Archive for February, 2013

Watkins Gourmet Liqueurs

Wednesday, February 13th, 2013

IMG_0962Happy Valentine’s Day from!
Approximately 190 million valentines are sent each year in the United States on this day. Did you know that half of these cards are given to significant others, but the other half are given to other family members and children, and that school teachers receive the most valentines each and every year?

No matter who you are celebrating it with, it’s an excuse to treat yourself. Indulge in liqueurs with Watkins Extracts.


Using Watkins Extracts & Flavors
Make a base of 2 ½ cups Vodka (cheapest on market) and ½
cup sugar (sweetness to taste). Add one of the below suggested
flavors to the base. Blend on low speed in blender until
the sugar is dissolved. Stop the blender and top the blender
up to 30 oz. with distilled or filtered water. Blend again &
then bottle. Let stand over night to fully develop flavor.

AMARETTO …………………… 3 tsp Watkins Almond Ext, 4 tsp Watkins Rum
Ext & 1 tsp Chocolate Ext

BANANA ………………………..1 tsp Watkins Banana Extract

COCONUT RUM ……………. 2 tsp Watkins Coconut Extract and 1 tsp
Watkins Rum Extract

GRAND MARNIER …………. 1 ½ tsp Watkins Orange Extract

PEPPERMINT ………………….1 tsp Watkins Peppermint Extract and a little
green food coloring

RASPBERRY …………………….1 ½ tsp Watkins Raspberry Extract

STRAWBERRY ………………… 1 ½ tsp Watkins Strawberry Extract

SWISS ALMOND CHOCOLATE 1 ¼ tsp Watkins Almond Extract and 1 tsp
Watkins Chocolate Extract

Use liqueurs to flavor coffee, pour over ice cream, add to
coolers, flavor whipping cream or when a recipe calls for liqueur.

Bon appetit!


Deluxe Sugar Cookies

Monday, February 11th, 2013

big valentine cookies

Are you looking for the ideal Valentine gift?  These sweet, buttery homemade cookies are the perfect way to say “I Love You”. You’ll get a kiss of approval when you serve them!

Sugar Cookie Baking Tips from

1. Mix ingredients in the proper order

2.The egg and butter should be room temperature

3. Gather your rolling tools and have them ready

4. Cut desired shapes from dough as close as possible

5. Use a spatula to transfer cookies to baking sheet, or roll on parchment paper, remove scraps  and place parchment paper on baking sheet

6. Get to know your oven, you should know how many minutes for the best results

7. Don’t peak very often – hot air will escape and baking takes longer

8. Let cookies cool for hours before decorating

Watkins Deluxe Sugar CookiesPicture 092

1 cup butter or margarine, softened

1 cup sugar

1 egg, beaten

1 tsp Watkins Original Double-Strength Vanilla

1/2 tsp Watkins Almond Extract

2 tbsp milk

2-1/2 cups all-purpose flour

1 tsp Watkins Baking Powder


4 cups powdered sugar

1/2 cup butter or margarine, softened

3 to 4 tbsp milk

1 to 2 tsp**Watkins Extracts to taste, food coloring


Pure Orange Extract

or Pure Lemon Extract

or Pure Mint Extract

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. On lightly floured surface, roll dough one third at a time to 1/4-inch thickness. Cut with floured cookie cutter. Place 1 inch apart on ungreased cookie sheets. Bake for 6 to 9 minutes or until edges are light brown. Immediately remove to wire rack to cool.

Combine all frosting ingredients; beat until smooth. Decorate cooled cookies.

Bon appetit!