Watkins Extracts and Flavorings
01008 Original Double-Strength Vanilla Extract - 11 fl oz/325 ml - The best all-purpose vanilla for baking and freezing.
01007 Double-Strength Imitation Clear Vanilla Extract - 11 fl oz/325 ml - Crystal clear formula for white cakes, frostings, and baked goods; bake-proof, freeze-proof, double-strength.
21197 Pure Madagascar Bourbon Vanilla Extract - 8 fl oz/236 ml - All-natural, not artificial flavors.
USDA Certified Organic Madagascar Bourbon Pure Vanilla Extract
00402 - 2 fl oz/59 ml
00403 - 1 fl oz/29 ml
Baker's-Size Extracts - 8 fl oz/236 ml
21191 Almond
21192 Butter
21194 Coconut
21195 Lemon
21197 Pure Vanilla
All-Natural Pure Extracts - 2 fl oz/59 ml
00391 Pure Almond
05407 Pure Anise
00395 Pure Lemon
00437 Pure Mint
00392 Pure Orange
00394 Pure Peppermint
60387 Pure Vanilla Extract 2 fl oz, US only
60400 Pure Vanilla Extract 1 fl oz, US only
Gourmet Extracts and Flavorings - 2 fl oz/59 ml
21380 Almond
21381 Banana
21392 Butter
21364 Caramel
20433 Imitation Cherry Extract
20434 Imitation Cinnamon Extract
21383 Coconut
21398 Chocolate
21395 Lemon
21385 Maple
21365 Peanut Butter
21705 Raspberry
21600 Imitation Root Beer Extract
21391 Rum
21386 Strawberry
21375 Vanilla (Clear)
21390 Vanilla (Original Double Strength)
21376 Vanilla Nut
Tips for Using Coconut Extract
Add to angel food cake mix
Adds zest to a fruit salad
Mix with mayonnaise, yogurt, and a little sugar for a fruit topping
Add 3/4 teaspoon to Cool-Whip or whipped topping for fruit, cakes, and pies
Add a few drops to a cup of cocoa
Tips for Using Lemon Extract
Add 1/2 teaspoon to sugar cookie recipe
Add a few drops to tea with cinnamon and ginger to make Lemon Spice Tea
Add to Blueberry Muffins for delicious flavor
Iced Vanilla Coffee Milk
Whipped topping turns this coffee milk into a satisfying, rich-tasting summer drink or dessert. The cinnamon stick stirrer adds a light spiced flavor. You can also sprinkle some ground cinnamon on top, if you like.
3 cups strongly brewed regular or decaffeinated coffee, chilled
1 cup fat-free or 1% milk
2 teaspoons granular sugar substitute
1/2 teaspoon Watkins Vanilla Extract
Ice cubes
1/2 cup fat-free or light whipped topping
Pinch ground Watkins Cinnamon for garnish (optional)
4 cinnamon sticks for garnish (optional)
In a pitcher, combine coffee, milk, vanilla, sugar substitute, and vanilla; stir well. Fill 4 (10-ounce) glasses with ice. Pour coffee mixture over ice. Spoon 2 tablespoons of the whipped topping into each glass.
Stir gently so that some topping mixes with coffee and some remains at the top of the glass. Garnish each with a pinch of ground cinnamon and a cinnamon stick, if using. Makes 4 1-cup servings.
Strawberry Refresher
1 Pint Strawberries
1 Can (6oz) Lemonade Concentrate
1 tsp Watkins Banana Extract
1/2 tsp Watkins Orange Extract
In a blender, combine all ingredients. Add 3 cups ice cubes; blend until smooth. Makes 4 servings
Fresh Apple Bread
3 large apples, peeled and shredded (about 4 cups) - Granny Smith recommended
2 Cups sugar
1/2 Cup oil
2 large eggs
2 tsp Watkins Original Double-Strength Vanilla
1 Cup walnuts, chopped
1 Cup raisins or chopped dates
Heat oven to 350 degrees F. Grease and flour two 8 1/2 x 4 1/2 inch loaf pans.
Using the large holes of a grater-shredder, shred the apples. Mix together shredded apples and sugar in a large bowl. Allow to set about 15 minutes until sugar dissolves. Add remainder of above ingredients; stir to mix well. Set aside.
3 Cups all-purpose flour
1 T. Watkins Baking Powder
1/2 tsp baking soda
1 T. Watkins Cinnamon
1/2 tsp Watkins Nutmeg
In a separate bowl, whisk the dry ingredients together and then mix with apple ingredients. Stir just until mixed and then poured into prepared pans. Bake 45 minutes until center tests done. Cool 10 minutes in the pan and then turn out onto racks to cool completely.
Pineapple Nut Bread
2 Cups Sifted Flour
1 tsp Watkins Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 tbsp Shortening
1/2 Cup Sugar
1 Egg
1 tsp Watkins Vanilla, Original Double Strength
1/2 tsp Watkins Pineapple Extract
1 (8 1/2oz) Can Crushed Pineapple and Juice
1/2 Cup Chopped Walnuts
1/2 Cup Raisins
Sift flour, baking powder, soda and salt. Cream together shortening and sugar, until light and fluffy. Add egg, vanilla, pineapple extract and beat well. Add the dry ingredients alternately with pineapple and juice. Stir to moisten. Stir in nuts and raisins. Pour into greased 9x5x3/8 pan. Bake at 350 degrees F for 1 hour. Cool for 10 minutes. Yield: 1 loaf.
Pumpkin Bread
2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 can (14 ounce) pumpkin puree
2/3 cup water
1 teaspoon Watkins Original Double Strength Vanilla
3 1/3 cups all-purpose flour
2 teaspoons soda
1 1/2 teaspoons salt
1/2 teaspoon Watkins Baking Powder
1 teaspoon Watkins Cinnamon
1/2 teaspoon Watkins Cloves
2/3 cup coarsely chopped walnuts
2/3 cup raisins (optional)
Heat oven to 350 degrees F. Grease and dust with flour three 8 1/2 x 4 1/2 inch or 5 or 6 mini loaf pans. In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin, water, and vanilla. Blend in flour, soda, salt, baking powder, cinnamon, and cloves. Stir in nuts.
Pour into pans. Bake 50 to 70 minutes depending on size of loaf pans used. Bake until wooden pick inserted in center comes out clean. Cool slightly and then remove bread from pans and cool on rack. Slice and eat while warm or at room temperature. This bread tastes delicious with whipped cream.
Snickerdoodle Muffins
2 sticks unsalted butter
1 cup sugar
2 tsp Watkins Vanilla Extract
2 eggs
3/4 tsp baking soda
3/4 tsp Watkins Baking Powder
3/4 tsp cream of tarter
1/2 teaspoon Watkins Nutmeg (optional)
1 1/4 cups sour cream
2 1/4 cups all purpose flour
1 cup sugar and 2 tablespoons cinnamon mixed together for rolling
Cream the butter and sugar until soft about 3 to 5 minutes. Add the vanilla.
Add in the eggs one at a time and mix until each is incorporated.
In a separate bowl, mix together the flour, baking soda, and baking powder and cream of tarter.
Add the flour mixture and the sour cream alternately to the egg-butter mixture. Start with the flour and end with the flour. Scrape the bowl occasionally.
Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture.
Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.
Place muffin in to muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins.
Bake them for approximately 20-22 minutes in a 350 degrees F oven or until they are golden brown.
Splenda Pumpkin Bread
2 1/2 Cups all-purpose flour
4 tsp. Watkins Baking Powder
1/2 tsp salt
1 T. Watkins Pumpkin Pie Spice
3/4 Cups Splenda granular
3 large eggs
1/4 Cup canola oil
1/2 Cup sour cream
1 tsp Watkins Vanilla Extract
1 (15 oz) can Libby's 100% pumpkin (not pumpkin pie mix)
1 Cup raisins (optional)
1/2 Cup chopped nuts (walnuts or pecans, optional)
Heat oven to 350 degress F. Lightly spray 2 (9" x 5") loaf pans with Watkins Cooking Spray.
