Lemon Chicken

Lemon Chicken

2 tbsp/30 mL cooking oil

1 small onion, finely chopped

4 chicken breasts, skinned and boned

1 tbsp/15 mL Watkins Organic Parsley

1-1/2 cups/375 mL water

2 tsp/10 mL Watkins Chicken Soup & Gravy Base

1 tbsp/15 mL honey

Juice of 1 lemon

2 tsp/10 mL cornstarch

1 tbsp/15 mL water

Zest of 1 lemon

Watkins Organic Mediterranean Sea Salt and Watkins Organic Black Peppercorns to taste

Boil 1-1/2 cups/375 mL water and add Chicken Soup Base. Set aside. Heat oil in large skillet. Add onions. Cook for 3 to 4 minutes. Add chicken breasts and brown lightly. Add parsley, chicken broth, honey, salt and pepper to taste and lemon juice. Cover pan and simmer gently for 20 minutes. Using slotted spoon, remove chicken and keep warm. Blend cornstarch and remaining water to a smooth paste. Add small amount of the cooking liquid and blend. Add mixture to pan and stir until sauce thickens. Serve over rice or pasta.

White Sheet Cake

1 cup butter, cubed

1 cup water

2 cups all-purpose flour

2 cups sugar

2 eggs, beaten

1/2 cup sour cream

1 tsp. salt

1 tsp. baking powder

1 tsp.  Watkins Almond Extract

1/4 tsp. baking soda

Frosting

1/2 cup butter

1/4 cup milk

4 1/2 cups confectioners' sugar

1/2 teaspoon  Watkins Almond Extract

1 cup chopped walnuts

In a large saucepan, bring butter and water just to a boil.  Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth.

Pour into a 15 x 10 x 1 inch baking pan prepared with Watkins Cooking Spray.  Bake at 375 degrees for 18 to 22 minutes or until golden brown and a toothpick inserted near the center comes out clean.  Cool on a wire rack for 20 minutes. 

For frosting, in a large saucepan, bring butter and milk just to a boil.  Immediately remove from the heat; stir in confectioners sugar and extract.  Stir in walnuts; spread over warm cake.  Cool completely.

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Old Fashioned Carrot Cake

Old Fashioned Carrot Cake

2 cups sugar

1-1/2 cups canola oil

4 large eggs, room temperature

2 teaspoons Watkins Vanilla Extract

2-1/2 cups all-purpose flour

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon Watkins Cinnamon

3 cups shredded carrots (about 6 medium)

1 cup chopped walnuts

Frosting

1 package (8 ounces) cream cheese, softened

1/4 cup butter, softened

1 tsp. Watkins Vanilla Extract

3 cups confectioners' sugar

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

Beat first four ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts.

Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely.

For frosting, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake.

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Garlic Pepper Cheese Log

Garlic Pepper Cheese Log

2 packages (8 oz each) cream cheese, softened

2-1/2 tsp/12.5 ml Watkins Organic Italian seasoning

3/4 tsp/4 ml Watkins Organic Garlic Powder

3/4 tsp/4 ml Watkins Organic Onion Powder

2 TBSP/30 ml Watkins Organic Garlic Peppercorns, ground from Grinder

Combine cream cheese, Italian seasoning and garlic and onion powders; mix well. Form a log on a sheet of plastic wrap. Roll up tightly so you can shape the log; refrigerate 6 to 8 hours. Remove cheese from refrigerator and peel off plastic wrap. Roll log onto ground up Onion and Garlic Peppercorns. Slice and serve with crackers. Refrigerate leftovers.

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Bubble Gum Milkshake

Try our Bubble Gum Milkshake  or whatever flavour you would like ie: raspberry or rootbeer

Ingredients

1 cup/250 mL heavy cream
3-4 cups/700-950 mL vanilla ice cream
1/2 teaspoon/2.5 mL Watkins Bubble Gum Flavor
1/4 teaspoon/1.2 mL Watkins Imitation Butter Extract
3-4 ounces/85-133 g frozen whipping topping (thawed)
30 drops Watkins Red Food Coloring
Gumballs, whipping topping, or fresh fruit as garnish (optional)

Directions

Combine all ingredients (except garnish and whipping topping) in a blender and pulse on high until fully mixed, scraping and stirring with a spoon/spatula as needed. Fold in whipping topping until well blended. Pour into serving glasses and top with garnish, if desired.

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Michelle’s Secret Honey Butter Spread

Michelle’s Secret Honey Butter Spread

1/2 cup/125 mL unsalted butter  or 1 stick
1/2 cup/125 mL honey
1 tsp/5 mL Watkins Cinnamon 

1 tsp/5 mL Watkins Original Double-Strength Vanilla

Melt butter in microwave, add honey and mix well. Then add the vanilla and cinnamon.
Spread will thicken as it sits.
Spread on your favorite fresh bread, crackers, muffins, tea biscuits etc.


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Lemon Bust Vanilla Cake

Lemon Burst Vanilla Cake www.trustednaturalhomeproducts.com

Watkins Cooking Spray

2 cups all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 cups granulated sugar

1/2 cup unsalted butter, softened

 3 large eggs

1 cup nonfat buttermilk

2 T. lemon peel

1 T. Watkins Vanilla Extract

2 T. fresh lemon juice

Icing

3 cups powdered sugar

1/4 cup unsalted butter, melted

1 T. lemon peel

1 T. Watkins Vanilla Extract

1/4 cup fresh lemon juice

Preheat oven to 350 degrees.  Coat two 8 inch round cake pans with cooking spray, dust lightly with flour and set aside.  Combine flour, baking powder, baking soda, and salt.  Set aside.

Mix granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.  Add eggs, one at a time, beating well after each one.  Add flour mixture and nonfat buttermilk alternately to sugar mixture.  Beat in lemon peel, vanilla and lemon juice.  Pour batter into prepared pans.  Bake for 30 to 35 minutes or until a wooden toothpick inserted comes out clean.

Icing

Combine all ingredients in a large bowl.  Place one cake layer on a plate; spread half of the icing on top of cake.  Add the second cake layer and top with remaining frosting.

TIP: Watkins Lemon Extract will remove black scuff marks from luggage and much more.