French Toast Variations

French Toast Recipes

From Your Independent Watkins Associate - Michelle Klimchuk, ID# 336326 www.productsof1868.com

Raspberry-Cinnamon French Toast Recipe 

12 slices cinnamon bread, cubed

5 eggs, beaten

1-3/4 cups milk

1 cup packed brown sugar, divided

1 teaspoon Watkins Vanilla

1/4 teaspoon Watkins Cinnamon

1/4 teaspoon Watkins Nutmeg

1/2 cup slivered almonds

1/4 cup butter, melted

2 cups fresh raspberries

Place bread cubes in a greased 13-in. x 9-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon, nutmeg and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top.

Bake, uncovered, at 400° for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Coconut French Toast

12 eggs

1-1/4 cups milk

2 teaspoons sugar

1 teaspoon Watkins Cinnamon

1 teaspoon Watkins Coconut Extract

14 slices day-old bread

1 package (7 ounces) flaked coconut

Maple syrup

In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets.

Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup. Yield: 7 servings.

French Toasted Muffins

4 eggs

1/2 cup half-and-half cream

2 tablespoons sugar

½ teaspoon Watkins Vanilla Extract

½ teaspoon Watkins Cinnamon Extract

6 English muffins, split

1/4 cup butter, cubed

Watkins Cinnamon

Maple syrup

In a small bowl, beat eggs. Add cream, sugar and vanilla; mix well. Soak muffins, cut side down, in egg mixture for 1 minute; turn and dip the other side just until moistened. In large skillet, melt butter. Fry muffins, cut side down, for 2-3 minutes or until golden brown. Turn and cook 2-3 minutes longer or until golden brown. Dust with Watkins Cinnamon   Serve with syrup. Yield: 6 servings.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

Recipe of the Day

Chicken Breasts Stuffed with Sage-Walnut Pesto

1/2 cup/125 mL fresh parsley leaves, packed

1/4 cup/60 mL walnuts, toasted

1 tbsp/15 mL

Watkins Sage

1/4 cup/60 mL

Watkins Garlic & Parsley Grapeseed Oil

2 tbsp/30 mL Parmesan cheese, grated

2 tbsp/30 mL ricotta cheese

Watkins Sea Salt

to taste

Watkins Peppercorns

of choice, freshly ground, to taste

4 split chicken breasts with skin on.  To make pesto: Place parsley leaves and walnuts in a food processor and pulse 4 to 5 times to roughly chop. Add sage and grapeseed oil, parmesan and ricotta cheese, and purée until smooth. Season pesto with salt and ground peppercorns to taste.

Preheat oven to 350°F/180°C. Divide the pesto evenly between the 4 chicken breasts, stuffing the pesto under the skin of each and patting it into an even layer. Place the chicken breasts skin-side-up on top of a rack in a roasting pan and bake 50 to 60 minutes. To test for doneness, the juices should run clear when the meat is pierced. Serve on top of Watkins Walnut Heartland Rice Blend with Provencal Pepper Stew. Serves 4.   

Curried Couscous Salad 

1-1/2 cups/375 mL water
2 tsp/10 mL Watkins Chicken Soup & Gravy
1 cup/250 mL uncooked instant couscous
1/2 cup/125 mL sliced almonds, toasted
1/2 cup/125 mL raisins
1/2 cup/125 mL chopped red apple
1/4 cup/60 mL sliced green onions
Curry Dressing (recipe below)

Curry Dressing
2 cups/500 mL plain nonfat yogurt
2 to 3 tbsp/30 to 45 mL brown sugar, to taste
1 tbsp/15 mL lemon juice
2-1/2 tsp/12.5 mL Watkins Curry Powder
1/2 to 3/4 tsp/2.5 to 4 mL, to taste Watkins Cinnamon
1/2 tsp/2.5 mL
Mix all ingredients until well-combined.

In medium saucepan, bring water and soup base to a boil. Stir in couscous; remove from heat and let stand 5 minutes; fluff with a fork. Place in a large bowl along with all of the remaining ingredients; toss lightly. Cover and refrigerate at least 4 hours to allow flavors to develop. Stir before serving.

