Posts Tagged ‘extracts’

Watkins Bubble Gum Milkshake

Tuesday, September 5th, 2017

With all the nostalgia of classic pink bubblegum, notes of sweet strawberry and mellow banana create this quintessential flavor loved by children and adults alike.

  • Non-GMO
  • No Artificial Flavors
  • Gluten Free
  • Corn Syrup Free
  • Kosher
  • Made in the USA

Watkins Bubble Gum Milkshake

1 cup/ heavy cream

3-4 cups/ vanilla ice cream

1/2 teaspoon/ Watkins Bubble Gum Flavor Extract

1/4 teaspoon/ Watkins Imitation Butter Extract

3-4 ounces/frozen whipped topping (thawed)

30 drops Watkins Red Food Coloring

Gumballs, whipping topping, or fresh fruit as garnish (optional)

Combine all ingredients (except garnish and whipping topping) in a blender and pulse on high until fully mixed, scraping and stirring with a spoon/spatula as needed. Fold in whipping topping until well blended. Pour into serving glasses and top with garnish, if desired.

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 Chai Tea Latte

Sunday, December 4th, 2016

2 individual tea bagsnew watkins extracts

1 teaspoon Watkins Cinnamon

1/2 teaspoon Watkins Ginger

1/4 teaspoon Watkins Allspice

1 cup water

1 cup milk

1/4 cup packed brown sugar

2 tablespoons refrigerated French vanilla non dairy creamer

Whipped topping and Watkins Nutmeg, optional

Place the tea bags, cinnamon, ginger and allspice in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer’s directions.

Meanwhile, in a small saucepan, combine the milk, brown sugar and creamer. Cook and stir over medium heat until heated through and sugar is dissolved. Pour milk mixture into mugs; stir in tea. Dollop with whipped topping and sprinkle with nutmeg if desired. Yield: 2 servings.

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 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