Hot Cinnamon Candy Apple

2 cups granulated sugar
2 cups corn syrup
1/3 cup hot cinnamon hearts candy
1 cup water
3/4 teaspoon Watkins cinnamon
1/2 teaspoon Watkins vanilla
1/4 teaspoon Watkins cloves
3/4 teaspoon Watkins red food coloring
6 of your favorite type of eating apple, medium size
6 wooden skewers (often found in the produce dept.)

First prepare the apples for candy coating by washing them and removing the stems. Take a skewer and stab it right into the middle of the apple at its blossom end, and repeat for each apple. Be careful not to poke the skewer through the other side of the apple though. If wooden skewers are unavailable, a Popsicle stick with one end sharpened can be used in a pinch.

In a small or medium sized saucepan set on medium heat combine sugar, corn syrup, cinnamon candies, and water. Stir and keep stirring until everything is dissolved. Then stir some more just to make sure it's all dissolved. Once everything is dissolved, add cinnamon, vanilla, cloves, and food coloring to the mix.

Now boil mixture to 300°F on the candy thermometer, or until the syrup is slightly brittle when tested in cold water. Remove from heat and quickly dip your apples into your candy coating and be sure to coat them well. Slowly twirling the apple will help spread the syrup over the apple.

Place them with the skewer pointing up on waxed paper or a greased cookie sheet and allow them to harden. They will be quite hot for a while so make sure you let them cool completely to room temperature before eating!

Breakfast Salad

Ingredients:
1 unpeeled, chopped apple
1/2 cup/125 mL sunflower seed nuts
1/2 cup/125 mL raisins
1/4 cup/60 mL chopped dates
1 sliced banana
2 tbsp/30 mL honey
1 tbsp/15 mL fresh orange juice
1 tsp/5 mL Watkins Original Double-Strength Vanilla Extract
1/2 tsp/2.5 mL Watkins Organic Cinnamon
1 cup/250 mL nonfat cottage cheese
4 melon halves

Combine apples, sunflower seed nuts, raisins, dates, banana, honey, orange juice, vanilla and cinnamon; mix lightly to blend. Spoon cottage cheese into melon halves, top with fruit.

Makes 4 servings.

Apple Compote

4 apples, peeled and chopped

1 tbsp/15 mL melted butter

2 tbsp/30 mL brown sugar

1 tsp/5 mL Watkins Cinnamon

1/4 tsp/1.2 mL Watkins Pure Vanilla Extract

1/2 cup/125 mL apple cider

Sauté apples in the mixture of butter, brown sugar and cinnamon until tender. Add vanilla and apple cider and simmer for one minute. Serve immediately.

Gingerbread Pancakes with Apple Compote

Ingredients

Pancakes:

1 cup/250 mL milk

1 tsp/5 mL Watkins Cinnamon

1 egg

1/2 tsp/2.5 mL Watkins Ginger

1 tbsp/15 mL Watkins Original Grapeseed Oil

1 cup/250 mL flour

1 tsp/5 mL Watkins baking soda

2 tbsp/30 mL honey

1/2 tsp/2.5 mL salt

Apple Compote:

4 apples, peeled and chopped

2 tbsp/30 mL melted butter

2 tbsp/30 mL brown sugar

1 tsp/5 mL WatkinsCinnamon

1/2 cup/125 mL apple cider

Cooking Directions

Pancakes: Combine ingredients in order listed in a large bowl. Blend with wire whisk until large lumps disappear. Pour cakes onto hot griddle; cook until golden brown, turning once only. Top with warm Apple Compote and serve immediately. Yields about 12 pancakes.

Apple Compote: Sauté apples in the mixture of butter, brown sugar and cinnamon until tender. Add the apple cider and simmer for one minute. Serve immediately.

Watkins Bavarian Apple Tart

1/2 cup butter, softened
1/3 cup sugar
1/2 tsp. Watkins White Vanilla
1 cup all-purpose flour
1/8 tsp. Watkins Cinnamon
1 package (8 oz.) reduced-calorie cream cheese
1/4 cup sugar
1 egg
1-1/2 tsp. Watkins White Vanilla
1/3 cup sugar
3/4 tsp. Watkins Cinnamon
4 cups peeled and sliced Granny Smith apples

Cream butter and 1/3 cup sugar until light and fluffy. Add vanilla; beat well. Add flour and cinnamon; beat well. Spread onto bottom and 1 inch up sides of a 9-inch springform pan; set aside. Beat together cream cheese and 1/4 cup sugar until fluffy. Beat in the egg and vanilla; spread onto crust. Combine remaining sugar and cinnamon in a large bowl; toss apples in this mixture. Arrange apples in an attractive pattern on top of filling. Bake at 450 degrees for 10 minutes. Reduce heat to 400 degrees and bake 25 minutes; cool completely. Keep refrigerated. Makes 8 servings.

