Archive for September, 2014

Happy International Coffee Day!

Monday, September 29th, 2014

Flavor your coffee with Watkins Extracts; the possibilities are endless.Vanilla_01008

Cafe Vienna

2 teaspoons non-dairy creamer

1 teaspoon sugar

1/4 teaspoons Watkins Vanilla Extract

1/4 teaspoon Watkins Cinnamon Extract

one cup coffee


Cafe Swiss Mocha

1 Tablespoon non-dairy creamer

1 teaspoon sugar

1/4 teaspoon Watkins Vanilla Extract

1/4 teaspoon Watkins Chocolate Extract

one cup coffee


Cafe French Vanilla

4 teaspoons non-dairy creamer

2 teaspoons sugar

1/2 teaspoon Watkins Vanilla Extract

one cup coffee


Cafe Framboise

2 teaspoons non-diary creamer

2 teaspoons sugar

1/4 teaspoons Watkins Raspberry Extract

one cup coffee


Bon appetit!





Pumpkin Spiced Latte

Thursday, September 25th, 2014

pumpkin pie spiceExtracts! Extracts! Read all about it!  Watkins just introduced two new extracts; Hazelnut and Pumpkin Spice and three new spices; Creamy Cinnamon Sugar, Garlic Herb Seasoning and Pumpkin Spice!

Welcome Fall with a new recipe…

Pumpkin Spiced Latte

1 1/2/360 mL cups milk

1 1/2 teaspoon Watkins Pumpkin Spice Extract

2 teaspoons Watkins Pure Vanilla Extract

2 teaspoons sugar (to taste)

1/4 cup of espresso or 1/2 cup strong brewed coffee

whipped topping

Watkins Pumpkin Spice for garnish (optional)

In a small pan combine milk, pumpkin spice extract, vanilla and cook on medium heat, whisking until boiling.

Remove from heat. Pour into two mugs, add the hot espresso or coffee, and top with whipped cream and a dash of pumpkin pie spice on top.

Ticket to the Twenties

Saturday, September 20th, 2014

Celebrate the Roaring Twenties this weekend, Saturday and Sunday 3 – 7.  Purchase your favorite Watkins products and try our new J R Watkins Naturals.

Workman and Temple Family Homestead Museum

15415 East Don Julian Road

City of Industry

Watkins Cherry Chocolate Cake

Wednesday, September 17th, 2014

2 oz cherry extractHave your cake and eat it too.  There’s only one way to celebrate International Chocolate Day, and that’s with Watkins Cherry Chocolate Cake.

Sure we know that chocolate can be high in calories, but there are plenty of good reasons to eat chocolate, according to the National Confectioners Association.


Watkins Cherry Chocolate Cake

1 package Devil’s Food cake mix

1 (3 1/2 ounce) package instant chocolate pudding mix

4 eggs

1 1/4 cups water

1/2 cup Watkins All-Natural Original Grapeseed Oil

1 TBSP Watkins Imitation Cherry Extract

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Beat all ingredients, excluding chocolate chips, in large bowl with electric mixer on low speed until moist.  Beat on medium speed for two minutes.  Stir in chocolate chips.  Pour into greased and floured 10 cup Bundt pan.

Bake for 55 minutes or until toothpick inserted in center comes out clean.  cool in pan ten minutes.  Invert cake onto wire rack.  Cool completely.


1/2 cup sugar

1/4 cup milk

3 TBSP butter

1/2 cup semi-sweet chocolate chips

1 tsp Watkins Imitation Cherry Extract

Mix sugar, milk and butter in small saucepan.  Stirring constantly, bring to a boil on medium heat and boil one minute.  Remove from heat.  Stir in 1/2 cup chocolate chips and 1 tsp Imitation Watkins Cherry Extract until chips are melted – spoon over cake.

Bon appetit!