BBQ Ribs

Slow Cooker BBQ Ribs

1 large sweet onion, halved and sliced

1/2 cup water

2 tablespoons Watkins Grapeseed Oil, Original Flavor

4 pounds bone-in beef short ribs, trimmed

1 bottle (12 ounces) chili sauce

3/4 cup plum preserves or preserves of choice

2 tablespoons brown sugar

2 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

1/4 teaspoon Watkins Ground Cloves

Place onion and water in a 5-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown ribs in batches. Add to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender.

In a small saucepan, combine remaining ingredients; cook and stir over medium heat until heated through.

Remove ribs from slow cooker; discard cooking juices. Return ribs to slow cooker. Pour sauce over top. Cook, covered, on high 25-30 minutes or until ribs are nicely coated. Yield: 8 servings.

Tip:    Cake cooling - To cool a cake that has just come out of the oven, place the pan on a wet towel.  The cake is less likely to stick to the pan if it's cooled this way.

To learn more about Watkins, what I do, or to find a local consultant in your area,  please visit our website at   www.productsof1868.com.

Mocha Morning Drink

Mocha Morning Drink

6 cups hot brewed coffee

3/4 cup half-and-half cream

6 tablespoons chocolate syrup

7 teaspoons sugar

1 teaspoon Watkins Vanilla Extract

6 cinnamon sticks (3 inches)

Whipped cream in a can, optional

In a large saucepan, combine the coffee, cream, chocolate syrup, vanilla and sugar. Cook and stir over medium heat until sugar is dissolved and mixture is heated through. Ladle into six large mugs. Stir with a cinnamon stick. Garnish with whipped cream if desired. Yield: 6 servings.

Tip: To stop door hinges from squeaking, spray Watkins Cooking Spray onto them, then wipe off the excess.  It's safer than oil for children and the environment.

To learn more about Watkins, what I do, or to find a local consultant in your area,  please visit our website at   www.productsof1868.com

Salads!!

Check out these vintage salads from the Watkins Salad Cookbook - Printed in 1946

Almond Biscotti

Almond Biscotti

1/2 cup butter or margarine, softened
1-1/4 cups sugar, divided
3 eggs
1 teaspoon Watkins Almond Extract or Watkins Vanilla Extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds
2 teaspoons milk

In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375° for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300°. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container. Yield: 3-1/2 dozen.

Tip:  Baking location - Bake pies, tarts, and quiches in the lower third of the oven.  The bottom crust will be crisp and the rim of top crust won't over-brown.

To learn more about Watkins,  what I do or find a local consultant  please visit our website at   www.productsof1868.com

Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs

16 hard-boiled large eggs

4 ounces cream cheese, softened

1/3 cup mayonnaise

2 tablespoons snipped fresh dill

1 tablespoon capers, drained and finely chopped

1 tablespoon lemon juice

1 teaspoon horseradish sauce

1 teaspoon prepared mustard

1/2 teaspoon Watkins Black Pepper

3/4 cup flaked smoked salmon fillet

Sprinkle with Watkins Paprika

Sauce

1 cup mayonnaise

1/4 cup plus 2 tablespoons ketchup

1 tablespoon horseradish sauce

1 tablespoon prepared mustard

1/4 cup smoked salmon fillets, optional

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Mix in cream cheese, mayonnaise, dill, capers, lemon juice, horseradish sauce, mustard and pepper. Fold in salmon. Spoon into egg whites. Sprinkle with Watkins Paprika. Refrigerate, covered, until serving.

For sauce, in a small bowl, mix mayonnaise, ketchup, horseradish sauce and mustard. If desired, serve as side for topping eggs as desired.

Tip: Don't Peek in the oven when baking.  Each peek can lower the temperature as much as
 25 degrees F and can affect baking quality.

To learn more about Watkins, what I do or find a local consultant  please visit our website at   www.productsof1868.com

Pumpkin Spice Latte

PUMPKIN SPICED LATTE

Ingredients

1 1/2/360 mL cups milk

1 1/2 teaspoon/7.5 mL Watkins Pumpkin Spice Extract

2 teaspoons/5 mL Watkins Pure Vanilla Extract

2 teaspoons/5 mL sugar or sugar substitute (to taste)

1/4 cup/60 mL of espresso or 1/2 cup/120 mL

strong brewed coffee

whipped topping

Watkins Pumpkin Spice Seasoning  for garnish (optional)

To learn more about Watkins, what I do, or to find a local consultant in your area,  please visit our website at   www.trustednaturalhomeproducts.com

Directions

In a small pan combine milk, pumpkin spice extract, vanilla and cook on medium heat, whisking until boiling.

Remove from heat.  Pour into two mugs, add the hot espresso or coffee, and top with whipped cream and a dash of pumpkin pie spice on top.

