July 28th, 2014
Watkins Caramel Sauce is not just for ice cream. . .
Dip a marshmallow, fat pretzel or apple, then roll in chopped nuts, chocolate chips or sprinkles
Stir it into vanilla icing
Try caramel covered fresh pear slices
Drizzle caramel sauce over cheesecake
You’ll love these other ice cream treats using Watkins products;
Watkins Cocoa Ice Cream
In medium saucepan, stir together sweetened condensed milk and cocoa. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened, about 10 minutes. Remove from heat; cool slightly. Gradually add whipping cream, half-and-half and vanilla, beating with whisk until well-blended; refrigerate until cold. Place in ice cream freezer container and freeze according to manufacturer’s instructions.
Makes 18 servings.
Watkins Lemon Dessert Sauce
1/4 cup Watkins Lemon Dessert Mix
1/2 cup sugar
2 cups water
Combine dessert mix, sugar and water in medium saucepan; mix well. Cook over medium heat until sauce begins to boil and thicken. Serve over ice cream, gingerbread, pudding or cake. Makes 1 1/2 cups.
July 25th, 2014
Treat your guests to Root Beer Shakes – combine milk, ice cream and a few drops (to taste) Watkins Root Beer Extract in a blender. Blend on low speed until thick and smooth.
Enjoy serving something special over ice cream or frozen yogurt . . . top it with one of these Watkins toppings. Dress up your Vanilla ice cream by using the Frozen Almond Balls recipe or add a few Cinnamon Crisps to your sundaes. Try these quick and easy recipes just made for your summer entertaining – but they’re delicious anytime!
Frozen Almond Caramel Balls
1 quart Vanilla ice cream
1 cup almonds, toasted and chopped
Make balls of ice cream with a scoop. Quickly roll them in almonds. Place them in muffin tins or pie plates and freeze. To serve, place 2 or 3 ice cream rounds in each individual dessert dish and top with Caramel Sauce.
3/4 cup brown sugar
3/4 cup sugar
1/3 cup butter
1/2 cup light corn syrup
2/3 cup heavy whipping cream
2 tsp Watkins Caramel Extract
In a heavy 2 quart saucepan, combine sugars, butter and corn syrup. Cook over medium heat, stirring occasionally, until mixture comes to a full boil and sugar is completely dissolved (5 to 8 minutes). Check to make sure sugar is completely dissolved by dropping a small drop in cold water, it should be no longer grainy. Remove from heat and cool 5 minutes. Stir in whipping cream and Watkins Caramel Extract. Serve warm or keep refrigerated.
To make other flavored sauce, instead of Watkins Caramel Extract, add 2 tsp of your favorite Watkins Extract.
July 15th, 2014
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Let’s get cooking with Watkins! Use the products yourself, then share the story of Watkins heritage, great Watkins products and business opportunity… that’s the recipe for sweet success!
July 9th, 2014
Today is “National Sugar Cookie Day” . . . perfect excuse to indulge in our Deluxe Sugar Cookie recipe!
1 cup/250 mL butter or margarine, softened
1 cup/250 mL sugar
1 egg, beaten
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1/2 tsp/2.5 mL Watkins Almond Extract
2 tbsp/30 mL milk
2-1/2 cups/625 mL all-purpose flour
1 tsp/5 mL Watkins Baking Powder
4 cups/1 liter powdered sugar
1/2 cup/125 mL butter or margarine, softened
3 to 4 tbsp/45 to 60 mL milk
1 to 2 tsp/ 5 to 10 mL **Watkins Extracts to taste
Food coloring, if desired
**try: Pure Orange Extract, Pure Lemon Extract, or Pure Mint Extract
Cookies: Combine butter, sugar, egg, extracts, and milk in large bowl. Stir in flour and baking powder; mix well. Cover with plastic wrap and refrigerate until firm (about 2 hours). Heat oven to 400ºF/205ºC. On lightly floured surface, roll dough one third at a time to 1/4-inch/5-mm thickness. Cut with floured cookie cutter. Place 1 inch/25 mm apart on ungreased cookie sheets. Bake for 6 to 9 minutes or until edges are light brown. Immediately remove to wire rack to cool.
Frosting: Combine all ingredients; beat until smooth.