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 ¼ c sifted cake flour
1 ½ c sugar
3 tsp Watkins baking powder
1 tsp salt
½ c salad oil
5 unbeaten egg yolks
¾ c cold water
2 tsp Watkins vanilla
½ tsp Watkins extract of lemon, if desired
1 c egg whites, very stiffly beaten
½ 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
The Icons below will guide you to the other Watkins Recipe Pages