Butter Pecan Pumpkin Pie

1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon Watkins Cinnamon 
1/4 teaspoon Ginger (Tin)
1/4 teaspoon Ground Nutmeg (Tin)
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping, optional
Additional whipped cream

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.

Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.

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.

Fun Grilled Recipes

Fun Grilled Recipes

From Your Independent Watkins Associate Michelle Klimchuk #336326

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Grilled Corn Pasta Salad

4 large ears sweet corn in husks

1-1/2 cups uncooked penne pasta

2 cups cherry tomatoes

1 medium zucchini, thinly sliced

1 can (2-1/4 ounces) sliced ripe olives, drained

1/3 cup white wine vinegar

2 tablespoons Watkins Grapeseed Oil, Original Flavor

1 teaspoon Watkins Basil

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon Watkins Mustard

1/4 teaspoon Watkins Garlic Powder

1/4 teaspoon Watkins Black Pepper

Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain.

Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.

Meanwhile, cook pasta according to package directions; drain and rinse in cold water. When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add the pasta, tomatoes, zucchini and olives.

In a small bowl, whisk the remaining ingredients. Pour over salad and toss gently to coat. Cover and refrigerate until serving. Yield: 8 servings

Grilled Portobellos with Mozarella

2 cups grape tomatoes, halved

3 ounces fresh mozzarella cheese, cubed

3 fresh basil leaves, thinly sliced

2 teaspoons Watkins Grapeseed Oil, Original Flavor or Garlic and Parsley Flavor

2 garlic cloves, minced

1/4 teaspoon Watkins Sea Salt, ground

1/4 teaspoon Watkins Black Pepper

4 large portobello mushrooms (4 to 4-1/2 inches), stems removed

Watkins Cooking Spray

In a small bowl, combine the first seven ingredients; cover and chill until serving.

Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap. 

Yield: 4 servings.

Grilled Asparagus

1 cup water

1 pound fresh asparagus, trimmed

1/4 cup Watkins Barbecue Sauce

In a large skillet, bring water to a boil; add asparagus. Cover and cook for 4-6 minutes or until crisp-tender; drain and pat dry. Cool slightly.

Thread several asparagus spears onto two parallel soaked wooden skewers. Repeat. Grill, uncovered, over medium heat for 2 minutes, turning once. Baste with barbecue sauce. Grill 2 minutes longer, turning; basting once. 

Yield: 4 servings

Decadent Chocolate Delights

Decadent Chocolate Delights 

From Your Independent Watkins Associate - Michelle Klimchuk #336326

Get a FREE Watkins catalog @ www.productsof1868.com

Chocolate Chocolate Chip Cake

1 cup shortening

2 cups sugar

4 ounces unsweetened chocolate, melted and cooled

2 teaspoons Watkins Vanilla Extract

5 eggs

2-1/4 cups cake flour

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

2 cups (12 ounces) semisweet chocolate chips

Frosting

2/3 cup butter, softened

5-1/3 cups confectioners' sugar

1 cup Watkins Baking Cocoa

1 cup milk

2 teaspoons Watkins Vanilla Extract

In a large bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake. Yield: 12 servings

Chocolate Pudding Cake in the Crock Pot

1 package (18-1/4 ounces) chocolate cake mix

1 package (3.9 ounces) instant chocolate pudding mix

2 cups (16 ounces) sour cream

4 eggs

1 cup water

3/4 cup Watkins Grapeseed Oil, Original Flavor

1 teaspoon Watkins Vanilla Extract

1 cup (6 ounces) semisweet chocolate chips

Whipped cream or ice cream, optional

In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased 5-qt. slow cooker.

Cover and cook on low for 6-8 hours or until a toothpick inserted near the center comes out with moist crumbs. Serve in bowls with whipped cream or ice cream if desired. Yield: 10-12 servings.

