June 16th, 2013
Spice up your backyard barbecue with ready-to-use Watkins Gourmet Original Barbecue Sauce; an expertly blended, sweet and spicy sauce. The 14.5 ounce bottle is just $5.99 in June, call (626) 536-3654 to order yours!
Watkins Root Beer Barbecue Sauce
2/3 cup Original Watkins Barbecue Sauce
2 tsp Watkins Root Beer Extract
1/2 tsp Watkins Ginger
1/4 tsp Watkins Black Pepper
Watkins Course Sea Salt
Combine and use in your family’s favorite barbecue recipe.
Other Watkins Barbecue Sauce Ideas:
Use on chicken, turkey, pork and beef for basting on the grill or in the oven. Mix one tablespoon of BBQ sauce into 8 oz. of cream cheese plus 1/2 tsp. Watkins Cayenne Pepper to make a cheese ball. Add to browned ground meat with addition of ketchup and a small amount of brown sugar for Sloppy Joes. It’s great on any sandwich…open face brush on BBQ sauce and place under broiler pan for one minute or less!
Great Grill Marks from Taste of Home Magazine
Trying to get those lovely grill marks on food, but always miss the mark? Add a little honey to your marinade or sauce. The sugar in the honey caramelizes when grilled and creates the grill marks. One teaspoon to 1 tablespoon should do the trick, depending on the amount of marinade or sauce. You can even use this trick when cooking foods on the stove. Brush meat, chicken or fish with honey and saute in a nonstick pan coated with cooking spray to give it a golden-brown color.
June 13th, 2013
Watkins Double Strength Imitation Clear Vanilla Extract (aka Watkins Clear Vanilla) is the choice of professional bakers. And the 11 ounce value size is on sale this month for only $9.99!
Our colorless Clear Vanilla has all the bake-proof, freeze-proof, double strength flavor of our famous Original Double Strength Vanilla but without the color; the low alcohol, crystal-clear formula won’t discolor white cakes, frostings or baked goods, it’s great for wedding cakes and other baked goods that need to be pure white.
Watkins Angel Food Cake
2 cups egg whites (12-14 eggs)
1 tsp salt
1 1/2 tsp Watkins Cream of Tartar
1 cup flour
1 1/2 cups sugar
1 tsp Watkins Clear Vanilla
Whip egg whites until stiff. Add salt and Cream of Tartar while blending. Fold in sugar, flour and extract. Put in ungreased tub pan and bake at 400 degrees for 30 minutes or until top springs back when lightly touched.
Try this: Substitute Watkins Vanilla Extract with Watkins Vanilla Nut, Strawberry, Raspberry, or your favorite Watkins extract for a personalized flavor your family will love!
May 25th, 2013
How do you eat a Deviled Egg? According to the Southern Foodways Alliance, the best way to eat a deviled egg is to take the whole thing in one bite and enjoy the smoothness of the egg offset by the little spiciness of mustard, relish and mayonnaise. They remind me of family gatherings and picnics; here is a Deviled Egg recipe from the Watkins Salad Book (1946) by Elaine Allen:
Deviled Egg Salad
6 hard boiled eggs
1/4 tsp Powdered Mustard
1 tsp vinegar
1 tsp melted butter
1/4 teaspoon ground red pepper
1/4 teaspoon Salt
1-2 tablespoons Diced sweet pickles (optional)
1. Slice the eggs in half and scoop out the yolks. Place the yolks in a bowl.
2. Mash up the yolks with seasonings, vinegar, butter and just enough mayonnaise to moisten. Season to taste.
3. Refill egg whites using a spoon or pastry bag. Sprinkle with paprika and chill.