Easy Summertime Orange Mango Cream Smoothie
1 ½ Cups orange juice
½ Cup ripe mango
2 Tablespoons plain yogurt
1 Tablespoon chia seeds
Soak chia seeds in orange juice for 10 minute to soften. Put all ingredients in a blender and mix until creamy. Pour and Enjoy!
Almond Butter Cookies
1 Cup Butter
½ Cup Sugar
2 Cups Flour
¼ Teaspoon Salt
1 Teaspoon Watkins Almond Extract
Package of Almond Halves/Pieces (optional)
Cream butter and sugar. Add flour and salt. Chill Dough. Form one inch balls and roll in sugar. Stamp with your favorite cookie stamp or roll out and place almond half/piece in the middle of the cookie. Bake at 350 degrees Fahrenheit for twelve to fifteen minutes. Enjoy. Makes about 3 dozen cookies.
2 teaspoons, sea salt
1 teaspoon, sugar
2 teaspoons, fresh garlic - finely minced
6 tablespoons, Lemongrass Vinegar
2 tablespoons, Watkins Grapeseed Oil
3 cups, micro-salad greens
Freshly ground Watkins pepper
In medium size salad bowl combine salt, sugar, garlic and Lemongrass Vinegar. Whisk until salt dissolves completely and add micro-greens.
Add Watkins Grapeseed oil and toss, finish with Watkins Ground pepper to taste and serve.
Tasty Sweet Potato Crunch
6 sweet potatoes
1 cup sugar
1/3 cup well packed brown sugar
1 stick butter, softened
1 teaspoon Watkins vanilla extract
1 teaspoon Watkins lemon extract
1 teaspoon Watkins almond extract
1 teaspoon Watkins cinnamon
2 teaspoon Cinnamon-Cider Syrup
Crunch Topping: 1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tablespoon Watkins cinnamon
Boil sweet potatoes until tender. Peel skin off when cooled. Place in a large bowl and whip them until fluffy while adding all other ingredients. Pour into a buttered casserole dish and top with the crunch topping. Bake at 350degrees Fahrenheit for 45 minutes.
Start the New Year out right with an old-time favorite from Watkins--
Fabulous French Onion Soup
5 medium onions
3 tbsp/45 mL butter or margarine
1 1/2 quarts/1.4 L water
1/4 cup/60 mL Watkins Beef Soup & Gravy Base
1 tbsp/15 mL Watkins Onion Soup & Gravy Base
1/4 tsp/1.2 mL Watkins Black Pepper
pinch of cayenne pepper
pinch of Watkins Thyme
6 slices of French Bread
butter or margarine 1 cup/250 mL shredded cheese (Swiss or Cheddar)
Peel and thinly slice onions. Heat the 3 tbsp/45 mL butter or margarine in a heavy 3 quart/2.9 liter saucepan over low heat; add onions and cook slowly, stirring until golden in color (approximately ten minutes.) Gradually blend in water, soup bases, and seasonings. Bring to a boil; cover and simmer about fifteen minutes. Meanwhile, toast one side of bread under broiler until golden brown. Butter untoasted side and sprinkle slices with 1/4 cup/60 mL cheese; broil until cheese is melted. To serve, place hot soup into oven-proof bowls or mugs; float French bread slices on top. Sprinkle with remaining cheese; broil until cheese is bubbly and brown.
Easy French Toast
The Holiday Season always seems to see an increase in French Toast breakfast requests so here is an easy recipe—
½ Cup Milk
Watkins Cinnamon to taste
4 Tablespoons butter
4 Slices of Bread (some prefer to use Raisin or Cinnamon Bread)
In a bowl mix the eggs, Watkins cinnamon and milk. Next heat the butter in a frying pan covering the bottom of the pan with the melted butter.
Dip the slices of bread individually in the egg, milk and cinnamon mixture starting with one side and then turning over so that both sides are coated with the mixture. The mixture should absorb into the bread on both sides.
Place the bread slices into the frying pan on medium heat and leave for 3 minutes or until golden brown. After 3 minutes flip the bread slices repeat for another 3 minutes.
Remove from the frying pan, serve with maple syrup and enjoy this easy treat! Serves 1-4 depending on appetite!
