TheWatBiz.com » Watkins Cinnamon

Spiced Nuts

Mon, 30 Nov 2009 02:37:29 +0000

Spiced Nuts

Ingredients

1 cup/250 mL whole almonds
1 cup/250 mL blanched peanuts
1 cup/250 mL sugar
1/4 cup/60 mL butter or margarine
1-1/2 tsp/7.5 mL Pumpkin Pie Spice
1/2 tsp/2.5 mL Purest Ground
Cinnamon 6 oz.
1/2 tsp/2.5 mL Allspice
1/2 tsp/2.5 mL Ginger
1/2 tsp/2.5 mL salt, if desired

Cooking Directions

Combine all ingredients in heavy skillet. Cook over medium heat, stirring constantly, until sugar is melted and golden brown, coating nuts (about 15 minutes). Spread nuts in thin layer on foil; cool. Break into clusters containing 2 or 3 nuts each.Makes 3 cups.

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Cinnamon and Spice Cookies

Fri, 30 Oct 2009 17:36:30 +0000

Cinnamon and Spice Cookies

Ingredients

2 cups/500 mL all-purpose flour
1 1/2 tsp/7.5 mL baking soda
1 tsp/5 mL Purest Ground Cinnamon 6 oz.
1/2 tsp/2.5 mL Organic Nutmeg
1/2 tsp/2.5 mL salt
1 1/2 cups/375 mL sugar
12 tbsp/180 mL butter (1 ½ sticks), softened
1 egg
1/2 tsp/2.5 mL Original Double-Strength Vanilla
1/4 cup/60 mL molasses

Cooking Directions

Preheat oven to 350F/180C. In a medium bowl whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl set aside 1/2 cup/125 mL sugar.With an electric mixer beat butter, remaining sugar, egg, vanilla, and molasses until well blended. Combine with dry ingredients until dough forms. Roll dough into 1 inch/2.5 cm balls and dip in 1/2 cup/125 mL reserved sugar.Arrange on a baking sheet, about 3-inches/7.5-cm apart. Bake for 10 to 15 minutes. Makes 3 dozen.

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Watkins Product Spotlight – Cinnamon

Tue, 27 Oct 2009 17:49:54 +0000

Cinnamon is one of the world’s oldest and most popular spices; it is used in cuisines around the world and is the most important “sweet spice.” here are two kinds of cinnamon: Ceylon cinnamon and cassia. Ceylon cinnamon (sometimes called “true” cinnamon) is native to Sri Lanka. It is a pale tan color and has an exceptionally mild flavor; very pleasant, but so delicate that it seems weak to the North American palate. Most of the Ceylon cinnamon imported into the United States is re-exported to Mexico. Almost all of what we in North America call “cinnamon” is actually cassia, which has a more intense flavor. Watkins purchases the best cinnamon available on the market…specifically, Korintje cassia. When the cinnamon is received, it is inspected for cleanliness and freedom from foreign matter before being ground. It is our strict attention to detail that makes our cinnamon the very best available.

Korintje cassia: The strongest in flavor; Watkins Cinnamon contains a minimum of 2% essential oil; many others on the market contain 1 to 2%, and inferior brands have as low as .5%.
Strict quality control: Each shipment is tested upon arrival for quality.
Carefully ground and sifted: To assure uniform particle size and quality. Enjoy Watkins superior cassia cinnamon in apple pies and on apple sauce, on ice cream and in milkshakes, in French toast and pancake batter and on cereal or oatmeal.

Fun Fact: If you stacked all the containers of Cinnamon Watkins has sold since 1895, it would be 15,766 times taller than the Eiffel Tower.

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