Refreshing Springtime Dessert!

Sherbet-Filled Melon Rings with Honey-Fruit Salsa


Ingredients
6 slices (3/4-inch/2-cm rings) cantaloupe or honeydew melon, rind and seeds removed
1 cup/250 mL fresh strawberries, stemmed and coarsely chopped
2 kiwifruit, peeled and coarsely chopped
1-1/2 tbsp/25 mL honey
3/4 tsp/4 mL Orange Extract
3 cups/750 mL lemon or pineapple sherbet
Nutmeg

Cooking Directions
Place melon rings on individual plates. In small bowl, combine strawberries, kiwifruit, honey, and orange extract; toss gently. Place 1/2 cup/125 mL sherbet in center of melon rings. Spoon strawberry mixture over top; sprinkle with nutmeg.Makes 6 servings.

Nutrition Facts
Makes 6 servings.Nutritional Information Per ServingCalories 210 Protein 2 g Carbohydrates 47 g Sodium 54 mg Fat 2 gSaturated fat 1 gCholesterol 7 mgDietary fiber 2 g

~Courtesy of Watkinsonline Recipes

Cinna Cream Sprinkles

The holidays are right around the corner, putting holiday gift-giving at the top of everyone's to do list. Make this time of year easier for your customers with Watkins Holiday Gift Line. Only Watkins can make gift-giving so effortless.

Cinna-Cream Sprinkles
Combine the health benefits of Watkins Cinnamon with the sweet taste of creamy vanilla icing and suddenly anything you sprinkle it on tastes like a cinnamon bun!

Sprinkle on:

Toast

French Toast
Pancakes

Cereal

Oatmeal
Coffee and coffee grounds
Eggnog
Hot Cocoa
Baked goods
Fruit

Cinna-Cream Sprinkles also makes a great fruit dip or bagel spread, simply add a tablespoon or two with sour cream or cream cheese.

Gift idea:
Did you know the average cost of a good cup of coffee is right around $3.00. That adds up to a nice chunk of change when you consider the average American consumes about three cups per day. This holiday season offer a less expensive and tasty alternative, give a bag of Organic Rock Solid Coffee wrapped with Watkins Cinna-Cream Sprinkles. This pair is sure to please any coffee connoisseur.

Health Benefits:
Cinna-Cream Sprinkles is made with Watkins Cinnamon, our Cinnamon contains a higher amount of essential oils?the component that contributes to more flavor, aroma and health benefits than others on the market.

The Agricultural Research Service at the U.S. Department of Agriculture found that cinnamon made the body's cells more responsive to insulin, which, in turn, helps to control the level of sugar, or glucose, in the blood. In studies, blood sugar levels started rising as soon as cinnamon was stopped, emphasizing the importance of daily consumption. New research shows that ground cinnamon may also reduce the bad LDL-cholesterol, total cholesterol and triglycerides in type 2 diabetics. 1/4 tsp of cinnamon every day may help to lower blood sugar, fats and cholesterol by up to 30 percent!


View our entire Holiday line Online (ref ID# 358211)
Courtesy of Watkinsonline.com ~

Tropical Mango Smoothie

1/2 cup orange juice
1/2 cup skim milk or soy milk
5 Tbsp Watkins SoyNilla (ref ID# 358211)
1 cup sliced mango
1/2 tsp of any of these Watkins Extracts (ref ID# 358211), or a combination: coconut, pineapple, banana, orange, peach or mango extract

Place all Ingredients in a blender. Blend well.

**Also try chilled by adding one cup of ice before blending.

Watkins Good Tastings Recipe Drawing Winner! Banana Cookies

Banana Cookies
Submitted by Amanda Stewart; her Associate is Manager Bianca Stone

1 cup/250 mL butter

1 1/2 cup/375 mL sugar

1 tsp/5 mL Watkins Double-Strength Vanilla (ref ID# 358211)

2 tbsp/30 mL Watkins Cinnamon (ref ID# 358211)

1 banana mashed

1 tsp/5 mL baking soda

1 egg

2 - 3 cups/500 mL - 750 mL flour

Preheat oven to 375°F/190°C. Combine 1 cup/250 mL sugar with butter and whip until light and fluffy. Add vanilla and egg, mix well. Add banana and blend. Add baking soda and flour. Cookie dough should be soft and can be formed into a ball. Mix the remaining sugar and cinnamon together and roll cookies in mixture. Place on cookie sheet and bake for 12 to 14 minutes or until golden brown.