Chocolate Macadamia Cheesecake

1-1/4 cups chocolate wafer crumbs (about 25 wafers)

1/4 cup ground macadamia nuts

2 tablespoons sugar

3 tablespoons butter, melted

1/8 teaspoon Watkins Almond Extract

Filling

8 ounces white baking chocolate, chopped

4 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

3 tablespoons all-purpose flour

1 teaspoon Watkins Vanilla Extract

5 eggs

1/3 cup milk chocolate chips

Topping

8 ounces semisweet chocolate, chopped

7 tablespoons heavy whipping cream

White chocolate shavings and chopped macadamia nuts

In a small bowl, combine the wafer crumbs, nuts and sugar; stir in butter and almond extract. Press onto the bottom of a greased 10-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.

In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool.

In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs; beat on low speed just until combined. Remove 1 cup and set aside. Stir melted white chocolate into remaining cream cheese mixture; beat just until combined. Pour over crust.

In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Stir in reserved cream cheese mixture; drop by spoonfuls over filling. Cut through filling with a knife to swirl chocolate mixture.

Place pan on a baking sheet. Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.

In a saucepan over low heat, melt semisweet chocolate with cream; stir until smooth. Cool slightly. Spread over cheesecake. Cool on a wire rack for 10 minutes. Refrigerate for 4 hours or overnight.

Refrigerate leftovers. Garnish with chocolate shavings and macadamia nuts. 

Yield: 12 servings.

Winning Appetizers

Winning Appetizers

From Your Independent Watkins Associate - Michelle Klimchuk #336326 

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Apple Salsa with Cinnamon Chips

2 medium tart apples, chopped

1 cup chopped strawberries

2 medium kiwifruit, peeled and chopped

1 small orange

2 tablespoons brown sugar

2 tablespoons apple jelly, melted

1 teaspoon Watkins Cinnamon Extract

Chips

8 flour tortillas (7 or 8 inches)

1 tablespoon water

1/4 cup sugar

2 teaspoons Watkins Cinnamon

In a bowl, combine apples, strawberries and kiwi. Grate orange peel to measure 1-1/2 teaspoons; squeeze juice from orange. Add peel and juice to apple mixture. Stir in brown sugar jelly and extract.

For chips, brush tortillas lightly with water. Combine sugar and cinnamon; sprinkle over tortillas. Cut each tortilla into 8 wedges. Place in a single layer on ungreased baking sheets.

Bake at 400° for 6-8 minutes or until lightly browned. Cool. Serve with salsa. Yield: 4 cups salsa.

Incredible Bean Dip

1 can (16 ounces) refried beans

1 cup picante sauce

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded cheddar cheese

3/4 cup sour cream

1 package (3 ounces) cream cheese, softened

1 tablespoon Watkins Chili Powder

1/4 teaspoon Watkins Cumin

Tortilla chips and salsa

In a large bowl, combine the first eight ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4-1/2 cups.

Ham Balls over Rice

2 eggs

1/2 cup milk

3/4 cup dry bread crumbs

1/4 cup finely chopped onion

1 pound ground fully cooked ham

1/2 pound ground pork

1 can (8 ounces) crushed pineapple

1/2 cup packed brown sugar

1/3 cup white vinegar

1/3 cup ketchup

2 tablespoons soy sauce

1 teaspoon Watkins Ginger

Hot cooked rice

In a bowl, combine the eggs, milk, bread crumbs and onion. Crumble ham and pork over mixture; mix well. Shape into 1-1/4-in. balls. Place in a greased 13-in. x 9-in. baking dish.

In a saucepan, combine the pineapple, brown sugar, vinegar, ketchup, soy sauce and ginger. Cook and stir until sugar is dissolved. Pour over ham balls.

Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer reads 160°. Serve over rice. Yield: 6 servings.

Coconut Recipes

Coconut Recipes From Your Independent Watkins Associate Michelle Klimchuk #336326

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Coconut Dream Pie 

1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 cups whole milk

3 egg yolks, lightly beaten

1/2 cup flaked coconut

1 tablespoon butter

1-1/2 teaspoons Watkins Vanilla Extract

1 teaspoon Watkins Coconut Extract

1 pastry shell (9 inches), baked

MERINGUE:

3 egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon Watkins Vanilla Extract

6 tablespoons sugar

1/4 cup flaked coconut

In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.

Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell.

In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.  Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut. 

Bake at 350° for 17-20 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 8 servings.

Nutrition Facts: 1 piece equals 342 calories, 15 g fat (8 g saturated fat), 92 mg cholesterol, 255 mg sodium, 46 g carbohydrate, trace fiber, 6 g protein.

Chocolate Coconut Cream Pie

1 unbaked pie pastry (9 inches)

2/3 cup sugar

1/3 cup cornstarch

1/4 teaspoon salt

3 cups milk

3 egg yolks

1 tablespoon butter

1 teaspoons Watkins Vanilla Extract

1 teaspoon Watkins Coconut Extract

1/2 cup flaked coconut

CHOCOLATE LAYER:

3 tablespoons Watkins Baking Cocoa

3 tablespoons sugar

2 tablespoons milk

MERINGUE:

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/4 teaspoon Watkins Coconut Extract

Directions

Bake pie pastry. Cool.

Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside.

Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture.

For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar and extract beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350° for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 396 calories, 16 g fat (8 g saturated fat), 102 mg cholesterol, 274 mg sodium, 57 g carbohydrate, 1 g fiber, 7 g protein.

Coconut Bread

Makes 2 loaves

Bread:

4 eggs

2 C. sugar

1 C. vegetable oil

2 tsp. Watkins Coconut Extract

3 C. flour

½ tsp Watkins Baking Powder

½ tsp. baking soda

1 C. buttermilk

1 C. flaked coconut

1 C. chopped nuts, optional

Glaze:

1 ½ C. sugar

3 T. butter

¾ C. water

1 tsp. Watkins Coconut Extract

To prepare oven, bread pans:

Preheat oven to 325 degrees. Spring 2 9 inch loaf pans with Watkins Cooking Spray and lightly flour.

To mix bread: In large bowl, combine eggs, sugar, oil and extract. Gradually add flour, baking powder and baking soda alternately with buttermilk. Stir in coconut and nuts. Pour mixture into prepared pans.

To bake bread: Bake 1 hour or until toothpick inserted in center comes out clean. Cool slightly in pans on wire rack. Remove from pans.

To prepare glaze: In medium saucepan, combine sugar, butter, water, and extract. Bring to a boil. Cook for 5 minutes, stirring occasionally. Pour over warm loaves. Let stand for 3 to 4 hours. Store in refrigerator.

Coconut Brownies

1 cup butter, softened

2 cups sugar

4 eggs

1 teaspoon Watkins Vanilla Extract

1/2 teaspoon Watkins Coconut Extract

1-1/2 cups all-purpose flour

1/2 cup plus 2 tablespoons Watkins 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 Watkins Cooking Spray) Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Yield: 1-1/2 dozen.

Nutrition Facts: 1 brownie equals 251 calories, 12 g fat (8 g saturated fat), 74 mg cholesterol, 94 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Coconut Chicken Bites

2 cups flaked coconut

1 egg

1 teaspoon Watkins Coconut Extract

2 tablespoons milk

1/2 cup all-purpose flour

3/4 pound boneless skinless chicken breasts, cut into 3/4-inch pieces

Oil for deep-fat frying (Use Watkins Original Grapeseed Oil for best results!)

1 teaspoon celery salt

1/2 teaspoon Watkins Garlic Granules

1/2 teaspoon Watkins Cumin

Directions

Place coconut in a blender, cover and process coconut until finely chopped. Transfer to a shallow bowl; set aside. In another shallow bowl, combine egg, extract and milk. Place flour in a third shallow bowl.  Coat chicken with flour; dip in egg mixture, then in coconut.  Arrange in a single layer on a baking pan. Refrigerate for 30 minutes.

In an electric skillet or deep-fat fryer, heat 2 in. of oil to 375°. Fry chicken, a few pieces at time, for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; place in a

bowl. Sprinkle with celery salt, garlic powder and cumin; toss to coat. Serve warm. Yield: 3 dozen.