In a large bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and Splenda. In a separate bowl, whisk together eggs, oil, sour cream, vanilla and pumpkin. Combine pumpkin mixture with flour mixture and stir with a spoon until well combined; fold in raisins and nuts. Pour into prepared pans. Bake 35-40 minutes or until tests done. Best served warm or at room temperature.
Homemade Maple-Flavored Syrup
1 cup/250 mL sugar
1 cup/250 mL water
3/4 tsp/4 mL Watkins Maple Extract
Boil sugar and water in a sauce pan. Cool; add maple extract. Serve warm or at room temperature on pancakes or waffles.
Rum Raisin French Toast
4 Slices Raisin Bread
2 Eggs
1/4 Cup Milk
1 tbsp Sugar
1 tbsp Watkins Rum Extract
1 tbsp Butter
Generous sprinklings of Watkins Nutmeg
Watkins Cooking Spray
In a large bowl, beat the eggs vigorously. Whisk in the milk, sugar, rum extract, and nutmeg. Place all four pieces of bread in the egg mixture and let them soak for about 5 minutes. Spray nonstick skillet with Watkins Cooking Spray and add butter for frying. When it is very hot (but not smoking), place the pieces of soaked bread on it and fry until golden brown. Flip them and repeat on the other side. Serve with maple syrup. Serves 2
Maple Honey Butter
1/2 cup butter or margarine
1/4 cup powdered sugar
1/4 cup honey
1 tsp Watkins Maple Extract
Whip butter and powdered sugar together until smooth; stir in honey and maple flavoring. Use on pancakes, waffles, biscuits or muffins. Makes 3/4 cup.
Orange Honey Butter
1/2 cup butter or margarine
1/4 cup powdered sugar
1/4 cup honey
1 tsp Watkins Orange Extract
Whip butter and powdered sugar together until smooth; stir in honey and orange flavoring. Use on pancakes, waffles, biscuits or muffins. Makes 3/4 cup.
Banana Cream Layer Cake
Cake
1/3 cup canola oil
1 large egg
1 large egg white
1 cup sugar
1 1/2 cups (about 3 whole) mashed bananas
1/3 cup buttermilk
1 teaspoon Watkins Original Double Strength Vanilla Extract
1 1/2 cups all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon Watkins Baking Powder
1 teaspoon salt
Bavarian Cream
1 teaspoon unflavored gelatin
1 tablespoon cold water
3/4 cup nonfat milk
2 tablespoons sugar
1/2 teaspoon Watkins Original Double Strength Vanilla Extract
1/2 cup whipping cream
2 bananas, peeled, for garnish
Banana Cupcakes
2 1/2 cups cake flour
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp Watkins Cinnamon
1 1/2 cups well mashed very ripe bananas (about 3 large)
1/2 cup sour cream
1/2 cup butter, softened
6 tablespoons canola oil
1 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1 1/2 tsp Watkins Vanilla Extract
1 cup chopped walnuts
Cream Cheese Frosting
1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners' sugar, sifted
2 teaspoons Watkins Vanilla Extract
Directions for cream cheese frosting
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough cream cheese frosting for a 2-layer cake or 18 cupcakes.
Chocolate Zucchini Cupcakes
1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon Watkins Vanilla Extract
2-1/2 cups all-purpose flour
3/4 cup Watkins Baking Cocoa
1 teaspoon Watkins Baking Powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1 cup finely grated zucchini
1 cup finely grated carrots
1 can (16 ounces) chocolate frosting or home made frosting
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 24 cupcakes.
Chocolate-Zucchini Snack Cake
2 1/2 Cups all-purpose flour
2 tsp Watkins Baking Powder
1/2 tsp baking soda
1/8 tsp salt
2 1/2 Cups shredded zucchini
1 Cup sugar
1/4 Cup Watkins Baking Cocoa
1 1/2 tsp Watkins Cinnamon
1/3 Cup Watkins Original Grapeseed Oil
1/3 Cup low-fat buttermilk
2 tsp Watkins Vanilla Extract
1/2 tsp Watkins Butter Extract
3 large egg whites or 1/2 Cup egg substitute, thawed if frozen
1 1/2 tsp powdered sugar
Preheat oven to 350 degrees. Coat a 9 x 13 baking pan with Watkins Cooking Spray. Combine all the remaining ingredients except the powdered sugar in a large bowl; mix well. Spread in prepared pan and bake for 25-30 minutes or until a testing stick inserted in center comes out clean. Cool completely in pan on wire rack. Dust with powdered sugar. Makes 18 servings.
Cool Lemon Burst Vanilla Cake
Cake
Watkins Cooking Spray
2 cups all-purpose flour (additional flour may be needed to dust baking pans)
1 tsp Watkins Baking Powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 tbsp Watkins Lemon Peel
1/4 tsp Watkins Lemon Extract
1 tbsp Watkins Original Double-Strength Vanilla Extract
2 tbsp fresh lemon juice
Icing
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 tbsp Watkins Lemon Peel
1/4 tsp Watkins Lemon Extract
1 tbsp Watkins Original Double-Strength Vanilla Extract
1/4 cup fresh lemon juice
Cake
Preheat oven to 350 degrees F. Coat two, 8-inch round cake pans with cooking spray, dust lightly with flour and set aside.
Combine flour, baking powder, baking soda, and salt. Set aside.
Mix granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each one. Add flour mixture and non-fat buttermilk alternately to sugar mixture. Beat in lemon peel, lemon flavoring, vanilla flavoring and lemon juice.
Pour batter into prepared pans. Bake for 30–35 minutes or until a wooden toothpick inserted comes out clean.
Icing
Combine all ingredients in a large bowl. Place one cake layer on a plate; spread half of the icing on top of cake. Add the second cake layer and top with remaining frosting. Makes about 8 servings.
Five-Flavor Cake
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 Watkins Baking Powder
1 cup/250 mL milk
1 tsp/5 mL Watkins Coconut Extract
1 tsp/5 mL Watkins Rum Extract
1 tsp/5 mL Watkins Butter Extract
1 tsp/5 mL Watkins Lemon Extract
1 tsp/5 mL Watkins Original Vanilla
Six-Flavor Glaze (recipe follows)
Cream together the butter, shortening, and sugar in large mixing bowl until light and fluffy. Add eggs and beat until smooth. In small bowl, combine flour and baking powder; mix well and set aside. Combine milk and extracts. 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 or bundt pan. Bake at 325 degrees F/165 degrees 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 Extract
1/2 tsp/2.5 mL Watkins Rum Extract
1/2 tsp/2.5 mL Watkins Butter Extract
1/2 tsp/2.5 mL Watkins Lemon Extract
1/2 tsp/2.5 mL Watkins Original Vanilla
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.
Classic Carrot Cake
3 cups (750 ml) finely grated carrots
1/2 cup (125 ml) raisins
1 cup (250 ml) packed light brown sugar
1/3 cup (80 ml) vegetable oil
3 eggs
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) Watkins Baking Powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) Watkins Cinnamon
1 tsp (5 ml) Watkins Ground Ginger
1/4 tsp (1 ml) Watkins Ground Allspice
1/4 tsp (1 ml) Watkins Ground Nutmeg
1/4 tsp (1 ml) salt
Cream cheese frosting (recipe below)
Mix together the carrots, raisins, brown sugar, oil, and eggs in a large bowl. Add the remaining ingredients except for the cream cheese frosting and mix well. Pour the batter into 2 greased and floured 8-inch (20 cm) round cake pans. Bake in a preheated 350F (180C) oven for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Remove from pans and frost the top of one layer with the frosting. Place the second layer on top and frost the top and sides of the cake. Makes one 8-inch cake to serve 8 to 12.
Cream Cheese Frosting
8 oz (225 g) cream cheese, at room temperature
2 Tbs (30 ml) butter or margarine, at room temperature
4 cups (1 L) powdered (confectioner's) sugar
2 tsp (10 ml) Watkins Pure Vanilla Extract or Watkins Clear Vanilla Extract
Beat the cream cheese and butter in a bowl until smooth. Add the sugar and vanilla and mix until smooth and thoroughly combined. Makes about 3 cups.
