Holiday Honey Cinnamon Roll Cookies

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Holiday Honey Cinnamon Roll Cookies -   From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com

 

1 cup butter, softened

1-3/4 cups sugar, divided

3 large egg yolks

1 tablespoon plus 1 teaspoon honey, divided

1 teaspoon Watkins Vanilla Extract

2-1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon Watkins Cream of Tartar

1 tablespoon Watkins Cinnamon

8 ounces white baking chocolate, chopped

In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well.

Shape a heaping tablespoonful of dough into a 6-in. log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon-sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon-sugar.

Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.Yield: about 2-1/2 dozen.

Holiday Sugar Cookies

Holiday Sugar Cookies-  From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com

 

1 cup butter, softened

1 cup confectioners' sugar

1 egg

1-1/2 teaspoons Watkins Almond Extract

1 teaspoon Watkins Vanilla Extract

2-1/2 cups all-purpose flour

1 teaspoon salt

Frosting

6 tablespoons butter, softened

3 cups confectioners' sugar

1 teaspoon Watkins Vanilla Extract

2 to 4 tablespoons 2% milk

Food coloring of your choice, optional

Colored sugar, edible glitter, nonpareils or frosting of your choice, optional

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; add to creamed mixture and mix well. Chill 1-2 hours.

Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place on greased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool.

For frosting, in a small bowl, combine butter, sugar, vanilla and enough milk to achieve a spreading consistency. If desired, tint with food coloring. Frost cookies; decorate as desired. Yield: 6-7 dozen.

Chocolate Snowballs

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


Chocolate Snowballs

 

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.

Raspberry & Cinnamon Cream Cheese Coffee Cake

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

Yummy Recipe!

Raspberry & Cinnamon Cream Cheese Coffee Cake

Directions:
CAKE: In a large bowl, combine flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Remove 1/2 cup (125 mL) of crumbs for topping. To remaining crumb mixture add baking powder, baking soda, salt, sour cream, egg and vanilla extract; blend well. Spread batter over bottom of 8 x 8-inch/20 x 20-cm baking pan.
FILLING: In a small bowl, combine cream cheese, sugar and eggs; blend well. Pour over batter in pan. Carefully spoon preserves evenly over filling. Sprinkle 1 cup of reserved crumbs over preserves. Bake before adding glaze.
OPTIONAL GLAZE: combine powdered sugar, water and vanilla, drizzle on top of coffee cake.
BAKING: Bake at 350ºF/180ºC for 45 to 50 minutes. Serve warm or cold.

Ingredients
CAKE:

• 1 tsp (5 mL) Watkins Purest Ground Cinnamon
• 1 tsp (5 mL) Watkins Baking Vanilla
• 2 1/2 cups (600 mL) flour
• 3/4 cups (180 mL) sugar
• 1 cup (250 mL) (2 sticks) butter, cold
• 1/2 tsp (2.5 mL) baking powder
• 1/2 tsp (2.5 mL) baking soda
• 1/4 tsp (1.2 mL) salt
• 3/4 cup (180 mL) sour cream
• 1 egg

FILLING:

• 1/2 tsp (2.5 mL) Watkins Baking Vanilla
• 1 pkg (8 oz/227 g) cream cheese, softened
• 1/4 cup (60 mL) sugar
• 1 egg
• 1/2 cup (125 mL) raspberry preserves

OPTIONAL GLAZE:

• 1/2 tsp (2.5 mL) Watkins Baking Vanilla
• 1 1/2 cup (375 mL) powdered sugar
• 2 tbsp (10 mL) water

Almond Roca

Almond Roca

1 pkg. soda crackers

1 3⁄4 cups brown sugar

2 cups Chocolate chips

1 tsp. Watkins Vanilla Extract

1 tsp. Watkins Caramel Extract

1 cup sliced almonds

1 lb. butter

Spray the bottom of a cookie sheet with Watkins Cooking Spray. Cover with a layer of soda crackers and set aside.

In a saucepan, heat brown sugar and butter. Bring to a rolling boil & then add the extracts. Boil for 4-5 minutes, stirring constantly to avoid burning. Remove from heat and stir in almonds. Pour mixture over cracker base. Bake at 350 degrees F for 5 minutes.

Remove from oven and sprinkle chocolate chips over top. Place back in oven until chips start to melt (10-20 minutes). Let cool, then cut into squares or break in pieces. Freezes well.