Coconut Chicken with Pineapple Vinaigrette

1 cup coconut flour

3/4 cup flaked coconut

1 teaspoon salt

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up

2 eggs, beaten

1 T. milk or cream

1/2 teaspoon Watkins Coconut Extract

1 tablespoon each cornstarch and sugar

1/3 cup water

1/3 cup white vinegar

1/2 teaspoon Watkins Coconut Extract

1 tablespoon butter

1/2 cup chopped green pepper

1 small onion, chopped

1 cup drained pineapple chunks

1 tablespoon chopped pimientos

In a shallow bowl, combine by whisking coconut flour, coconut and salt. Remove skin from chicken if desired. In another small bowl whisk eggs, cream and extract together.  Dip chicken pieces in egg mixture, then coat with coconut mixture.

Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.

Meanwhile, in a small saucepan, combine cornstarch and sugar. Stir in water until smooth. Add vinegar, extract and butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Add green pepper and onion; cook until onion is softened. Stir in pineapple and pimientos; heat through. Serve with chicken. Yield: 4 servings.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

Rootbeer Recipes

Root Beer Extract Recipes
 

From Your Independent Watkins Associate Michelle Klimchuk #336326 - www.productsof1868.com

Ribs with Root Beer Barbecue Sauce 

2 racks (6.5 lbs) pork spareribs cut in 2” rib pieces 

½ c cider vinegar 

2 TBSP Watkins Original BBQ Sauce

2 TBSP Watkins Onion Granules

2 tsp Watkins Garlic Granules

½ tsp Watkins Black Pepper

1 tsp Salt, to taste 

Water 

Root Beer Barbecue Sauce 

2/3 c Watkins Original BBQ Sauce 

1-1/3 c ketchup 

2 tsp Watkins Root Beer Extract

½ tsp Watkins Ginger

¼ tsp Watkins Allspice

Combine first 7 ingredients in large kettle; cover with water. Bring to a boil; reduce heat, cover and simmer for 1-1/2 hours; drain. (Can be made ahead to this point. Cool, cover and refrigerate until 1 hour before broiling or grilling.) 

To grill: Grill ribs 10 minutes, turn once. Baste With barbecue sauce; grill 5 minutes. Turn & baste again with sauce & grill 5 minutes more. 

To broil: Broil ribs 7”-9” from heat for 20 minutes or until heated through, brushing with barbecue sauce occasionally and turning once. Serve any remaining barbecue sauce with ribs. Makes 8 servings. 

Root Beer Ice 

1 cup sugar

4 cups water

1 teaspoon lemon juice

1 tablespoon  Watkins Root Beer Extract

Combine sugar, water, and lemon juice in a saucepan. Bring to a boil. Reduce heat and simmer 10 minutes. Stir in root beer concentrate. Refrigerate 2-4 hours to chill. Place in an ice cream maker and follow manufacturer's directions 

Homemade Root Beer (version 1)

Combine 1 cake yeast, 2 oz.  Watkins Root Beer Extract, 3 gallons of water and 4 lbs. of sugar. Then… bottle the mixture leaving 2 inches at the top of the bottle. Let set 3 weeks. The mixture "works" so it must be bottled with a cap.

Homemade Root Beer (version 2)

Syrup:

1-3/4 cups sugar

2-1/4 cups water

2 tbsp Watkins Root Beer Extract

Combine sugar and water in small saucepan; heat and stir until mixture starts to boil. Remove

from heat and cool to room temperature; add Watkins Root Beer Flavor and mix thoroughly.

Place in well-sealed container and keep in fridge. 

Root Beer:

Place 1/3 cup/80 mL of the above syrup into a glass. Add 5 fl. oz./150 mL of club soda or sparkling water. Fill glass with ice. Enjoy! Note: This makes a light colored root beer. If desired, you can add liquid caramel color if available in your area

Root Beer Floats 

Combine milk, ice cream and a few drops of  Watkins Root Beer Extract in blender. Blend on low speed until thick and smooth. 

Root Beer Pillows 

These candies taste just like Root Beer Barrels! 