Peppery Beef Kebabs
As the summer BBQ season winds down, an interesting addition to any grillmaster’s recipes of recipes includes peppery beef kebabs. Easy to make, great for the grill—
1 Tablespoon Watkins Black Pepper
1 Tablespoon Watkins Cumin
2 Teaspoons Watkins Chili Powder
2 Teaspoons Watkins Curry Powder
2 Teaspoons Watkins Sea Salt
1 Teaspoon Watkins Paprika
1 Teaspoon Allspice
½ Teaspoon Cayenne Pepper
1 Teaspoon Watkins Cinnamon
1 LB. Sirloin, cut into 1 inch cubes
Bell Peppers, onions, mushrooms, or vegetable of your choice cut into chunks
In a small bowl stir together spice rub ingredients. Sprinkle sirloin with about 2 Tablespoons spice rub and reserve remaining spice rub in an airtight container for later use.
Thread beef on to skewers along with vegetables. Grill (or broil) turning occasionally, until meat is desired doneness, about 6-7 minutes.
Serve on a bed of cooked rice or couscous.
Nothing says summer quite like sweet corn and potato salad. Here’s some tips for these seasonal favorites and fun summer salads to enjoy—
Choose brilliant green ears with fresh looking husks and medium size kernels all the way to the tip. Cook or eat as soon as possible as the sweet corn’s sugar content quickly turns to starch. One great way to enjoy an ear of corn is to steam or boil an ear and sprinkle with salt or olive oil. And for a very interesting ice cream treat, puree fresh corn kernels into your favorite vanilla ice cream recipe before freezing.
And now for that sweet corn salad recipe--
Sweet Corn Salad
Cook an ear of corn and then toss the kernels with halved cherry tomatoes, sliced basil, red onions and a Dijon-mustard vinaigrette. Serve with your choice of chicken or fish. Sit back and enjoy!
Classic Potato Salad
10 Medium Size potatoes with skins, cleaned
4 Cups Plain yogurt
3 Tablespoons tarragon or malt vinegar
1 Cup chopped celery
4 Tablespoons chopped red onion
3 Hard Boiled eggs, cooled and diced
1 Tablespoon Dijon mustard
Salt and Pepper
Chopped fresh parsley
Boil potatoes until easily pierced with a fork through the center, approximately 20-25 minutes. Drain, cool and dice into ½ inch cubes.
In a large glass or ceramic bowl stir together yogurt, vinegar, celery, onions, eggs and mustard. Add the cooled potato cubes and stir until evenly coated. Season with salt and pepper to taste. Cover and keep chilled for several hours then garnish with chopped parsley. Serves 8. Enjoy!
1 box light pound cake mix
11-1/2 tsp/7.5 mL Watkins Butter Extract
1-1/2 tsp/7.5 mL Watkins Original Double-Strength Vanilla
1 pie filling recipe
1 cup/250 mL cranberry or cran-raspberry juice cocktail
2 cups/500 mL fresh raspberries or 2 packages (10 to 12 oz/280 to 336 g each) frozen raspberries, thawed
2 tbsp/30 mL sugar
8 oz/227 g reduced-fat whipped topping
Fresh raspberries for garnish, if available
Prepare pound cake mix per package directions, adding extracts to the batter. Bake per instructions and cool completely. Prepare vanilla pie filling per package directions and let cool. Cut pound cake into 1/2- to 3/4-inch (12- to 18-mm) slices and place one slice on each plate. Drizzle each slice with 1 tbsp/15 mL juice, top with raspberries, and sprinkle with 1/2 tsp/2.5 mL sugar. Gently stir 1 cup/250 mL whipped topping into pudding and spoon mixture over raspberries. Top with remaining whipped topping. Refrigerate until served. Just before serving, garnish with fresh berries. (For red, white and blue cake, add blueberries.)
1 pouch 6 oz. while albacore tuna
1 Tablespoon finely chopped onion
½ Cup finely chopped celery
1 ½ Tablespoon mayonnaise (optional)
1 Tablespoon of hot dog relish (optional)
Watkins Ground pepper (to taste)
2 split bagels or 4 slices of bread
1 Tablespoon butter or margarine, softened
8 slices Colby Cheddar Cheese
Stir tuna, onions and celery together with optional hot dog relish and mayonnaise in a small bowl. Season with Watkins Ground pepper to taste. Open bagels or slices of bread and toast lightly. Spread butter or margarine on toasted bagels or slices of bread. Put the tuna mixture on the bagels or slices of bread and top with 1-2 slices of cheese. Broil until the cheese is melted or about 2 minutes. Combine the bagel halves or bread slices and enjoy!
Watkins Five-Flavor Cake Recipe
One of Watkins most requested recipes.
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 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.
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.
