CAPPUCCINO COFFEE MIX
CINNAMON CHRISTMAS ORNAMENTS
CINNAMON SCENTS OR TREE ORNAMENTS
HEARTWARMING TEA MIX
HOLIDAY SPICE PRINTS
HONEY GLAZED SNACK MIX
MOCHA MIX
SPICED COFFEES
BRANDIED SPICE COFFEE
CHOCOLATE MINT COFFEE
BUTTERED RUM COFFEE
VANILLA ALMOND COFFEE
ORANGE CINNAMON COFFEE
CHOCOLATE ALMOND COFFEE

1/2 cup instant coffee granules
1/2 teaspoon Watkins Orange Peel *
1 cup nondairy powdered coffee creamer
3/4 cup granulated sugar
1/2 teaspoon Watkins Cinnamon

Finely grind coffee and orange peel in a blender or food processor. Add remaining ingredients and process until well blended. Store in an airtight container. Give with serving instructions. To serve: Stir about 2 heaping teaspoons coffee mix into 6 ounces hot water. Yields about 1-2/3 cup coffee mix.

CINNAMON CHRISTMAS ORNAMENTS
A fun craft for children, and these ornaments make terrific gifts. Add to the
holiday tree to make the house smell heavenly.

NOTE: These ARE NOT EDIBLE!!!

1 cup Applesauce
1 ounce Watkins Cinnamon
1 ounce Watkins Ground Cloves
1 ounce Watkins Ground Nutmeg
1 ounce Watkins Ginger
Watkins Cinnamon for cutting board

Combine ingredients to make a stiff dough. Roll out on board dusted with ground cinnamon. Cut with cookie cutters of your choice. Put a hole in top for string. Lay out flat to dry. Turn over every 12 hours until completely dry.

CINNAMON SCENTS OR TREE ORNAMENTS
These make great Christmas tree ornament gifts, or hang them in the car for a natural air freshener!

6 ounces Watkins Cinnamon
2-1/2 ounces Watkins Nutmeg
16 ounces applesauce

Combine all ingredients; roll between waxed paper to desired thickness. Cut with cookie cutters. Let air dry, turning daily to prevent warping. In hot weather cover to prevent drying too fast. While Cinnamon Scents are drying, punch a small hole in top part. When dry tie a small ribbon or yarn through the hole for hanging.

HEARTWARMING TEA MIX

1 jar (15 ounces) instant orange breakfast drink mix
1 cup granulated sugar
1 cup unsweetened instant tea powder
1/2 cup presweetened lemonade-flavored soft drink mix
1 teaspoon Watkins Pineapple extract
1 teaspoon Coconut extract *

In a blender or food processor, combine all ingredients. To serve: Stir a rounded tablespoonful tea mix into 6 ounces hot water. Yields about 4-1/2 cups tea mix.

HOLIDAY SPICE PRINTS
Great to eat, or hang them on the tree for a warm, traditional touch. Either way, you'll love these classic spice cookies!

3/4 cup butter, softened
1 cup dark brown sugar, firmly packed
1 egg
1/4 cup molasses
1 teaspoon Watkins Vanilla *
2-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons Watkins Ginger *
1 teaspoon Watkins Cinnamon *
3/4 teaspoon Watkins Ground Cloves *
1/2 teaspoon Watkins Allspice *
1/4 teaspoon salt, if desired
Granulated sugar

Cream butter and brown sugar; beat in egg, molasses and vanilla. Combine flour, soda, spices and salt. Stir into creamed mixture; chill 1 hour. Preheat oven to 375 degrees. Roll dough into 1-1/2 inch balls, dip tops in granulated sugar. Place balls, sugar side up about 3 inches apart on greased cookie sheet. Bake 10 to 12 minutes, until set but not hard. Firmly press top of each cookie as soon as it comes from the oven with a clay stamp or wooden butter mold. Pierce top of each cookie with a drinking straw to make hole for hanging, if desired. Cool on wire racks. When cool, thread each cookie with ribbon for hanging. Makes 5 dozen.