Watkins Fresh Fruit Tart

Pastry dough for 10-inch pie
1 package (8 oz.) reduced-calorie cream cheese
1/4 to 1/3 cup sugar, to taste
1 1/2 tsp. Watkins Vanilla
2 peaches or nectarines, pitted and thinly sliced
2 kiwifruit, peeled and sliced
1 cup fresh blueberries
2 tbsp. honey
1/2 tsp. Watkins Orange Extract
1/2 to 1 tsp. water

Preheat oven to 450 degrees. Prepare dough and press onto bottom and up sides of a 10-inch tart pan with removable bottom. Trim edges if necessary. Prick crust with fork. Bake for 9 to 11 minutes or until lightly browned. Remove from oven and cool completely. In small bowl, combine cream cheese, sugar and vanilla; mix well. Spread evenly in cooled tart shell. (At this point, tart may be covered and refrigerated overnight.) In large bowl, combine fruit; carefully spoon over filling. In small bowl, combine honey, orange extract and enough water to make a glaze. Brush glaze over fruit. Remove sides of pan before serving. Makes 10 servings.

Cherry Dessert Salad

· 2 cups/500 ml drained black cherries or fresh cherries

· 1 3-oz/100 g package of cream cheese

· 2 tbsp/30 ml cream

· 1/2 cup/125 ml walnut meats

· 6 slices drained canned pineapple

· 6 canned (or fresh) peach or apricot halves

· Cream mayonnaise (see below)

· Watkins Paprika

Pit cherries and chill. Blend cheese, cream, nuts and salt to suit taste. Fill cherries with mixture. Arranged pineapple slices on crisp lettuce, place apricot/peach halves in center and arrange cherries around fruit. Serve with cream mayonnaise and a dash of Watkins Paprika.

Cream Mayonnaise for Fruit Salads

Blend and whip together 2 parts mayonnaise and 1 part whipped cream. Or follow your favourite recipe for mayonnaise and add 1/4 cup of thick sour cream and blend thoroughly.

Nectarine-Cantaloupe Soup

This nutritious and colorful cold soup is an elegant, delicious way to serve fruit. It's as impressive as it is easy, and makes a beautiful first course for breakfast or brunch

6 nectarines, washed, unpeeled, pitted and sliced
1/4 cup water
1/4 cup lemon juice
1/4 cup honey
1 tspWatkins Pure Vanilla Extract
1/2tsp Watkins Cinnamon
Dash Watkins Nutmeg
1 cup freshly squeezed orange juice
3 cups peeled, seeded, diced cantaloupe
1/4 cup fresh blueberries
Mint sprigs

(may need slightly more orange juice before serving)

In saucepan, combine prepared nectarines, water, lemon juice, honey, vanilla, cinnamon and nutmeg. Heat to boiling; reduce heat and simmer 10 minutes. Remove from heat; cool slightly. Puree in blender or food processor ; transfer to large bowl. Add orange juice and cantaloupe to blender and process; add to bowl with nectarine mixture and stir to combine. Cover and chill thoroughly. Serve soup in chilled bowls; garnish with blueberries and mint.. (If soup becomes too thick during chilling, add more orange juice.)

Makes 8 servings.

Cantaloupe and Kiwi Salad

1 cantaloupe, cut into julienne slices
2 kiwi, cut into small pieces
1 cup/250 mL chopped macadamia nuts

Dressing:
1 tbsp/15 mL lemon juice
1 tsp/5 mL lime juice
1/4 tsp/1.2 mL Watkins Orange Extract
1/4 tsp/1.2 mL Watkins Lemon Extract
1/4 tsp/1.2 mL Watkins Vanilla Nut Extract
1/8 tsp/0.6 mL Watkins Ginger
2 tbsp/30 mL yogurt
2 tbsp/30 mL granulated sugar

Combine dressing ingredients and pour over fruit.
Marinade for a few hours or overnight. Sprinkle
macadamia nuts on top before serving. Serves 6 - 8.