Hot Fudge Pudding Cake
2/3 Cup all-purpose flour
1 1/2 tsp Watkins Baking Powder
1/4 tsp salt
1/2 Cup sugar
2/3 Cup chopped walnuts
2 T. Watkins Baking Cocoa
1/2 tsp Watkins Cinnamon
1/3 Cup milk
2 T. Watkin Grapeseed Oil
1 tsp Watkins Vanilla Extract
1/2 Cup brown sugar
2 T. Watkins Baking Cocoa (used twice in recipe)
1 1/3 Cup hot water
Whipped topping for garnish
Combine flour, baking powder, salt, sugar, walnuts, baking cocoa and cinnamon in large bowl. Add milk, oil and vanilla; mix well.
Spoon batter evenly into an 8 inch square baking dish sprayed lightly with Watkins Cooking Spray.
Combine brown sugar and remaining cocoa; sprinkle over batter. Pour water over the top. Bake at 350 degrees for 30-35 minutes. Let cool at least 35 minutes.
Spoon cake into dessert dishes; then spoon pudding in pan over cake. Serve with whipped topping. Makes 6 servings.
Root Beer Cake
Cake:
1 cup butter
2 cups granulated sugar
3 cups cake flour
1 1/2 tablespoons Watkins Baking Powder
1/2 teaspoon salt
3 1/2 teaspoons water
4 eggs
1 tablespoon Watkins Root Beer Extract
1 teaspoon Watkins Vanilla Extract
1 cup milk
Vanilla Frosting:
7 1/2 cups confectioners' sugar
2 cups butter
3 to 5 tablespoons heavy cream
3 teaspoons Watkins Vanilla Extract
Make the Cake: Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper.
In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
Meanwhile, sift together the cake flour, baking powder, and salt.
With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
Frost with butter cream frosting flavored with Watkins Root Beer Extract or Watkins Vanilla Extract.
Rum-Glazed Eggnog Cake
Cake
3/4 cup (1 1/2 sticks) unsalted butter, softened but not melted
1 cup sugar
1/2 teaspoon Watkins Cinnamon
1/4 teaspoon Watkins Nutmeg
1/2 teaspoon salt
1 teaspoon Watkins Baking Powder
3 large eggs
1 3/4 cups all-purpose flour
1/2 cup eggnog or light cream or milk
1 teaspoon Watkins Rum Extract
Glaze
1/2 cup sugar
1 teaspoon Watkins Rum Extract
2 tablespoons water
1/4 teaspoon Watkins Nutmeg
In a large bowl, beat together the butter, sugar, flavor, salt, and baking powder until light and fluffy, about 4 to 5 minutes on medium speed. Add the eggs one at a time, beating after each addition until the batter looks fluffy.
Beat in half of the flour, then half of the eggnog or cream. Scrape the bottom and sides of the mixing bowl. Add the remaining flour and liquids, beating well.
Grease the cups of a mini-bundt pan, or a 9-inch (10-cup) bundt-style or tube pan. Spoon all the batter into the bundt-style pan, or divide it among the mini-bundts.
Bake the cake in a preheated 325 degree F oven for 26 to 30 minutes (for the mini-bundts), or about 45 minutes (for the full-sized cake), or until a cake tester inserted into the center comes out clean. Cool for 10 minutes in the pan, then turn the cake out onto a wire rack.
Glaze: Stir together the sugar, extract, water, and nutmeg in a saucepan, heating until the sugar dissolves. Brush the cake with the glaze while it's still warm, let it soak in for a minute or two, then brush on any remaining glaze. Cool completely. Sprinkle with confectioners' sugar just before serving. Yield: one full-sized or six mini cakes.
Zucchini Chocolate Cake with Orange Glaze
Cake
2 cups (8 1/2 ounces) all-purpose flour
1 teaspoon Watkins Baking Powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Watkins Cinnamon
1/2 teaspoon Watkins Nutmeg
1/4 cup (3/4 ounce) Watkins Baking Cocoa
3 large eggs
2 cups (14 ounces) granulated sugar
1/2 cup (3 1/2 ounces) vegetable oil
3/4 cup (6 ounces) buttermilk or plain yogurt
2 cups (16 1/2 ounces) shredded unpeeled zucchini (about 2 small-to-medium zucchini)
1 cup (4 ounces) coarsely chopped walnuts
1 teaspoon Watkins Vanilla Extract
1 teaspoon Watkins Orange Extract
Orange Glaze
1 cup (4 ounces) confectioners' sugar
5 teaspoons orange juice or 1 teaspoon Watkins Orange Extract
1 tablespoon melted butter or margarine
For the cake: Preheat the oven to 350 degree F. Grease and flour a 9 x 13-ionch pan.
Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cocoa powder; set aside.
Beat the eggs with the sugar and oil until very light. Stir in the buttermilk or yogurt. Gently blend in the dry ingredients until thoroughly mixed, then stir in the zucchini, walnuts, vanilla and orange extract.
Spoon the mixture into the prepared pan, and bake for 50 to 60 minutes, or until the cake tests done. Remove the cake from oven and cool slightly on a wire rack. While the cake is cooling, make the glaze.
For the glaze: Mix together all the ingredients, beating till smooth. Drizzle the glaze over the cake while it's still slightly warm. Yield: 1 cake, 24 (2-inch) squares.
Buttercream Mints
2 T. butter, softened
3 oz cream cheese, softened
l lb powdered sugar (confectioners sugar)
1/2 tsp Watkins extract and food coloring of choice
Put butter and cream cheese, sugar and extracts and food coloring in a bowl.
Beat with mixer until smooth ball forms. (should feel like Play Dough) If crumbly after mixing for about 4 minutes, add milk 1 drop at a time until a soft ball of dough forms (must not be sticky). Roll about 1 tablespoon of candy into a ball and roll in granulated sugar; flatten with glass.
Set mints on cookie rack to dry overnight. Put unused dough in a tight covered container at room temperature.
These mints are great for bridal showers, baby showers or other special parties.
Caramels
2 cups/500 mL whipping cream
1 cup/250 mL granulated sugar
1/2 cup/125 mL light corn syrup
2 tsp/10 mL butter or margarine
1 tsp/5 mL Watkins Caramel Extract
1 tsp/5 mL Watkins Original Double Strength Vanilla Extract
1/3 cup/80 mL chopped walnuts
Combine cream, sugar, syrup and butter in large heavy saucepan. Using a candy thermometer, heat to 245°F/125°C, stirring constantly. Remove from heat at once. Stir in extracts; pour into buttered 8 x 8 x 2-inch/20 x 20 x 5-cm pan. Cool just until firm. Loosen candy around edges with a knife; invert on cutting surface. Cut into 1-inch/25-mm squares with a sharp knife. Cool completely and wrap each in waxed paper. Store in a cool place.
Note: These caramels keep well, and may be made several weeks in advance.
Chocolate Fudge
2-1/2 cups/625 mL sugar
1/2 cup/125 mL butter or margarine
1 can (5 oz/148 mL) evaporated milk (2/3 cup/160 mL)
1 jar (7 oz/200 g) marshmallow creme (2 cups/500 mL)
1 package (12 oz/340 g) semi-sweet chocolate chips
1/2 cup/125 mL chopped walnuts
1 tsp/5 mL Original Double Strength Vanilla Extract
1 tsp/5 mL Vanilla Nut Extract
Line a 9-inch/23-cm square baking dish with foil so foil extends over sides of pan; spray with Watkins Cooking Spray. In large saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 5 minutes, stirring constantly; remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and extracts. Pour into prepared pan; cool to room temperature. Score fudge into 48 squares. Refrigerate until firm. Remove fudge from pan by lifting foil; carefully peel off foil. Cut with knife through scored lines. Store in airtight container in refrigerator with waxed paper between layers. Makes 48 pieces.
Variations
Peanut Fudge: Substitute 1/2 cup/125 mL finely-chopped peanuts and 2 tsp/10 mL Watkins Peanut Butter Extract for the walnuts and Vanilla Nut Extract.
Butterscotch Fudge: Substitute 12 oz/340 g butterscotch chips for chocolate chips, pecans for walnuts, and Watkins Caramel Extract for Vanilla Nut Extract.
