Archive for October, 2013

Watkins Caramel Sauce and Perfection Caramel Corn

Wednesday, October 30th, 2013

Caramel PopcornDid you know it’s National Caramel Apple Day?  Well, now you know – according to the National Confectioners Association.  Caramel Sauce is great on apples but don’t stop there!

marshmallows – dip halfway in caramel sauce then drizzle with chocolate or coconut

icing – stir two spoonfuls into vanilla icing, spread on your favorite cake

ice cream – warm caramel sauce and drizzle over vanilla ice cream, sprinkle with chopped nuts

cheesecake – make a simple cheesecake decadent with drizzles of caramel sauce

pear slices – dunk pear slices into caramel sauce

pretzel rods – dip half of a fat pretzel in caramel sauce then roll it in a plate of chopped nuts, colored sprinkles or chocolate chips

Watkins 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 teaspoons Watkins Caramel Extract

In heavy 2 quart saucepan, combine sugars, butter and corn syrup.  Cook over medium heat, stirring occationally, 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 and checking that is no longer grainy.  Remove from heat and cool 5 minutes.  Stir in whipping cream and caramel extract.  Serve warm or keep refrigerated. This makes 2 1/4 cups sauce.

Watkins Perfection Caramel Corn

7 to 8 quarts popped corn

2 cups salted peanuts

1 cup brown sugar

1 cup white sugar

1 cup butter

1 tsp salt

1/2 cup white corn syrup or honey

1 tsp Watkins Vanilla Extract

1 tsp Watkins Maple Extract

1 tsp Watkins Butter Extract

1 tsp Watkins Caramel Extract

1 tsp baking soda

Place popcorn and peanuts in large container. In sauce pan, combine sugars, butter, salt and syrup.  Bring to a boil.  Boil 5 minutes, constantly stirring.  Remove from heat and add soda and Watkins Extracts.  Stir quickly.  Pour over popcorn and mix.  Place popcorn in large flat pans.  Bake at 250 degrees for one hour, stirring every fifteen minutes.  Remove from oven and stir occasionally while mixture cools.  Store in airtight container.  Makes 7 – 8 quarts.

Bon appetit!


Watkins French Toast and Vanilla Soda

Tuesday, October 29th, 2013

Few companies can claim a name association with Vanilla like Watkins.  Watkins has been producing the world’s finest Vanilla for over 100 years IMG_1797and is recognized as the name in Vanilla by hundreds of thousands of loyal customers. We offer a number of different Vanillas to fit your needs.  Whether it’s our signature Original Double Strength Vanilla, which is extremely concentrated, or our Organic Vanilla for those who only want to use an organic extract, Watkins has a Vanilla extract to suit every baking need.

French Toast from Watkins Vanilla Classic Recipes

2 eggs, lightly beaten

1/2 cup milk

1/2 teaspoon Watkins Vanilla

1/4 teaspoon salt

6 slices day-old bread

1 tablespoon butter

Combine eggs, milk, Vanilla and salt in shallow bowl; mix well.  Dip bread slices in egg mixture.  Melt butter in large skillet; cook bread until golden brown on both sides.  Serve hot with maple syrup, powdered sugar or tart jelly.  Makes 3 servings.

Vanilla Soda from Watkins Vanilla Classic RecipesIMG_1721

1 1/2 teaspoons sugar

1 teaspoon Watkins Vanilla

1 cup club soda

1 scoop Vanilla ice cream

Combine sugar and Vanilla in bottom of tall glass; mix well.  Pour in club soda, stirring gently to blend.  Carefully add ice cream to glass; serve with straw and long spoon.  Makes one serving.

Bon appetit!






Watkins Maple Syrup and Cinnamon Toast

Monday, October 28th, 2013

IMG_2519 October is not just about cooler weather, autumn leaves and Halloween, it’s National Cookbook Month!  Don’t you love old cookbooks? I do!

Watkins Maple Syrup (from a Classic Watkins Cookbook)

Pour 3 1/2 cups brown sugar into 2 cups boiling water.  Add 1 teaspoon Watkins Maple Extract.  Stir well, allow to stand 24 hours to blend before using.  This makes 1 quart of delicious Maple Syrup.

Watkins Cinnamon Toast (from the same cookbook)

recipe for two servings:

4 quarter-inch slices toast

2 teaspoons butter

3 teaspoons powdered sugar

2 teaspoons Watkins Cinnamon

Mix butter (do not melt), with sugar and Watkins Cinnamon until creamy.  Spread each slice of toast evenly, covering entire surface.  Place on a pie tin and glaze in a hot oven.  Cut each slice and serve hot.

Call me to order your Watkins Cinnamon and Extracts or get them at the Monrovia Family Festival, Fridays in Old Town Monrovia.

Bon appetit,


Watkins Extracts on Sale!

Friday, October 18th, 2013

IMG_0962Rum-Cinnamon-Strawberry-Cherry-Maple-Vanilla Nut-Banana-Raspberry-Mint-Almond-Coconut

Extracts! Extracts! Read all about it! Watkins new 8 ounce Extracts are just $5.00!  The long-lasting strength of our full flavored extracts make a great addition to your frostings, cakes, cookies, barbecue sauces, coffee, tea and so much more!

Call me, 626-536-3654, or visit us at the Monrovia Family Festival before they’re gone!