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.

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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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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

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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 I may contact you.

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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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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.

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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 I may contact you.

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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.

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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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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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