Snickerdoodles

Ingredients :

1 1/2 cups white sugar
1 cup butter, softened
2 eggs
1/4 tsp Watkins vanilla
2 3/4 cups flour
2 tsp Watkins cream of tartar
1 tsp baking soda
1/4 tsp salt

Preheat oven to 375 degrees. In a large mixing bowl, combine sugar, butter, eggs and vanilla with an electric mixer until mixed thoroughly (it should be nice and creamy). Next, add flour, cream of tartar, baking soda and salt - blend well. Shape into 1 1/4 inch balls.
1/4 cup of white sugar
2 tsp cinnamon
Mix sugar and cinnamon together thoroughly. Roll balls in the sugar/cinnamon mixture until covered. Place on an ungreased cookie sheet 2 inches apart and bake 8-10 minutes. Enjoy!

If you want to buy the mix and just stir and bake, we have some on sale now..

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Snickerdoodle Mix.

Caramel Apple Biscuit Pops

This is a Pillsbury recipe, but using Watkins Spices.. Wonderful for the fall!

INGREDIENTS
Cupcake liners/ Cups
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2 tablespoons butter or margarine, melted
1 medium apple, peeled, chopped (1 cup)
3 tablespoons granulated sugar
1 teaspoon Watkins ground cinnamon
12 craft sticks (flat wooden sticks with round ends)
Icing
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
3/4 cup powdered sugar

DIRECTIONS
1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Cut each biscuit into 6 pieces; place in large bowl. Add butter, apple, granulated sugar and cinnamon; toss gently to mix. Spoon mixture into muffin cups.
2. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
3. Meanwhile, in 1-quart saucepan, heat brown sugar and cream to a full rolling boil over medium heat, stirring constantly. Remove from heat. Beat in powdered sugar until smooth.
4. Spoon warm icing over warm biscuit cups. Insert 1 craft stick into center of each biscuit cup.

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Crescent Chicken Rolls

Ingredients
2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup 18% table cream (or use whipping cream)

Autumn Spice Cake

Ingredients:
1/2 cup butter (1 stick), softened
1 cup shortening
1 cup dark brown sugar
1 cup granulated sugar
4 large eggs
1 1/2 cups buttermilk
1 teaspoon Watkins vanilla
2 cups flour
1 tablespoon Dutch-processed cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons Watkins ground cinnamon
1/2 teaspoon Watkins ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon Watkins ground allspice

Instructions:
1. Heat oven to 350°F. Line two 9-inch cake pans with parchment paper and lightly butter. Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light. Stir the buttermilk and vanilla together.
2. Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl. Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition.
3. Pour batter into the pans and bake until center tests clean -- about 35 minutes. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting.

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Visit my online catalog.It's not just spices..It's a bunch of stuff!

Amish Brown Sugar Pie

1 unbaked 8-inch pie shell

1 c. brown sugar

3 tbsp. all-purpose flour

Speck of salt

1 tsp Watkins Vanilla

1(12 oz.) can evaporated milk

2 1/2 tbsp. butter

Watkins Ground cinnamon

Instructions
Preheat oven to 350 degrees. In the pie shell, place the brown sugar, flour and salt. Mix with your fingers. Pour the evaporated milk over the flour and sugar, but do not stir or mix this in. Dot with butter, and drift cinnamon liberally over all. Bake for 50 minutes, or until the filling just bubbles up in the middle. The filling will never completely set, but that's the way it's supposed to be. This pie is better eaten at room temperature. If you refrigerate leftovers, reheat them in the oven before serving. NOTE: Recipe can be doubled and prepared in a 10-inch pie shell. For that size, bake 1 hour and 20 minutes. Yield 12 servings.

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Chocolate Tea Bread

1 cup unsweetened applesauce
2/3 cup canola oil
4 large eggs
2/3 cup water
2 1/2 cups sugar
3 cups all-purpose flour
2/3 cup Watkins cocoa
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
2 cups semisweet chocolate chips (12 oz. = 1 package)
2/3 cup chopped walnuts ( optional)

Glaze (optional)
1/2 cup confectioner's (powdered) sugar
1 - 2 tbsp. milk
1/4 tsp.Watkins vanilla
pinch salt

Preheat oven 350°. In a large mixing bowl combine applesauce, oil, eggs water, and sugar.
Beat well. Combine dry ingredients and add to applesauce mixture.
Beat well. Fold in chocolate chips and nuts.
Pour into 2 greased 9X5X3" loaf pans.
Bake 350° for 60-70 minutes.
Cool in pan 10 minutes before removing and then finish cooling on a wire rack.

Leave as is or drizzle with glaze or just sprinkle with powdered sugar.

Visit my Watkins website at www.watkinsonline.com/sjackson