Independent Watkins Consultant Lynne Mickley #044375N

Seasons For Success

"To everything there is a season..."



All three of Watkins' classic products are on sale this month; Original Double-Strength Vanilla, Cinnamon, and Black Pepper. Buy now to take advantage of these great deals!

 

If you like to bake homemade treats for Halloween, below is a recipe that's sure to make the kids smile!

 

And to make all my chocoholic subscribers smile, there's a link to the recipe "15 Minute Fudge" right after the cookie recipe, below. I personally tested the fudge recipe, and can attest that not only is it really quick to make, it's highly addictive, even to chocolate-haters like myself. As my husband ate yet another piece, I told him it was called "15 Minute Fudge", to which he replied, "It should be called 'Dangerous'."

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Lynne Aurand Mickley

Watkins Associate #044375

Product Updates

Here's the latest from Watkins Inc.:

  • Honey Barbecue Sauce, product #01166 is out of stock due to a key ingredient being unavailable. Watkins is working to bring the product

    back into stock.

  • Almond Extract, in the 11oz Trial-Mark Bottle from the 2006 Gift Line, is out of stock. Because this was a limited edition item, backorders will not be taken. The extract is still available in the 6 fl. oz and 2 fl. oz. bottles.

    Click here for the details.

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    Cookies on Sticks

    Cookies on Sticks featuring Watkins Original Double-Strength Vanilla, Butter Extract, Baking Powder, Baking Cocoa, and Cinnamon.

    Why have cookies that just lie on a plate? Bake them on a stick!

    • ½ cup/125 mL butter or margarine, softened
    • 1 cup/250 mL sugar
    • 1 egg
    • 1 tsp/5 mL Watkins Original Double-Strength Vanilla
    • ½ tsp/2.5 mL Watkins Butter Extract
    • 1 package (3 oz/85 g) cream cheese, softened
    • 2¼ cups/550 mL all-purpose flour
    • ½ tsp/2.5 mL Watkins Baking Powder
    • ¼ tsp/1.2 mL salt
    • 1/8 tsp/0.6 mL baking soda
    • ¼ cup/60 mL Watkins Baking Cocoa
    • 1 tsp/5 mL Watkins Cinnamon
    • Wooden sticks

    In large bowl, cream butter and sugar until light and fluffy. Add egg and extracts; mix well. Stir in cream cheese, blending well.

    In small bowl, combine flour, baking powder, salt and baking soda. Stir into creamed mixture; blend well.


    Divide dough in half. Add cocoa to one half of dough, blending well. Add cinnamon to other half. Cover each half of dough with plastic wrap and chill 15 minutes or until firm enough to roll.

    Roll dough between waxed paper into 9-inch/23-cm squares. Place chocolate dough on top of cinnamon dough; roll up in jelly-roll fashion. Wrap tightly in

    plastic wrap; chill several hours or overnight.

    Cut roll into ¼-inch/6-mm slices; place on ungreased cookie sheet. Place wooden stick through edge into center, pressing to hold in place.

    Bake at 350°F/180°C for 10 to 12 minutes or until lightly browned. Remove from cookie sheet; cool completely on wire racks.

    Makes 36 cookies.

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    15 Minute Fudge

    Why have cookies that just lie on a plate? Bake them on a stick!

    • 1 cup granulated sugar
    • 5 tbl evaporated milk (not sweetened condensed)
    • 3 tbl Watkins Baking Cocoa
    • 3 tbl cold butter (not margarine)
    • 1½ tsp Watkins Butter Pecan Extract*
    • 2 quart or larger glass bowl, microwave safe
    • Wooden mixing spoon
    • 8x8 (or similar size) pan
    • Butter

     

    *Or use another of Watkins' extracts, such as Original Double-Strength Vanilla, Caramel, Danish Pastry, etc.

     

    Butter an 8x8 pan and set aside.

     

    In the large glass bowl, combine sugar, evaporated milk and cocoa. Mix well. Cook in the microwave on high for 3 minutes.

     

    Scrape down the sides of the bowl and cook on high another 2 minutes.

     

    Remove from microwave. Add butter and extract. Stir constantly for 5-6 minutes, until butter melts and the fudge starts to thicken and loses some of its gloss.

     

    Pour quickly into buttered pan. Let cool before cutting into squares.

     

    Notes:

    • Must use a glass bowl & wooden spoon for best results.
    • The mixture will bubble up when cooking, so use a glass bowl with high sides.
    • This makes a small batch of fudge.
    • If the fudge doesn't thicken or set, you may need to increase the cooking time. Low-wattage microwaves may need more cooking time.

     

    Hot Fudge Sauce: For hot fudge sauce, stir just until butter is melted. Serve over ice cream.

     

    Lynne's Comments:

    I'm not a chocolate fan by any means, but even I couldn't stop picking at this fudge! Kept having to check to see if it was cooled enough to cut, you know. Next time I make it I may put in some real pecans to add a bit of crunch.

     

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    Watkins Printable Order Forms

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    Feedback

    Have any recipes to share? Product tips? Questions? Comments? I love feedback! Email me at Lynne@SeasonsForSuccess.com.

     

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    The statements made and opinions expressed in this newsletter 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.

    Testimonials are based on personal experiences and we cannot guarantee these same results for everyone.


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