Chocolate Orange Fondue
1/3 cup whipping cream
1 teaspoon grated orange zest
10 to 12 oz semi-sweet chocolate chips
1 tsp Watkins Original Double Strength Vanilla
1 tsp Watkins Orange Extract
Dippers
~ Fresh fruits - bananas, strawberries, grapes, tangerines, kiwi, pears, apples, raspberries. Fresh fruit should be ripe but still firm enough to not dissolve while dipping
~ Dried fruit - apricots, dates, figs
~ Cakes or cookies - Bite sized cubes of angel food cake, pound cake, lady fingers or biscotti
~ Nut Breads - Nut breads can be served toasted or fresh. Cut into bite sized pieces. Use date nut bread, cinnamon bread, pumpkin bread, banana bread, or zucchini bread
~ Marshmallows, pretzels
Heat cream, chocolate chips, and orange zest in heavy medium saucepan or electric fondue pot on low heat. Whisk until chocolate is melted and mixture is smooth. Stir in vanilla and orange extracts. If heating in saucepan transfer to fondue pot and keep warm over candle or canned heat burner. Serve with dippers using fondue forks or skewers.
Variation
Replace Orange Extract with another Watkins extract - Banana, Pineapple, Raspberry, Strawberry, Almond, Caramel, Peanut Butter, Peppermint, Coconut, Rum, Maple.
Chocolate Rum Balls
3 pkg. (8 oz. each) semi-sweet chocolate
1 can (14 oz.) sweetened condensed milk
1 Tbsp. Watkins Rum Extract
2/3 cup finely chopped Pecans
Melt chocolate as directed on package. Stir in milk and extract. (Mixture will be very thick.) Let stand 5 minutes. Roll into 84 balls, using 1 teaspoon of the chocolate mixture for each. Coat with nuts. Store in airtight container at room temperature.
Substitute 6 OREO Cookies, crushed, or 16 NILLA Wafers, crushed, for the chopped pecans.
Chocolate Truffles
6 oz/170 g semi-sweet chocoate
4 oz/113 g cream cheese
1-1/2 cups/375 mL powdered sugar
1/2 tsp/2.5 mL Watkins Original Double Strength Vanilla Extract
1 tsp/5 mL Watkins Extract of choice
Baking Cocoa, powdered sugar, chocolate, nuts, etc. for decoration
Melt chocolate in microwave on high for 30 seconds. Stir and continue cooking on high for another 30 seconds or until completely melted. Beat cream cheese until smooth. Add powdered sugar and continue beating until well-blended. Stir in chocolate, vanilla and extracts. Refrigerate for 2 hours or until firm. Shape into 1-inch/25-cm balls. Roll in cocoa, sugar, nuts, etc. or dip in melted chocolate. Store in refrigerator. Makes approximately 3 dozen truffles.
Crystal Cut Candy
2 cups white sugar
1/2 cup light corn syrup
1/2 cup water
Dash of salt
Few drops food color
Watkins extract or flavor of your choice
Combine sugar, syrup, water, and salt. Bring to a boil over medium heat. Cook to 290 degrees F (soft-crack stage) on a candy thermometer. Add food coloring, choice of extract or flavoring, and allow to set for a few seconds before stirring. Mix well and pour into lightly greased 8x8x2 inch pan. Let stand a few minutes until slightly cooled and a film forms over the top. Mark candy into “puffs” 3/4 inch square (because the candy is cooler at edges, start marking at the outside and work toward the center using spatula or pancake turner). Press a line across pan 3/4 inch from edge. Be careful not to bread the film. Repeat around pan, intersecting lines at corners to form squares. If lines don’t hold shape, candy is not cool enough. Retrace lines, pressing spatula deeper but do not break film. When spatula can be pressed to bottom of pan on all lines, candy will be shaped into square puffs. Cool thoroughly and break into sections. Store loosely covered in a cool, dry place. Makes approximately 100 candies.
Extract Suggestions
1 to 2 teaspoons Watkins Peppermint Extract
1 to 2 teaspoons Watkins Fruit Flavor Extracts
1 to 2 teaspoons Watkins Anise Extract
Irish Cream Caramels
2 cups whipping cream
1 cup granulated sugar
1/2 cup light corn syrup
2 tsp butter or margarine
1 tsp Watkins Irish Cream Extract
1 tsp Watkins Original Double Strength Vanilla
1/3 cup chopped walnuts
Combine cream, sugar, corn syrup, and butter in a large heavy saucepan. Using a candy thermometer, heat to 245 degrees F, stirring constantly. Remove from heat at once. Stir in extracts; pour into a buttered 8 x 8 x 2 inch pan. Cool just until firm. Loosen candy around edges with a knife; invert on cutting surface. Cut into 1-inch squares with a sharp knife. Cool completely and wrap each in waxed paper. Store in a cool place.
Microwave Caramel Corn
1 stick butter or margarine (1/2 cup)
1/2 Cup brown sugar
1/4 tsp salt
1/4 Cup white karo syrup
1/4 tsp baking soda
1/4 tsp Watkins Vanilla Extract
1/2 tsp Watkins Caramel Extract
4 quarts popped popcorn
1) Pop popcorn or use microwave popcorn.
2) In a large glass bowl, combine margarine or butter, sugar, corn syrup, and salt.
3) Cook in microwave until it begins to boil. Boil 4 minutes longer. Stir 3 minutes during cooking. Use caution as this mixture is very hot.
4) Remove bowl from microwave and stir in baking soda, vanilla, and caramel extract.
5) Put popcorn in paper grocery bag and pour mixture over top and stir or shake to mix.
6) Put bag in microwave and cook on high for 1 1/2 minutes.
7) Remove bag and shake to mix.
8) Place bag back in microwave and cook on high for 15 seconds.
Tip - Newer microwaves cook at a higher wattage and may require shorter cooking times.
No Bake Lemon Cheesecake
1/2 cup graham cracker crumbs
1 envelope unflavored gelatin
1/4 cup cold water
3 packages (8 oz each) fat-free cream cheese, softened
1 cup sugar
1 cup fat-free sour cream
2 tsp Watkins Lemon Extract
1 tsp Watkins Original Double-Strength Vanilla Extract
Sliced fresh fruit or reduced-calorie canned pie cherries or blueberries
Coat a 9-inch springform pan with Watkins Cooking Spray. Sprinkle graham cracker crumbs evenly over bottom; set aside. Sprinkle gelatin over water in small saucepan; let stand 1 minute. Place over low heat and stir until granules are completely dissolved and mixture is clear. Remove from heat. Beat cream cheese and sugar in a large bowl with an electric mixer until smooth. Beat in sour cream. At low speed, beat in dissolved gelatin mixture and extracts. Pour into prepared pan. Cover and refrigerate at least 4 hours or until firm. Loosen cheesecake from pan and cut into slices. Serve with fruit arranged over top. Makes 8 servings.
Quick Cheesecake
For the crust
20 Graham crackers (or 1 1/2 cups (375 ml) Graham cracker crumbs)
4 Tbs (60 ml) butter
1/4 cup (60 ml) sugar
For the filling
1 lb. (450 g) cream cheese
2 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) Watkins Vanilla Extract
1/8 tsp (1/2 ml) salt
For the topping
1 pint (500 ml) sour cream
1/3 cup (80 ml) sugar
1 tsp (5 ml) Watkins Vanilla Extract
Crush the Graham crackers and mix with butter and sugar. Press into a greased 8 inch (20 cm) square pan. Combine the cream cheese, eggs, sugar, salt, and vanilla and blend until thoroughly mixed. Pour into the crust and bake 35 minutes at 350F (180C). Remove from oven and cool for 10 minutes. Mix the ingredients for the topping, pour over the cooled pie, and bake an additional 10 minutes.
Amaretti (Almond Cookies)
These little cookies make an excellent accompaniment to ice cream and are great all by themselves. Dip mine in espresso for a special after dinner treat.
3/4 cup (180 ml) blanched almonds, finely ground in a food processor
3/4 cup (180 ml) sugar
2 large egg whites
1/2 tsp (2 ml) Watkins Almond Extract
Combine all ingredients in a bowl and mix to form a thick, sticky dough. Drop about 1/2 teaspoon (2 ml) per cookie on a baking sheet lined with parchment paper. Bake in a preheated 350F (180C) oven for about 15 minutes, until lightly browned around the edges. Remove from oven and allow to cool for 5 minutes before lifting with a knife or spatula. Makes about 3 dozen.
