Make your own Liqueurs with Watkins Extracts

Make your own Liqueurs with Watkins Extracts 

Make a base of 2 1/2 cups Vodka and 1/2 cup sugar (sweetness to taste).  Add one of the below suggested flavors to the base.  Blend on low speed in blender until the sugar is dissolved.  Stop the blender and top the blender up to 30 oz. with distilled or filtered water.  Blend again & then bottle.  Let stand overnight to fully develop the flavor.

1.  Coconut Rum  = 2 tsp Watkins Coconut Extract & 1 tsp Watkins Rum Extract
2.  Pineapple Rum = 2 tsp Watkins Pineapple Extract & 1 tsp Watkins Rum Extract
3.  Peppermint Extract = 1 tsp Watkins All - Natural Peppermint Extract and a little green food coloring.
4.  Butter Pecan = 1 1/4 - 2 tsp Watkins Butter Pecan Extract
5.  Amaretto = 3 tsp Watkins Almond Extract, 4 tsp Watkins Rum Extract, 1 tsp Watkins Chocolate                Extract.
6.  Banana = 1 tsp Watkins Banana Extract
7.  Strawberry = 1 tsp Watkins Strawberry  Extract
8.  Swiss Chocolate Almond = 1 1/4 tsp Watkins Almond Extract & 1 tsp Watkins Chocolate Extract
9.  Raspberry = 1 1/2 tsp Watkins Raspberry Extract

Be creative make up your own combinations!! www.productsof1868.com

Vanilla Cream Cheese Dip

Vanilla Cream Cheese Dip 

1 package (8 oz/227 g) reduced-calorie cream cheese
1 jar (7 oz/198 g) marshmallow cream
1-1/2 tsp/7.5 mL Watkins Double-Strength Imitation Clear Vanilla   

Combine all ingredients and beat until smooth. Chill 1 to 2 hours. Serve with assorted fruit, such as pineapple, apples, pears, or strawberries.

Makes 2 cups, 2 tbsp/serving.  

Pasta Alfredo

Pasta Alfredo

2 boneless/skinless chicken breast 1 1/2 tsp/7.5 mL Watkins Original Grapeseed Oil 1/2 cup/125 mL red pepper, chopped 1/2 cup/125 mL yellow pepper, chopped 1 cup cup/250 mL sliced mushrooms 1/4 cup/60 mL green onion, chopped 1/2 cup/125 mL Kalamata olives 1 lb/140 g pasta noodles 2 tsp/10 mL all-purpose flour 3/4 to 1 tsp/4 to 5 mL Watkins Garlic Liquid Spice 1 can (12 oz/340 g) evaporated skim milk 1/2 cup/125 mL grated Parmesan cheese 1/4 tsp/2.5 mL Watkins Black Pepper 6 oz Sauté chicken breast in grapeseed oil for 6 to 8 minutes over medium heat. Add red and yellow peppers, mushrooms and green onions. Continue cooking until vegetables are tender. Add Kalamata olives. Meanwhile, cook your favorite pasta according to package directions. Remove chicken and vegetables from skillet, slice chicken. In pan juices brown flour; stir in garlic liquid spice and evaporated milk. Cook, stirring occasionally until thickened. Stir in Parmesan cheese. Coat cooked noodles with sauce; stir in vegetables and slices of chicken. Sprinkle with pepper.

Almond Baked Brie

Almond Baked Brie
1/2 cup firmly packed brown sugar 
1/2 cup butter 
1/4 teaspoon Watkins Cinnamon
1/8 teaspoon Watkins Nutmeg
1 ounce amaretto (Don't have amaretto on hand? Substitute 1 to 2 tsp. Watkins Almond Extract)
1 round Brie cheese 
1/4 cup sliced almonds or chopped walnuts
Baguette slices, toast rounds, crackers, or sliced apples
Preheat oven to 350 F. 

In a heavy saucepan, heat brown sugar and butter over medium heat until smooth and thickened. Remove from heat. Add cinnamon, nutmeg, and amaretto. Mix well.  Place brie in an oven-safe casserole dish. Top with sauce and sprinkle with almonds or walnuts. Bake 10 to 15 minutes until brie is soft. (Instead of baking, you may microwave brie at 30-second intervals until soft and warm.) 

