Watkins Five Flavor Cake

Watkins Five Flavor Cake - YUM!!

Cake:

• 250 mL (2 sticks) butter or margarine, softened
• 125 mL vegetable shortening
• 750 mL sugar
• 5 eggs, beaten until lemon-colored
• 750 mL all-purpose flour
• 2.5 mL baking powder
• 250 mL milk
• 5 mL Watkins Coconut Extract
• 5 mL Watkins Rum Extract
• 5 mL Watkins Butter Extract
• 5 mL Watkins Pure Lemon Extract
• 5 mL Watkins Original Baking Vanilla

Glaze:

• 125 mL sugar
• 60 mL water
• 2.5 mL Watkins Coconut Extract
• 2.5 mL Watkins Rum Extract
• 2.5 mL Watkins Butter Extract
• 2.5 mL Watkins Pure Lemon Extract
• 2.5 mL Watkins Original Baking Vanilla
• 2.5 mL Watkins Almond Extract

Directions

Cake: Cream together the butter, shortening, and sugar in large mixing bowl until light and fluffy. Add eggs and beat until smooth. In small bowl, combine flour and baking powder; mix well and set aside. Combine milk and extracts. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into a greased 25-cm tube (angel food cake) pan. Bake at 165ºC for 1-1/2 to 1-3/4 hours or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack, invert again. Place waxed paper under rack to catch glaze drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down sides of cake. Let cool completely.

Glaze: Combine all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved.

Makes 12 servings.

TIP:  Prevent Splatters as you're frying..  Up-end a meta; colander over the pan...OR... sprinkle a little salt into the grease. 

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

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Flavored Iced Coffee

Flavored Iced Coffee

Ingredients

3/4 cup/180 mL coffee, chilled

1/4 cup/60 mL milk of choice (dairy or non-dairy, like almond milk or soy)

Any Watkins Pure Extract of your choice (see variations below)
1/2 to 1 cup/125 mL to 250 mL ice cubes

Extract Flavor Variations:

Almond Iced Coffee: add 1 tsp/5 ml Watkins Pure Almond Extract

Chai:  add 1 tsp/5 ml Watkins Chai Extract Extract

Cinnamon Iced Coffee: add 1 tsp/5 ml Watkins Pure Cinnamon Extract

Cocoa Iced Coffee:  add 1 tsp/5 ml Watkins Pure Cocoa Extract

Hazelnut: add 1 tsp / 5 ml Watkins Hazelnut Extract

Peppermint Iced Coffee: add 1 tsp/5 ml Watkins Pure Peppermint Extract

Peppermint Patty Iced Coffee: add 3/4 tsp/4 ml Watkins Pure Cocoa Extract  and 1/4 tsp/1.25 mL Watkins Pure Peppermint Extract

Pumpkin Spice:  add 1 tsp / 5 ml Watkins Pumpkin Spice Extract

Vanilla Iced Coffee: add 1 tsp/5 mL Watkins Pure Vanilla Extract

Vanilla Almond Iced Coffee: add 1/2 tsp/2.5 mL Watkins Pure Vanilla and 1/2 tsp/2.5 mL Watkins Pure Almond  Extract

Directions

In a tall glass, add coffee, milk and Watkins Extract. Stir with a long spoon. Adjust to taste by adding more flavor or milk. Add ice to glass, stir again, and enjoy immediately.

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

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Coconut Bars

Coconut Bars

2 cups all-purpose flour

1 cup packed brown sugar

1/2 teaspoon salt

1 cup butter, melted

Filling

3 large eggs

1 can (14 ounces) sweetened condensed milk

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1/4 cup butter, melted

3 teaspoons  Watkins Vanilla Extract

1/2 teaspoon salt

4 cups sweetened shredded coconut, divided

Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides.

In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°.

In a large bowl, whisk the first seven filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment paper, remove from pan. Cut into bars. Yield: 3 dozen.

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

TIP: Clean the interior of your microwave oven without scratching the finish.  Sift a little baking soda on a damp sponge, and go to it.

Banana Cream Pie

Home Made Banana Cream Pie

4 Tbsps Cornstarch

3/4 cup Sugar

1/8 tsp Salt

2 cups Milk (I used whole)

2 Eggs

1 Tbsp Butter

1 tsp Vanilla ( I used Watkins Baking Vanilla)

1 tsp Watkins Banana Extract 

1 9 inch pie shell ( graham or a baked pastry)

1 pint of Whipping Cream, Whipped

4 Bananas, Sliced

Mix cornstarch, sugar and salt and add gradually to cold milk in saucepan.  Stir constantly over medium heat until mixture is thick and bubbles, 4 to 5 minutes.  Beat eggs slightly and add part of hot mixture with a whisk.  Blend and return to saucepan.  Cook, stirring constantly, for 2 minutes.  Remove from heat and blend in butter.  Add Vanilla and Banana extract.  Cool.  Slice 4 bananas and arrange them in your baked pie crust on the bottom.  Pour mixture on top of bananas.   Chill and then topped with whipped cream or a meringue as desired.

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

Stuffed French Toast with Spiced Syrup

Stuffed French Toast with Spiced Syrup

1 tub (8 ounces) whipped cream cheese
1 TBSP brown sugar
1/4 tsp Watkins Nutmeg
16 slices Italian bread (1/2-inch thick)
5 eggs
1 cup milk
1 tsp Watkins Vanilla Extract
1/4 tsp Watkins Rum Extract
2 TBSP butter, divided
Spiced Syrup (recipe follows)

Mix cream cheese, brown sugar and nutmeg in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Top each with second bread slice to form 8 sandwiches.

Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk and extracts until well blended. Dip sandwiches in egg mixture (up to 2 minutes on each side depending on how long you wish to cook on griddle—more time is required the deeper the soak).

Melt 1 TBSP of the butter in, or spray with Watkins Cooking Spray on large non-stick skillet or griddle on medium-low heat. Place 4 of the sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining TBSP butter in skillet. Serve French toast with Spiced Syrup.

Spiced Syrup: Mix 1 1/2 cup pancake syrup, 1 tsp Watkins Vanilla Extract and 1/4 tsp Watkins Cinnamon, ⅛ tsp Watkins Nutmeg and Ginger, plus a sprinkle of Watkins Cloves in microwavable bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once.

Tips and Variations:  Spread strawberry jam on each of the second bread slices before forming sandwiches.

Make your own whipped cream cheese:  With an electric hand beater or standing mixer, blend 8 oz pkg cream cheese with 1/4 cup powdered sugar, and Watkins Extract of your choice (Strawberry, Raspberry, Almond, Coconut, Maple, Butter, Rum, etc.) Or, add spices such as cinnamon, nutmeg, ginger, or cloves!

TIP: Slip a pair of pantyhose over the head of your vacuum cleaner if you drop something small on the floor, like an earring, and use it to search for and scoop up your tiny treasure.


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

Butter Cake

Butter Cake

1 cup butter, softened

2 cups sugar

4 eggs

2 teaspoons Watkins Vanilla Extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Butter Sauce

1 cup sugar

1/2 cup butter, cubed

1/4 cup water

1-1/2 teaspoons Watkins Almond Extract

1-1/2 teaspoons Watkins Vanilla Extract

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 vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.

For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.

Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely. Yield: 12-16 servings.

TIP: Empty ketchup of mustard containers are great for decorating cakes or cookies.

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

BUILD A BUSINESS OR ENJOY EARNING HOBBY INCOME