Watkins Announces "Extract of the Month Program"

Watkins' Extract of the Month Club will feature one of our fabulous extract flavors and a recipe.

April's Extract of the Month is Pure Peppermint Extract 2 oz. @ $3.49; 8 oz. @ $9.99
FAT FREE!!! High in flavoring content; full, long-lasting flavor and strength.

Add to iced tea, chocolate cake, frostings, cookies, brownies, apple jelly for lamb, candies and fudge sauce!

GET YOUR PUNCH CARD TODAY BY EMAILING ME AT BRW.INDUSTRIES@GMAIL.COM BUY 10 EXTRACTS THEN GET 1 FREE!!!!






Mint Cream Cheese Brownies

1 cup/240 mL sugar
2/3 cup/160 mL Watkins All-Natural Baking Cocoa
1/3 cup/80 mL all-purpose flour
1/2 tsp/2.5 mL Watkins Baking Powder
4 egg whites, lightly beaten
1/4 cup/60 mL Watkins All-Natural Original Grapeseed Oil
1 tsp/5 mL Watkins Original Double Strength Vanilla
1/2 tsp/2.5 mL Watkins Pure Peppermint Extract
Watkins Cooking Spray
6 oz/170 g nonfat cream cheese
3 tbsp/45 mL sugar
1 tbsp/15 mL all-purpose flour
1 egg white
1/2 tsp/2.5 mL Watkins Original Double Strength Vanilla
1/4 tsp/1.2 mL Watkins Pure Peppermint Extract
Preheat oven to 350°F/180°C. Combine first four ingredients in a large mixing bowl; stir well. Combine four egg whites and next three ingredients in a small bowl; add to dry ingredients, stirring well. Spread batter in an 8 inch/20 cm square pan coated with Watkins Cooking Spray.
Combine cream cheese and remaining ingredients in a medium bowl.
Beat at low speed with an electric mixer until smooth then spoon cream cheese mixture by tablespoonfuls over cocoa mixture. Cut through cream cheese and cocoa mixtures with a knife to create a marbled effect.
Bake at 350°F/180°C for 22 minutes or until wooden toothpick inserted in center comes out almost clean. Let cool in pan on a wire rack.

FOR THESE AND MORE WATKINS PRODUCTS VISIT http://www.cinnamonandspice.com