Lemon Burst Vanilla Cake
 Watkins Cooking Spray
- 2 cups/500 mL all-purpose flour (additional flour may be needed to dust baking pans)
- 1 tsp/5 mL Watkins Baking Powder
- 1/2 tsp/2.5 mL baking soda
- 1/2 tsp/2.5 mL salt
- 1 1/2 cups/375 mL granulated sugar
- 1/2 cup/125 mL unsalted butter, softened
- 3 large eggs
- 1 cup/250 mL nonfat buttermilk
- 2 tbsp/30 mL Watkins Lemon Peel
- 1 tbsp/15 mL Watkins Vanilla Extract
- 2 tbsp/30 mL fresh lemon juice
Preheat oven to 350 F/180 C. Coat two, 8-inch round cake pans with cooking spray, dust lightly with flour and set aside.
Combine flour, baking powder, baking soda, and salt. Set aside.
Mix granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each one. Add flour mixture and non-fat buttermilk alternately to sugar mixture. Beat in lemon peel, vanilla and lemon juice.
Pour batter into prepared pans. Bake for 30–35 minutes or until a wooden toothpick inserted comes out clean.
Icing
- 3 cups/750 mL powdered sugar
- 1/4 cup/60 mL unsalted butter, melted
- 1 tbsp/15 mL Watkins Lemon Peel
- 1 tbsp/15 mL Watkins Vanilla Extract
- 1/4 cup/60 mL fresh lemon juice
Combine all ingredients in a large bowl. Place one cake layer on a plate; spread half of the icing on top of cake. Add the second cake layer and top with remaining frosting.
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Lemon Granita
 12 oz can/360 g lemon concentrate, thawed
- 2 cups/500 mL water
- 1 tbsp/15 mL Watkins All-Natural Pure Lemon Extract
- 2 tsp/10 mL Watkins Lemon Peel
Mix all ingredients together and pour
into a 9-inch/23 cm square pan and place in freezer for 1 hour. Use
a fork to rake the crystals and freeze for another hour. Repeat
every hour for 3 – 4 hours or until set. Spoon into bowls and serve.
Serves 8 to 10
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Tex-Mex Carnitas
 3 tbsp/45 mL Watkins Salsa & Sour Cream Snack & Dip Seasoning
- 1 cup/250 mL sour cream
- 1/3 cup/80 mL onion, chopped
- 3 tbsp/45 mL Watkins Garlic & Parsley Grapeseed Oil
- 2 lbs/908 g pork, cut into small strips
- 1 cup/250 mL water
- 1 tbsp/15 mL tomato paste
- 1/3 cup/80 mL Watkins Mexican Soup & Seasoning
- 12 Flour tortillas
Mix Snack & Dip Seasoning with sour cream and chill for 30 minutes. In a large saucepan over medium heat cook the onions in grapeseed oil until tender. Add pork and brown meat. Once the meat has browned add water, tomato paste and seasoning mix and simmer for 1 to 1 ˝ hours. Stir occasionally. The meat will begin to shred as it becomes tender. Fill tortillas with meat and your favorite toppings and roll. Serve with salsa and sour cream mixture.
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Steak & Potato Salad
- 1 cup/250 mL olive oil
- 1/4 cup/60 mL fresh lemon juice
- 1/3 cup/80 mL soy sauce
- 1 tbsp/15 mL Watkins Garlic Liquid Spice
- 1-1/2 tsp/7.5 mL Watkins Celery Seed
- 1-1/2 tsp/7.5 mL (more if desired) Watkins Black Pepper
- 4 top sirloin beef steaks (about 4 oz/120 g each)
- 1/4 cup/60 mL butter
- 20 oz/600 g small new potatoes, parboiled and drained
- 1/2 cup/125 mL chopped onion
- 4 cups/1 L assorted torn mixed greens
- Cherry tomato halves or pimento strips, for garnish
Combine first six ingredients;
reserve 1/3 cup/80 mL dressing and pour remainder over steaks. Cover
and refrigerate 2 to 6 hours.
Quarter
potatoes. Melt butter in skillet. Sauté potatoes along with onion
until potatoes are browned and cooked through; keep warm. Grill or
broil steak to desired doneness; slice thinly across the grain.
To serve, divide greens among
individual serving plates. Top with potato mixture, then steak.
Drizzle reserved dressing evenly over all. Garnish as desired.
Makes 4 servings.
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Coleslaw
This recipe is our
'classic' version from a past Coleslaw Seasoning
bottle.
 2 cups/500 mL shredded cabbage
- 1/4 cup/60 mL whipped cream or mayonnaise
- 3 tbsp/45 mL white or cider vinegar
- 2 tbsp/30 mL sugar
- 1 tbsp/15 mL Watkins Coleslaw Seasoning
Combine all ingredients and mix well.
Makes 4 servings.
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