Eat 14 Oranges or One Watkins "Vitamin C" Supplement: Extra 10% Off with 90-day Supply!
Special offer for USA and Canada anywhere for the month of December, by me ~$50.00 in free Watkins when you Join under me....Sign up today Thank you!
The average orange has 86 mg of Vitamin C. This means you would need to eat 14 medium sized oranges to equal the Vitamin C in one Watkins Vitamin C capsule (per the Office of Dietary Supplements at the National Institute of Health).- One capsule contains 1000mg of Vitamin C to protect from free radicals and aid in recovery from daily stress.*
- Each capsule provides sixteen times (1666%) of the minimum suggested Daily Value of Vitamin C recommended on product nutrition labels in the United States.
- Serving Size: 1 to 2 capsules per day for adults 19 yrs and older; 1 capsule per day for children 9 to 18 years old.
- Each bottle contains 90 caplets which would be a 45-day to 90-day supply, depending on your daily usage (one bottle qualifies as a 90-day supply for the current 10% off sale).
- Vitamin C is an important part of staying healthy. It is necessary for the healthy growth and development of all body tissues. It is involved in many body functions, and is a strong support for your immune system.
- Daily, potent antioxidant protection: Free radicals can damage cells and contribute to premature aging, but Watkins Vitamin C helps fight damage caused by environmental stressors to keep you healthy.
- Eat 14 Oranges or One Watkins "Vitamin C" Supplement
to Order go to www.jrwatkins.com/consultant/spedowski Watkins sponsor Id # 394943 there many supplements Watkins offers;
Our Big, Big, Awesome offer to all new Watkins members, $50.00 in Watkins gift certificates for you everyone new in December offer goes for USA and Canada. Join us at www.tsginfo.com/kb4432a it is Apples and oranges join us. Stay healthy today Eat 14 Oranges or One Watkins "Vitamin C" Supplement.
Apples one a day keeps the Doctor away they say,
Apple Cobbler
Recipe courtesy Warren Brown, 2005 offhttp://www.foodnetwork.com/recipes/warren-brown/apple-cobbler-recipe/index.html I added my Watkins Products and left their links too.
- Prep Time:
- 20 min
- Inactive Prep Time:
- 15 min
- Cook Time:
- 45 min
- Level:
- Easy
- Serves:
- 8 to 10 servings
- Prep Time:
- 20 min
- Inactive Prep Time:
- 15 min
- Cook Time:
- 45 min
- Level:
- Easy
- Serves:
- 8 to 10 servings
Ingredients
- 2 1/2 pounds Granny Smith apples
- 2 pounds Fuji apples
- 1 1/2 pounds Gala apples
- 3 cups granulated sugar
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 1 1/2 sticks (6-ounces) chilled unsalted butter, plus softened butter for baking dish
- 1/4 teaspoon Watkins ground cinnamon
- 1/2 teaspoon freshly Watkins nutmeg
- 1 teaspoon grated lemon zest
- 1 (6-ounce) package sweetened, dried cranberries
- 1 large egg
- 1 egg yolk
- 1 teaspoon Watkins DS vanilla
- 1 (6-ounce) package sliced almonds
- Note: You will need approximately 8 to 10 apples total.
Directions
Preheat the oven to 400 degrees F and butter a 9 by 13-inch baking dish.
Peel and core the apples and cut them into 1/4 to 1/2-inch dice. Try to get the apples pieces as uniform as possible to ensure even baking in the cobbler. Combine the apples with 1 cup of the sugar in a large bowl. Cover and set in the refrigerator while preparing the cobbler topping. The sugar will draw out some of the moisture in the apples, so the filling will be nice and thick.
Combine the remaining sugar with the flour and salt in a medium size bowl. Set aside 1/2 cup of the sugar and flour mixture to coat the apples. Cut the chilled butter into small pieces and work into the sugar/flour mixture using a pastry cutter, a fork, or your fingers until it forms a coarse meal.