Basic Butter Biscuits (Butter Cookies)
1/2 lb (225 g) butter
1 cup (250 ml) confectioner's sugar
1/2 tsp (2 ml) salt
1 egg plus 1 yolk
2 tsp (10 ml) Watkins Vanilla Extract
2 1/2 cups (625 ml) all-purpose flour
Cream the butter, sugar, and salt until light and fluffy. Add the egg, yolk, and vanilla and mix thoroughly. Add the flour and beat just until the flour is incorporated. Wrap in plastic wrap and refrigerate for 1 hour. (The dough may be refrigerated for up to 3 days or frozen for up to 2 months.) Roll to a thickness of 1/8 inch (3 mm) on a floured surface and cut into desired shapes. Transfer to a lightly greased baking sheet - you may have to use a metal spatula to lift the cut dough from the work surface. Bake in a preheated 375F (190C) oven for 6 to 8 minutes, until evenly golden brown. Transfer immediately to a wire rack to cool. Makes from 5 to 8 dozen biscuits, depending on size.
Biscotti
3 cups/750 mL all-purpose flour
2 tsp/10 mL Watkins Baking Powder
1/2 tsp/2.5 mL salt
4 eggs, slightly beaten
1 cup/250 mL sugar
1/2 cup/125 mL butter, melted
2 tsp/10 mL Original Double Strength Vanilla Extract
1-1/2 tsp/7.5 mL Almond Extract
3/4 cup/180 mL finely chopped blanched almonds
Combine flour, baking powder, and salt; set aside. Beat together the eggs, sugar, and melted butter; add extracts. Add flour mixture, one third at a time; mixing thoroughly after each addition. Fold in almonds. Spread 1/2 of dough onto cookie sheet to form a loaf 12 inches/30 cm long, 3 inches/8 cm wide, and 1-1/2 inches/4 cm high. Repeat with remaining dough. Bake at 350 degreesF/180 degrees C for 20 minutes or just until starting to brown around edges; cool 10 minutes. Remove loaves from cookie sheet and place on cutting board. Cut across loaf into slices 1/2 inch/15 mm thick. Lay cookies cut side down on cookie sheet and return to oven for 12 minutes. Turn cookies over and bake an additional 5 to 10 minutes or until dry and crisp. Makes 48 cookies, 1 per serving.
Brownie Bites
1 cup unsalted butter
2 1/4 cups sugar
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 tablespoon espresso powder
1 teaspoon salt
1 teaspoon Watkins Vanilla Extract
4 large eggs
1 1/2 cups all-purpose flour
2 cups chocolate chips
1 cup chopped nuts, optional
Preheat the oven to 350 degrees F. Lightly grease a 10 inch x 15 inch jelly roll pan or a 9 inch x 13 inch pan. For guaranteed easy removal of the brownies, line the greased pan with parchment paper and grease the parchment.
Butter Cookies
1 Cup butter, softened
1 Cup sugar
1 egg
2 1/2 Cups all- purpose flour
2 T. orange juice
1 T. Watkins Vanilla
1 tsp Watkins Baking Powder
Combine butter, sugar and egg in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, orange juice, vanilla, and baking powder. Beat until well mixed.
Divide dough into thirds; wrap each in plastic food wrap. Refrigerate until firm (2 hours or overnight). Heat oven to 400 degrees F. Roll out dough on lightly floured surface, one-third at a time to 1/8 to 1/4 inch thickness (keeping remaining dough refrigerated). Cut with 3 inch cookie cutters. Place 1 inch apart onto ungreased cookie sheet. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely. Makes 3 dozen cookies.
Butter Frosting
3 Cups powdered sugar
1/3 Cup butter, softened
1 tsp Watkins Vanilla
2 to 3 tbsp milk
Combine all ingredients, except milk in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Makes 1 1/2 cups frosting.
Variations:
Almond Frosting: Stir in 1/2 tsp Watkins Almond Extract
Cocoa Frosting: Stir in 1/2 Cup Watkins Unsweetened Cocoa. Increase milk to 5 to 6 tablespoons.
Peppermint Frosting: Stir in 1 tsp Watkins Peppermint Extract and 3 to 4 drops red food color, if desired.
Spice Frosting: Stir in 1/4 tsp Watkins Cinnamon, 1/8 tsp each Watkins Ground Cloves and Watkins Nutmeg.
Carrot and Zucchini Bars with Citrus Icing
1-1/2 cups/375 mL all-purpose flour
3/4 cup/180 mL brown sugar
1 tsp/5 mL Watkins Baking Powder
1/2 tsp/2.5 mL Watkins Ginger
1/4 tsp/1.2 mL baking soda
2 eggs, slightly beaten
1-1/2 cups/375 mL shredded carrot
1 cup/250 mL shredded, unpeeled zucchini
1/2 cup/125 mL raisins
1/2 cup/125 mL chopped walnuts
1/2 cup/125 mL Watkins Original Grapeseed Oil
1/4 cup/60 mL honey
1 tsp/5 mL Watkins Original Double Strength Vanilla Extract
1 tsp/5 mL Watkins Butter Extract
Citrus Cream Cheese Icing (recipe follows)
Citrus Cream Cheese Icing
1 tub (8 oz/227 g) cream cheese
1/2 cup/125 mL powdered sugar
2 tbsp/30 mL orange juice
1/2 tsp/2.5 mL Watkins Lemon Extract
For icing: Combine all ingredients in small bowl; beat until smooth.
For bars: Combine first five ingredients in large mixing bowl; mix well and set aside. In another large bowl, combine remaining ingredients except icing; mix well. Add carrot mixture to flour mixture, stirring just until combined. Spread batter in a lightly greased 13 × 9-inch/33 × 23-cm baking dish. Bake at 350°F/180ºC for 25 minutes or until bars test done. Place on wire rack and cool completely. Frost with icing. Cover and store in refrigerator. Makes 36 bars, 1 per serving.
Cocoa & Vanilla Brownies
8 tbsp/120 mL unsalted butter
1 cup/250 mL all-purpose flour
1/4 cup/60 mL Baking Cocoa
1/2 tsp/2.5 mL Baking Powder
1/2 tsp/2.5 mL salt
8 oz/225 g bittersweet chocolate
1 1/4 cups/310 mL sugar
3 eggs
1 tsp/5 mL Original Double Strength Vanilla Extract
1 cup/250 mL walnuts (optional)
Preheat oven to 350°F/180°C degrees. Brush a 9-inch/23-cm square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch/5-cm overhand on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
Melt together butter and chocolate. Add in sugar, eggs, vanilla and mix to combine. Add flour mixture; mix just until moistened. Transfer batter to baking pan.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 40 minutes. Sprinkle top with walnuts. Cool in pan for 30 minutes. Using paper overhand, lift brownies out of pan; transfer to wire rack to cool completely. Serves 16.
Fruit Cocktail Bars
2 eggs
1-1/2 cups/375 mL sugar
1 can (16 oz/454 g) fruit cocktail, drained
2-1/4 cups/560 mL all-purpose flour
1-1/2 tsp/7.5 mL baking soda
1/2 tsp/2.5 mL salt
1 tsp/5 mL Watkins Original Double Strength Vanilla Extract
1/2 tsp/2.5 mL Watkins Cinnamon
1-1/3 cups/330 mL flaked coconut
1/2 cup/125 mL chopped walnuts
Glaze
3/4 cup/180 mL sugar
1/2 cup/125 mL butter
1/2 cup/125 mL evaporated milk
1/2 tsp/2.5 mL watkins Original Double Strength Vanilla Extract
1/2 cup/125 mL chopped walnuts
Grease and flour bottoms of two 9-inch/23-cm square pans. With an electric mixer on high speed, beat eggs and sugar in large mixing bowl until light and fluffy. Add fruit cocktail and next four ingredients; beat at medium speed until well blended, scraping sides and bottom of bowl. Spread in prepared pans. Sprinkle with coconut and walnuts. Bake at 350°F/180ºC for 25 to 30 minutes or until golden brown. While hot, drizzle with glaze (recipe follows). Cool; cut into bars.
