Watkins Recipe

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3 cups/750 mL all-purpose flour
2 tsp/10 mL Baking Powder
1/2 tsp/2.5 mL salt
4 eggs, slightly beaten
1 cup/250 mL sugar
1/2 cup/125 mL butter, melted
2 tsp/10 mL Original Double-Strength Vanilla
1-1/2 tsp/7.5 mL Almond Extract, 2 oz
3/4 cup/180 mL finely chopped blanched almonds

Combine first three ingredients, set aside. Beat together the eggs, sugar, and melted butter; add extracts. Add flour mixture, one third at a time; mixing thoroughly after each addition. Fold in almonds. Spread 1/2 of dough onto cookie sheet to form a loaf 12 inches/30 cm long, 3 inches/8 cm wide, and 1-1/2 inches/4 cm high. Repeat with remaining dough. Bake at 350°F/180°C for 20 minutes or just until starting to brown around edges; cool 10 minutes. Remove loaves from cookie sheet and place on cutting board. Cut across loaf into slices 1/2 inch/15 mm thick. Lay cookies cut side down on cookie sheet and return to oven for 12 minutes. Turn cookies over and bake an additional 5 to 10 minutes or until dry and crisp.
Makes 48 cookies

Cocoa Cherry Spritz Cookies

1 cup butter, room temperature
1/2 cup sugar
2 egg yolks
1 tsp Original Double-Strength Vanilla
1/2 tsp Cherry Extract, 8 oz
1/4 Baking Cocoa
2 cups all-purpose flour

Preheat oven to 375°F/193°C. Beat butter until light and fluffy. Add sugar and continue beating until blended. Beat in egg yolks. Beat in vanilla extract, cherry extract, and cocoa. Add flour and mix well.
Using cookie press, press cookies out onto an ungreased baking sheet.
Bake about eight minutes, or until tops are dry, but not browned.

Baja Pork Stew

2-1/2 pounds/1.2 kg lean boneless pork butt, trimmed of fat and cut into 1-inch/2.5-cm cubes
1 tbsp/15 mL Watkins Garlic Liquid Spice
1-1/2 cups/375 mL coarsely chopped onion
1 can (14.5 oz/411 g) diced tomatoes, undrained
2 cans (4 oz/113 g each) chopped green chiles
1 tbsp/15 mL cilantro
1 tsp/10 mL Oregano
1-1/4 tsp/6 mL salt
1/4 tsp/2.5 mL Black Pepper 6 oz
1/4 tsp/2.5 mL (more if desired) Cumin
1 bay leaf
2 tbsp/30 mL cornstarch, if desired
2 tbsp/ 30 mL water, if desired
4 cups/1 liter hot cooked rice
Reduced-calorie sour cream, if desired

In large skillet, heat Garlic Liquid Spice over medium-high heat. Add meat, a few pieces, at a time and cook until lightly browned. Push meat to sides of pan; add onion and cook until onion is limp. Stir in diced tomatoes, chiles, and spices. Cover and simmer until meat is tender, about 1-1/2 hours. If desired, the broth can be thickened by combing the cornstarch and water and stirring into the bubbling stew. To serve, place rice in serving bowl or plate and spoon hot stew over top. Top with sour cream.
Makes 8 servings.

Chicken and Chiles Rellenos

8 (4 oz/113 g) skinless, boneless chicken breast halves
4 canned whole green chiles, halved (seeded if desired)
3 ounces/85 g Monterey Jack cheese, cut into 8 strips
3/4 cup/180 mL fine, dry breadcrumbs
1-1/2 tbsp/25 mL Chili Powder
2 tsp/10 mL Cumin
1/2 tsp/5 mL Garlic Powder
1/4 cup/60 mL skim milk
Cooking Spray
4 cups/1 liter shredded lettuce
1/2 cup/125 mL salsa
1/4 cup/60 mL nonfat sour cream

Trim excess fat from chicken. Place each chicken breast half between 2 sheets of waxed paper; flatten to 1/4-inch/50-cm thickness, using a meat mallet or rolling pin. Place a green chile half and one strip of cheese in center of each chicken breast half; roll up lengthwise, tucking edges under. Secure with wooden picks.
Combine breadcrumbs, chili powder, cumin, and garlic powder. Dip chicken rolls in skim milk and then roll in breadcrumb mixture, coating well. Place chicken in a 12-x8-inch/30-x20-cm baking dish coated with cooking spray. Bake at 400ºF/205ºC for 30 minutes or until chicken is done.
To serve place lettuce on individual serving plates. Top with chicken rolls, salsa, and sour cream. Serve immediately.
Makes 8 servings.

