Muffins
2 1/2 cups/625 mL unbleached, all-purpose flour
3/4 cup/180 mL granulated sugar
1/2 tsp/2.5 mL salt
2 1/2 tsp/12.5 mL baking powder
1/4 tsp/1.25 mL baking soda
1 cup/250 mL plain Greek yogurt (8 oz/227 g)
1/2 cup/125 mL unsalted butter, melted
2 large eggs, lightly beaten
1 tsp/5 mL Watkins All Natural Original Gourmet Baking Vanilla®
1/2 tsp/2.5 mL Watkins Pure Lemon Extract
1 tbsp/15 mL lemon zest (about 1 lemon)
1 1/2 cups/375 mL fresh blueberries
Watkins Cinnamon Crumble Topping
1/4 cup/60 mL granulated sugar
1/4 cup/60 mL unbleached, all-purpose flour
1/4 tsp/1.25 mL salt
1/2 tsp/2.5 mL Watkins Pure Ground Cinnamon
2 tbsp/30 mL unsalted butter, room temperature
Watkins Lemon Glaze
1 cup/250 mL powdered sugar
2 tbsp/30 mL cold milk
1 1/2 tsp/7.5 mL lemon zest (about 1 lemon)
1 1/2 tsp/7.5 mL Watkins Pure Lemon Extract
Preheat oven to 400°F/200°C. Prepare muffin tin by lining with cupcake liners or greasing the tins with butter.
Blueberry Muffin Batter
In a large mixing bowl, whisk together flour, sugar, salt, baking powder and baking soda. In a small mixing bowl, beat together Greek yogurt, melted butter, eggs, Watkins All Natural Original Gourmet Baking Vanilla®
and Watkins Pure Lemon Extract until smooth. Slowly stir wet ingredients into dry ingredients until thoroughly combined. Carefully fold in fresh blueberries and lemon zest.
Watkins Cinnamon Crumble Topping
In a small mixing bowl combine sugar, flour, salt, Watkins Pure Ground Cinnamon and butter. Stir together until mixture has a crumbly texture. Note: Add extra flour to thicken the topping or add more butter to soften the topping.
Watkins Lemon Glaze
In a small mixing bowl with a lid, beat together powdered sugar, milk, lemon zest and Watkins Pure Lemon Extract until smooth. Cover bowl and set to the side.
Assembly
Spoon Blueberry Muffin batter into muffin tins; fill each cup about 2/3 full. Sprinkle Watkins Pure Ground Cinnamon Crumble Topping on top of muffin batter. Bake for 18-20 minutes until they are golden brown and a toothpick comes out clean. Allow muffins to cool for 5-10 minutes. Using a spoon, drizzle Watkins Lemon Glaze over the top of each muffin.
Blend hot milk, sugar, salt and shortening. Cool. Add broken yeast cakes, and one half of the sifted flour. Beat well. Add just enough more flour to make a soft dough. Turn on floured board, knead, add flour if needed. Place in greased bowl, spread with melted butter. Cover. Let rise in warm place to double it's size, 2 to 4 hours. When dough is light, cut down through dough several times. Cover, place in refrigerator until ready to use.
Then take amount of dough, form into rolls, place in greased pan, let rise 2 hours until light. Bake in hot oven about 20 minutes, 425°F.
Combine all ingredients; bring to a boil. Reduce heat and simmer, covered about 5minutes. Serve warm with chunks of pineapple, smoked turkey cubes, small sausages, orange pieces, or cubed ham.
Makes 24 appetizer dervings.
Recipe from a Watkins recipe card.
Savory Stuffed Celery
1 pkg (8 oz) reduced-calorie cream cheese, softeneed
1/4 c Watkins tropical salsa
1 tblsp Watkins onion mustard
4 oz boiled ham, finely chopped
1 tblsp Watkins parsley
9 celery stalks, about 8 inches in length
celery leaves, for garnish
Beat cream cheese until smooth. Stir in tropical salsa and onion mustard, mix well. Add the ham and parsley. Stuff the hollows of the celery with mixture, refrigerate until serving time. Cut into 2 inch pieces and garnish with celery leaves.
Makes 36 pieces.
Recipe from a Watkins recipe card.
