April 28th, 2013
Spices are not just for cooking; Ginger helps relieve nausea and motion sickness, Cloves repel ants when placed in doors and windows, and the American Diabetes Association recommends 1/4 – 1/2 teaspoon of Cinnamon to help balance sugar levels.
Don’t you love Molasses Cookies? The timer rings, you take them out of the oven, the sugar sparkles and your house smells so good… the cinnamon…the cloves…the ginger….yummy!
Favorite Molasses Cookies from my Mom
3/4 cup softened butter
1 cup sugar
1/4 cup molasses
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp Watkins Cinnamon
1/2 tsp Watkins Cloves
1/2 tsp Watkins Ginger
In a mixing bowl, cream butter and sugar. Beat in molasses and egg. Combine dry ingredients; gradually add to creamed mixture. Chill for 1 hour or until firm. Shape into 1 inch balls; roll in sugar. Place on greased baking sheets or sheets lined with parchment paper. Bake at 375 degrees for 8 – 10 minutes or until lightly browned. Cool on wire racks.
April 15th, 2013
You and your family will love this delicious bread when it’s made with “World-Famous” Watkins Cinnamon!
Cinnamon Swirl Bread
1 cup sour cream
1 tsp baking soda
1/2 cup butter
1 tsp Watkins Original Double Strength Vanilla Extract
1 cup sugar
1 3/4 cup flour
1 tsp Watkins Baking Powder
1/2 tsp salt
1/2 cup brown sugar
1 1/2 tsp Watkins Cinnamon
Combine sour cream and baking soda in small bowl; allow to work while mixing rest of loaf. Cream together butter and sugar. Add eggs and vanilla. Combine dry ingredients and mix alternately with sour cream into batter mixture. In a separate bowl, mix cinnamon and brown sugar filling. In a greased loaf pan, alternate a third of the batter mixture with a third of the filling; repeat. Swirl with knife. Bake 350 degrees for 1 – 1 1/2 hours.
April 6th, 2013
Get all the goodness of homemade – with the convenience of a mix! Stock your pantry and create luscious puddings, pies, sauces, fillings and frostings that taste just like homemade, but without the hassle.
Piña Colada Pie
1 baked 9-inch/23-cm pastry or graham cracker pie shell, cooled
1/4 cup/60 mLWatkins Coconut Dessert Mix
3 tbsp/45 mL sugar
1/4 cup/60 mL water
1 envelope (1/4 oz/7 g) unflavored gelatin
1 cup/250 mL skim milk
1 cup/250 mL fat-free sour cream
1 can (8.25 oz/234 g) crushed pineapple, drained
1/2 tsp/2.5 mL Watkins Rum Extract
Combine dessert mix, sugar, water, and gelatin
in medium saucepan; mix well. Stir in skim milk.
Cook over medium heat until mixture begins to
boil and thicken. Remove from heat and place
mixture in large bowl; cool to room temperature,
stirring occasionally to prevent skin from forming.
When cool, stir in remaining ingredients; pour
into prepared pie shell. Chill until firm, about
three hours. Garnish with reduced-calorie whipped
topping, pineapple slices, and toasted coconut.