Archive for July, 2014

Watkins Chocolate-Glazed Cheesecake

Wednesday, July 30th, 2014

pure almond extractHappy National Cheesescake Day!  Treat your family to homemade cheesecake with Watkins quality extracts.

Watkins Chocolate-Glazed Cheesescake

2 cups chocolate wafer cookies, crushed

3/4 cup sugar, divided

1/2 cup butter, melted

2 1/2 packages (8 ounce) cream cheese, soften, divided

3 eggs, divided

1 tsp Watkins Double Strength Vanilla Extract

2 squares (1 ounce each) semisweet chocolate, melted and slightly cooled

1 1/3 cups sour cream, divided

1/3 cup packed dark brown sugar

1 Tablespoon all purpose flour

1/4 cup chopped pecans

1/4 teaspoon Watkins Pure Almond Extract

Chocolate Glaze

3 squares (1 ounce each) semisweet chocolate

2 Tablespoons butter

1/3 cup sifted confectioner’s sugar

1 Tablespoon water

1/2 teaspoon Watkins Double Strength Vanilla Extract

Combine cookie crumbs, 1/4 cup sugar and butter; blend well.  Press into bottom and 2 inches up sides of a 9 inch springform pan; set aside.  In a mixing bowl, beat one 8 ounce package cream cheese and 1/4 cup sugar until fluffy.  Add one egg and 1/4 teaspoon Vanilla extract; blend well.  Stir in chocolate and 1/3 cup sour cream.  Spoon over crust.  In another bowl, beat second 8 ounce package cream cheese, brown sugar and flour until fluffy.  add one egg and 1/2 teaspoon Vanilla extract; blend well.  Stir in pecans.  Spoon carefully over chocolate layer.  In another bowl, beat remailing 1/2 package of cream cheese and remaining sugar until fluffy.  Blend in last egg, stir in remaining sour cream and Vanilla extract.  Add Pure Almond extract, spoon carefully over pecan layer.  Bake at 325 degrees for about 55 minutes or until center is almost set.  Turn off oven and leave cheesecake in oven another 30 minutes.  Remove from oven, cool completely.  Refrigerate at least 8 hours.  For glaze:  combine chocolate and butter in top of double boiler; cook over simmering water until melted.  Remove from heat; add remaining ingredients and stir until smooth, remove cheesecake from pan and spread warm glaze on top just before serving.

Bon appetit!

Terry

Watkins Cocoa Ice Cream

Monday, July 28th, 2014

Watkins-Cocoa-Ice-CreamWatkins Caramel Sauce is not just for ice cream. . .

Dip a marshmallow, fat pretzel or apple, then roll in chopped nuts, chocolate chips or sprinkles

Stir it into vanilla icing

Try caramel covered fresh pear slices

Drizzle caramel sauce over cheesecake

You’ll love these other ice cream treats using Watkins products;

Watkins Cocoa Ice Cream

1 can (14 oz) sweetened condensed milk

1/3 cup baking cocoa

2 cups heavy whipping cream

1 cup  half-and-half

1 tbsp  Watkins Original Double Strength Vanilla

In medium saucepan, stir together sweetened condensed milk and cocoa. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened, about 10 minutes. Remove from heat; cool slightly. Gradually add whipping cream, half-and-half and vanilla, beating with whisk until well-blended; refrigerate until cold. Place in ice cream freezer container and freeze according to manufacturer’s instructions.

Makes 18 servings.

Watkins Lemon Dessert Sauce

1/4 cup Watkins Lemon Dessert Mix

1/2 cup sugar

2 cups water

Combine dessert mix, sugar and water in medium saucepan; mix well.  Cook over medium heat until sauce begins to boil and thicken.  Serve over ice cream, gingerbread, pudding or cake.  Makes 1 1/2 cups.

Bon appetit!

Terry

 

Celebrate National Ice Cream Month with a Watkins Ice Cream Social!

Friday, July 25th, 2014

00135_rootBeerFloatTreat your guests to Root Beer Shakes – combine milk, ice cream and a few drops (to taste) Watkins Root Beer Extract in a blender.  Blend on low speed until thick and smooth.

Enjoy serving something special over ice cream or frozen yogurt . . . top it with one of these Watkins toppings.  Dress up your Vanilla ice cream by using the Frozen Almond Balls recipe or add a few Cinnamon Crisps to your sundaes.  Try these quick and easy recipes just made for your summer entertaining – but they’re delicious anytime!

 

Frozen Almond Caramel Balls

1 quart Vanilla ice cream

1 cup almonds, toasted and chopped

Make balls of ice cream with a scoop.  Quickly roll them in almonds.  Place them in muffin tins or pie plates and freeze.  To serve, place 2 or 3 ice cream rounds in each individual dessert dish and top with Caramel Sauce.

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 tsp Watkins Caramel Extract

In a heavy 2 quart saucepan, combine sugars, butter and corn syrup.  Cook over medium heat, stirring occasionally, 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, it should be no longer grainy.  Remove from heat and cool 5 minutes.  Stir in whipping cream and Watkins Caramel Extract.  Serve warm or keep refrigerated.

To make other flavored sauce, instead of Watkins Caramel Extract, add 2 tsp of your favorite Watkins Extract.

Bon appetit!

Terry

 

Are you wondering about a home based business?

Tuesday, July 15th, 2014

Are you wondering about a home based business?  Find out more at respectedhomebusiness.com/387751IMG_1721

Learn how to earn income as an independent Watkins consultant. Work from home. Flexible Schedule. Part Time or Full Time.

Let’s get cooking with Watkins! Use the products yourself, then share the story of Watkins heritage,  great Watkins products and business opportunity… that’s the recipe for sweet success!

Bon appetit!

Terry