Glaze
Combine all ingredients except walnuts in small saucepan. Bring to a boil and boil 2 minutes, stirring constantly. Remove from heat; stir in walnuts. Cool until bars are done baking. Makes 36 bars, 1 per serving.
Jam Blossoms
Cookies
1/2 cup confectioners' sugar
1/2 cup room-temperature butter
1/4 teaspoon salt
1 teaspoon Watkinn Vanilla Extract
1/4 teaspoon Almond Extract
1 cup all-purpose flour
Topping
1/2 cup jam or preserves
Lemon Tea Cookies
1 cup/250 mL butter or margarine, softened
1/2 cup/125 mL sugar
2-1/4 cups/550 mL all-purpose flour
1 tsp/5 mL Original Double Strength Vanilla Extract
1/2 tsp/2.5 mL Butter Extract
1/2 tsp/2.5 mL salt
1 egg
Lemon Filling (recipe follows)
Toasted coconut for garnish
Lemon Filling
1 egg, beaten
1/4 cup/60 mL sugar
2 tbsp/30 mL Lemon Dessert Mix
1/2 cup/125 mL water
1 tbsp/15 mL butter
1 tsp/5 mL Lemon Extract
Beat together butter and sugar until light and fluffy. Stir in remaining ingredients, except filling. Chill 30 minutes. Shape into 1-inch/25-mm balls. Use thumb or forefinger to make an imprint in center of each. Place on ungreased cookie sheet and bake at 400 degree F/200 degree C for 6 to 9 minutes until set but not brown. Remove to racks to cool. Spoon 1/2 tsp/1/2 mL of lemon filling onto center of each. Sprinkle with coconut. Makes 36 cookies.
Lemon Filling
In medium saucepan, combine egg, sugar, dessert mix, water and butter. Cook over medium heat until smooth and thickened, stirring constantly. Remove from heat; stir in Lemon Extract.
Raspberry Truffle Squares
Squares
2 cups (4 sticks, 16 ounces) unsalted butter
2 3/4 cups sugar
6 ounces bittersweet or semisweet chocolate (a generous cup of chopped chocolate)
1 teaspoon salt (if you've used salted butter, reduce the salt to 1/2 teaspoon)
2 teaspoons Watkins Vanilla Extract
1 teaspoon Watkins Raspberry Flavoring
4 large eggs
1 1/2 cups all-purpose flour
Topping
1/2 cup raspberry jam
4 ounces chopped semisweet or bittersweet chocolate (about 2/3 cup)
4 ounces heavy cream
Preheat the oven to 400 degree F.
Melt the sugar and butter together in a saucepan or microwave safe bowl. Cool to lukewarm. Add the chocolate, stirring until totally melted, then stir in the salt, vanilla, and raspberry flavor.
Whisk in the eggs, then the flour. Pour the batter into an ungreased 9" x 13" pan, shaking it to level the batter.
Bake the bars for 30 minutes. The bars in the middle of the pan might feel soft and undercooked, but they should be pulling away from the edges of the pan. Remove the pan from the oven. Heat the jam slightly, then spread it evenly over the warm bars. Cool for 30 minutes.
Melt the chocolate and cream together, stirring until smooth. Spread over the squares. Allow to cool for several hours, or overnight. Cut into small squares (about 1 1/4" x 1 1/4"). The squares will keep, well wrapped and refrigerated or frozen, for several weeks. Allow to warm to room temperature before serving. Yield: about 80 squares.
Shortbread Lemon Bars
For the Bars:
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3/4 cup cold butter or margarine
For the Filling:
4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 teaspoon Watkins Baking Powder
For the Topping:
2 cups (16 ounces) sour cream
1/3 cup sugar
1/2 teaspoon Watkins Pure Lemon Extract or Watkins Pure Orange Extract
1/2 teaspoon Watkins Vanilla Extract
In a food processor, combine flour, confectioners' sugar, and lemon and orange peel. Cut in butter until crumbly; process until mixture forms a ball. Or use fork or pastry blender to combine ingredients.
Pat into a greased 13-by-9-by-2-inch baking pan. Bake at 350 degrees F for 12-14 minutes or until set and the edges are lightly browned.
Meanwhile, in a mixing bowl, combine the filling ingredients; mix well. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned.
Meanwhile, in a bowl, combine topping ingredients. Spread over filling. Bake 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Makes 3 dozen.
Salty-Sweet Butter Pecan Cookies
These cookies are rolled in a sugar/salt mixture before baking. You may wish to reduce the amount of salt to your own personal taste.
1 1/3 cups pecan halves
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup butter
1/2 cup vegetable shortening
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons Watkins Vanilla Extract
1/2 teaspoon Watkins Butter Flavoring
1/4 teaspoon Watkins Rum Flavoring
1 teaspoon vinegar, cider or white
1 large egg
2 cups all-purpose flour
1 1/3 cups butterscotch chips
1/3 cup granulated sugar mixed with 1 to 1 1/4 teaspoons salt, for topping
If you're making smaller (teaspoon cookie scoop-sized) cookies, increase the coating to 1/2 cup (3 1/2 ounces) granulated sugar mixed with 1 3/4 to 2 teaspoons salt.
Self-Frosting Anise Drops
One bite into these flat, lighter-than-air crisp cookies and you'll recognize the traditional springerle flavor; during the long "setting time" of the dough, however, some of the egg whites and sugar in the mixture will also have risen to the top surface of the cookies to form a meringue-type layer that's an added bonus for the taste buds. (Hence the "self-frosting" part)
3 large eggs, at room temperature
1 cup plus 2 tablespoons (7 1/2 ounces) granulated sugar
1 3/4 (7 1/2 ounces) cups all-purpose flour
1/2 teaspoon Watkins Baking Powder
1/2 teaspoon salt
1 teaspoon Watkins Anise Extract
Beat the eggs in an electric mixer at medium speed until they're light lemon-colored and thick.
Add the sugar very gradually, beating all the while. When all the sugar has been added, continue to beat the mixture for 20 minutes. (Yes, this really is necessary) While the egg mixture is beating, sift the flour together with the baking powder and salt, and set it aside.
Reduce the speed of the mixer after 20 minutes and add the dry ingredients gradually. Continue beating for 3 more minutes. Add the anise extract and mix thoroughly.
Drop the dough by teaspoonfuls onto well-greased and well-floured or parchment-lined baking sheets, shaping the dough into rounds with a spoon. Let the cookies stand at room temperature, uncovered, for at least 8 hours.
When you're ready to bake the cookies, preheat the oven to 325 degrees F. Bake them for about 10 minutes, or until they're a creamy just-golden color, not brown, on the bottom. Yield: approximately 75 1 1/2-inch cookies.
Spritz Cookies
1 cup/250 mL butter or margarine, softened
1/2 cup/125 mL sugar
2-1/4 cups/560 mL all-purpose flour
1/2 tsp/2.5 mL salt
1 egg
1 tsp/5 mL Watkins Almond or Vanilla Extract
Food coloring, if desired
Cream together butter and sugar; stir in remaining ingredients. Place dough in cookie press; form desired shapes on ungreased cookie sheet. Bake at 400 degrees F/205 degrees C for 6 to 9 minutes or until set but not brown. Immediately remove from cookie sheet to cooling rack. Makes 60 cookies.
Thumb Print Cookies
These cookies are crisp, buttery, nut-studded, and can cradle all kinds of imaginative fillings in the depression in their tops. You can fill them with festively colored icings for the Fourth of July, or reach for the jam at holiday time. Other delectable choices include soft caramel, or melted chocolate. Oh, and did we mention a simple dab of honey-sweetened peanut butter?