1 cup of sifted flour
1/2 teaspoon of Watkins baking powder
1/2 teaspoon of baking soda
1/8 teaspoon of salt
1/4 teaspoon of Watkins cloves
1 teaspoon of Watkins cinnamon
1/4 cup of white sugar
1/4 cup of brown sugar
1/4 cup shortening
1 cup raisins (for a little variety try golden raisins)
1/2 cup diced dates
1 cup chopped walnuts
1-2 Haas avocados, peeled
Mix dry ingredients in a bowl and stir until well blended. Melt 1/4 cup shortening and add to mixture along with the egg and beat with spoon. Add 3/4 cup mashed avocados and mix again. Add the raisins, diced dates and chopped walnuts, blending into mixture. Drop by spoonfuls on greased cookie sheets. Bake at 350º Fahrenheit for 10-12 minutes.
Natures’ Heritage Favorite Guacamole Recipe
1 Haas avocado
½ teaspoon Watkins cumin
½ teaspoon Watkins oregano
½ teaspoon Watkins chili powder (more or less depending on how much “heat” your want in your guacamole)
Pinch of Watkins sea salt
Blend until creamy and refrigerate for 45 minutes to let the ingredients blend. Enjoy!
To celebrate Women’s History Month, two old time favorite recipes are presented for your cooking pleasure—and the opportunity to win a Watkins Classic Vanilla Recipe Cookbook (retail value $10.95). Just send your contact information to www.naturesheritage.com to be entered into the drawing! And now for the recipes--
Candy Mash Ups
1 Medium boiled mashed potato
2 Tablespoons Butter or margarine
1 Teaspoon Award winning Watkins Vanilla
¾ Cup Peanut Butter
Boil a medium size white potato not using any salt. Peel and mash the potato.
Add 2 tablespoons of butter or margarine along with the Watkins vanilla to the mashed potato. Add powdered sugar until the mixture resembles the texture of pie crust dough. Knead mixture and then roll the mixture out to a 1/4 inch thickness and spread with peanut butter. Roll mixture up with the peanut butter inside, then place in refrigerator for 3-4 hours until dough is hard enough to slice through. Cut into slices and enjoy.
Sweet Potato Puddin’
1 Can Sweet Potatoes or Yams
¼ Teaspoon Watkins Cloves (optional)
¼ Teaspoon Award Winning Watkins Cinnamon
1 Cup Sugar
½ Cup melted Butter or Margarine
¼ Teaspoon Watkins Nutmeg
1 Cup canned Milk
Mash and beat the sweet potatoes or yams in a large bowl. Add the other ingredients to the potatoes or yams and mix well. Pour into casserole dish and bake at 350 degrees Fahrenheit for 1 hour. Serve.
1 Cup flour
1 Cup sugar
2 Teaspoon Watkins baking powder
1 Teaspoon salt
1 Cup milk
1/2 Cup butter, melted
2 Cups fresh peaches--peeled and sliced
1 Tablespoon sugar
1 Teaspoon Watkins cinnamon
Combine the flour, sugar, Watkins baking powder, and salt and mix together. Melt the butter and mix with 1 cup of milk. Pour the milk/butter mixture into the dry ingredients and stir together until thickened into a batter.
Pour the batter into a greased 12"X8"X2" glass baking dish. Layer the fresh peaches on top of the batter evenly.
Mix the remaining 1 teaspoon sugar and 1 teaspoon Watkins cinnamon together, then sift it gently over the batter and fruit.
Place the pan into a 350 degree Fahrenheit oven and bake for 55 minutes, or until the cobbler turns lightly brown.
1 (4 oz.) chocolate instant pudding
2 Cups milk
¼ Teaspoon Watkins Vanilla
2 ½ Cups crunchy peanut butter
6 Dozen Graham Crackers
Take an electric mixer and combine the instant pudding, milk and vanilla. Add the peanut butter, then put 2 tablespoons of the mixture on each of half of the graham crackers. Put the other half of the graham crackers on top of mixture, then wrap each one in plastic wrap. Store in the freezer and serve frozen.
1 Cup Sugar
A Cup Brown Sugar
1 Cup Margarine
A Cup Peanut Butter
¼ Cup Milk
2 Tablespoons Watkins Vanilla
3 ½ Cup Flour
1 Teaspoon Baking Soda
Bag of Hersey Kisses
Cream sugars and margarine together, mix in peanut butter. Add in eggs, Watkins Vanilla and milk to the mixture. Sift dry ingredients together and mix together with other ingredients. Shape into small 1 ½ inch balls and roll in sugar. Bake for 10-12 minutes at 350 degrees Fahrenheit. Remove from oven and press a Hershey kiss in the middle of each cookie. Enjoy with your favorite loved ones.
