Stuffed French Toast with Spiced Syrup

Stuffed French Toast with Spiced Syrup

1 tub (8 ounces) whipped cream cheese
1 TBSP brown sugar
1/4 tsp Watkins Nutmeg
16 slices Italian bread (1/2-inch thick)
5 eggs
1 cup milk
1 tsp Watkins Vanilla Extract
1/4 tsp Watkins Rum Extract
2 TBSP butter, divided
Spiced Syrup (recipe follows)

Mix cream cheese, brown sugar and nutmeg in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Top each with second bread slice to form 8 sandwiches.

Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk and extracts until well blended. Dip sandwiches in egg mixture (up to 2 minutes on each side depending on how long you wish to cook on griddle—more time is required the deeper the soak).

Melt 1 TBSP of the butter in, or spray with Watkins Cooking Spray on large non-stick skillet or griddle on medium-low heat. Place 4 of the sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining TBSP butter in skillet. Serve French toast with Spiced Syrup.

Spiced Syrup: Mix 1 1/2 cup pancake syrup, 1 tsp Watkins Vanilla Extract and 1/4 tsp Watkins Cinnamon, ⅛ tsp Watkins Nutmeg and Ginger, plus a sprinkle of Watkins Cloves in microwavable bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once.

Tips and Variations:  Spread strawberry jam on each of the second bread slices before forming sandwiches.

Make your own whipped cream cheese:  With an electric hand beater or standing mixer, blend 8 oz pkg cream cheese with 1/4 cup powdered sugar, and Watkins Extract of your choice (Strawberry, Raspberry, Almond, Coconut, Maple, Butter, Rum, etc.) Or, add spices such as cinnamon, nutmeg, ginger, or cloves!

TIP: Slip a pair of pantyhose over the head of your vacuum cleaner if you drop something small on the floor, like an earring, and use it to search for and scoop up your tiny treasure.


To purchase, learn more about Watkins,  what I do or find a local consultant  please visit our website at   www.productsof1868.com

Butter Cake

Butter Cake

1 cup butter, softened

2 cups sugar

4 eggs

2 teaspoons Watkins Vanilla Extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Butter Sauce

1 cup sugar

1/2 cup butter, cubed

1/4 cup water

1-1/2 teaspoons Watkins Almond Extract

1-1/2 teaspoons Watkins Vanilla Extract

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.

For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.

Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely. Yield: 12-16 servings.

TIP: Empty ketchup of mustard containers are great for decorating cakes or cookies.

To purchase, learn more about Watkins,  what I do or find a local consultant  please visit our website at  www.productsof1868.com

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Sparkling Vanilla Lemonade

Ingredients

Simple Syrup
1 cup/250 mL  water
1 cup/250 mL granulated sugar

Sparkling Vanilla Lemonade
1/2 cup/125 mL simple syrup (For sweeter Lemonade add up to 1 cup/250 mL of simple syrup.)
1 cup/250 mL fresh lemon juice (Approximately 6-8 fresh lemons)
1 tsp/5 mL Watkins Pure Vanilla Extract
4 1/4 cups/1 liter chilled sparkling water or club soda
Optional Garnish – Lemon slices and fresh raspberries

Directions

Simple Syrup
In small saucepan, stir together water and sugar. Simmer over medium heat 4 to 6 minutes or until sugar is dissolved, stirring frequently. Remove from heat and let stand 10 minutes. Transfer to jar or container with airtight lid and refrigerate until completely cool. Keeps in refrigerator for up to 5 days. 

Sparkling Vanilla Lemonade
In pitcher, stir together simple syrup, lemon juice, Watkins Pure Vanilla Extract, and chilled sparkling water. Serve over ice and garnish with fresh lemon slices and raspberries.

To purchase, learn more about Watkins,  what I do or find a local consultant  please visit our website at   www.productsof1868.com

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Fruit Salad with Creamy Lemon Dressing

Fruit Salad with Creamy Lemon Dressing   

3 oranges, peeled and sectioned

2 bananas, sliced

1 medium apple, chopped

1 can (8.5 oz/241 g) pineapple tidbits, drained

2 tbsp/30 mL honey

1 tsp/5 mL Watkins Vanilla Extract

1 tsp/5 mL Watkins Lemon Extract

1/8 tsp/0.6 mL Watkins Nutmeg

Watkins Cinnamon, a dash

Toasted almonds, for garnish

Combine all ingredients except almonds in medium mixing bowl; toss lightly. Chill at least 30 minutes before serving. Garnish with almonds.  Makes 6 servings.

To purchase, learn more about Watkins,  what I do or find a local consultant  please visit our website at   www.productsof1868.com

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Make Your Own Pancake Syrup

Photo: Epicurious

HOMEMADE PANCAKE SYRUP:

1.5 C. Granulated White Sugar
3 C. Water
Bring to boil, remove from heat and add:
2 tablespoons molassis
2 teaspoons Watkins Maple Extract
1 teaspoon Watkins Butter Extract
1 teaspoon Watkins Vanilla
Stir and let set...syrup will thicken when cool

Makes 28oz of delicious Watkins Syrup.

TIP:  Sop up that pool of grease in you oven.  Sprinkle it with salt while the oven is warm, whisking off with a stiff brush after the oven has cooled

To purchase, learn more about Watkins,  what I do or find a local consultant  please visit our website at   www.productsof1868.com

Grilled Pork Chops

Grilled Pork Chops

1/4 cup kosher salt

1/4 cup sugar

2 cups water

2 cups ice water

4 center-cut pork rib chops (1 inch thick and 8 ounces each)

2 tablespoons Watkins Grapeseed Oil, Regular Flavor

Basic Rub

3 tablespoons Watkins Paprika

1 teaspoon each Watkins Garlic Powder, Watkins Onion Powder, Watkins Cumin

1 teaspoon ground mustard

1 teaspoon Watkins Black Pepper

1 teaspoon Watkins Steak and Chop Seasoning*, ground, or to taste

In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature.

Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours.

Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes.

Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 4 servings.

*Items may or may not be available in both countries.

To purchase, learn more about Watkins, what I do or find a local consultant please visit our website at www.productsof1868.com

TIP: Watkins biodegradable degreaser works like a charm on the grease and grime of BBQ grills.

Pizza Casserole

Photo: Homemade Interest

Pizza Casserole

1 pound ground beef

1 package (3-1/2 ounces) sliced pepperoni

1 medium onion, chopped

medium green pepper, chopped

1 jar (4-1/2 ounces) sliced mushrooms, drained

7 ounces vermicelli, cooked and drained

1/3 cup butter, melted

1 can (15 ounces) tomato sauce, divided

1 cup (4 ounces) shredded Swiss cheese

4 cups (16 ounces) shredded part-skim mozzarella cheese

1/2 teaspoon Watkins Oregano

1/2 teaspoon Watkins Basil

In a large skillet, cook the beef, pepperoni, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in mushrooms; set aside.

Combine vermicelli and butter in a greased 13-in. x 9-in. baking dish; toss to coat. Pour 1 cup tomato sauce over pasta; top with half of meat mixture. Combine Swiss and mozzarella cheeses; sprinkle half over top. Sprinkle with oregano and basil. Layer with remaining meat and cheese mixtures. Pour remaining tomato sauce over top.

Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 8-10 servings.

To purchase, learn more about Watkins,  what I do or find a local consultant  please visit our website at   www.trustednaturalhomeproducts.com

TIP: Enhance the flavor of your favorite casserole by sprinkling it with a tasty topping before baking. Try buttered bread crumbs, French fried onions, crushed potato chips, shredded cheese or cooked, crumbled bacon.