HONEY GLAZED SNACK MIX

4 cups corn cereal squares
1-1/2 cups mini-pretzel twists
1 cup walnut or pecan halves
1/3 cup butter or margarine
1/4 cup honey
1 teaspoon Watkins Cinnamon
1 teaspoon Watkins Butter Extract
1 teaspoon Watkins Caramel Extract

Combine cereal, pretzels, and nuts in large bowl. In small saucepan, melt butter over low heat; stir in honey and remaining ingredients. Pour over cereal mixture; toss gently to coat. Spread on 15 x10-inch jellyroll pan. Bake at 350 degrees for 12 to 15 minutes, stirring occasionally until glazed. Cool slightly; spread on waxed paper. Cool completely. Store in tightly covered containers.

MOCHA MIX

1/2 cup Watkins Baking Cocoa *
1 cup sugar
3/4 cup nonfat dry milk
3/4 cup non-dairy creamer
1/2 to 3/4 cups instant coffee powder
1 teaspoon Watkins Cinnamon

Combine all ingredients. Mix well. Store in airtight containers. To serve, use 3 teaspoon of mix to 6 ounce boiling water. Serve topped with whipped cream. Makes 3 1/2 cups of dry mix.

SPICED COFFEES
For all of the recipes listed, the instructions for making coffee are the same; place mixture in a coffee filter. To automated coffee maker, add 6 cups of water, and brew coffee.

BRANDIED SPICE COFFEE

1/3 cup ground coffee
1/2 teaspoon brandy extract
1-1/2 cinnamon sticks (3 to 4 inches long, broken into pieces)
1/4 teaspoon Watkins Whole Cloves
1/4 teaspoon Watkins Allspice

Put coffee in blender; add extracts and whole spices, process, stop and scrape sides of bowl. Process for an additional 10 seconds longer, add remaining ingredients. Store in an airtight container.

CHOCOLATE MINT COFFEE

1/3 cup ground coffee
1 teaspoon Watkins Chocolate Extract
1/2 teaspoon Watkins Peppermint Extract
1/4 teaspoon Watkins Vanilla *

Put coffee in blender, process for 5 seconds. Combine all extracts, stir and add to coffee. Pour extracts into bowl, process for 10 seconds; stop, scrape sides of bowl, process for an additional 10 seconds longer. Store in an airtight container.

BUTTERED RUM COFFEE

1/3 cup ground coffee
1/4 teaspoon Watkins Nutmeg
1-1/4 teaspoon Watkins Rum Flavor
1/8 teaspoon Watkins Butter Flavor *

Put coffee in blender, process for 5 seconds. Combine all extracts, stir and add to coffee. Pour extracts into bowl, process for 10 seconds; stop, scrape sides of bowl, process for an additional 10 seconds longer. Store in an airtight container.

VANILLA ALMOND COFFEE

1/3 cup ground coffee
1 teaspoon Watkins Vanilla *
1/2 teaspoon Watkins Almond Extract *

Put coffee in blender, process for 5 seconds. Combine all extracts, stir and add to coffee. Pour extracts into bowl, process for 10 seconds; stop, scrape sides of bowl, process for an additional 10 seconds longer. Store in an airtight container.

ORANGE CINNAMON COFFEE

1/3 cup ground coffee
1-1/2 cinnamon sticks (break into pieces)
1 tablespoon Watkins Orange Peel *
1/2 teaspoon Vanilla *

Put coffee in blender, process for 5 seconds. Combine all extracts, stir and add to coffee. Pour extracts into bowl, process for 10 seconds; stop, scrape sides of bowl, process for an additional 10 seconds longer. Store in an airtight container.

CHOCOLATE ALMOND COFFEE

1/3 cup ground coffee
1/4 teaspoon Watkins Nutmeg
1/2 teaspoon Watkins Chocolate Extract
1/2 teaspoon Watkins Almond Extract *
1/4 teaspoon toasted almonds

Put coffee in blender, process for 5 seconds. Combine all extracts, stir and add to coffee. Pour extracts into bowl, process for 10 seconds; stop, scrape sides of bowl, process for an additional 10 seconds longer. Store in an airtight container.