July Issue of Around the Kitchen Table Watkins Newsletter

Welcome to another issue of Around the Kitchen Table!

Read this issue now: http://www.everydaynecessities.com/july15-09newsletter.htm

You’ll find more recipes and Watkins products on sale this month.

The giveaway this month is a bottle of Watkins Mandarin Orange Fruit Dip Mix. Mix with sour cream, yogurt, cream cheese, or whipped topping for a creamy dip for fresh fruit. place an order and you could be the winner. Details in this newsletter.

Zucchini Chocolate Cake
If your garden is overflowing with zucchini, make one of the following zucchini cakes (with or without chocolate) for your family and share your bounty with friends and neighbors.

1/2 cup unsweetened applesauce
1/2 cup canola oil
1 cup sugar
2 large eggs
1 tsp. Watkins Vanilla
1/2 cup milk
1 T. white vinegar
2 cups all purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
1/2 tsp. Watkins Cinnamon
1 tsp. baking soda
4 T. unsweetened Watkins Baking Cocoa
2 cups grated, skin-on zucchini (seeds removed)
1 cup milk chocolate chips divided
1/4 cup chopped pecans 

1. Grease and flour bottom of 9×13″ baking pan. Preheat oven 350 degrees F.
2. Cream together applesauce, oil and sugar. Add 2 eggs, vanilla, milk and vinegar.
3. Add both flours, salt, cinnamon, baking soda and cocoa and mix well.
4. Fold in grated zucchini and 1/2 cup chocolate chips.
5. Pour into prepared pan; spread evenly.
6. Top with chopped nuts and remaining 1/2 cup chocolate chips.
7. Bake for about 40 minutes, until cake springs back when lightly touched.

Zucchini Cake
2-1/2 cups all-purpose flour
2 cups sugar
1-1/2 teaspoons Watkins Cinnamon
1 teaspoon salt
1/2 teaspoon Watkins Baking Powder
1/2 teaspoon baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
1/2 cup chopped walnuts, optional

Frosting
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
1 tablespoon milk
1 teaspoon Watkins Vanilla Extract
2 cups confectioners’ sugar
Additional chopped walnuts, optional

In a bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts if desired. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a small bowl, beat cream cheese, butter, milk and vanilla until smooth. Add confectioners’ sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 20-24 servings.

Until next issue,

http://www.watkinsonline.com/eleisiawhitney

Independent Watkins Manager #335001

• Blueberry Blintzes
• Irish Cream Glazed Bundt Cake
• Noodles Romanoff
• Cherry Walnut Scones
• Broccoli and Chicken Noodle Soup