Archive for December, 2013

Merry Christmas

Wednesday, December 25th, 2013

small homestead xmas treeBest Wishes for a Happy, Healthy and Prosperous New Year from our Watkins family to yours


Pumpkin Pie Spice

Wednesday, December 18th, 2013

Did you know you can make your own Pumpkin Pie Spice?

It’s guaranteed to make the best pumpkin pie you have ever tasted!big spices

1/2 teaspoon Watkins Ground Cinnamon

1/4 teaspoon Watkins Ground Ginger

1/8 teaspoon Watkins Allspice

1/8 teaspoon Watkins Nutmeg

Bon appetit!


Delectable Appetizers

Wednesday, December 18th, 2013

We have special recipes and gift giving ideas for everyone on your list!

Spiced Nutswatkins cinnamon

1 cup whole almonds

1 cup blanched peanuts

1 cup sugar

1/4 cup butter

1 1/2 teaspoon Pumpkin Pie Spice

1/2 tsp Watkins Cinnamon

1/2 tsp Watkins Ginger

1/2 tsp salt, if desired

Combine all ingredients in a heavy skillet.  Cook over medium heat, stirring constantly, until sugar is melted and golden brown, coating nuts (about 15 minutes).  Spread nuts in thin layer on foil; cool.  Break into clusters containing 2 or 3 nuts each.  Makes 3 cups.

Cranberry Rum BrieIMG_0962

1/2 cup canned whole berry cranberry sauce

1 Tablespoon brown sugar

1/2 teaspoon Watkins Rum Extract

1/8 teaspoon Watkins Ground Nutmeg

1 wheel (8 ounce) Brie cheese, at room temperature

2 Tablespoons chopped pecans

Mix cranberry sauce, sugar extract and nutmeg.  Peel off top rind of Brie, leaving 1/4″ edge (leave bottom and sides of Brie intact).  Place in pie plate or oven proof dish.  Top with cranberry mixture.  Sprinkle with pecans.  Bake at 450F 5 – 7 minutes or until cheese softens.  Place Brie on serving plate and serve with crackers.

Bon appetit!


Fun, Easy and Unique Holiday Recipes

Monday, December 9th, 2013

It’s Holiday Baking and Gift Giving Season – let Watkins help you make it fun, easy and unique!

Creamy CaramelsIMG_0956

1 cup butter

2 1/4 cups packed brown sugar

dash salt

1 cup light corn syrup

14 ounce sweetened condensed milk

1 teaspoon Watkins Double Strength Vanilla

Butter 9 x 9 inch pan.  In a heavy 2 quart saucepan over medium heat, melt butter.  Stir in brown sugar, salt and corn syrup.  Mix well. Gradually add milk, stirring constantly.  Cook and stir over medium heat until candy thermometer reaches 245 F.  Remove from heat immediately and stir in Vanilla. (At this point, you could add some chopped nuts if you desire).  Pour into buttered pan.  Cool.  Cut into 90 to 100 pieces, wrap in caramel wrappers.  Be creative, try different Watkins extracts!

Almond RocaIMG_0962

1 package soda crackers

1 teaspoon Watkins Caramel Extract

1 3/4 cups brown sugar

1 cup sliced almonds

1 pound butter (not margarine)

2 cups chocolate chips

1 teaspoon Watkins Double Strength Vanilla Extract

Spray the bottom of a cookie sheet with Watkins Cooking Spray.  Cover with layer of soda crackers.  In a saucepan, heat brown sugar and butter.  Bring to a rolling boil and add extracts.  Boil for 4 – 5 minutes, stirring constantly to avoid burning.  Remove from heat; stir in almonds.  Pour mixture over cracker base.  Cook at 350 F for 5 minutes.  Remove from oven and sprinkle chocolate chips over top.  Place back in oven for another 15 minutes.  Let cool, lthen cut into squares.  Freezes well.

Bon appetit!