Mulled Red Cider

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Mulled Red Cider - From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com

 

Watkins Cinnamon sugar, optional

1-3/4 cups apple cider or unsweetened apple juice

1/2 cup sugar

3 Cinnamon sticks (3 inches)

4 Watkins Whole Cloves

1 bottle (750 milliliters) dry red wine

If desired, moisten the rims of seven mugs with water. Sprinkle cinnamon sugar on a plate; dip rims in cinnamon sugar. Set mugs aside.

In a large saucepan, combine the cider, sugar, cinnamon sticks and cloves. Cook and stir over medium heat until sugar is dissolved.

Add wine and heat through. Remove from the heat. Cover and steep for 10 minutes; strain. Serve in prepared mugs. Yield: 7 servings (3/4 cup each).

Chocolatey Eggnog

Chocolatey Eggnog -

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

 

4 cups eggnog

1/2 cup chocolate syrup

1/8 to 1/4 teaspoon Watkins Nutmeg

3 teaspoons  Watkins Vanilla Extract

Whipped cream and additional ground nutmeg

In a large saucepan, combine the eggnog, chocolate syrup and nutmeg; heat through over low heat, about 15 minutes (do not boil). Remove from the heat; stir in vanilla.

Pour into mugs. Top with a dollop of whipped cream and sprinkle of nutmeg.Yield: 4 servings.

Holiday Almond-Coconut Lemon Bars

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

Holiday Almond-Coconut Lemon Bars

1-1/2 cups all-purpose flour

1/2 cup confectioners' sugar

1/3 cup blanched almonds, toasted

1 teaspoon Watkins Lemon Peel

3/4 cup cold butter, cubed

Filling

3 large eggs

1-1/2 cups sugar

1/2 cup flaked coconut

1/4 cup lemon juice

3 tablespoons all-purpose flour

1 teaspoon Watkins Lemon Peel

1/2 teaspoon baking powder

Confectioners' sugar

In a food processor, combine the flour, confectioners' sugar, almonds and lemon peel; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking dish. Bake at 350° for 20 minutes.

Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon peel and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Yield: 2 dozen.

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