Seasonal Favorites Recipes for Entertaining and Just Plain Fun!

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Recipe Tip - Before using an older Watkins recipe first look over the recipe to make sure any there are NO products ingredients have been discontiued.  Watkins carries many items that are seasonal or for a limited time only. 


Angel Food Cake


2 cups egg whites (12-14 eggs)

1 tsp salt

1 1/2 tsp Watkins Cream of Tartar

1 cup flour

1 1/2 cups sugar

1 tsp Watkins Original Double-Strength Vanilla

Whip egg whites until stiff. Add salt and Cream of

Tartar while blending. Fold in sugar, flour and extract.

Put in ungreased tube pan and bake at 400°F

for 30 minutes or until top springs back when lightly

touched.

Try This: Substitute Watkins Vanilla Extract with


Watkins Strawberry, Raspberry or your favorite Watkins Extract


Pumpkin Butter Cupcakes

Ingredients

Pumpkin Butter Cupcakes

2 1/4 cup all-purpose flour

1 tbsp Watkins Baking Powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp Watkins Organic Cinnamon

1/2 tsp Watkins Organic Ginger

1/2 tsp Watkins Organic Nutmeg

1/2 cup butter, softened

1 1/3 cups sugar

2 eggs

1 cup Watkins Pumpkin Butter

3/4 cup milk

3/4 cup chopped walnuts

Brown Sugar Frosting

1/4 cup butter

6 tbsp brown sugar

6 tbsp half-and-half

2 cups powdered sugar

1 tsp Watkins Original Double-Strength Vanilla

Directions

Pumpkin Butter Cupcakes

In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In large bowl cream together butter and sugar until light and fluffy; beat in eggs. Blend in Pumpkin Butter. Stir in dry ingredients and milk, blending until batter is smooth. Stir in chopped walnuts. Spoon batter into paper lined muffin tins. Fill about 2/3 full. Bake at 375°F for 18 to 22 minutes. Makes 16 cupcakes.

Brown Sugar Frosting

In 2 quart saucepan melt butter over medium heat. Add brown sugar and half-and-half. Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Remove from heat and add powdered sugar and va-nilla; beat until well mixed (1 to 2 minutes). Let cool to spreading consistency (5 to 10 minutes). Frost cupcakes.

Shortbread Cookies

Ingredients

1 package Watkins Shortbread Cookie Mix

1 cup butter

1 tsp Watkins extract of choice

1 cup chocolate chips, melted*

Directions

Preheat over to 350°F. Combine all

ingredients in a medium bowl. Cut butter into the mix until a dough can be formed. Roll out dough to 1/4-inch thick. Use a cookie cutter to make 3-inch cookies. Place cookies on an ungreased cookie sheet and bake for 11 to 12 min-utes or until the edges are golden brown. Cool at least 15 minutes. *Dip in chocolate and top with sprinkles. Let cool until set on a sheet of parchment paper or foil.

Tip: Sprinkle Watkins Cinna-Cream Sprinkles over the cut out cookie dough prior to baking for extra fun!


Watkins Cooked Playdough

Ingredients

2 cups all-purpose flour

1 cup salt

2 Tbsp Watkins Cream of Tartar

2 1/2 cups water

1/4 tsp Watkins Food Coloring

2 Tbsp cooking oil

Watkins Extract of choice

Directions

Combine dry ingredients in a saucepan. Add water and oil. Heat, stirring constantly until the dough comes away from the side of the pan and forms a ball. Cool. Divide in half and knead in food coloring and 1 tsp extract of choice until smooth. Store in plastic bag or container in the refrigerator. Keeps for months! Makes 4 cups.