Watkins Newletter – Around the Kitchen Table – November 2009 Issue
November 17, 2009 by Eleisia
Filed under Recipes & Tips
Welcome to another issue of Around the Kitchen Table!
Read this issue now
http://www.everydaynecessities.com/november15-09newsletter.htm
I wish you a Happy Thanksgiving. During the hustle and bustle of preparing your holiday meal and visiting with family and friends take a moment to give thanks for the blessings in your life.
Order now for your holiday baking, entertaining and gift giving. November is one of our biggest sales months with more products than ever at reduced prices.
The 2009 Seasonal Favorites products (previously known as the Holiday Gift Line) are available. Several of them are on sale. Don’t wait to place your order as some products may sell out.
Recipes this issue are Slow Cooker Stuffing, BLT Turkey Salad, Pumpkin Cheesecake, Pumpkin Spice Bundt Cake, and Pumpkin Cream Puffs.
Pumpkin Cheesecake
This cheesecake recipe uses unflavored gelatin instead of eggs to thicken the filling so only the crust requires baking. Mix filling, pour into crust, chill 2 hours, and serve this delicious dessert.
Crust
2 cups graham cracker crumbs (from 14 graham crackers)
2 tablespoons granulated sugar
1/4 cup (1/2 stick) butter, melted
Filling
1 .25-ounce envelope unflavored gelatin
1 8-ounce bar cream cheese, at room temperature
1 15-ounce can pumpkin puree
1 cup sour cream
3/4 cup granulated sugar
2 teaspoons Watkins Pumpkin Pie Spice
1 teaspoon Watkins Double Strength or Pure Vanilla ExtractÂ
- Make the crust: Heat oven to 400 degrees F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch spring form pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.
- Make the filling: Sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.
- Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.
- Chill: Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.
Enter November’s Newsletter Giveaway! You could win a selection of products worth $122.00 for your holiday baking and entertaining!
Happy Thanksgiving
Until next month,
Eleisia
Independent Watkins Manager 335001
http://www.watkinsonline.com/eleisiawhitney
