Make It Yourself Marble Cake

Make It Yourself Marble Cake

4 ounces bittersweet chocolate, chopped

3 tablespoons plus 1-1/4 cups butter, softened, divided

2 cups sugar

5 large eggs

3 teaspoons Watkins Vanilla Extract

2-1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup miniature semisweet chocolate chips, optional

Frosting

3/4 cup butter, softened

6-3/4 cups confectioners' sugar

2 teaspoons Watkins Vanilla Extract

1/2 to 2/3 cup 2% milk

2 tablespoons miniature semisweet chocolate chips

In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature.

Preheat oven to 375°. Line bottoms of three greased 8-in. round baking pans with parchment paper; grease paper.

In a large bowl, cream remaining butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition.

Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter.

Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency.

If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.

Place one cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.

Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting. 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

Good and Spicy Deviled Eggs

Good and Spicy Deviled Eggs

12 hard-boiled large eggs

6 tablespoons minced fresh cilantro, divided

6 tablespoons mayonnaise

2 green onions, thinly sliced

1/4 cup sour cream

1 jalapeno pepper, seeded and minced

1-1/2 teaspoons grated lime peel

1 teaspoon Watkins Cumin

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 cilantro, mayonnaise, onions, sour cream, jalapeno, lime peel, cumin, salt and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Garnish with remaining cilantro. Yield: 2 dozen.

Tip:  Soak wooden BBQ skewers in water for 1/2 hour prior to grilling kebobs.  Your skewers won't burn as easily.

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

Vanilla Cream Cheese Dip

Vanilla Cream Cheese Dip 

1 package (8 oz/227 g) reduced-calorie cream cheese
1 jar (7 oz/198 g) marshmallow cream
1-1/2 tsp/7.5 mL Watkins Double-Strength Imitation Clear Vanilla   

Combine all ingredients and beat until smooth. Chill 1 to 2 hours. Serve with assorted fruit, such as pineapple, apples, pears, or strawberries.

Makes 2 cups, 2 tbsp/serving. 

TIP: Wipe musty drawers with Watkins Vanilla Extract before lining with paper.

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

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