Watkins Hummingbird Cake

 

Watkins Hummingbird Cake 3 cups/750 mL all-purpose flour 2 cups/500 mL sugar 1 tsp/5 mL baking soda 1 tsp/5 mL salt 1 tsp/5 mL Watkins Pure Ground Cinnamon 3 eggs, beaten 1 cup/250 mL vegetable oil 1-1/2 tsp/7.5 mL Watkins Pure Vanilla Extract 1 tsp/5 mL Watkins Butter Extract 1 can (8 oz/227 g) crushed pineapple, undrained 1 cup/250 mL chopped pecans 2 cups/500 mL chopped bananas Frosting (recipe follows) 1/2 cup/125 mL chopped pecans Frosting: 1 package (8 oz/227 g) cream cheese, softened 1/2 cup/125 mL butter or margarine, softened 3-1/2 cups/875 mL powdered sugar 1 tsp/5 mL Watkins Vanilla Nut Extract Directions Cake: Combine flour and next four ingredients in large bowl; mix well. Stir in eggs, oil and extracts; stir until dry ingredients are moistened—do not beat. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three greased and floured 9-inch/23-cm round cake pans. Bake at 350°F/180°C for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 20 minutes, remove from pans and cool completely. Spread frosting between layers, on top, and sides of cake. Sprinkle with chopped pecans. Refrigerate at least 24 hours before serving; the flavors will blend and intensify upon standing. Frosting: Combine cream cheese and butter, beating until smooth. Add powdered sugar and extract; beat until light and fluffy. Makes 12 servings. Love Watkins?  Check out our website at www.trustednatualhomeproducts.com

Maple Pecan Pie

 

Ingredients

Pastry:
1 cup/250 mL all-purpose flour
1/3 cup plus 1 tbsp/100 mL shortening
1/8 tsp/0.6 mL salt
1/3 cup/80 mL cold water
1/2 tsp/2.5 mL Watkins All Natural Original Gourmet Baking Vanilla®

Filling:
3/4 cup/180 mL Homemade Maple Syrup (see recipe below)
1/4 cup/60 mL light corn syrup
2/3 cup/160 mL sugar
1/3 cup/80 mL melted butter
3 eggs
1/2 tsp/2.5 mL salt
1 cup/250 mL chopped pecans

Homemade Maple Syrup:
1 cup/250 mL packed brown sugar
1 cup/250 mL granulated sugar
1 cup/250 mL water
1/8 tsp/0.6 mL salt
1/2 tsp/2.5 mL Watkins Maple Extract

Chocolate Drizzle:
1 tbsp/15 mL baking cocoa
1 tbsp/15 mL powdered sugar
1 tbsp/15 mL shortening

Directions

Pastry: Mix flour, salt and shortening. Stir extract into water; add to flour mixture. Mix until dough forms a ball. Roll dough on floured surface. Put pastry into a 9-inch/23-cm pie pan. Flute edges.

Filling: Heat oven to 350°/180° C. Beat the syrups, sugar, butter, egg and salt in bowl with mixer until smooth. Stir in pecans. Pour into pastry-lined pie pan. Cover edge of crust with foil to prevent excessive browning. Remove during last 15 minutes of baking. Bake for 40 to 50 minutes or until set. Cool 15 minutes. Drizzle Chocolate Icing (below) over the top.

Syrup: Combine sugars, water and salt in saucepan. Bring to a boil. Remove from heat and add the maple extract. Cool.

Drizzle: Melt shortening in microwave. Stir in cocoa and sugar until smooth. Cool until it thickens. Drizzle over top of pie.

Cinnamon Scented Grilled Chicken Breasts

 

Miniature Walnut Tarts

 

Pastry

1/2 cup/125 mL butter or margarine, softened

1 package (3 oz/85 g) cream cheese, softened

1 tbsp/15 mL sugar

1-1/3 cups/330 mL all-purpose flour

1/4 tsp/1.2 mL Watkins Organic Ground Nutmeg

Pinch salt

Watkins Cooking Spray

Filling

2 eggs

1/2 cup/125 mL sugar

1/2 cup/125 mL dark corn syrup

1 tbsp/15 mL butter or margarine, melted

1 tsp/5 mL Watkins Pure Vanilla Extract

1/2 tsp/2.5 mL vanilla nut extract

1 cup/250 mL finely chopped walnuts

Pastry: Spray miniature muffin cups with Watkins Cooking Spray. Combine butter, cream cheese, and sugar in large bowl; stir until well blended. Add flour and salt; stir until thoroughly combined. Roll dough into 24 1-inch/25-mm balls. Press evenly into bottom and up sides of muffin cups. Dough on sides should extend a little above muffin cups to prevent filling from running over during baking. Refrigerate until needed.

