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