You can be a winner too! Congratulations Amanda! Courtesy of Watkins Online

Mandarin Orange Tart

Product News
On the cover of the March issue of the Highlights Catalog you will find a scrumptious, melt-in your-mouth treat. Watkins Mandarin Orange Tart is made from a mix of cream cheese, whipped cream, and mandarin oranges, but the rich flavor comes from Watkins Mandarin Orange Fruit Dip Mix. It’s on special in March.
Add this tart treat to your recipe book; this is one you will want to make over and over again.

02059 Mandarin Orange Fruit Dip Mix Limited Time Offer$7.29 US/ $9.79 CDN

Would you like a catalog? Just go to www.watkinsonline.com/home (be sure to ref ID# 358211).

Courtesy of Watkins online Review~

Banana-Nut Chocolate Chip Cookies

3/4 c no salt added margarine
1 ripe banana
3/4 c sugar
3/4 c brown sugar
1 tsp Watkins DS Vanilla (ref ID# 358211)
1 tsp Watkins Banana Extract (ref ID# 358211)

*Cream all these ingredients well in a mixing bowl

Add 2 eggs
Dissolve 1 tsp soda in a Tb hot water. Add to mixture

Add:
1 c whole-wheat flour
1/2 cup all-purpose flour
1/2 tsp salt
2 c oatmeal
1/2 c crushed walnuts
12-oz pkg chocolate chips

*Mix all ingredients. Spoon on cookie sheet by tablespoonfuls. Bake in PREHEATED oven at 350 degrees for about 10 minutes. Let cool and enjoy!

**Try alternative extract flavorings including Watkins Vanilla Nut and Watkins Danish Pastry

Courtesy of Mirdza from Healthy4U

Heart-Shaped Napoleon

Ingredients
2 sheets frozen puff pastry, thawed to room temperature

1/2 cup/125 mL Vanilla Dessert Mix (ref ID# 358211)

1/2 cup/125 mL sugar

2 cups/500 mL lowfat milk

2 cups/500 mL sweetened whipped topping flavored with 1 tsp/5 mL Double-Strength Imitation Clear Vanilla Flavor (11 oz) (ref ID# 358211)

1/2 cup/125 mL semi-sweet chocolate chips

1 tsp/5 mL vegetable shortening

1 cup/250 mL powdered sugar

1 tsp/5 mL Double-Strength Imitation Clear Vanilla Flavor (11 oz)

1/4 tsp/1.2 mL Almond Extract (ref ID# 358211)

Hot water
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Cooking Directions
On lightly-floured surface, roll one sheet of pastry into a 12 x 12-inch/30 x 30-cm rectangle. Trace a large heart onto pastry and cut out with sharp knife. Place on baking sheet. Repeat with other sheet. Prick pastry well with fork. Bake at 400°F/200°C for 15 to 20 minutes or until pastry is puffed and golden brown. Remove pastry to wire rack to cool.Meanwhile, prepare filling by combining the Dessert Mix, sugar and milk. Cook over medium heat until mixture comes to a boil. Remove from heat and cover with plastic wrap; cool to room temperature. Beat pudding until smooth; fold in whipped topping, then set aside. Split each pastry layer in half to make 4 layers in all. Melt chocolate chips and shortening over low heat; set aside. Combine powdered sugar, extracts and enough hot water to make a smooth icing. Pour over one pastry layer. Drizzle or pipe chocolate in an attractive design on top; set aside. Place one undecorated pastry layer on serving tray; spread with one third of filling. Repeat with second and third layers. Top with decorated pastry. Refrigerate 1 hour.Makes 10 servings.

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Courtesy of Watkins Online (ref ID# 358211)

Pecan Tarts

Ingredients Tart Shell:
1/2c butter, softened
3 oz cream cheese, softened
1 C all purpose flour
1/4 tsp salt
1 tsp Watkins Vanilla Nut (ref ID# 358211)

Ingredients Filling:
2tbsp butter, melted
3/4 C brown sugar
1 egg beaten
1 tsp Watkins Vanilla Nut (ref ID# 358211)
1/2 tsp Watkins ground Cinnamon
1 C pecans, chopped

Tart Shells: beat butter and ceam cheese together until smooth. Add flour and salt, and blend. Form into a ball. Chill for 1 hour or more.