Makes about 100 pieces 

2 c white sugar 

½ c light corn syrup 

½ c water 

Dash salt 

1 TBSP  Watkins Root Beer Extract* 

Combine sugar, syrup, water and salt. Bring to a boil over medium heat. Cook to 290ºF (soft-crack stage) on candy thermometer. Add Watkins Root Beer Flavoring and allow to set for a few seconds before stirring. 

Mix well and pour into 8"x8"x2" pan** that has been sprayed with Watkins Cooking Spray. Let stand a few minutes until slightly cooled and a film forms over the top. 

Mark candy into "puffs" ¾" square (because candy is cooler at edges, start marking at the outside and work toward the center, using a spatula or pancake turner). Press a line across pan ¾" from edge. Be careful not to break the film. Repeat around pan, intersecting lines at corners to form squares. If lines don't hold shape, candy is not cool enough. Retrace lines, pressing spatula deeper, but do not break film. When spatula can be pressed to bottom of pan on all lines, candy will be shaped into square puffs. 

Cool thoroughly and break into puffs. Store loosely covered in a cool, dry place. 

* Also try this recipe with Watkins Caramel, Anise or Peppermint Extracts. 

** If desired, syrup at this point can be poured into metal candy molds. 

Root Beer Baked Beans 

1/2 lb/225 g bacon, diced 

1 medium onion, diced 

2 TBSP Watkins Original BBQ Sauce

1/4 c ketchup 

2 (28 oz/798 g) cans baked beans 

1/4 tsp  Watkins Root Beer Extract 

1/2 tsp prepared mustard 

2 TBSP brown sugar 

Dash Hot Pepper Sauce 

Watkins Black Pepper, to taste

Cook bacon and onion in skillet until bacon is brown and crisp. Pour off drippings. Combine barbecue sauce concentrate and ketchup; add to skillet. Mix in remaining ingredients. Bake at 300°F for 1 hour. Makes 12 servings. 

Root Beer Popcorn Balls

14 cups popped corn 

1 cup salted peanuts 

1 cup sugar 

1/2 cup light corn syrup 

1/4 cup butter or margarine 

1 teaspoon  Watkins Root Beer Extract 

1/2 teaspoon salt 

Combine popcorn and peanuts in large bowl and set aside. Butter the sides of a 2-qt saucepan. In saucepan combine 2 cups water, sugar, corn syrup, butter extract and salt. Attach a candy thermometer. When it registers 238 degrees, pour mixture over popped corn and stir to coat. Let mixture stand 8-10 min. or until it can be easily handled. Grease hands lightly and stir to distribute peanuts. Shape into 3-inch balls.

Sugared Popcorn

1-1/2 c sugar

1/2 c water

1-1/2 tsp  Watkins Root Beer Extract

Food coloring (optional)

1 c of popcorn kernels

Bring to a boil the sugar and water and boil for 7 minutes or until the syrup “spins a thread from a spoon”. Stir in Root Beer Extract* (and optional food coloring). Pour over the popped kernels and stir until dry. *Try other Watkins Extracts for a variety of taste treats! 

Root Beer Cookie Drops

1 cup brown sugar

3/4 cup margarine

1 egg

2 tsp  Watkins Root Beer Extract

1 tsp Watkins Vanilla Extract

1 3/4 cup flour

1/2 tsp salt

1/2 tsp baking soda 

Beat brown sugar, 1/2 cup margarine, and egg. Stir and continue beating, adding 1/4 margarine, root beer extract, vanilla, flour, baking soda, and salt. Cover and refrigerate for 1 hour. Drop by spoonful on baking sheet. Bake 6-8 min at 375°F. Cool and frost.

Root Beer Frosting

2 cup icing/powdered sugar

1/3 cup margarine

1-2 TBSP water

1 tsp  Watkins Root Beer Extract

Beat together. Add more water if desired. 

Homemade Root Beer Ice Cream 

3 eggs 

3 c. heavy whipping cream

2 c. sugar 

2 T.  Watkins Root Beer Extract

4 1/2 c. milk 

3/8 tsp. salt

Beat eggs until light. Add sugar, gradually beating until thick. Add remaining ingredients and mix well. Pour into 4-quart ice cream maker and freeze. 

