Most Requested Watkins Product Recipes

Pumpkin Butter Cupcakes Ingredients:

2 1/4 cup/560 mL all-purpose flour
1 tbsp/15 mL Watkins Baking Powder
1/2 tsp/2.5 mL baking soda
1/2 tsp/2.5 mL salt
1/2 tsp/2.5 mL Watkins Organic Cinnamon
1/2 tsp/2.5 mL Watkins Organic Ginger
1/2 tsp/2.5 mL Watkins Organic Nutmeg
1/2 cup/125 mL butter, softened
1 1/3 cups/325 mL sugar
2 eggs
1 cup/250 mL Watkins Pumpkin Butter
3/4 cup/180 mL milk
3/4 cup/180 mL chopped walnuts

Directions for Cupcakes: In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In large bowl cream together butter and sugar until light and fluffy; beat in eggs. Blend in pumpkin butter. Stir in dry ingredients and milk, blending until batter is smooth. Stir in chopped walnuts. Spoon batter into paper lined muffin tins. Fill about 2/3 full. Bake at 375°F/190C for 18 to 22 minutes. Makes 16 cupcakes.

Brown Sugar Frosting Ingredients:
1/4 cup/60 mL butter
6 tbsp/90 mL brown sugar
6 tbsp/90 mL half-and-half
2 cups/500 mL powdered sugar
1 tsp/5 mL Watkins Original Double Strength Vanilla Extract

Directions for Frosting: In 2 quart/2 liter saucepan melt butter over medium heat. Add brown sugar and half-and-half. Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Remove from heat and add powdered sugar and vanilla; beat until well mixed (1 to 2 minutes). Let cool to spreading consistency (5 to 10 minutes). Frost cupcakes.

I've had requests for more cake and dessert recipes so here is a good one for you to try.

Ingredients:
Watkins Cooking Spray
4 cups/1 litre blueberries, fresh or frozen (thawed)
1/2 tsp/2.5 mL Watkins Lemon Extract
1 cup/250 mL all-purpose flour
1/2 cup/125 mL sugar
1 tsp/5 mL Baking Powder
Dash salt
1 tbsp/15 mL Watkins Original Grapeseed Oil
1 tsp/5 mL Watkins Original Double-Strength Vanilla
2 egg whites, lightly beaten
2 tbsp/30 mL sugar
1/4 tsp/1.2 mL Watkins Purest Ground Cinnamon 6 oz.

Cooking Directions: Preheat oven to 350°F/180°C. Spray a 1-1/2 quart/litre baking dish with Watkins Cooking Spray. Add blueberries and lemon extract; toss lightly. Combine flour, 1/2 cup sugar, baking powder and salt. Mix well, then make a well in center. In measuring cup, combine oil, vanilla and egg whites; mix well. Pour into flour mixture and stir just until moistened. Drop 8 dumplings of dough onto blueberries. Sprinkle with a mixture of remaining sugar and cinnamon. Bake 35 minutes or until bubbly and browned.

Nutrition Facts - Makes 8 servings.

Nutritional Information Per Serving: Calories 200, Protein 4 g, Carbohydrates 38 g, Sodium 62 mg, Fat 3 g, Saturated Fat 1 g, Cholesterol 53 mg and Dietary Fiber 2 g.

Tender, buttery Sugar Cookies are perfect for any holiday, simply use the appropriate cutter for festive shapes.

What a wonderful way to spend the day, baking cookies with your children. They'll delight in mixing, rolling, cutting and spending time with you. Not to mention tasting their creations in the end!

Ingredients
1 cup/250 mL butter or margarine, softened
1 cup/250 mL sugar
1 egg, beaten
1 tsp/5 mL Watkins Original Double Strength Vanilla Extract
1/2 tsp/2.5 mL Watkins Almond Extract
2 tbsp/30 mL milk
2-1/2 cups/625 mL all-purpose flour
1 tsp/5 mL Baking Powder

Frosting
4 cups/1 liter powdered sugar
1/2 cup/125 mL butter or margarine, softened
3 to 4 tbsp/45 to 60 mL milk
1 to 2 tsp/ 5 to 10 mL desired Watkins Extracts to taste.
Food coloring, if desired

Directions: Cream butter, sugar, egg, extracts, and milk in large bowl. Stir in flour and baking powder; mix well. Cover with plastic wrap and refrigerate until firm (about 2 hours).

Pre-heat oven to 400ºF/205ºC. On lightly floured surface, roll out dough one third at a time to 1/4-inch/5-mm thickness. Cut with floured cookie cutter in desired shapes. Place cookies 1 inch/25 mm apart on ungreased cookie sheets. Bake for 6 to 9 minutes or until edges are light brown. Immediately remove from sheet and place on a wire rack to cool.

Frosting: Combine all ingredients; beat until smooth. When cookies are cooled, spread or pipe on the frosting as desired.

