup/250 mL sugar
1 tbsp/15 mL all-purpose flour
1/2 tsp/2.5 mL salt
1 tbsp/15 mL Watkins Pumpkin Pie Spice
3 large eggs
1-1/2 cups/375 mL mashed, cooked pumpkin (or use canned)
1 cup/250 mL evaporated milk
1 unbaked 9-inch/23-cm pastry pie shell

Directions:

Combine sugar, flour, and salt; beat in eggs. Stir in pumpkin and milk. Pour into pie shell. Bake at 400ºF/205ºC for 50 minutes or until a knife inserted in center comes out clean.

Makes 10 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 I may contact you.

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

Wednesday, July 15, 2009

Country Apple Pie


Nutrition Facts:

Makes 8 medium servings.

Nutritional Information Per Serving:

Calories 370
Protein 2 g
Carbohydrates 60 g
Sodium 6 mg
Fat 15 g
Saturated Fat 6 g
Cholesterol 11 mg
Dietary Fiber 2 g

Ingredients:

Pastry for 2-crust 9-inch/23-cm pie (double recipe page )
2/3 to 3/4 cup/160 to 180 mL sugar, depending on tartness of apples
2 tbsp/30 mL all-purpose flour
1-1/2 tbsp/25 mL Watkins Apple Bake Seasoning
1 tsp/5 mL Watkins Original Double-Strength Vanilla
7 cups/1.75 liters thinly sliced, peeled and cored JonaGold apples
1 tbsp/15 mL butter or margarine
Milk
1-1/2 tsp/7.5 mL sugar
Pinch of Watkins Purest Ground Cinnamon 6 oz.

Directions:

Prepare and roll out pastry. Place one crust in 9-inch/23-cm pie plate; set aside. In small bowl, combine sugar and next three ingredients; mix well. Place half of apples in pie crust; sprinkle with half of sugar mixture. Top with rest of apples and sugar mixture. Dot filling with butter. Cut out apple or leaf designs in remaining crust and place over pie. Trim and flute edges. Brush top crust with milk and sprinkle with combination of remaining sugar and cinnamon. Bake at 400ºF/205ºC for 40 to 50 minutes or until crust is golden and apples are tender and juicy. Cover top and edges with foil if pie starts to become too brown.

Makes 8 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.

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

Tuesday, July 14, 2009

Baked Alaska


Ingredients:

Pastry for one-crust 10-inch/28-cm pie
1/4 cup/60 mL butter
1/2 cup/125 mL evaporated milk
1 cup/250 mL powdered sugar
1/4 cup/60 mL Watkins Chocolate Dessert Mix
1 tsp/5 mL Watkins Original Double-Strength Vanilla
2 cups/500 mL each chocolate, strawberry, and pistachio ice cream (or your choice)

Meringue for one 10-inch/28-cm pie:

Ingredients:

3 egg whites
1/2 tsp/2.5 mL Watkins Original Double-Strength Vanilla
1/4 tsp/1.2 mL Watkins Cream of Tartar
6 tbsp/90 mL sugar

Directions:

Beat egg whites with Vanilla and Cream of Tartar until soft peaks form. Gradually add sugar 1 tbsp/15 ml at a time, beating until stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling (or cold if called for in recipe), sealing to edges of pastry. Bake at 350ºF/180ºC for 12 to 15 minutes or until meringue is golden brown; cool.

Makes 10 small servings or 6 large servings.

Nutrition Facts:
(Based upon 10 small servings.)

Nutritional Information Per Serving:

Calories 30
Protein 1 G
Carbohydrates 8 G
Sodium 20 Mg
Fat 0 G
Saturated Fat 0 G
Cholesterol 0 Mg
Dietary Fiber 0 G

Directions:

Prepare crust; place in 10-inch/28-cm pie pan and bake until golden brown. Cool on wire rack, then freeze for about 30 minutes.

Combine butter and next three ingredients in a medium saucepan; cook over low heat for 5 minutes, or until slightly thickened. Remove from heat and stir in 1 tsp/5 ml vanilla; cool completely, stirring occasionally.