Root Beer Float Pops 

1 1/2 c water 

1 cup vanilla ice cream

1/2 c 2% or whole milk 

1/2 c sugar

2 tsp  Watkins Root Beer Extract

Place all ingredients in blender, and blend until thoroughly mixed. Pour mixture into 1/2-cup Popsicle molds* and place in freezer about 1 1/2 hours, or until mixture is firm enough to support Popsicle sticks. Insert Popsicle sticks into each mold and freeze until completely set. 

*You can also use small disposable plastic cups and plastic spoons in place of popsicle molds and Popsicle sticks.

Root Beer Shakes

Combine milk, ice cream and a few drops of  Watkins Root Beer Extract in blender. Blend on

low speed until thick and smooth.

Root Beer Suckers

1 cup warm water

2 cups sugar

3/4 cup white corn syrup

2 tsp Watkins Root Beer Extract

Put ingredients in a heavy pan and start cooking.  Stir till it starts to boil. Make sure you have a candy thermometer in pan. Stop stirring when boiling. Let it boil to 250 degrees.  When it’s at 250°F put your food coloring (optional). Keep boiling to 300°F. Once it is at 300°F take it off the stove and add extract. Give your mixture a quick stir to get the extract all throughout mixture.  Pour into molds. This recipe should make about 25 suckers depending on how big your molds are. They set up quite fast and they will not tolerate being in the heat or sun. After they are cool, place them in little sucker bags and close with colorful twist tie!

Root Beer Float Cake

1 package (18-1/4 ounces) white cake mix

1-3/4 cups Watkins Root Beer, divided

1/4 cup Watkins Original Grapeseed oil

2 eggs

1 envelope whipped topping mix

In a mixing bowl, combine dry cake mix, 1-1/4 cups root beer (see recipe for Watkins Root

Beer), oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. Pour into

a greased 13”x9”x2” baking plan. Bake at 350°F for 30-35 minutes or until a toothpick inserted

near the center comes out clean.  Cool completely on a wire rack. In a mixing bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form.  Frost cake. Store in the refrigerator.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

Breakfast Anyone?

Breakfast Anyone?

From Your Independent Watkins Associate - Michelle Klimchuk - www.productsof1868.com

Homemade Waffles

1-1/2 cups all-purpose flour

1 teaspoon Watkins Baking Powder

1 teaspoon Watkins Cinnamon

1/2 teaspoon salt

2 eggs, separated

1 cup milk

1/4 cup butter, melted

Confectioners' sugar and fresh fruit or maple syrup

In a large bowl, combine the flour, baking powder, cinnamon and salt. In a small bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened.  In a small bowl, beat egg whites on medium speed until soft peaks form. Fold into batter.

Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with confectioners' sugar and fruit or serve with syrup. Yield: 8 waffles (about 4 inches).

Almond French Toast Hearts

6 slices bread

2 eggs

1/4 cup milk

1-1/2 teaspoons Watkins Almond Extract, divided

2 tablespoons plus 1 cup butter, divided

3 tablespoons confectioners' sugar

Additional confectioners' sugar

Sliced fresh strawberries

Cut out bread slices with a 3-3/4-in. heart-shaped cookie cutter; discard trimmings.

In a shallow bowl, combine the eggs, milk and 1/2 teaspoon almond extract. Dip bread on both sides in egg mixture. In a large skillet, melt 2 tablespoons butter. Cook bread hearts for 2-3 minutes on each side or until golden brown.

For almond butter, in a small bowl, combine confectioners' sugar and remaining butter and extract; mix well. Sprinkle French toast with additional confectioners' sugar. Serve with almond butter and strawberries. Yield: 3 servings.

Veggie Frittata

1 small yellow summer squash, thinly sliced

1 small zucchini, thinly sliced

1 small onion, chopped

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 medium tomato, sliced

1/4 cup crumbled feta cheese

4 eggs

1 cup fat-free milk

2 teaspoons Watkins Basil

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1/4 cup shredded Parmesan cheese

In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well.

Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese.

In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.

Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 servings.