Drain the sugar syrup from the apples and set aside. Combine the apples with the reserved flour and sugar mixture. Add the cinnamon, nutmeg, lemon zest, and sweetened dried cranberries to the apples and stir well to evenly distribute all the flavors. Pour into the buttered baking dish.
Lightly beat the egg, egg yolk, and vanilla and slowly drizzle it into the flour mixture. Don't worry if it seems a little dry at first. Continue to stir the mixture until the flour is completely absorbed into the egg. (You might want to get your hands into it and use your fingers to finish.) Take a small bit of the topping and roll it into a 1-inch ball. Gently flatten the ball into a disk and place it on top of the apple mixture in the baking dish. Repeat with the remaining topping, slightly overlapping the disks.
Bake for 35 to 45 minutes or until the juices are bubbling and the topping is a light golden brown. Let the cobbler rest for 10 to 15 minutes before serving. While the cobbler is sitting, coat the almonds with the reserved sugar syrup. Drain off the excess syrup and place the almonds on a buttered parchment lined baking sheet. Roast until the almonds are golden brown, approximately 5 to 10 minutes. Scatter them over the cobbler.
Tips: To make cutting the butter into the flour/sugar mixture a bit easier, try grating frozen sticks of butter on the large holes of a hand grater. You'll have small bits of cold butter which will help the coarse meal form quickly. Use a melon baller to scoop out the core of the apple halves quickly and with minimal waste.
To order or Watkins products go to: http://www.jrwatkins.com/consultant/spedowski
to join and make or save $$$ go to www.tsginfo.com/kb4432a click join!! $50.00 in Watkins gift certificate in December only by me only so please go to this link. Oranges, Apples and $$$ too.
Peel and core the apples and cut them into 1/4 to 1/2-inch dice. Try to get the apples pieces as uniform as possible to ensure even baking in the cobbler. Combine the apples with 1 cup of the sugar in a large bowl. Cover and set in the refrigerator while preparing the cobbler topping. The sugar will draw out some of the moisture in the apples, so the filling will be nice and thick.
Combine the remaining sugar with the flour and salt in a medium size bowl. Set aside 1/2 cup of the sugar and flour mixture to coat the apples. Cut the chilled butter into small pieces and work into the sugar/flour mixture using a pastry cutter, a fork, or your fingers until it forms a coarse meal.
Drain the sugar syrup from the apples and set aside. Combine the apples with the reserved flour and sugar mixture. Add the cinnamon, nutmeg, lemon zest, and sweetened dried cranberries to the apples and stir well to evenly distribute all the flavors. Pour into the buttered baking dish.
Lightly beat the egg, egg yolk, and vanilla and slowly drizzle it into the flour mixture. Don't worry if it seems a little dry at first. Continue to stir the mixture until the flour is completely absorbed into the egg. (You might want to get your hands into it and use your fingers to finish.) Take a small bit of the topping and roll it into a 1-inch ball. Gently flatten the ball into a disk and place it on top of the apple mixture in the baking dish. Repeat with the remaining topping, slightly overlapping the disks.
Bake for 35 to 45 minutes or until the juices are bubbling and the topping is a light golden brown. Let the cobbler rest for 10 to 15 minutes before serving. While the cobbler is sitting, coat the almonds with the reserved sugar syrup. Drain off the excess syrup and place the almonds on a buttered parchment lined baking sheet. Roast until the almonds are golden brown, approximately 5 to 10 minutes. Scatter them over the cobbler.
Tips: To make cutting the butter into the flour/sugar mixture a bit easier, try grating frozen sticks of butter on the large holes of a hand grater. You'll have small bits of cold butter which will help the coarse meal form quickly. Use a melon baller to scoop out the core of the apple halves quickly and with minimal waste.
To order or Watkins products go to: http://www.jrwatkins.com/consultant/spedowski
to join and make or save $$$ go to www.tsginfo.com/kb4432a click join!! $50.00 in Watkins gift certificate in December only by me only so please go to this link. Oranges, Apples and $$$ too.
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