Breakfast Fillers

From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com

 

Breakfast Fillers

From Your Independent Watkins Consultant

Apple Coffee Cake

1/3 cup butter, softened

2/3 cup sugar

2 eggs

1 teaspoon Watkins Vanilla Extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup (8 ounces) reduced-fat sour cream

Topping

1/3 cup chopped walnuts

1/3 cup packed brown sugar

2 tablespoons sugar

1 teaspoon Watkins Cinnamon

2 medium tart apples, peeled and thinly sliced

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be sticky).

In a small bowl, combine the walnuts, sugars and cinnamon. Spread half of the batter into an 11-in. x 7-in. baking dish coated with cooking spray. Top with apples; sprinkle with half of the topping. Gently top with remaining batter and topping.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12 servings.

Cider Doughnuts

3 cups all-purpose flour

1/2 cup whole wheat flour

2/3 cup packed brown sugar

2 teaspoons baking powder

1 teaspoon Watkins Nutmeg

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon Watkins Cinnamon

1/4 teaspoon Watkins Allspice

1/4 teaspoon Watkins Ground Cardamom

2 eggs

1 cup apple cider

6 tablespoons butter, melted and cooled

Oil for deep-fat frying

Confectioners' sugar, optional

In a large bowl, combine the first 10 ingredients. Combine the eggs, cider and butter; stir into dry ingredients just until moistened. Cover and refrigerate for at least 1 hour.

Divide dough in half. Turn onto a lightly floured surface; pat to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Repeat with remaining dough.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar if desired. Yield: about 1-1/2 dozen.

Orange Sticky Muffins

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.

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.