Black Bean Recipes

 

Black Bean Recipes 

From Your Independent Watkins Consultant  

Michelle Klimchuk # 336326  

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 Black Bean and Sausage Chili

 

1 pound bulk Italian sausage

3 garlic cloves, minced

1/2 cup chopped green pepper

1/2 cup chopped onion

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, un drained

1 can (11 ounces) whole kernel corn, drained

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

1/2 cup water

1 tablespoon Watkins Chili Powder

1 teaspoon Watkins Oregano

3/4 teaspoon salt

1/2 teaspoon Watkins Basil

1/4 teaspoon Watkins Black Pepper

Shredded cheddar cheese, optional

In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink.

Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Garnish with cheese if desired. Yield: 6 servings (1-3/4 quarts).

Black Bean Salad

 

2 cans (15 ounces each) black beans, rinsed and drained

4 green onions, thinly sliced

2 plum tomatoes, chopped

1 medium onion, chopped

1 large sweet red pepper, chopped

Dressing

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

3/4 teaspoon minced fresh basil or 1/4 teaspoon dried Watkins Basil

In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper.

In a small bowl, whisk the dressing ingredients. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 6

Cilantro Black Bean Topped Sweet Potatoes

 

4 medium sweet potatoes (about 8 ounces each)

1 tablespoon olive oil

1 small sweet red pepper, chopped

2 green onions, chopped

1 can (15 ounces) black beans, rinsed and drained

1/2 cup salsa

1/4 cup frozen corn

2 tablespoons lime juice

1 teaspoon Watkins Cumin

1/4 teaspoon garlic salt

1/4 cup minced fresh cilantro, 1 to 2 teaspoons Watkins Cilantro

Additional minced fresh cilantro, optional

Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 6-8 minutes or until tender, turning once.

Meanwhile, in a large skillet, heat oil over medium-high heat. Add pepper and green onions; cook and stir 3-4 minutes or until tender. Stir in beans, salsa, corn, lime juice, cumin and garlic salt; heat through. Stir in cilantro.

With a sharp knife, cut an "X" in each sweet potato. Fluff pulp with a fork. Spoon bean mixture over potatoes. If desired, sprinkle with additional cilantro.

Yield: 4 servings.

 

 

Cinnamon Recipes

 

 

Cinnamon Recipes

 

From Your Independent Watkins Consultant - Michelle Klimchuk ID #336326

www.productsof1868.com

 

Cinnamon Knots

 

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

1/2 cup warm 2% milk (110° to 115°)

1/2 cup butter, softened

1/2 cup sugar

2 eggs, lightly beaten

1 teaspoon salt

4-1/2 to 5 cups all-purpose flour

Topping

2 cups sugar

2 tablespoons Watkins Cinnamon

3/4 cup butter, melted

In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Add the milk, butter, sugar, eggs and salt. Beat until smooth. Stir in enough flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8-in. rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 12-14 minutes or until golden brown. Yield: 3 dozen.

 

Rolled Cinnamon Pear Bread

 

3 cups chopped peeled ripe pears (about 3 medium)

1/2 cup water

1-1/4 cups plus 1 teaspoon sugar, divided

3 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

4 eggs, lightly beaten

1/2 cup butter, softened

1/2 cup honey

2 teaspoons salt

1 teaspoon Watkins Almond Extract

10 to 11 cups all-purpose flour

1 tablespoon Watkins Cinnamon

In a large saucepan, combine pears, water and 1/2 cup sugar. Simmer, uncovered, for 10-12 minutes or until tender. Drain well, reserving syrup. Add cold water if necessary to syrup to measure 1 cup; set aside.

In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 10 minutes. Add the eggs, butter, honey, salt, extract, 4 cups flour and reserved pears and syrup. Beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

Punch dough down; divide into thirds. Roll each portion into a 16-in. x 8-in. rectangle. Combine cinnamon and remaining 3/4 cup sugar; sprinkle over dough to within 1/2 in. of edges.

Easy Cinnamon Sugar Cake

 

1 package white cake mix (regular size)

1 cup 2% milk

1/2 cup sour cream

6 tablespoons butter, melted

3 large eggs

2-1/2 teaspoons Watkins Cinnamon

1-1/2 teaspoons Watkins Vanilla Extract

Frosting

1 cup butter, softened

5 cups confectioners' sugar

2 tablespoons 2% milk

1 teaspoon Watkins Cinnamon

1 teaspoon Watkins Vanilla Extract

1 tablespoon cinnamon-sugar

In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, cinnamon and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with cinnamon-sugar. Store in the refrigerator. Yield: 12 servings.

Roll up, jelly-roll style, starting with a short side; pinch seams to seal. Place, seam side down, in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.

Bake at 375° for 20 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until bread tests done. Remove from pans to wire rack to cool. Yield: 3 loaves (16 slices each).