Independent Watkins Consultant 052383N
2 cups shredded cabbage
1/4 cup plain mayo
1/4 teaspoon Watkins onion powder
1/4 teaspoon Watkins dry mustard
Dash of Watkins Pure Ground Pepper
3 tbsp vinegar
1/2 teaspoon celery salt
2 tbsp white sugar (optional)
Mix well and refrigerate at least 1 hour. I like to skimp on mayo and add more if needed when ready to serve since we enjoy dryer coleslaw.
Serves: 12
Ingredients:
1 cup/250 ml (2 sticks) butter or margarine, softened
1/2 cup/125 ml vegetable shortening
3 cups/750 ml sugar
5 eggs, beaten until lemon-colored
3 cups/750 ml all-purpose flour
1/2 tsp/2.5 ml Baking Powder
1 cup/250 ml milk
1 tsp/5 ml Watkins Coconut Flavor
1 tsp/S ml Watkins Rum Extract
1 tsp/5 ml Watkins Butter Flavor
1 tsp/5 ml Watkins Lemon Extract
1 tsp/5 ml Watkins Vanilla Extract
Six-Flavor Glaze (recipe follows)
Cream together the butter, shortening, and sugar in large mixing bowl until light and fluffy. Add eggs; beat until smooth. In small bowl, combine flour and Baking Powder; mix well and set aside. Combine milk and flavorings. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into a greased 10 inch/25-cm tube (angel food cake) pan. Bake at 325°F/165°C for 1 1/2 to 1 3/4 hours or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack, invert again. Place waxed paper under rack to catch glaze drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down sides of cake. Let cool completely.
Six-Flavor Glaze
1/2 cup/125 ml sugar
1/4 cup/60 ml water
1/2 tsp/2.5 ml Watkins Coconut Flavor
1/2 tsp/2.5 ml Watkins Rum Extract
1/2 tsp/2.5 ml Watkins Butter Flavor
1/2 tsp/2.5 ml Watkins Lemon Extract
1/2 tsp/2.5 ml Watkins Vanilla Extract
1/2 tsp/2.5 ml Watkins Almond Extract
Combine all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Makes 12 servings.