Cantaloupe and Kiwi Salad
ingredients and pour over fruit. Marinade for a few hours
or overnight. Sprinkle macadamia nuts on top before
serving. Serves 6-8.
cut into julienne slices
2 kiwi, cut
into small pieces
1 cup chopped
1 tbsp. lemon
1 tsp. lime
Watkins Lemon Extract
Watkins Vanilla Nut
Jerk Chicken (or Pork) Kebabs
In Jamaica, jerk
is smoked over a bed of allspice (pimento) wood. Since
that commodity is quite rare for North American grillers,
mesquite chips sprinkled over the coals will do quite
spice rub and salt to make a paste. Rub paste onto meat.
Marinate in the refrigerator for at least 2 hours or
overnight. Cut meat into 1-inch cubes and arrange on
skewers with onion and pepper chunks. Grill until done,
turning frequently. Serve with Tropical Salsa as a dipping
sauce. Serves 6.
boneless chicken breast halves or 1 pork
Watkins Garlic &
Parsley Grapeseed Oil
Watkins Jerk Seasoning
Watkins Sea Salt to taste
1 large red
onion, cut into large chunks
2 bell peppers
(1 red, 1 yellow) cut into large chunks
in Artichoke Bowl
Thaw and drain
spinach. Pat between paper towels to remove all moisture.
Mix all ingredients and refrigerate for 2 hours. Serve in
artichoke bowl (recipe below).
Half of a 10
oz. package frozen chopped spinach
1/2 cup sour
drained and chopped water chestnuts
1 tsp. Watkins
Watkins Garden Vegetable Snack & Dip Seasoning
1 whole fresh
Cut stems off artichoke and remove all
thorns from ends of leaves. Boil in water for 40 minutes.
Drain; let cool. Hit top of artichoke with open hand to
spread leaves out. Remove heart and save for another
recipe. Fill with spinach dip.
Watkins Root Beer Extract Recipes
(special thanks to Watkins Executive, Karen Hagen for these recipes!)
Combine 1 cake yeast, 2 oz.
Watkins Root Beer
Flavor, 3 gallons of water and 4
lbs. of sugar. Then…bottle the mixture leaving 2 inches at
top of bottle. Let set 3 weeks. The mixture "works" so it
must be bottled with a cap.
Combine sugar, butter &
egg. Beat until fluffy. Stir in buttermilk, extracts,
flour, baking soda & salt. Mix until smooth.
Cover bowl and refrigerate dough at least one hour. Drop
dough by rounded teaspoonfuls onto greased cookie sheets
about 2” apart. Bake for 6 to 8 min. or until cookies are
very lightly browned. Remove cookies to wire rack &
cool. Frost cooled cookies with Root Beer Frosting.
1 cup brown sugar
1/2 cup butter
- 1 egg
1/4 cup buttermilk
2 tsp Watkins Root Beer Flavor
1 tsp Watkins Vanilla Extract
1-3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
Makes 42 cookies.
In bowl, mix together the sugar
and butter until smooth. Stir in Watkins Rood Beer
Flavor and enough of the water to make a smooth
2 cup icing/powdered sugar
1/3 cup butter
1 tsp Watkins Rood Beer Flavor
1-2 TBSP hot water
Beer Candy Pillows
These candies taste just
like Root Beer 'Barrels'! (Makes 100.)
Combine sugar, syrup, water and
salt. Bring to a boil over medium heat. Cook to 290ºF
(soft-crack stage) on candy thermometer. Add Watkins
Root Beer Flavoring and allow to set for a few seconds
Mix well and pour into 8"x8"x2"
pan** that has been sprayed with Watkins Cooking
Spray. Let stand a few minutes until slightly cooled
and a film forms over the top.
Mark candy into "puffs" 3/4"
square (because candy is cooler at edges, start marking at
the outside and work toward the center, using a spatula or
pancake turner). Press a line across pan ¾" from edge. Be
careful not to break the film. Repeat around pan,
intersecting lines at corners to form squares.
If lines don't hold shape,
candy is not cool enough. Retrace lines, pressing
spatula deeper, but do not break film. When spatula
can be pressed to bottom of pan on all lines, candy will
be shaped into square puffs.
Cool thoroughly and break into
puffs. Store loosely covered in a cool, dry
* Also try this recipe with
Watkins Butternut, Caramel, Anise
or Peppermint Extracts.
desired, syrup at this point can be poured into metal
2 cup white sugar
1/1 cup light corn
1 TBSP Watkins Root Beer
1/1 cup water
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