Hello, Here it is Spring! Can you believe it after the long winter we have had? The snow has melted, the ice is gone! The birds and bees are doing it; and are flying around building their nests. The crocus, daffodils, hyacinths, tulips, & bulb plants are popping up out of the ground. It is time to open our windows, air out the house. Here is a sample of one of my best selling products on sale for April, my customers say there is nothing like them out there. Happy Easter to all!
Soup & Gravy Bases
Whip up delicious stocks, gravies and sauces without hassle.. Real beef, chicken, mushrooms make Watkins Soup base taste natural and delicious.
Hi there its April first and the warm weather is coming so its rib time, well okay anytime is rib time and these sound amazing. Enjoy!
Root Beer Barbecue Sauce:
2/ 3 cup/160 mL barbecue sauce
2 tsp/10 mL Watkins Root Beer Extract
1/2 tsp/2.5 mL ginger
1/4 tsp/1.2 mL allspice
Watkins Black Pepper
Watkins Sea Salt
5 lbs/2.27 kg pork loin back ribs
2 cups/500 mL water
1/2 cup/125 mL apple cider vinegar
1/3 cup/80 mL barbecue sauce
1 - 1/2 tsp/7.5 mL garlic powder
1 - 1/2 tsp/7.5 mL seasoning salt
Preheat oven to 350ºF/180ºC. Place ribs in large, shallow
roasting pan, bone side down. Combine water, vinegar, and
barbecue sauce and pour over ribs. Sprinkle with garlic granules
and seasoning salt. Cover and bake for 1 to 1 ½ hours or until
ribs are tender. Let cool. Place ribs on grill over indirect heat or
bake at 400ºF/200ºC for 20 to 30 minutes or until warm and
tender. Brush the ribs with Watkins Root Beer Barbecue Sauce.
Optional: sprinkle with Watkins Sea Salt and Black Pepper
New Watkins products just released! Acai and pomegranate line of skincare and anti aging serum line check them out today! Please if you give them a try let me know what you think in the comments section, many thanks!! Tom
Combine lemon juice with all ingredients except chicken; mix well. Add chicken and turn to coat all sides. Allow to marinate at room temperature for 15 minutes. Grill or broil chicken 5 minutes per side, or until cooked through. skinless, boneless chicken breast halves
long time over due for a recipe! enjoy Five Flavor Cake 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 Pure Vanilla Extract 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 (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. Makes 12 servings.
Just got this one today enjoy! Lip Smackin’ Mocha Pudding Cake
Preheat oven to 375°F/190°C. Combine first 5 ingredients in 9-inch/23-cm square baking dish; stir well to mix. Combine milk, oil and extract; stir into dry mixture. Swirl in chocolate chips. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter.
Heat water in microwave safe container. Add mocha mix and stir until dissolved. Pour mixture over batter. Do not stir!
Bake for 35 to 40 minutes or until cake is sponge-like when touched in the center. Since this is a pudding cake, it will seem “gooey” and not appear to be completely done.
Presentation: Chill light-colored (white is best) dessert plates in the freezer. When very cold, drizzle in zigzag pattern with ice cream topping to design plate. Be sure to decorate near the edges, too. Place back in freezer.
Serving: Cake should be served warm. Place scoop of ice cream on side of dessert plate. Spoon pudding cake onto plate beside ice cream. Dust all with cinnamon. Garnish with strawberry fan and sprig of fresh mint, if desired.
1 cup/250 mL all-purpose flour
2 tbsp/30 mL Watkins Baking Cocoa
1 tbsp/15 mL Watkins Baking Powder
2/3 cup/160 mL sugar
1/2 cup/125 mL evaporated milk
1 tbsp/15 mL Watkins Original Grapeseed Oil
1 tbsp/15 mL Watkins Pure Vanilla or Watkins Almond Extract
1/4 cup/60 mL milk chocolate chips
1 cup/250 mL dark brown sugar, firmly packed
1/4 cup/60 mL Watkins Baking Cocoa
1-1/2 cups/375 mL hot water, almost boiling
2 packages instant mocha coffee mix (.82 oz each)
Favorite vanilla bean or coffee ice cream
Watkins Purest Ground Cinnamon
Hard shell-type ice cream topping
Fresh strawberries (optional)
Fresh mint (optional)