Variations: Flavor your cookies and frosting with one or a combination of the following extracts:
Almond
Banana
Black Walnut
Butter
Butter Pecan
Butternut
Caramel
Cherry
Coconut
Lemon
Mango
Maple
Orange
Peach
Peppermint
Pineapple
Raspberry
Rum
Strawberry
Vanilla nut

Nutrition Facts: Makes 5 to 6 dozen cookies, 1 per serving.

Nutritional Information Per Serving: Calories 60, Protein 1 g, Carbohydrates 12 g, Sodium 17 mg, Fat 1 g, Saturated Fat 1 g, and Cholesterol 7 mg.

Classic French Onion Dip

Ingredients:
2 tbsp/30 mL Watkins Onion Soup Mix
2 cups/500 mL regular or low fat sour cream

Directions: simply mix ingredients together and refrigerate for 2 or more hours. Serve with chips, crackers or raw vegetables. Makes 2 cups.

The Variations

Onion Dill Dip
To the above recipe, add:
1 tbsp/15 mL Parsley
1 tsp/5 mL Dill
¼ tsp/1.2 mL Garlic Granules
Dash Cayenne Pepper

Onion Herb Dip
To the above recipe, add:
½ tsp/2.5 mL Minced Green Onion
½ tsp/2.5 mL Oregano
½ tsp/2.5 mL Basil

Nutritional Information Per Serving when made with low fat sour cream: Calories 40; Protein 2 g; Carbohydrates 3 g; Sodium 130 mg; Fat 2 g; Saturated Fat 1 g; Cholesterol 14 mg; Dietary Fiber 0 g.

Ingredients for Five-flavor Cake:
1 cup/250 mL (2 sticks) butter or margarine, softened
1/2 cup/125 mL vegetable shortening
3 cups/750 mL sugar
5 eggs, beaten until lemon-colored
3 cups/750 mL all-purpose flour
1/2 tsp/2.5 mL Watkins Baking Powder
1 cup/250 mL milk
1 tsp/5 mL Watkins Coconut Extract
1 tsp/5 mL Watkins Rum Extract
1 tsp/5 mL Watkins Butter Extract
1 tsp/5 mL Watkins Lemon Extract
1 tsp/5 mL Watkins Original Double-Strength Vanilla

Six-Flavor Glaze (recipe follows)
1/2 cup/125 mL sugar
1/4 cup/60 mL water
1/2 tsp/2.5 mL Watkins Coconut Extract
1/2 tsp/2.5 mL Watkins Rum Extract
1/2 tsp/2.5 mL Watkins Butter Extract
1/2 tsp/2.5 mL Watkins Lemon Extract
1/2 tsp/2.5 mL Watkins Original Double-Strength Vanilla
1/2 tsp/2.5 mL Watkins Almond Extract

Cooking Directions Five-flavor Cake:
Cream together the butter, shortening, and sugar in large mixing bowl until light and fluffy. Add eggs and beat until smooth. In small bowl, combine flour and baking powder; mix well and set aside. Combine milk and extracts. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into a greased 10-inch/25-cm tube or angel food cake pan. Bake at 325°F/165ºC for 1-1/2 to 1-3/4 hours or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack, invert again. Place waxed paper under rack to catch glaze drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down sides of cake. Let cool completely.

Six-Flavor Glaze: Combine all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved.

Nutrition Facts - Makes 12 servings.

Nutritional Information Per Serving: Calories 600;
Protein 7 g; Carbohydrates 83 g; Sodium 180 mg; Fat 27 g; Saturated Fat 13 g; Cholesterol 130 mg and
Dietary Fiber 1 g.

This is one of my personal favorites and one of Watkins' most requested recipes of all time. We've been publishing it for so long that we don't even remember what "hummingbird" refers to.

Ingredients Hummingbird Cake:
3 cups/750 mL all-purpose flour
2 cups/500 mL sugar
1 tsp/5 mL baking soda
1 tsp/5 mL salt
1 tsp/5 mL Watkins Cinnamon
3 eggs, beaten
1 cup/250 mL vegetable oil or Watkins Original grapeseed oil
1-1/2 tsp/7.5 mL Watkins Original Double Strength Vanilla Extract
1 tsp/5 mL Watkins Butter Extract
1 can (8 oz/227 g) crushed pineapple, undrained
1 cup/250 mL chopped pecans
2 cups/500 mL chopped bananas
Frosting (recipe follows)
1/2 cup/125 mL chopped pecans

Frosting:
1 package (8 oz/227 g) cream cheese, softened
1/2 cup/125 mL butter or margarine, softened
3-1/2 cups/875 mL powdered sugar
1 tsp/5 mL

Cooking Directions Hummingbird Cake: Combine flour and next four ingredients in large bowl; mix well. Stir in eggs, oil and extracts; stir until dry ingredients are moistened, do not beat. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three greased and floured 9-inch/23-cm round cake pans. Bake at 350°F/180°C for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 20 minutes, remove from pans and cool completely. Spread frosting between layers, on top, and sides of cake. Sprinkle with chopped pecans. Refrigerate at least 24 hours before serving; the flavors will blend and intensify upon standing.