1 cup (2 sticks, 8 ounces) unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup (4 ounces) brown sugar, lightly packed
2 large eggs, separated
1 teaspoon Watkins Vanilla Extract
1/2 teaspoon salt
1/2 cup (1 5/8 ounces) almond flour, hazelnut flour, or pecan meal
2 1/2 to 3 cups (10 1/2 to 12 3/4 ounces) all-purpose flour
3/4 to 1 cup finely chopped nuts
3/4 cup icing, jam, or the filling of your choice
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, or use a non-stick baking sheet; greasing the pans isn't sufficient to prevent sticking. In a large bowl, beat the butter and sugars until very light. Beat in the egg yolks, vanilla, and salt. Add the nut flour and the lesser amount of all-purpose flour, stirring until well blended. If the dough seems too sticky, add just enough additional flour to make it workable.
Cover and chill the dough for an hour. While the dough chills, cover the egg whites and leave them out of the refrigerator to warm up to room temperature.
In a small bowl, whip the egg whites until they're foamy. Break off pieces of dough and roll them between your palms to form 1-inch balls. Dip the balls into the egg whites, and roll them in the chopped nuts. Place the cookies about 2 inches apart on the prepared baking sheets.
Bake the cookies for 8 minutes, then remove them from the oven. Make a deep thumbprint in the center of each cookie (hence their name). Return to the oven, and bake until they’re a light, golden brown, about 4 to 6 minutes. Remove them from the oven, and transfer them to a rack to cool. Fill the thumbprint with the filling of your choice, using about 1/2 teaspoon for each. Yield: 5 dozen cookies.
Vanilla Dreams (Sugar Cookies with Chocolate and Pecans)
Cookies
2 to 3 teaspoons Watkins Vanilla Extract
1 1/2 teaspoons Watkins Baking Powder
1 teaspoon salt
1 1/4 cups sugar
1 cup unsalted butter
2 cups all-purpose flour
coarse or granulated sugar for topping, optional
Chocolate Dip
1 cup chopped pecans or walnuts
1 cup chocolate chips
1 1/2 tablespoons vegetable oil
Preheat the oven to 300 degrees F. Lightly grease (or line with parchment paper) two baking sheets.
Walnut Cookies
These unique walnut-shaped sandwich cookies are just as tasty as they are cute.
Cookies
1/2 cup soft butter
1/3 cup light brown sugar
1/4 teaspoon salt
1 teaspoon Watkins Vanilla Nut Extract
1/2 teaspoon Watkins Butter Flavoring
1 cup all-purpose flour
2 tablespoons cornstarch
1/2 cup very finely chopped walnuts
Filling
1/2 cup heavy cream
1 tablespoon light corn syrup
1 cup semisweet or bittersweet chocolate, melted
Zucchini Cookies
I must admit, I was fully prepared to dislike these cookies. What, no chocolate? And all that baking powder! Well, I was wrong. These cookies are indeed light textured, and they're soft, but they're not spongy or dry. A very light cream-yellow, they're fine-textured and have a refreshing, lemony taste.
1 cup (7 ounces) granulated sugar
1/3 cup (2 1/4 ounces) vegetable shortening
2 large eggs
1 teaspoon Watkins Vanilla Extract
1 teaspoon Watkins Lemon Extract
1 cup (8 1/4 ounces) shredded zucchini, seeds removed (half of a medium-sized zucchini)
2 1/2 cups (10 5/8 ounces) all-purpose flour
4 teaspoons Watkins Baking Powder
1/2 teaspoon salt
1/4 teaspoon Watkins Ginger
1/4 teaspoon Watkins Nutmeg
1 cup (6 ounces) raisins
1/2 cup (2 ounces) chopped nuts
In a medium-sized mixing bowl, cream together the sugar and shortening, then beat in the eggs. Mix in the vanilla, lemon and zucchini.
In a separate bowl, whisk together the flour, baking powder, salt, ginger and nutmeg. Combine the dry ingredients thoroughly with the wet ingredients, then stir in the raisins and nuts (walnuts, pecans or almonds are all good choices).
Drop the dough by teaspoonfuls onto a greased cookie sheet, and bake the cookies for 15 minutes in a preheated 375 degrees F oven. Remove the cookies from the oven, and cool them on a wire rack. Yield: about 40 cookies.
Aloha Fruit Dip
1 package (8 oz) fat-free cream cheese, softened
1 jar (7 oz) marshmallow cream
1 tsp Watkins Ginger
1/2 tsp Watkins Rum Extract
1/8 tsp Watkins Orange Extract
Dash Watkins Nutmeg
Combine all ingredients and beat until smooth. Place in serving bowl and sprinkle a small amount of nutmeg on top for garnish. Makes 2 cups, 2 tablespoons per serving.
Caramel Fruit Dip
1 package (8 oz/227 g) cream cheese, softened
1/4 to 1/3 cup/60 to 80 mL brown sugar
1 tsp/5 mL Watkins Vanilla Extract
1/2 tsp/2.5 mL Watkins Caramel Extract
Apples or pears, cored and sliced
Blend first four ingredients using electric mixer. Use as a dip for apple slices. Makes 1 cup/250 mL.
Pineapple Ginger Fruit Dip
8 oz/227 g marshmallow creme
8 oz/227 g cream cheese, softened
1-1/2 tbsp/23 mL Watkins Pineapple Extract
1 tbsp/15 mL Watkins Lemon Peel
1/4 tsp/1.2 mL Watkins Ginger
Beat the marshmallow creme and cream cheese together. Add the pineapple flavoring, lemon peel and ginger; mix well and refrigerate until ready to use. Serve as a dip for fruit kebabs, vanilla wafers, or pour over fresh fruit salad.
Vanilla Cream Cheese Dip
1 (8oz) pkg reduced-calorie cream cheese
1 (7oz) jar marshmallow cream
1 1/2 tsp Watkins White Vanilla Extract
Combine all ingredients and beat until smooth. Chill 1-2 hours. Serve with assorted fresh fruit, such as pineapple, apples, mangoes, pears or strawberries. Makes 2 cups.
Add fruit flavor to this dip by adding 1/2 to 1 teaspoon of one of Watkins Fruit Extracts or Flavors.
Orange-Poppy Seed Dressing
3/4 cup/180 mL nonfat plain yogurt
2 tbsp/30 mL honey
1 tsp/5 mL Orange Peel
1 tsp/5 mL All-Natural Pure Orange Extract
1/4 cup orange juice
1 tsp/5 mL poppy seeds
Whisk all ingredients together. Chill at least 30 minutes before serving. Makes about 3/4 cup/180 mL, 2 tbsp/30 mL per serving.
Raspberry Vinaigrette
1/3 cup/80 mL Watkins Original Grapeseed Oil
1/4 cup/60 mL white wine vinegar
2-1/2 tbsp/37.5 mL sugar
2 tsp/10 mL Watkins Pure Vanilla Extract
1/2 tsp/2.5 mL Watkins Raspberry Extract
Combine all ingredients; mix well and chill until serving time.
Lemon Granita
12 oz can/360 g lemon concentrate, thawed
2 cups/500 mL water
1 tbsp/15 mL All-Natural Pure Lemon Extract
2 tsp/10 mL Watkins Lemon Peel or 2 tsp/10 ml fresh lemon zest
Mix all ingredients together and pour into a 9-inch/23 cm square pan and place in freezer for 1 hour. Use a fork to rake the crystals and freeze for another hour. Repeat every hour for 3 – 4 hours or until set. Spoon into bowls and serve. Serves 8 to 10.
Dried Cherry Scones
2 cups (500 ml) all-purpose flour
1/3 cup (80 ml) sugar
1 1/2 tsp (7 ml) Watkins Baking Powder
1/2 tsp (2 ml) baking soda
6 Tbs (90 ml) chilled butter cut into small pieces
2/3 cup (160 ml) dried sour cherries
1/2 cup (125 ml) buttermilk
1 tsp (5 ml) Watkins Vanilla Extract
1 egg
Sift the dry ingredients together into a large mixing bowl. Cut the butter into the flour mixture using a pastry blender or the tines of a fork until the mixture resembles coarse crumbs. Stir in the remaining ingredients to form a soft dough, mixing as little as possible. Pat the dough into an 8-inch (20 cm) circle on an ungreased baking sheet. Cut into 8 wedges using a serrated knife. Bake in a preheated 400F (200C) oven for 18 to 20 minutes, until a toothpick inserted in the center of one of the scones comes out clean. Cool slightly before serving. Taste best if eaten fresh from the oven. Makes 8 scones.