Preheat oven to 350 deg. shape douogh into 1 inch balls. Using a mini muffin tin, place balls into each cup and press to outer edges.

Filling: combine remaining ingredients in a small bowl, adding pecans last. Add filling to formed tart shells. Bake for 20-25 minutes or until light brown. Allow to cool before removing.

Variation: Add approx. 3 chocolate chips to each formed tart before adding the filling! Mmmm!

Biscotti

Ingredients
3 cups all-purpose flour

2 tsp Baking Powder ref ID# 358211
1/2 tsp salt
4 eggs, slightly beaten
1 cup sugar
1/2 cup butter, melted
2 tsp Original Double-Strength Vanilla (11 oz) ref ID# 358211
1-1/2 tsp Almond Extract (**) ref ID# 358211
3/4 cup finely chopped blanched almonds

** substitute with various extract flavors

Cooking Directions
Combine first three ingredients, set aside. Beat together the eggs, sugar, and melted butter; add extracts. Add flour mixture, one third at a time; mixing thoroughly after each addition. Fold in almonds. Spread 1/2 of dough onto cookie sheet to form a loaf 12 inches/30 cm long, 3 inches/8 cm wide, and 1-1/2 inches/4 cm high. Repeat with remaining dough. Bake at 350ºF/180ºC for 20 minutes or just until starting to brown around edges; cool 10 minutes. Remove loaves from cookie sheet and place on cutting board. Cut across loaf into slices 1/2 inch/15 mm thick. Lay cookies cut side down on cookie sheet and return to oven for 12 minutes. Turn cookies over and bake an additional 5 to 10 minutes or until dry and crisp.Makes 48 cookies, 1 per serving.
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Courtesy of Watkins Online ref ID# 358211

Lemon Cake Roll

Ingredients
5 egg whites, room temperature
3/4 cup/180 mL sugar
1-1/2 tsp/7.5 mL water
1-1/2 tsp/7.5 mL Lemon Extract Ref ID# 358211
1/8 tsp/0.6 mL salt
Powdered sugar
3/4 cup/180 mL sifted cake flour
3 tbsp/45 mL Lemon Dessert Mix Ref ID# 358211
1/4 cup/60 mL sugar
1/3 cup/80 mL orange juice
3/4 cup/180 mL water
Cooking Spray


Cooking Directions
Coat a 15 x 10 x 1-inch/38 x 25 x 2.5-cm jelly roll pan with Watkins Cooking Spray and line with wax paper. Coat wax paper with cooking spray; set aside. Preheat oven to 350ºF/180ºC. Beat egg whites at high speed of an electric mixer until foamy. Add sugar 1 tbsp/15 mL at a time, beating well after each addition. Beat until stiff peaks form and all sugar is dissolved. Add water, lemon extract, and salt; beat well. With rubber spatula, fold in flour. Spread batter evenly in prepared pan. Bake for 8 to 10 minutes. Sift powdered sugar in a large rectangle on a clean kitchen towel. When cake is done, immediately loosen from pan and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together. Let cool on wire rack, seam side down.

While cake is cooling, prepare filling by combining dessert mix, sugar, orange juice, and water in small saucepan. Cook over medium heat until mixture begins to boil and thicken. Let cook 1 minute. Remove from heat and cover surface with plastic wrap. Let cool to room temperature. When both cake and filling are cool, unroll cake and spoon filling evenly over top, staying about 1-inch/2.5-cm from edges. Re-roll cake (this time without towel) and place seam side down on serving plate. Keep refrigerated.

Makes 8 servings.

Courtesy of Watkins online

Peanut Butter Bars

Peanut Butter Bars

2 cups chocolate chips - melted
1 cup peanut butter
1 stick butter
1 ½ cups brown sugar
2 cups powdered sugar
1 tsp Watkins DS vanilla

Cream peanut butter & butter together. Add vanilla. Alternating, blend in brown sugar and powdered sugar. It should be a semi crumbly consistency. Press firmly into pan (approx 8 x 13). Pour melted chocolate over top and spread to edges. Let set up for a couple minutes, then cut into squares. Refrigerate for 1 hour. You may need to re cut squares along scored lines.