Frosting: Combine cream cheese and butter, beating until smooth. Add powdered sugar and extract; beat until light and fluffy.

Nutrition Facts: Makes 12 servings.

Nutritional Information Per Serving: Calories 800; Protein 8 g; Carbohydrates 98 g; Sodium 390 mg; Fat 44 g; Saturated Fat 11 g; Cholesterol 95 mg; Dietary Fiber 2 g

A quick and easy dip recipe which keeps well in the fridge for several weeks, if you can keep it hidden from your family!

Ingredients:
1 package (8 oz/227 g) cream cheese, softened
1/4 to 1/3 cup/60 to 80 mL brown sugar
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1/2 tsp/2.5 mL Watkins Caramel Extract
Apples or pears, cored and sliced

Cooking Directions: Blend the first four ingredients using electric mixer. Use as a dip for apple or pear slices.

Makes 1 cup/250 mL.

The original version of this popular dip is always the first to disappear at parties; now it will disappear even faster after your guests learn it's low-fat. Serve with homemade baked tortilla chips.

Ingredients:
1 can (15 oz/425 g) black beans, rinsed, drained, and mashed
1 tsp/5 mL Watkins Cumin
1 cup/250 mL nonfat sour cream
1/2 cup/125 mL fat-free mayonnaise
3 tbsp/45 mL Watkins Salsa and Sour Cream Snack and Dip Seasoning
1 cup/250 mL shredded fat-free Cheddar cheese
1/2 cup/125 mL thinly sliced green onions
1/4 cup/60 mL sliced black olives
1 cup/250 mL chopped, seeded tomato
1 can (4 oz/113 g) chopped green chiles, drained
To taste, Watkins Jalapeño Hot Pepper Sauce

Cooking Directions: Combine the mashed beans and cumin and spread over the bottom of a 9-inch/23-cm pie plate or other serving plate. In a small bowl, combine the sour cream, mayonnaise and dip seasoning. Spread mixture over the beans. Sprinkle with cheese, green onions, olives, tomato, and green chiles. Sprinkle to taste with jalapeño sauce. Chill until needed. Serve with tortilla chips.

Nutrition Facts - Makes 12 servings.

Nutritional Information Per Serving: Calories 90; Protein 1 g; Carbohydrates 13 g; Sodium 590 mg; Fat 1 g; Saturated Fat 0 g; Cholesterol 2 mg and
Dietary Fiber 3g

Homemade Baked Tortilla Chips
These chips are easy to make as well as lower in fat and sodium than store-bought brands.

Ingredients:
1 package (6 oz/170g) corn tortillas
Watkins Cooking Spray
To taste, Watkins Chili Seasoning or Watkins Chili Powder

Cooking Directions: Cut tortillas into 8 wedges each. Spray with cooking spray and sprinkle with seasoning. Bake at 450ºF/235ºC for 6 minutes or until crisp but not brown.

Nutrition Facts - Makes 10 servings.

Nutritional Information Per Serving: Calories 40;
Protein 1 g; Carbohydrates 7 g; Sodium 1 mg; Fat 1 g; Saturated Fat 0g; Cholesterol 0mg and Dietary Fiber 1g.

Ingredients:
1/4 cup/60 mL butter or margarine, softened
3/4 cup/180 mL sugar
1/4 cup/60 mL dark molasses
1 egg
1 tsp/5 mL Watkins Original Double Strength Vanilla Extract
1/2 tsp/2.5 mL Watkins Butter Extract
1-3/4 cups/425 mL all-purpose flour
1/2 tsp/2.5 mL baking soda
1/4 tsp/1.2 mL salt
1 cup/250 mL rolled oats
1-1/2 tsp/7.5 mL Watkins Pumpkin Pie Spice
Watkins Cooking Spray

Cooking Directions: Preheat oven to 350ºF/180ºC. Mix together butter and sugar in large bowl until well mixed. Add molasses, egg and extracts; mix well. Combine remaining ingredients and add to molasses mixture; mix well. Drop by tablespoonfuls 2 inches/5 cm apart on cookie sheet sprayed with Watkins Cooking Spray. Bake for 10 minutes or until lightly browned. Cool slightly on cookie sheet then remove to wire rack and cool completely.

Nutrition Facts: Makes 30 cookies, 1 per serving.

Nutritional Information Per Serving:Calories 80; Protein 1 g; Carbohydrates 14 g; Sodium 29 mg; Fat 2 g; Saturated Fat 1 g; Cholesterol 12 mg.

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