Black Pepper Gougères

1 cup/250 mL grated Swiss cheese
1 cup/250 mL water
5 tbsp/75 mL butter
3/4 tsp/4 mL Garlic Powder
1/2 tsp/2.5 mL Black Pepper 6 oz
1 cup/250 mL all-purpose flour
5 large eggs, room temperature

Preheat oven to 425°F/220°C. In medium saucepan, bring water, butter, garlic salt and pepper to a boil. When butter has melted, remove from heat.
Add flour to water/butter mixture and beat with a spoon until mixture leaves sides of pan clean. Add cheese and beat until incorporated. Beat in 4 eggs, one at a time, until thoroughly absorbed. Beat until mixture is smooth, shiny and firm.
Drop dough by small spoonfuls onto a lightly greased cookie sheet. Beat remaining egg with 1-1/2 tsp/7.5 mL water, then brush tops of uncooked puffs with egg wash. Bake in upper third of oven for about 20 minutes or until puffs are golden and doubled in size. Remove from oven and serve.
Makes 36 puffs, 3 per serving.
Nutritional Info: Calories 150, Protein 6g, Carbohydrates 9g, Fat 9g, Sat Fat 6g, Cholesterol 100mg, Sodium 180mg, Dietary Fiber 0g.

Cocoa Drop Cookies

6 tblsp butter
3 eggs, well beaten
1 c sugar
1 tblsp milk
2 c sifted flour
1/3 tsp salt *
3 tblsp Watkins cocoa
1/4 tsp salt *
2 tsp Watkins baking powder
2 tsp Watkins vanilla

* These separate salt ingredients are correct and is as stated in the book.

Cream butter, slowly beat in blended sugar and Watkins cocoa. Add well beaten eggs. Add sifted dry ingredients alternately with milk and Watkins vanilla. Blend well. Drop by teaspoon on an oiled baking sheet, allow room to spread. Sprinkle chopped nuts over top or add half an English walnut to each cookie. Bake about 12 minutes in a 375°F. oven. One half cup, firmly packed brown sugar may be substituted for white sugar.
Recipe From: Watkins Cook Book,1938

Chiffon Cake

2 1/4 c sifted cake flour
1 1/2 c sugar
3 tsp Watkins baking powder
1 tsp salt
1/2 c salad oil
5 unbeaten egg yolks
¾ c cold water
2 tsp Watkins vanilla
1/2 tsp Watkins extract of lemon, if desired
1 c egg whites, very stiffly beaten
1/2 tsp Watkins cream of tartar

Sift flour once, measure and resift with the sugar, baking powder and salt into a mixing bowl. Make a well in the center and add the salad oil, egg yolks, water, vanilla and extract of lemon and beat until smooth. Add cream of tartar to egg whites and whip until they form very stiff peaks. (This is stiffer than for angel food cake or meringues.)
Pour egg yolks mixture gradually over the egg whites, gently folding with a rubber scraper just until blended.
Pour into an ungreased 10-inch tube pan and bake in a 325°F oven for 55 minutes, then increase the temperature to 350°F and continue baking for 10 or 15 minutes longer, or until done. Frost as desired.
Recipe from: Watkins Hearthside Cook Book, 1952.

Watkins Apple Chili Sauce

4 lb tomatoes (wash and peel)
4 lb apples (sliced)
4 large onions
2 lb light brown sugar
1 qt vinegar
1 tsp Watkins ginger
2 tsp salt
2/3 tsp Watkins red pepper
2 tsp Watkins cloves
Watkins mixed spices

Boil all together slowly for 2 ½ hours. Bottle and seal while hot in sterilized jars.

From: Watkins Cook Book, 1948.

Note: The Cooking Inn suggests that you use a tart apple such as a Granny Smith.

Watkins Homemade Root Beer

1 cake yeast
2 oz. Watkins Root Beer Flavor
3 Gallons of water
4 lb sugar

Combine all ingredients in large bowl

Bottle mixture, leaving 2 inches at top of bottle. Let set 3 weeks. The mixture "works" so it must be bottled with a cap.

Watkins Root Beer Cookies

1 c brown sugar
1/2 c butter or margarine
1 egg
1/4 c buttermilk
2 tsp Watkins Root Beer Flavor
1 tsp Watkins Vanilla Extract
1-3/4 c all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

In large bowl, combine brown sugar, butter and egg; beat with electric mixer until fluffy. Stir in buttermilk, Root Beer Flavor, Vanilla Extract, flour, baking soda and salt; mix until smooth. Cover bowl with plastic wrap and refrigerate dough at least one hour. Preheat oven to 375°F. Drop dough by rounded teaspoonfuls onto greased cookie sheets about 2 inches apart. Bake for 6 to 8 minutes or until cookies are very lightly browned. Remove cookies from oven and place on hot pad. With spatula, remove cookies to a wire rack to cool. Frost cooled cookies with Root Beer Frosting.
Makes 42 cookies.

Root Beer Frosting

2 cups powdered sugar
1/3 cup butter or margarine
1 tsp Watkins Root Beer Flavor
* 1 to 2 tbsp. hot water

In medium bowl, mix together the powdered sugar and butter until smooth. Stir in Root Beer Flavor and enough of the water to make a smooth frosting.
Note: Frosting can also be used on vanilla cupcakes or plain white cake.

Root Beer Shake

Combine milk, ice cream and a few drops of Root Beer Flavor in Blender. Blend on low speed until thickened.

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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