Archive for January, 2015

Watkins Baking Powder Biscuits

Wednesday, January 28th, 2015


biscuits2Flaky, tender biscuits like Grandma used to make!

Serve them with butter, preserves, honey or gravy.




2 cups sifted all-purpose flour

1 TBSP Watkins Baking Powder

1/2 tsp salt

5 tsp vegetable shortening

3/4 cup milk

Sift together flour, baking powder, and salt. Add shortening and cut into dry ingredients with two knives or pastry blender until mixture resembles coarse meal.

Make a well in center and gradually add milk, stirring until a soft dough forms. Turn out onto lightly floured board and knead lightly for 30 seconds. Roll out 1/2 to 3/4-inch thick. Cut with a floured biscuit cutter. Arrange on greased baking sheet.

Bake at 450° F for 12 to 15 minutes or until golden brown.

Bon appetit!


Watkins Extracts and Flavorings

Saturday, January 17th, 2015

new watkins extractsImagine the possibilities with Watkins; our pure extracts are made from natural oils, so they are free of artificial colors and flavors.  Watkins Gourmet Extracts and Flavorings are concentrated, and backed by the same expertise that made Watkins Vanilla the choice for generations.  Each 2 ounce bottle is just $3.49 – what a bargain!



Banana – add to quick breads, pancakes and waffle batter.

Butter – adds a butter flavor to your recipes; cakes, cookies, rolls, biscuits, waffles, pancakes, popcorn, baked apples, vegetables and rice.

Cherry – try in your chocolate cake recipe or whipped cream.

Coconut-add to your angel food cake or fruit salad.

Rum – a staple for cookies, cakes, candies and sauces.

Strawberry – refreshing when added to yogurt and/or sour cream for fruit dip.

Pure Lemon-flavor your sugar cookies or muffins, add a few drops to tea.

Pure Orange – pairs well with chocolate or lemon for that additional burst of flavor.  Try it in dough, batter, sauce or whipped cream.

Pure Peppermint – tastes great in your favorite brownie or candy recipe.

Maple – make your own simply syrup and flavor it with other Watkins extracts.

Raspberry – this makes a great salad dressing.

Root Beer – cookies, homemade root beer, candy and more!

Caramel – add to sour cream or cream cheese for apple dip.

Pure Anise – a must for holiday cookies and candy.

Pure Mint – sometimes you don’t want peppermint, just mint.

Pure Almond – a staple for your baking shelf, there are too many recipes to name!

Bon appetit!




Watkins Apple Cider Quick Bread

Tuesday, January 6th, 2015


1-1/2 cups all-purpose flourApple cider bread
1/2 cup whole wheat flour
1/2 cup packed brown sugar
3 T. tasted wheat germ
2 tsp. Watkins Baking Powder
1 tsp. Watkins Ground Cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp Watkins Ground Nutmeg
2 eggs, slightly beaten
1 egg white
1/2 cup apple cider or unsweetened apple juice
1/4 cup plain yogurt
1/4 cup Watkins Original Grapeseed Oil
1 tsp. Watkins Original Double-Strength Vanilla
1 cup shredded peeled tart apple
1/3 cup golden raisins

1 tsp. Watkins Orange Peel

In a large bowl, combine the first nine ingredients. In a small bowl, combine the eggs, egg white, cider, yogurt, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the apple, raisins and orange peel. Transfer to a greased 9 x 5 x 3 inch loaf pan. Bake at 350ºF for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.  Yield: 1 loaf

Bon appetit!