Pack scoops of ice cream, alternating flavors, into pie shell. Drizzle chocolate sauce over and around ice cream as scoops are added. Freeze until firm. Just before serving, heat oven to 500ºF/260ºC. Prepare meringue and heap onto ice cream; spread over ice cream, carefully sealing to edge of crust. Bake 3 to 5 minutes, or until top is lightly browned. Serve immediately.

Makes 10 small servings or 6 large servings.

Nutrition Facts:
(Based upon 10 small servings and not including meringue.)

Nutritional Information Per Serving:

Calories 230
Protein 2 g
Carbohydrates 29 g
Sodium 110 mg
Fat 13 g
Saturated Fat 7 g
Cholesterol 30 mg
Dietary Fiber 0 g

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

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 I may contact you.

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

Watkins Ordering and Business Opportunity Information


Watkins Quality Products available for purchase at:

www.WatkinsOnline.com/richardhschaefer

Or call toll-free at 1-800-WATKINSand use my Independent Associate # 378589 to place an order over the phone.

Please contact me at richardhschaefer@yahoo.com if you are interested in receiving a 25% discount on all your Watkins product purchases and becoming a Watkins Independent Associate yourself. Or, if you prefer, go to http://www.tsginfo.com/ and enter code GD4279.


Richard H. Schaefer
Independent Watkins Associate
Associate I.D. # 378589
Product Orders:  www.WatkinsOnline.com/richardhschaefer
Associate Opportunity:  http://www.tsginfo.com/  (Enter code GD4279.)
573-225-2582 Cell #

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Sunday, July 12, 2009

Italian Cream Cake



Italian Cream Cake to die for!

Ingredients:

Cake:


5 eggs
1/2 cup/125 mL butter or margarine, softened
1/2 cup/125 mL vegetable shortening
2 cups/500 mL sugar
1 tsp/5 mL baking soda
1 cup/250 mL buttermilk
2 cups/500 mL all-purpose flour, sifted twice
1 cup/250 mL coconut flakes
1 cup/250 mL chopped walnuts
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1 tsp/5 mL Watkins Coconut Extract

Cream Cheese Frosting:

1 package (8 oz/227 g) cream cheese, softened
1/2 cup/125 mL butter or margarine, softened
1 package (16 oz/454 g) powdered sugar
1 tsp/5 mL Watkins Almond Extract

Makes 16 small servings or 10 large servings.

Directions:

Cake:


Separate eggs and beat egg whites until stiff; set aside. Cream butter, shortening, and sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve baking soda in buttermilk; add alternately with flour. Beat well; add coconut, walnuts and extracts. Fold in stiffly beaten egg whites. Pour into 3 bottom-greased and floured 9-inch cake pans, using 2 cups batter for each pan. Bake at 350º F for 25minutes.

Cream Cheese Frosting:

Combine ingredients and beat well. Spread between layers and on top of cooled cake; refrigerate.

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

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 I may contact you.

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

Friday, July 10, 2009

Cherry Pie



My grandmother made the best cherry pie in the world! She had two big cherry trees in her back yard. As a kid, I never minded picking the cherries because that meant grandma was going to bake me one or two of her cherry pies!

Ingredients:

Pastry for 2-crust 9-inch/23-cm pie
2 cans (16 oz/454 g each) pitted tart cherries (water-pack)
1/3 cup/80 mL Watkins Tapioca Dessert Mix
1/4 tsp/1.2 mL Watkins Almond Extract
1 tsp/5 mL lemon juice
4 to 6 drops red food color
1 cup/250 mL sugar
1 tbsp/15 mL butter
1 tbsp/15 mL milk
1 tsp/5 mL sugar

Directions:

Drain cherries, reserving liquid. Measure 1/3 cup/80 mL liquid into mixing bowl. Add dessert mix, almond extract, lemon juice, food color, cherries and 1 cup/250 mL sugar. Mix and let stand for 10 minutes. Fit one of the rolled-out pastry crusts into bottom of 9-inch/23-cm pie pan, leaving 1/2-inch/1-cm rim. Fill with cherry mixture. Dot with butter. Moisten pastry rim with water. Roll out remaining crust and cut into 16 strips. Place strips lattice-fashion on top of pie. Flute or firmly press down edges, trimming if necessary. Brush pastry with milk and sprinkle with remaining sugar. Place on center rack of oven with a pan on lower rack to catch any drippings. Bake at 425ºF/220ºC for 45 to 50 minutes or until juices are bubbly. If necessary, cover edges and top with foil to prevent overbrowning.

