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*** Watkins E-Book ***

Watkins Recipes


for February 2006

Crab Dip
Chocolate Cake with Chocolate-Nut Buttercream
Meringue Valentine Dessert
Chocolate Mousse
Setting the Valentine's Mood

Complete Recipe Index

Crab Dip
  • 8 oz/227 g cream cheese
  • 1/4 cup/60 ml sour cream
  • 4 tbsp/60 ml Watkins Crab Snack & Dip Seasoning
  • 1/4 cup/60 ml crab meat (or imitation crab)

Whip cream cheese until softened. Fold in sour cream, seasoning and crab. Let stand for 30 to 60 minutes to allow flavours to develop. Serve on melba toast or assorted crackers.

Makes about 2 cups/500 ml.

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Chocolate Cake with
Chocolate-Nut Buttercream

  • 2 cups/500 mL sugar
  • 1-3/4 cups/425 mL all-purpose flour
  • 3/4 cup/180 mL Watkins Baking Cocoa
  • 1-1/2 tsp/7.5 mL Watkins Baking Powder
  • 1-1/2 tsp/7.5 mL baking soda
  • 1 tsp/5 mL salt
  • 1 tsp/5 mL Watkins Cinnamon
  • 2 eggs
  • 1 cup/250 mL milk
  • 1/2 cup/125 mL vegetable oil
  • 2 tsp/10 mL Watkins Vanilla Nut Extract
  • 1 cup/250 mL boiling water


  • 1/2 cup/125 mL butter
  • 3 cups/750 mL confectioner's icing sugar
  • 1/2 cup/125 mL Watkins Baking Cocoa
  • 1/3 cup/80 mL milk
  • 1 tsp/5 mL Watkins Vanilla Nut Extract*
1 cup/240 mL pecan halves

*Try Watkins Butter Pecan instead of Vanilla Nut, but beware: it's awfully rich!

Preheat oven to 350°F/175°C. Grease and flour two 9-inch cake pans.

In a medium bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, salt and cinnamon. Add the eggs, milk, oil and vanilla nut extract; beat at medium speed of an electric mixer for 3 minutes. Stir in boiling water by hand. Pour batter evenly into prepared pans.

Bake for 30 to 35 minutes or until toothpick inserted in middle of cake comes out clean. Cool 10 minutes before removing from pans to cool completely.

To make frosting: Beat butter until light and fluffy. Stir in confectioner's sugar and cocoa alternately with milk. Add butter pecan extract; beat to a spreading consistency.

Frost top of each cake half, then stack them on a serving plate. Frost outside of cake; garnish with pecans.

Makes 12 servings.

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from "Watkins - The Main Course" Cookbook - Published 1980
Meringue Valentine Dessert
  • 3 (8 oz/227 g) packages frozen strawberries
  • 1-1/2 tbsp/22 ml cornstarch
  • 3 tbsp/45 ml sugar
  • 1/2 tsp/2.5 ml Watkins Almond Extract
  • 3 egg whites
  • 1 cup/250 ml sugar
  • 1 tsp/5 ml lemon juice
  • 1/2 cup/125 ml blanched almonds, slivered
  • 1 cup/250 ml whipping cream

Thaw strawberries, reserving the juice. Mix juice with the cornstarch and sugar. Cook over low heat, stirring constantly, until thickened and clear. Add strawberries and almond extract. Set aside. Beat egg whites until peaks hold. Gradually add 1/2 cup/125 ml sugar; add remaining sugar a little at a time, alternating with lemon juice. Beat until stiff and glossy. Draw heart shapes on paper and lay on baking sheet. Drop egg white mixture to fill design and hollow out center slightly. Bake at 275 F/ 140 C for 1 hour. Turn off oven and allow meringues to cool in the oven. Remove meringue from paper and spread with whipped cream. Top with the strawberry mixture and sprinkle with almonds.

Makes 6-8 servings.

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...from "Watkins Recipes for Special Occasions" Cookbook - Published 1997

Chocolate Mousse
A lightened version of the classic chocolate dessert for a "heart-healthy" Valentine's Day!

  • 1 pudding recipe Watkins Chocolate Dessert Mix
  • 2 cups/500 ml frozen reduced-calorie whipped topping, thawed
  • Additional whipped topping and chocolate curls for garnish

Prepare pudding according to package directions. Cover top of pudding with plastic wrap (to prevent 'skin' from forming); let cool to room temperature. Stir pudding and fold in whipped topping. Spoon into eight small dessert dishes and refrigerate until serving time. Before serving, garnish with whipped topping and chocolate curls.

Makes 8 servings.

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Setting the Valentine's "mood"

  • To help set the mood for your gathering, play soft background music.
  • Place individual bud vases of flowers at each place setting.
  • Use your most beautiful china, glassware and silver.
  • For delightful chocolate covered strawberries, holding stem end of clean, dry strawberry, dip into melted chocolate. Let excess drip off. Cool to harden on waxed paper; store in refrigerator.

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