Maple-Glazed Sour Cream Doughnuts
Doughnuts
3 1/2 cups all purpose flour
1 tablespoon Watkins Baking Powder
1 teaspoon Watkins Cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sugar
2 large eggs
2 teaspoons (packed) finely grated orange peel
1/2 teaspoon Watkins Vanilla Extract
1/3 cup melted unsalted butter, cooled briefly
1 cup sour cream
Glaze
2 cups powdered sugar
1/2 teaspoon Maple Extract
5 tablespoons (about) heavy whipping cream
Canola oil (for deep-frying)
For doughnuts: Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes. Beat in orange peel and vanilla. Gradually beat in butter; beat in sour cream in 2 additions. Gently fold in dry ingredients in 4 additions (dough will be slightly sticky). Cover; set aside 1 hour.
For glaze: Combine powdered sugar and maple extract in medium bowl. Add 4 tablespoons cream; whisk until smooth. Whisk in additional cream, 1 teaspoon at a time, to form medium-thick glaze. Cover and let stand up to 3 hours.
Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on lightly floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough in 2 more batches. Gather all dough scraps. Press out dough; cut out more dough rounds until all dough is used.
Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365 degrees F to 370 degrees F. Fry doughnut holes in 2 batches until golden brown, turning once, about 2 minutes. Using slotted spoon, transfer to paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels. Cool doughnuts and doughnut holes completely. Working with 1 doughnut at a time, spread glaze over 1 side. Arrange doughnuts, glaze side up, on rack. Coat doughnut holes with same glaze
Cherry-Vanilla Cream Pie
This pie is an almond-scented custard studded with cherries, nestled in a buttery crust and crowned with almond streusel topping.
Crust
Use any single-crust pie crust recipe sized for a 9-inch pan.
Filling
1 cup (7 ounces) sugar
1/4 cup (1 ounce) all-purpose flour
1/4 teaspoon salt
2 large eggs
1 cup (8 ounces) heavy cream
2 teaspoons Watkins Vanilla Extract
1/4 teaspoon Watkins Almond Extract
1 1/2 to 1 3/4 cups pitted, halved sweet cherries (about 3/4 pound to start)
Streusel Topping
1/4 cup (2 ounces) butter
1/2 cup (2 ounces) all-purpose flour
3/4 cup (3 ounces) confectioners' sugar
3/4 cup (2 1/2 ounces) diced almonds (blanched or not)
Crust: Roll the dough and fit it into a 9-inch pie pan, crimping the edges. Prick the bottom of the crust with a fork, and if possible, use pie weights or a nesting pan to line the crust; this will keep it from bubbling. Bake the crust in a preheated 425 degree F oven for 15 to 18 minutes, until it's lightly browned. Remove it from the oven, and reduce the oven heat to 400 degree F. Allow the crust to cool slightly before removing the weights or the nesting pan. If you didn't line the crust and it puffed up, prick it gently with a fork to deflate it.
Filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt. Add the remaining ingredients, except the cherries, and whisk well. Let the mixture sit for 10 minutes, or for the time it takes to pit and slice the cherries. Whisk the filling together once again; this helps the sugar to dissolve.
Pour the filling into the pre-baked crust. Sprinkle the cherries over the top. Some will sink, don't worry, they're supposed to. Use a pie crust shield or aluminum foil to shield the top edge of the crust. Bake the pie in a 400 degree F oven for 20 minutes. While the pie is baking, make the streusel topping.
Streusel Topping: If you have a food processor, just place all of the topping ingredients into the work bowl and process until it begins to form crumbs. To prepare the topping by hand, finely chop the almonds, then whisk in the sugar, flour and salt. Rub or cut in the butter to form crumbs.
By the time the pie has baked for 20 minutes, it will have just begun to set up around the edges. Carefully sprinkle the streusel over the top, leaving the crust shield in place. Bake the pie for an additional 20 to 25 minutes, or until it's puffed, the crumbs are very lightly browned at the edges, and/or an instant-read thermometer inserted into the center reads above 160 degree F.
Remove the pie from the oven, cool for about 2 hours, and sprinkle with confectioners' or glazing sugar before serving. Refrigerate any uneaten pie. Yield: 8 to 12 servings.
Classic Cherry Clafoutis
Clafoutis don’t have crusts; they are easier to make than pies. This recipe can be used for other fruits though cherries are the classic fruit for clafoutis. If you are using a less sweet fruit than cherries, increase the sugar to 3/4 cup.
This recipe can be baked in a tart or quiche pan, a 9-inch deep-dish pie pan, or other pan with four cups capacity. Baking times will vary with differing pans.
3 eggs
2/3 cup sugar
1 teaspoon Watkins Vanilla Extract
1/2 teaspoon Watkins Almond Extract
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup sour cream
1 cup cream
12 ounces pitted frozen sweet cherries
1 tablespoon powdered sugar for dusting
whipped cream (optional)
Preheat the oven to 350 degrees F.
Whisk together the eggs and sugar until frothy. Add the vanilla, almond extract, flour and salt. Fold in the sour cream and cream. Spray the pan with Watkins Baking Spray. Pour one-third of the batter into the pan. Bake in the oven for four minutes or just until the batter is set.
Remove the pan from the oven and spread the cherries evenly over the partially baked custard. Pour the remaining batter over the cherries. Return the pan to the oven and continue baking for 20 to 24 minutes or until the custard is done. (It will be baked when the custard reaches 160 degrees.) The tip of a knife inserted in the custard will come out clean when baked. Remove the pan from the oven and cool on a wire rack. Cool completely in the refrigerator. Before serving, dust with powdered sugar. Serve slices with whipped cream if desired.
Creamy Lemon Pie
1 Watkins Vanilla Pie Filling recipe according to directions on container
3 1/2 tsp Watkins Lemon Extract
1 Cup Whipped Topping
1 Graham Cracker Crust
Prepare vanilla pie filling as directed on the Watkins Vanilla Dessert Mix container, adding 3 tsp Watkins Lemon Extract and (optional) yellow food coloring. Pour into 9 inch graham cracker crust and chill. Just prior to serving, combine 1/2 tsp Lemon Extract with one cup sweetened whipped topping. Spread evenly.
Peach and Blueberry Cobbler
This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It’s especially beautiful when baked in and served right from a cast-iron skillet.
3 tablespoons unsalted butter
3 tablespoon canola oil
1 cup whole-wheat flour
1 1/2 teaspoons Watkins Baking Powder
1/2 teaspoon salt
1 cup reduced-fat milk
1/2 cup sugar
1 teaspoon Watkins Original Double Strength Vanilla Extract
3 ripe but firm peaches (or 3 1/2 cups frozen), pitted and sliced into eighths
2 cup fresh or frozen blueberries
Raspberry Cream Pie
1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
Filling
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
1 teaspoons Watkins Pure Orange Extract
1 teaspoon Watkins Vanilla Extract
1 cup heavy whipping cream, whipped
Topping
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided
Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
In a large bowl, beat the cream cheese, confectioners' sugar, orange and vanilla extracts until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled. Spread topping over filling. Garnish with remaining berries. Yield: 8 servings.
Combine corn syrup, sugar, salt, butter and milk in large heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil gently 3 minutes, stirring occasionally. Remove from heat. Stir in extracts and chopped peanuts. Cool completely. Store sauce in covered container in refrigerator. Makes 2 cups/500 mL, 2 tbsp/30 mL per serving.
Delicious served over ice cream, especially banana splits. Store in refrigerator; stir well before using.
Pina Colada Topping
1 can (8 oz/227 g) unsweetened crushed pineapple, undrained
1 large ripe banana, peeled and chopped (about 1/2 cup/125 mL)
1/8 tsp/0.6 mL Watkins Rum Extract
1/8 tsp/0.6 mL Watkins Coconut Extract
2 tbsp/30 mL toasted shredded coconut
Combine pineapple, banana and extracts in small bowl. Refrigerate until ready to use. Spoon over frozen yogurt and sprinkle with coconut. Serve over frozen non-fat vanilla yogurt, low-fat ice cream, angel food cake, waffles or pancakes. Makes 1 cup/250 mL.