Spice Peddler

Specials for October

All the Baker’s Size Extracts
are on special. So all you serious bakers can stock up.

Special $8.49 each
Regularly $8.99

Double-Strength Vanilla

Save $3.00 Sale Price $9.99
Regularly $12.99

Cinnamon Save $1.00 Sale Price $5.99

USDA certified 100% Organic Spices.

You have a variety of 16 spices for the sale price of $4.59 each

Two spices sales price $5.59 each

One spice sale price at $6.09

Go to www.watkinsonline.com/glynn
Click on specials to make your purchase.

Menthol Camphor Ointment and Rub is on special

The large tin is $7.99
Travel size is $4.49

WINNER OF THE SPICE PEDDLER DRAWING FOR OCTOBER IS

Carmen, you will be receiving a confirming email. Congratulations

Vanilla Custard Tarts with Irish Cream Sauce

Ingredients

Tarts

1/2 cup/125 mL Vanilla Dessert Mix
1/3 cup/80 mL sugar
1/3 cup/80 mL water
1 can (12 fl oz/350 mL) evaporated milk
6 prepared single-serve graham cracker crusts

Sauce

1/2 cup/125 mL (1 stick) butter
1 cup/250 mL sugar
1 egg
2 tsp/10 mL Irish Cream Extract—Trial Mark, 2 oz.

Cooking Directions

Combine dessert mix, sugar and water in a small saucepan and stir to dissolve the sugar. Add the evaporated milk and stir until smooth. Cook over medium-low heat, stirring constantly until the mixture comes to a boil and thickens. Pour into the graham cracker crusts and refrigerate for at least one hour or until set.

Meanwhile, melt the butter and sugar in a double boiler until the butter is melted. Beat egg in a separate bowl, temper it with a small amount of the butter/sugar mixture and add it to the remaining butter/sugar mixture. Remove from heat and add the Irish Cream Extract to the
sauce Spoon over top of each tart