Archive for the ‘Extracts’ Category

Watkins Caramel Sauce

Friday, October 14th, 2016

caramel-dipWatkins 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.

Let’s get cooking with Watkins! Just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success! Find out more about it HERE!

Bon appetit!

Terry

(626)536-3654

terry@simplyappetizing.com

Watkins Coconut Brownies

Tuesday, August 2nd, 2016

1 cup butter, softenednew watkins extracts

2 cups sugar

4 eggs

1 tsp. Watkins Pure Vanilla Extract

1/2 tsp. Watkins Coconut Extract

1-1/2 cups all-purpose flour

1/2 cup plus 2 T. baking cocoa

1/2 cup flaked coconut

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and cocoa; gradually beat into creamed mixture just until blended. Stir in coconut. Spread into a prepared 13-in. x 9-in. baking pan. (Spray with cooking spray) Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool on a wire rack. Yield: 1-1/2 dozen.

Let’s get cooking with Watkins! Just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success! Find out more about it HERE!

Bon appetit!

Terry

(626) 536-3654

Watkins Rolled Cinnamon Pear Bread

Tuesday, May 24th, 2016

3 cups chopped peeled ripe pears (about 3 medium)cinnamon

1/2 cup water

1-1/4 cups plus 1 teaspoon sugar, divided

3 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

4 eggs, lightly beaten

1/2 cup butter, softened

1/2 cup honey

2 teaspoons salt

1 teaspoon Watkins Almond Extract

10 to 11 cups all-purpose flour

1 tablespoon Watkins Cinnamon

In a large saucepan, combine pears, water and 1/2 cup sugar. Simmer, uncovered, for 10-12 minutes or until tender. Drain well, reserving syrup. Add cold water if necessary to syrup to measure 1 cup; set aside.

In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 10 minutes. Add the eggs, butter, honey, salt, extract, 4 cups flour and reserved pears and syrup. Beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

Punch dough down; divide into thirds. Roll each portion into a 16-in. x 8-in. rectangle. Combine cinnamon and remaining 3/4 cup sugar; sprinkle over dough to within 1/2 in. of edges.

Let’s get cooking with Watkins! Just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success! Find out more about it HERE!

Bon appetit!

Terry

(626) 536-3654

Watkins Almond Delight Bars

Tuesday, May 17th, 2016


4 eggsnew watkins extracts
2 cups white sugar
1 cup butter, melted
2 cups all-purpose flour
1-1/2 tsp Watkins Gourmet Pure Almond Extract
1 cup chocolate chips

Preheat oven to 325 degrees F. In a mixing bowl, beat egg and sugar until smooth. Add the butter, flour, almond extract and chocolate chips; mix well. Spread into a greased 13 x 9-inch baking pan. Bake for 30-35 minutes or until a toothpick comes out clean in the center. Cool on wire rack. Makes 20 bars.

Let’s get cooking with Watkins! Just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success! Find out more about it HERE!

Bon appetit!

Terry

(626) 536-3654