Watkins Recipe

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Butterscoth Sauce

1 1/4 c light brown sugar
2/3 c light corn syrup
few grains salt
4 tblsp butter
3/4 c cream
1 tsp Watkins vanilla

Cook the sugar, syrup and butter together until mixture forms a soft ball when tested in cold water. Remove from fire, slowly stir in the cream and beat constantly. Add vanilla. 1/2 cup cut nut meats may be added.
Recipe From: Watkins Cook Book 1948

Pineapple Upside Down Cake

1/3 c butter
2/3 c sugar
2 eggs (divided)
2/3 c water
1 1/2 c flour (sifted)
3 tsp Watkins baking powder
1/3 tsp salt
1/2 tsp Watkins vanilla
4 tblsp butter
1 c brown sugar (light)
canned or fresh fruit pineapple (peach or apricot may be used)

Cream butter, add sugar, beaten egg yolks vanilla. Sift together flour, baking powder, salt and add to mixture alternately with water. Fold in stiffly beaten egg whites.
While making cake batter, melt butter and brown sugar, when thick add cut pineapple or halves of ripe peaches.
Pour batter over fruit and bake about 35 minutes in moderate oven (325 F). Remove to dish, turning upside down so that the fruit will be on top. Serve hot with hard sauce or whipped cream.
Recipe From: Watkins Cook Book 1938

Hard Sauce

3/4 c butter
1 c powdered sugar (sifted)
1 tsp Watkins vanilla
Watkins Nutmeg

Cream butter, add sugar, beat well. Add vanilla. Pack smoothly in small dish, add nutmeg.
Chill until ready to use.
Recipe From: Watkins Cook Book 1938

Lima Bean Loaf

2 cups cooked dried lima beans
2 tblsp minced onion
2 tblsp tomato ketchup
3 tblsp melted butter
1 egg, well beaten
1 scant tsp Watkins Sea Salt
1/4 tsp Watkins Pepper
1 cup soft bread crumbs

Blend ingredients thoroughly. Press into buttered loaf pan. Bake in moderate oven ( 350° to 375°) about 25 minutes. Serve with crisp bacon and cole slaw and sliced or baked tomatoes.

From: Watkins Cookbook 1938

Arme Ritter

Sift together 1 1/2 cups of flour, 2 teaspoons of Watkins Baking Powder, 1/4 teaspoon salt and 2 tablespoons powdered sugar. Beat 1 egg, add 2/3 cup milk and to this add the dry ingredients. Stir to a smooth batter, which should be thin enough to coat whatever is dropped into it. Prepare 8 to 10 slices of rather stale bread, cut quite thin. Spread half of them with jam and butter the others, spreading the butter quite thin. Press together in sandwich fashion the buttered slices over those spread with jam. Cut in strips or fancy shapes. Dip in batter and fry on deep fat. Drain, sprinkle with sugar and serve with lemon sauce (see below).

From: Watkins Cookbook 1925

Lemon Sauce

1 tablespoon cornstarch
1 cup sugar
2 cups boiling water
2 tablespoons butter
Juice of 1 lemon and a bit of grated rind

Mix cornstarch and sugar, add water and cook for 20 minutes. Add grated rind and juice of lemon and butter and serve very hot.

From: Watkins Cookbook 1925


3/4 c butter (pack)
1 1/2 c brown sugar (light)
3 eggs
1/4 tsp Watkins Cloves
1/4 tsp Watkins Cinnamon
2 1/3 c flour (sifted)
1 tsp Watkins Baking Powder
Pour 1/2 c boiling water over 1 level tsp soda
1 1/2 walnuts (chopped)
1 c raisins (cut)
1 tsp Watkins Vanilla

Cream butter and sugar, add beaten eggs. Add sifted dry ingredients. Blend together water mixture
walnuts, raisins and vanilla. Add to other mixture and mix well. Drop by spoonful on greased cookie
sheet. Bake in 375 degree oven.
Note: you can substitute 2 cups of rolled oats for 2 cups of the flour.
From: Watkins Cookbook 1938

Roast Duck (With Orange)

1 young duck, 5 pounds
1 tbsp Watkins Sea Salt, to rub duck
Watkins Pepper
3 cups soft bread crumbs, fine
5 tbsp melted butter
1 orange rind, chopped
2 oranges, peel, remove seeds and white pulp
2 tart apples, peel, cut in cubes
1 tsp Watkins Sea Salt for dressing
Watkins Pepper
1/2 cup orange juice

Orange Sauce:
4 tbsp nutter
4 tbsp flour
1 cup stock, from cooking neck, tips of wings and giblets
1 cup strained orange juice
Few grains of Watkins Red Pepper
Strips of orange rind

Clean duck carefully; singe, wash inside and out. Dry, stuff with blended ingredients. Sew opening. Place duck on a rack breast up in roasting pan, allow 20-25 minutes to a pound and place in a hot oven 450°F. Baste every 5 minutes using drippings in the pan or orange juice to keep duck moist. Serve on a hot platter. Garnish with glazed orange slices. Will serve 4 to 5.
Instructions for Orange Sauce
Melt the butter, blend in the flour, slowly stir in the hot stock. Stir constantly and cook until mixture thickens, then stir in orange juice. Cook orange rind in boiling water 5 minutes. Drain. Add rind to sauce and cook 5 minutes.

From: Watkins Cookbook 1938

Nutmeg Cookies

4 cups cake flour (sifted)
1/4 tsp Watkins Nutmeg
3/4 cup butter
2 tsp Watlins Baking Powder
2 cups granulated sugar
2 eggs, beaten
1/4 cup milk
1 lemon, grated rind of
1 1/2 tsp Watkins Vanilla

Mix and sift 3 cups of the flour and Watkins Nutmeg. Cream the shortening with a wooden spoon, gradually beat in the sugar, then the eggs and grated rind. Stir in the flour alternately with the milk, then gradually add just enough remaining sifted flour to make a dough stiff enough to roll. Chill the dough thoroughly, place on lightly-floured board, roll 1/8 inch thick and cut with floured cutter in desired shapes. Place on greased baking sheet and bake in moderatly hot oven ( 350° to 375°) about 12 minutes. Will make 4 dozen cookies.

From: Watkins Cookbook 1948

You can now order online by going to www.watkinsonline.com , using Watkins ID number 014523. Use this number for when you first order. The names on the account are David and Darlene Wheeler. Make sure that you use that number and name, there is a default on the Watkins main page that may credit someone else's name and account. You can also order by phone by calling 1-800-425-7411

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