Serve with baguette slices, toast rounds, crackers, or sliced apples.  Yield: 4 to 6 servings, depending on the size of the brie round 

Warm up with French Onion Soup

Fabulous French Onion Soup

Nutrition Facts: Makes 6 servings. Nutritional Information Per Serving: Calories 300 Protein 12 g Carbohydrates 34 g Sodium 1130 mg Fat 14 g Saturated Fat 7 g Cholesterol 33 mg Dietary Fiber 3 g   Printer Friendly Format      Ingredients 5 medium onions3 tbsp/45 mL butter or margarine 1-1/2 quarts/liters water 1/4 cup/60 mL Beef Soup & Gravy     1 tbsp/15 mL Onion Soup & Gravy     1/4 tsp/1.2 mL Black Pepper 170 g     Pinch of cayenne pepper Pinch of Thyme (Tin)     6 slices French bread Butter or margarine 1 cup/250 mL (4 oz/113 g) shredded cheese (Swiss or Cheddar) Directions Peel and thinly slice onions. Heat the 3 tbsp/45 ml butter in a heavy 3-quart/liter saucepan over low heat; add onions and cook slowly, stirring until golden in color, about 10 minutes. Gradually blend in water, soup bases, and seasonings. Bring to a boil; cover and simmer about 15 minutes. Meanwhile, toast one side of bread under broiler until golden brown. Butter untoasted side and sprinkle slices with 1/4 cup/60 ml cheese; broil until cheese is melted. To serve, place hot soup into oven-proof bowls or mugs; float French bread slices on top. Sprinkle with remaining cheese; broil until cheese is bubbly and brown. Makes 6 servings.  For more great recipes visit www.productsof1868.com

Chocolate Extract

Watkins Chocolate Extract
Watkins fat-free liquid flavorings are economical to use and add a
full, rich flavor to a variety of foods—not just baked goods. They’re
concentrated, true-to-life, and all backed by the same expertise that’s
made Watkins Vanilla the choice of generations.
Quality Ingredients: High in flavoring content; full, long-lasting
flavor and strength.
Convenient: The easy way to add some of your favorite flavors.
Versatile: Rich, smooth flavor for your cakes, cookies, custards,
cocoas and much more!
Concentrated: Economical; a little goes a long way.
Hear what people are saying about Watkins Chocolate Extract:
“Watkins Chocolate Extract is a sweet ‘oomph’ for your milkshakes
and ice cream drinks.”
“Combine Watkins Chocolate Extract with a variety of other
Watkins Extracts for flavor that is out of this world…try using in 
any recipe where you’re already using Almond, Coconut, Mint, 
Raspberry, or even Vanilla extract!”
21200 Chocolate (8 fl oz/236 mL) Baker’s-Sized Extract $11.99
Great Value—only $1.50 per ounce!
Watkins Announces
Extract of the Month
Two-Tone Swirls
3/4 cup/175 mL butter, softened
1 1/4 cup/300 mL sugar
2 eggs
3 cups/750 mL all-purpose flour
1 tsp/5 mL Watkins Baking Powder
1/2 tsp/2.5 mL salt
1 tsp/5 mL Watkins Original
Double-Strength Vanilla
1 tbsp/15 mL Watkins Chocolate Dessert Mix
1 tsp/5 mL Watkins Almond Extract
1 tsp/5 mL Watkins Chocolate Extract
Beat butter in mixer bowl, gradually adding sugar and beating until wellblended. Add eggs; beat until light and fluffy. Stir in flour, baking powder
and salt. Remove half of dough; set aside. Add vanilla to one half; fold
dessert mix and almond and chocolate extracts into other half. Cover each;
refrigerate 1-1/2 to 2 hours. On lightly floured surface, roll out doughs
separately to 12x8-inch/30x20-cm rectangles and cut each in half to form two
6x8-inch/15x20-cm rectangles. Place one chocolate layer on top of a vanilla
layer, matching long edges. Starting with short side, roll the double layer
halfway to center. Turn over and roll other half back to center, forming an “S”
shape. Repeat with remaining dough. Wrap rolls tightly in plastic wrap; chill
in freezer until very firm, about 1-1/2 hours. Cut dough into ¼-inch/6-mm
slices; place on greased baking sheet about ½ inch/12 mm apart. Bake at
375°F/190°C for 9 to 10 minutes or until edges begin to brown. Cool on sheet
1 minute; remove cookies to wire rack and cool completely.
Makes 42 cookies.