Archive for April, 2011

Stop and smell the lemons

Sunday, April 17th, 2011

One of the many benefits of  lemons is reducing stress, according to the Journal of Agriculture and Food Chemistry.  They also improve the appearance of skin, aid in weight loss,  and act as a natural antibiotic.  You can find more information about the benefits of lemons at  Is your lemon tree overflowing with bright yellow, aromatic lemons like mine is?  I am on a mission this week to find as many recipes using fresh lemon juice as I can.  Here are some:

Lemony Cheesecake

2 cups graham cracker crumbs

6 tablespoons butter, melted

1/4 cup sugar


4 packages (8 ounces each) cream cheese, softened

1 cup sugar

1/2 cup heavy whipping cream

1/4 cup lemon juice

2 tablespoons all-purpose flour

1 tablespoon grated lemon peel

2-1/2 teaspoons Watkins Vanilla Extract

1 teaspoon Watkins Lemon Extract

10 drops yellow food coloring, optional

5 eggs, lightly beaten

In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, lemon juice, flour, lemon peel, extracts and food coloring if desired. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet.

Bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.

Watermelon Raspberry Lemonade from P. Allen Smith

6 cups watermelon, cubed and seeded

1/4 cup raspberries

1/3 cup sugar

1/2 cup lemon juice

1 cup club soda

Place the watermelon and raspberries in a blender; cover and blend until smooth.  Strain through fine mesh strainer into pitcher.  Stir together the sugar and lemon juice until the sugar dissolves; add a strained liquid; refrigerate until chilled, about 1 hour.  Add club soda and pour over ice cubes and serve.

Lemon Drop Cookies

1/2 cup butter or margarine, softened

1 1/3 cups sugar

1 cup sour cream

1/3 cup lemon juice

2 1/4 cup unsifted flour

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon ground nutmeg

Watkins Lemon Icing

Preheat oven to 350 degrees.  In a large bowl, cream together.  Blend in sour cream and lemon juice.  Blend dry ingredients, add to butter mixture.  Mix well.  Drop by rounded teaspoonfuls, two inches apart, onto greased baking  sheets.  Bake 15 to 18 minutes or until edges are lightly browned.  Cool then frost with Lemon Icing.

Watkins Lemon Icing

2 cups powdered sugar

1/2 cup Watkins Lemon Dessert and Frosting Mix

1/4 cup vegetable shortening, butter or margarine

1/3 cup half and half

Combine all ingredients and mix with electric mixes for two minutes. Add more powdered sugar or half and half to change consistency.

Watkins Dessert and Frosting Mixes are versatile, concentrated and convenient.  Great for puddings, pies, fillings and frostings; available in Banana, Butterscotch, Chocolate, Lemon, Tapioca and Vanilla flavors.  They are just $7.99,  one can makes 17 to 37 servings!

Lemon Ice from

2 cups water

1 cup sugar

pinch of salt

2/3 cup lemon juice (about 4 lemons)

Bring the water, sugar, and salt to a simmer over high heat and stir until the sugar is dissolved.  Remove the pan from the heat and stir in the lemon juice.  Pour the liquid into a 9 by 13 inch pan and let it cool to room temperature, about 15 minutes.  Cover the mixture with plastic wrap, then freeze and scrape the mixture’s frozen edges into the center with a fork.  Freeze it another hour, then scrape the ice crystals into the center again.  Return the pan to the freezer for at least 1 more hour, or overnight.  If the mixture is too firm to scoop when you’re ready to serve, scrape it to loosen the crystals.   Makes 4 cups.

You don’t have a lemon tree? Or any neighbors with one? Don’t have time to go to the store and buy a lemon? Watkins All-Natural Pure Lemon Extract is the easy way to add a full, rich flavor to your recipes; fat-free and made from all natural lemon oil and free of artificial color. Click HERE to order Watkins products and get lots more recipes!

Bon appetit,


When life gives you lemons, make lemonade, or lemon muffins, or lemon cake, or lemon cookies

Sunday, April 3rd, 2011

Dale Carnegie, author of “How to Win Friends and Influence People”, originally said it but everyone repeats it. While looking for some lemon quotes I came across , and some hilarious quotes that start with “when life gives you lemons…..”; such as “when life give you lemons sell them on ebay”

Here is a recipe for quick, light and tangy muffins:

Lemony Sour Cream Muffins from Parade magazine

2 cups all-purpose flour

2/3 cup sugar

2 tsp baking powder

1/4 tsp salt

1 lemon, zested and juiced

3/4 cup sour cream

2 large eggs

1 tsp Watkins Vanilla Extract

1/8 tsp Watkins Lemon Extract

1 stick unsalted butter, melted

Whisk the dry ingredients, including the lemon zest, together in a large bowl.  In another bowl, whisk the remaining ingredients, including the lemon juice.  Pour the wet ingredients over the dry.  Gently but quickly stir everything together.  Don’t worry if you have a few lumps – they’re better than an overmixed batter.  Spoon batter into paper-lined muffin tins.  Bake 18 to 20 minutes at 350 degrees, until muffins are golden.  Cool 5 minutes before unmolding.

Has life given you lemons? Are you looking for a fresh way to earn extra money right now?  Join us to find out about the Watkins Home Business Opportunity Wednesday April 6 at 10 AM Pacific time, 12PM Central time.

Have a sweet and tangy day!