Pasta with Zucchini and Fresh Tomatoes
4 small zucchini, halved lengthwise, then sliced (about 3 cups/750 mL)
2 tbsp/30 mL lemon juice
1 tbsp/15 mL Garlic & Parsley Grapeseed Oil
2 cups/500 mL thinly-sliced onions
3 large tomatoes, coarsely chopped
1 tbsp/15 mL white wine vinegar
1 tsp/5 mL Garlic Liquid Spice
1 tsp/5 mL Basil add to cart
1/2 tsp/2.5 mL freshly-ground Sea Salt
1/4 tsp/1.2 mL Red Pepper Flakes
6 cups/1.5 L hot cooked ziti pasta (12 oz/340 g dry)
As desired, Garlic & Chives Seasoning
In a small bowl, combine zucchini and lemon juice; toss well. In a large skillet with cover, heat grapeseed oil over medium heat. Stir in zucchini and onion; sauté 3 to 4 minutes. Add tomatoes and next 5 ingredients; bring to a boil. Reduce heat, cover and simmer for 5 to 7 minutes. Toss with hot pasta. Sprinkle with Garlic and Chives Seasoning.
Makes 6 servings.
Recipe from Watkins Online
Cinnamon Swirl Loaf
1 cup/250 mL sour cream
1 tsp/5 mL baking soda
1/2 tsp/2.5 mL salt
1/2 cup/125 mL (1 stick) butter
1 cup/250 mL sugar
2 eggs
1 tsp/5 mL Original Double-Strength Vanilla (11 oz)
1 3/4 cup/325 mL flour
1 tsp/5 mL Baking Powder
Filling:
1/2 cup/125 mL brown sugar
1 1/2 tsp/7.5 mL Cinnamon (6 oz)
Combine sour cream and baking soda in small bowl; allow to work while mixing rest of loaf. Cream together butter and sugar. Add eggs and vanilla. Combine dry ingredients and mix alternately with sour cream into batter mixture. In a separate bowl, mix cinnamon and brown sugar filling. In a greased loaf pan, alternate a third of the batter mixture with a third of the filling; repeat. Swirl with knife. Bake at 350ºF/ 180ºC for 1 to 1 ½ hours.
Recipe from Watkins Online
Chili Dressing
1/2 cup french dressing
5 tblsp chili sauce
1/4 tsp Watkins Dry Mustard
1 tsp chopped onion
3/4 tsp Watkins Paprika
1 tsp Worcestershire sauce
Blend all ingredients thoroughly, serve.
From: Watkins Salad Book
Spice Drop Cookies
3/4 c light brown sugar
1/2 c butter
1 egg, well beaten
1/4 c milk
2 c flour (sifted)
1/2 tsp soda
1 tsp Watkins Baking Powder
1 tsp Watkins Cinnamon
1 level tsp Watkins Nutmeg
1/4 tsp Watkins Cloves
Pinch of salt
1/2 c raisins
1/4 c citron *
1 tsp Watkins Vanilla
* Citron is a semitropical citrus fruit that looks like a huge ( 6 - 9 inches long), yellow -
green, lumpy lemon.
Cream butter, beat in sugar. Beat in egg, vanilla. Add sifted dry ingredients rubbed with
fruit, alternately with milk. Beat well. Drop from teaspoon on greased baking sheet. Bake
10-12 minutes in a 375° oven. 3/4 cup chopped nuts may be added instead of fruit.
From: Watkins Cookbook 1938
Pie Crust
1 1/2 c flour
1/2 tsp salt
1/4 tsp Watkins Baking Powder
1/2 c shortening
1/4 c butter
1/4 c or less ice water
Sift dry ingredients together and work in chilled shortening (and butter) lightly.
Add ice water slowly and roll on lightly floured board. Line pie tin, have dough well over edge of pan. Roll dough outwards from center, keep in circular form.
The instructions don't say about adding the butter and shortening together, back then it must have been a given.
From: Watkins Cookbook 1938
Hot Water Pie Crust
1 1/2 c pastry flour sifted
1/2 tsp Watkins Baking Powder
1/4 tsp salt
1/2 c shortening
1/4 c boiling water
Sift together dry ingredients. Cut in shortening with 2 knives. Add boiling water, blend. Chill thoroughly before rolling. Wrap dough in wax waxed paper, chill, but not next to ice.
From: Watkins Cookbook 1938
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