Filling: Beat eggs slightly in medium bowl. Stir in sugar, corn syrup, butter and extracts; mix well. Stir in walnuts. Spoon about 1 tbsp/15 ml mixture into each pastry-lined cup. Bake at 350°F/180ºC. for 15 to 25 minutes or until lightly browned. Cool in pans 5 minutes. Remove; cool completely on wire rack. If desired, can be sprinkled with powdered sugar. Store in tightly covered container.

Makes 2 dozen, 1 per serving.

Pastry

1/2 cup/125 mL butter or margarine, softened

1 package (3 oz/85 g) cream cheese, softened

1 tbsp/15 mL sugar

1-1/3 cups/330 mL all-purpose flour

1/4 tsp/1.2 mL Watkins Organic Ground Nutmeg

Pinch salt

Watkins Cooking Spray

Filling

2 eggs

1/2 cup/125 mL sugar

1/2 cup/125 mL dark corn syrup

1 tbsp/15 mL butter or margarine, melted

1 tsp/5 mL Watkins Pure Vanilla Extract

1/2 tsp/2.5 mL vanilla nut extract

1 cup/250 mL finely chopped walnuts

Pastry: Spray miniature muffin cups with Watkins Cooking Spray. Combine butter, cream cheese, and sugar in large bowl; stir until well blended. Add flour and salt; stir until thoroughly combined. Roll dough into 24 1-inch/25-mm balls. Press evenly into bottom and up sides of muffin cups. Dough on sides should extend a little above muffin cups to prevent filling from running over during baking. Refrigerate until needed.

Filling: Beat eggs slightly in medium bowl. Stir in sugar, corn syrup, butter and extracts; mix well. Stir in walnuts. Spoon about 1 tbsp/15 ml mixture into each pastry-lined cup. Bake at 350°F/180ºC. for 15 to 25 minutes or until lightly browned. Cool in pans 5 minutes. Remove; cool completely on wire rack. If desired, can be sprinkled with powdered sugar. Store in tightly covered container.

Makes 2 dozen, 1 per serving.

www.trustednaturalhomeproducts.com

Slow-cooker Herbed Chicken Recipe

 

                                                Photo:  Taste of Home

1 tablespoon olive oil

1 teaspoon Watkins Organic Paprika

1/2 teaspoon Watkins Organic Garlic Powder

1/2 teaspoon Watkins Organic Seasonings with Salt

1/2 teaspoon Watkins Organic Thyme

1/2 teaspoon Watkins Organic Basil

1/2 teaspoon Watkins Black Pepper

Watkins Chicken Soup and Gravy Base, to taste

1/2 teaspoon browning sauce, optional

4 bone-in chicken breast halves (8 ounces each)

1/2 cup chicken broth

In a small bowl, combine the first 8 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

www.trustednaturalhomeproducts.com

Chocolate Cinnamon Cupcakes

 Chocolate Cinnamon Cupcakes

2 2/3 cups/640 mL all-purpose flour

1 tsp/5 mL baking powder

1 1/2 cups/350 mL baking cocoa

1 tbsp/15 mL Watkins Pure Ground Cinnamon

1 1/2 tsp/7.5 mL Watkins Organic Mediterranean Sea Salt, ground

1 tsp/5 mL baking soda

3 1/2 cups/820 mL sugar

1 1/4 cups/300 mL freshly brewed coffee, cooled to room temperature

1 1/4 cups/300 mL buttermilk

3/4 cup/180 mL cooking oil

1 tbsp/15 mL Watkins All Natural Original Gourmet Baking Vanilla

2 large eggs

2 large egg yolks

1 1/4 cups/300 mL mini chocolate chips, lightly dusted with flour*

In a large bowl, sift flour, baking powder, baking cocoa, cinnamon, salt, and baking soda. Combine sugar, coffee, buttermilk, oil, vanilla, eggs, and egg yolks in another large bowl. Beat until the egg mixture is blended. Add dry ingredients and beat on medium speed until well blended, about 4 minutes. Stir in chocolate chips.

Heat oven to 325°F/165°C. Spoon batter into cupcake papers, filling about 2/3 full. Bake until the center of the cupcake is firm to the touch; about 26-28 minutes. Makes 3-4 dozen cupcakes or about 90 mini cupcakes (bake 20-22 minutes). If desired, frost with a simple vanilla butter cream frosting with chocolate swirl topping. Decorate with Watkins Decorating Sprinkles or Sugars.

*Dusting chocolate chips lightly with flour, helps the chocolate chips from going to the bottom of the bowl

Cherry Loaf