Stars and Stripes Presidential Oysters
2 Bags Frozen Corn
1 Can Oysters
½ Cup Milk
Break or slice oysters into small pieces. Mix oysters with the corn. Crumble crackers and add the milk and beaten eggs to the oysters. Bake at 350 degrees Fahrenheit for 1 hour.
Cinnamon and Spice Cookies
2 Cups all-purpose flour
1 ½ Teaspoon baking soda
1 Teaspoon Watkins Cinnamon
½ Teaspoon Watkins Nutmeg
½ Teaspoon Salt
1 ½ Cups Sugar
1 ½ Sticks softened butter
½ Teaspoon Watkins Vanilla
¼ Cup Molasses
Preheat oven to 350 degrees Fahrenheit. In a medium bowl whisk flour, baking soda, cinnamon, nutmeg and salt together. In another bowl set aside sugar. With an electric mixer beat butter, remaining sugar, egg, vanilla and molasses until well blended. Combine with dry ingredients until dough forms. Roll dough into 1 inch balls and dip in the sugar. Arrange on a baking sheet, about 3 inches apart and bake for 10-15 minutes for 3 dozen cookies. Enjoy with Watkins Chai Latte for an absolutely wonderful experience.
Vanilla Bean Ice Cream Extraordinaire
For a different type of treat try this savory delight—heat tomatillo or ground cherry preserves until warm. Pour over vanilla bean or regular vanilla ice cream and enjoy. Good with a cookie of your choice also. From Judy Barrett’s Book—Tomatillos, A Gardener’s Dream, A Cook’s Delight.
An Heirloom Eggnog Recipe (Non-alcoholic)
3 cups milk
6 tablespoons sugar
3 teaspoon Watkins Vanilla
1/2 teaspoon Watkins nutmeg, ground
In a large bowl, beat the eggs using an electric beater
Add milk and sugar, first milk, then sugar, etc.
Continue beating until mixture becomes slightly thick
Add in the Watkins Vanilla and Watkins nutmeg, ground
Cover chill in the refrigerator for three or more hours
Enough for 6-8 servings, depending on your friends and relatives demand for this delicious eggnog!
Red Velvet Cake
1 1/2 Cup Sugar
1 Cup Butter
1 Teaspoon Watkins Double Strength Vanilla
2 1/2 Cups Cake Flour
2 Tablespoons Watkins All-Natural Baking Cocoa
1 Cup Buttermilk
3 ozs. Red Food Coloring
1 Teaspoon Baking Soda
Cream the sugar and butter. Add eggs and beat together. Next add the Watkins vanilla and food coloring. Mix in the Watkins cocoa, flour and buttermilk, then add the baking soda. Bake in an 8 inch square or 9 inch round pan at 350 degrees for 25-30 minutes. Cool and serve with frosting of your choice.
For the Fall Season and Holidays
My mother-in-law introduced me to her great dessert tamales, a fall and Holiday favorite, over 25 years ago and the only way we “improved” upon her recipe over the years was with Watkins Cinnamon and Vanilla which she thoroughly endorsed. The recipe below makes about two dozen tamales—enjoy!
1-- 8 oz. package of dried corn husks
2 ½ cups of corn masa mix
1 ½ cups yellow corn meal
1 cup vegetable shortening, divided
¼ cup granulated sugar
1 tablespoon Watkins ground Cinnamon
2 teaspoons salt
2 teaspoons Watkins Vanilla
1 ½ cups water
1- 14 oz. can of condensed sweetened milk
1 cup raisins
½ cup dates
½ cup almonds or walnuts (chopped) (optional)
Sort the corn husks and soak in warm water for 90 minutes or until easy to fold and work with. Beat 2/3 cup of vegetable shortening in large bowl until creamy. In another bowl, combine the following ingredients--masa flour, corn meal, sugar, Watkins Cinnamon, sugar and salt. Slowly add the masa mixture to the vegetable shortening along with water and the sweetened condensed milk. Melt the remaining shortening and dates and stir into the masa mixture until similar to a thick cake batter, then stir in Watkins Vanilla, and nuts (if desired).
Spread ¼ cup of the masa mixture in the center of each corn husk using the back of a spoon. Fold the left and right edge of the corn husk over the masa, then fold up the bottom edge. Repeat until you run out of ingredients or have about 24 tamales.
Place vegetable steamer in pot with lid, add water to just below the steamer. Arrange tamales upright in the steamer rack. Cover top of tamales with damp towel then cover. Bring to a boil, reduce heat to low. Steam, adding water as needed for about 2 hours until masa pulls away from the husks.
The statements made and opinions expressed on this page are those of Sherry Martinez, Independent Watkins Associate #390282 who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated. All rights reserved.