Mango Chutney Deviled Eggs

Mango Chutney Deviled Eggs

6 hard-boiled large eggs

4 tablespoons crumbled goat cheese, divided

3 tablespoons finely chopped pecans, divided

3 tablespoons mayonnaise

2 tablespoons finely chopped celery

2 tablespoons mango chutney

1/4 teaspoon salt

1/8 teaspoon Watkins Black Pepper

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons goat cheese, 2 tablespoons pecans, mayonnaise, celery, chutney, salt and pepper; mix well. Stuff into egg whites. Refrigerate until serving.

Just before serving, sprinkle with remaining goat cheese and pecans. Yield: 1 dozen.

Tip: To make scrambled eggs or omelets rich, add a couple spoonfulls of sour cream, cream cheese, or heavy cream and then mix well. 

To learn more about Watkins,  what I do or find a local consultant  please visit our website at   www.productsof1868.com

Slow Cooker Chai Tea

Slow Cooker Chai Tea

15 slices fresh ginger root (about 3 ounces)

3 Watkins Cinnamon Sticks (3 inches)

25 Watkins Whole Cloves

15 cardamom pods, lightly crushed

3 Watkins Whole Peppercorns

3-1/2 quarts water

8 individual black tea bags

1 can (14 ounces) sweetened condensed milk

Place first five ingredients on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place spice bag and water in a 5- or 6-qt. slow cooker. Cook, covered, on low 8 hours. Discard spice bag.

Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Stir in milk; heat through. Serve warm. Yield: 12 servings (3 quarts).

Tip: Need a funnel in a pinch at a picnic, camping, fishing? Cut the top third off of a plastic soda/water bottle and use it.

To learn more about Watkins, what I do, or to find a local consultant in your area,  please visit our website at   www.productsof1868.com

Homemade Chocolate Cake

Homemade Chocolate Cake

1 cup butter, softened
3 cups packed brown sugar
4 large eggs
2 teaspoons Watkins Vanilla Extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups sour cream
1-1/3 cups boiling water

Frosting

1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
5 cups confectioners' sugar
1 cup (8 ounces) sour cream
2 teaspoons Watkins Vanilla Extract

Preheat oven to 350°. Grease and flour three 9-in. round baking pans.

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.

Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.

In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers. Yield: 16 servings.

Tip: Cake cooling - To cool a cake that has just come out of the oven, place the pan on a wet towel.  The cake is less likely to stick to the pan if it's cooled this way.

To learn more about Watkins,  what I do or find a local consultant  please visit our website at   www.productsof1868.com

Make your own Liquers

GOURMET LIQUEURS

Using Watkins Extracts & Flavors

Make a base of 2 ½ cups Vodka (cheapest on market) and ½ 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 & bottle. Let stand over night to fully develop flavor.

AMARETTO …………………… 3 tsp Watkins Almond Ext, 4 tsp Watkins Rum Ext & 1 tsp Cocoa Extract

BANANA ……………………… 1 tsp Watkins Banana Extract

CHERRY ………………………. 1 ¼ tsp Watkins Cherry Extract

COCONUT RUM ……………… 2 tsp Watkins Coconut Extract and 1 tsp Watkins Rum Extract

GRAND MARNIER …………… 1 ½ tsp Watkins Orange Extract

PEPPERMINT ………………….1 tsp Watkins Peppermint Extract and a little green food coloring

PINEAPPLE RUM ……………. 2 tsp Watkins Pineapple Extract and 1 tsp Watkins Rum Extract

RASPBERRY …………………. 1 ½ tsp Watkins Raspberry Extract

SAMBUCA …………………….. 2 tsp Watkins Anise Extract

STRAWBERRY ………………. 1 ½ tsp Watkins Strawberry Extract

SWISS ALMOND CHOCOLATE 1 ¼ tsp Watkins Almond Extract and 1 tsp Watkins Cocoa Extract

Other flavors available until Christmas are: Irish Cream, Danish Pastry, Black Walnut and Hazelnut.

Use liqueurs to flavor coffee, pour over ice cream, add to coolers, smoothies, flavor whipping cream or when a recipe calls for liqueur.

Product Tip: Do you have a soda stream? Try adding Watkins extracts to your carbonated water! It adds flavor without all the sugar and calories. 1 small cupful per bottle creates a nice essence flavor. 

To learn more about Watkins, what I do, or to find a local consultant in your area,  please visit our website at   www.trustednaturalhomeproducts.com 

Horseradish Deviled Eggs

Horseradish Deviled Eggs

6 hard-boiled large eggs

1/4 cup mayonnaise

1 to 2 tablespoons prepared horseradish

1/2 teaspoon dill weed

1/4 teaspoon Watkins Mustard

1/8 teaspoon salt

Dash Watkins Black Pepper

Dash Watkins Paprika

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen.

Tip:  Reopening envelopes:  If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two.  Viola! it unseals easily

To learn more about Watkins, what I do or find a local consultant  please visit our website at   www.productsof1868.com