Makes 6 large or 10 small delicious servings.

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

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

Or simply call me at 573-225-2582.

Also, check out 'Time For Pie' at the corner of 4th & Schiller Street in Hermann the next time you are craving a great tasting piece of cherry pie and you don't have the time to bake your own. I recommend a scoop of their French Vanilla ice cream and a cup of coffee to go along with the cherry pie. I guarantee you WILL NOT be disappointed. And if you crave another flavor instead of cherry, it's a good bet that you'll find it at 'Time For Pie'.

John and Jo Humason have been operating 'Time For Pie' since Maifest of 2007. Their summer hours are: 7 am - 9 pm, seven days a week. They're a great couple, and Hermann is fortunate that they chose to move here from Cincinnati a couple years ago!

By the way, John won't divulge his secret cherry pie recipe. I know he uses frozen tart cherries instead of the canned variety. His recipe is similar to mine, but he's got some "secret" ingredients and a finely controlled baking process that makes his pie extra special!

'Time For Pie' website: http://www.time4pie.com/

'Time For Pie' twitter address: http://twitter.com/timeforpie

(Click on the hotlinks or copy and paste URL's into your browser.)

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Cinnamon and Spice Cookies



These cookies are great with your favorite coffee!

Ingredients:

2 cups/500 mL all-purpose flour
1 1/2 tsp/7.5 mL baking soda
1 tsp/5 mL Watkins Purest Ground Cinnamon
1/2 tsp/2.5 mL Watkins Organic Nutmeg
1/2 tsp/2.5 mL salt
1 1/2 cups/375 mL sugar
12 tbsp/180 mL butter (1 ½ sticks), softened
1 egg
1/2 tsp/2.5 mL Watkins Original Double-Strength Vanilla
1/4 cup/60 mL molasses

Directions:

Preheat oven to 350F/180C. In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, set aside 1/2 cup/125 mL sugar.

With an electric mixer, beat butter, remaining sugar, egg, vanilla, and molasses until well blended. Combine with dry ingredients until dough forms. Roll dough into 1inch/2.5 cm balls and dip in 1/2 cup/125 mL reserved sugar.

Arrange on a baking sheet, about 3-inches/7.5-cm apart. Bake for 10 to 15 minutes. Makes 3 dozen yummy cookies.

To order Watkins quality ingredients, copy and paste the following URL into your browser:

http://www.WatkinsOnline.com/richardhschaefer/

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Wednesday, July 8, 2009

Lemon Burst Vanilla Cake


You're gonna love this cake recipe! After you try it, please come back and leave me a comment.

Cake:

Watkins Cooking Spray
2 cups/500 mL all-purpose flour (additional flour may be needed to dust baking pans)
1 tsp/5 mL Watkins Baking Powder
1/2 tsp/2.5 mL baking soda
1/2 tsp/2.5 mL salt
1 1/2 cups/375 mL granulated sugar
1/2 cup/125 mL unsalted butter, softened
3 large eggs
1 cup/250 mL nonfat buttermilk
2 tbsp/30 mL Watkins Lemon Peel
1 tbsp/15 mL Watkins Vanilla
2 tbsp/30 mL fresh lemon juice

Icing:

3 cups/750 mL powdered sugar
1/4 cup/60 mL unsaltened butter, melted
1 tbsp/15 mL Watkins Lemon Peel
1 tbsp/15 mL Watkins Clear Vanilla
1/4 cup/60 mL fresh lemon juice

Preheat oven to 350 degrees F (180 degrees C). Coat two, 8-inch round cake pans with cooking spray, dust lightly with flour and set aside. Combine flour, baking powder, baking soda, and salt. Set aside.

Mix granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each one. Add flour mixture and non-fat buttermilk alternatively to sugar mixture. Beat in lemon peel, vanilla and lemon juice.

Pour batter into prepared pans. Bake for 30-35 minutes or until a wooden toothpick inserted comes out clean.

Icing:

Combine all ingredients in a large bowl. Place one cake layer on a plate; spread half of the icing on top of the cake. Add the second cake layer and tio with remaining frosting.

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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 573-225-2582.

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