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

Baked Cranberry Pudding

Baked Cranberry Pudding

2 large eggs, separated
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, melted
2 teaspoons Watkins Vanilla Extract
1-1/2 cups all-purpose flour
3 tablespoons grated orange zest
1 teaspoon baking powder
1 teaspoon Watkins Cinnamon
1/2 teaspoon Watkins Nutmeg
1/2 teaspoon cream of tartar, divided
1/8 teaspoon salt
3 cups coarsely chopped cranberries

Topping

1-1/2 cups sugar
1/2 cup orange juice
2-1/2 cups whole cranberries
Orange zest strips and whipped cream, optional

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°.

In a large bowl, beat brown sugar, cream, melted butter, vanilla and egg yolks until well blended. In another bowl, whisk flour, orange zest, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well. (Batter will be stiff.)

Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. spring form pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean.

Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook 2-3 minutes or until sugar is dissolved. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, 6 to 8 minutes or until berries pop, stirring occasionally. Remove from heat; cover and keep warm.

When pudding tests done, place spring form pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer.

Cool pudding on a wire rack 10 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool at least 1 hour before serving.

If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange zest and serve with whipped cream. Yield: 10 servings.

Tip: If only drying a few items in the dryer, throw a clean bath towel in with the load.  The towel absorbs moisture and the clothes will dry faster.

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

Basil Turkey Soup

Basil Turkey Soup

2 cups chicken broth
2-1/2 cups frozen mixed vegetables
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup uncooked small shell pasta
3/4 teaspoon Watkins Basil
3/4 teaspoon Watkins Black Pepper
2 Tablespoons Watkins Chicken Soup and Gravy Mix, to taste
2-1/2 cups cubed cooked turkey
2-1/2 teaspoons dried parsley flakes

In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until the pasta and vegetables are tender. Stir in the turkey and parsley; heat through. Yield: 6 servings

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

Cheesy Cauliflower Soup

Cheesy Cauliflower Soup

1 large head cauliflower, broken into florets
2 cups chicken broth
2 tablespoons Watkins Chicken Soup and Gravy Mix, or to taste
2 cups half-and-half cream
2 cups 2% milk
1 medium carrot, shredded
2 Watkins Bay Leaves
1/4 teaspoon Watkins Garlic Powder
1/2 cup mashed potato flakes
2 cups shredded cheddar cheese
Watkins Paprika

In a large saucepan, combine the cauliflower, broth and soup base. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower.

Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes.

Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly.

In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika. Yield: 8 servings (2 quarts)

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

Tomato Garlic Soup

Tomato Garlic Soup

www.productsof1868.com

10 whole garlic heads
3/4 cup Watkins Grapeseed Oil, Garlic Flavor or Original
4 cans (one 14-1/2 ounces, three 28 ounces) diced tomatoes, undrained
1 medium onion, diced
3 cans (14-1/2 ounces each) stewed tomatoes
2/3 cup whipping cream
1 to 3 tablespoons chopped pickled jalapeno peppers
2 teaspoons Watkins Garlic Peppercorn Grinder, ground
2 teaspoons sugar
1-1/2 teaspoons salt

Croutons and shredded Parmesan cheese, optional

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top soft garlic heads; place cut side up in an ungreased 8-in. square baking dish. Pour oil over garlic. Bake, uncovered, at 375° for 45-55 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a blender or food processor. Add the 14-1/2 -oz. can of diced tomatoes; cover and process until smooth. Set aside.

Transfer 1/4 cup of oil from the baking dish to a Dutch oven or soup kettle (discard the remaining oil or save for another use). Saute onion in oil over medium heat until soft. Stir in the stewed tomatoes, cream, jalapenos, garlic pepper, sugar, salt, pureed tomato mixture and remaining diced tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with croutons and cheese if desired. Yield: 18-20 servings (4-1/2 quarts).

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

Cashew Pork

Cashew Pork

1 pound/454 g boneless pork shoulder, cut into 1/2-inch/1-cm cubes
1-1/2 tbsp/25 mL cornstarch
1/3 cup/80 mL soy sauce
2 tsp/10 mL Watkins Beef Soup & Gravy Base
2 cups/500 mL sliced celery
1 can (8 oz/227 g) sliced water chestnuts, drained
1 jar (2 oz/57 g) sliced pimento
1/4 cup/60 mL dry roasted cashews
4 cups/1 liter hot cooked rice

Combine pork cubes and next three ingredients in 2.5-quart/liter casserole. Let marinate 10 to 15 minutes at room temperature. Refrigerate if allowing to marinate longer. Stir in celery, cover. Microwave (HIGH) 5 to 6 minutes, stirring twice. Stir in water chestnuts and pimento. Cover and microwave (HIGH) 1 to 1-1/2 minutes, stirring once, until mixture is hot (vegetables should be tender-crisp). Top with cashews and serve over rice.

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