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Janet del Rio - ID# 018723
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*** Watkins E-Book ***

Family Cooking


for May 2018

Key Lime Thumbprint Cookies
Pretty Peppermint Bark
Chocolate Coffee Cupcakes with Coffee Buttercream Frosting
Twice-Baked Potatoes
Vanilla Cheesecake with Caramel Topping

Complete Recipe Index

Watkins Recipe - Key Lime Thumbprint CookiesKey Lime Thumbprint Cookies
From Watkins Pure Lime Extract Package
  • 1 cup/250 ml unsalted sweet cream butter
  • 2/3 cup/160 ml light brown sugar
  • 1 tsp/5 ml Watkins Vanilla Extract
  • 1 large egg yolk
  • 2-1/4 cups/560 ml all-purpose flour
  • 1/2 tsp/2.5 ml salt
Beat butter until creamed. Add brown sugar and beat until fluffy. Stir in vanilla and egg yolk until well-combined. Add flour and salt gradually. Chill dough for 30 minutes. Preheat oven to 350 F/180 C and line cookie sheets with parchment paper. Roll cookie dough into approximately 1-inch/2.5 cm balls and use thumb to indent center. Space cookies at least 1-inch/2.5 cm apart. Bake cookies for 10-12 minutes and cool completely on pan.

Lime Filling:
  • 1 cup/250 ml premium white chocolate chips
  • 1/2 cup/125 ml sweetened condensed milk
  • 1-1/2 tsp/7.5 ml Watkins Pure Lime Extract
  • 1 large egg yolk
  • 2-1/4 cups/560 ml all-purpose flour
  • 1/2 tsp/2.5 ml salt
In a small saucepan over medium-low heat, combine white chocolate chips and condensed milk. Stir frequently until chocolate is melted and ingredients are well-combined. Mix in lime extract. Spoon filling into thumbprints of cookies. Allow to cool completely before serving.

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Watkins Recipe - Pretty Peppermint BarkPretty Peppermint Bark
From Watkins Pure Peppermint Extract Package
  • 1 lb/454 g white candy coating
  • 1 tsp/5 ml Watkins Pure Peppermint Extract
  • 1/2 cup/125 ml mint baking chips
Microwave candy coating 1 minute on High in medium-size microwaveable bowl; stir well. If not completely melted, microwave at 15 second intervals, stirring well after each interaval until smooth.

Spread on foil-lined baking sheet to 1/4-inch/6-mm thickness. Press mint chips lightly into bark.

Refrigerate 10 minutes or until set. Break into irregular pieces to serve.

Makes about 3 dozen pieces

Note: For a coloured product, add 3 drops of green food colour to the batch when adding the extract. Add more colour if desired.

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Watkins Recipe - Chocolate Coffee Cupcakes with Coffee Buttercream FrostingChocolate Coffee Cupcakes
with Coffee Buttercream Frosting

From Watkins Pure Coffee Extract Package
  • 1 stick butter, softened
  • 1 cup/250 ml sugar
  • 2 eggs
  • 1 tsp/5 ml Watkins Coffee Extract
  • 1 cup/250 ml flour
  • 1-1/2 tsp/7.5 ml baking powder
  • 1/2 cup/125 ml unsweetended baking cocoa
  • 1/4 tsp/1.25 ml salt
  • 1/2 cup/125 ml milk

Preheat oven to 350 F/180 C. Line muffin tins with cupcake liners. Cream together butter and sugar, add eggs and coffee extract. In a separate fowl, combine flour, baking powder, baking cocoa and salt. Add dry ingredients to wet ingredients then blen in milk. Bake for 20 minutes or until toothpick comes out clean.

Makes 12 cupcakes

Coffee Buttercream Frosting
  • 2 sticks butter, softened
  • 4 cups/1 L powdered sugar
  • 2 tbsp/30 ml heavy cream
  • 2 tsp/10 ml Watkins Coffee Extract

Mix butter and powdered sugar one cup at a time. Once incorporated, add in heavy cream and coffee extract. Blend well. Frost cupcakes once they have cooled.

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Watkins Recipe - Twice Baked PotatoesTwice-Baked Potatoes
From Watkins "Keepsake Cookbook", 1996
  • 4 medium potatoes (about 1-1/2 lb/680 g)
  • 2 tbsp/30 ml butter or margarine
  • 1/3 to 1/2 cup/80 to 125 ml milk
  • 1/2 tsp/2.5 ml salt
  • Watkins Black Pepper, to taste

Scrub potatoes and pierce with a fork. Bake at 400 F/205 C for 50 to 60 minutes or until fork tender. Cut a thin slice from top of potatoes; scoop out pulp, leaving skins intact. Mash pulp well and add butter and enough milk to make potatoes smooth and fluffy. Add salt and black pepper and beat vigorously until potatoes are light and fluffy. Fill shells with potato mixture. Bake 20 minutes longer or until filling is a golden brown, about 20 minutes.

Makes 4 servings.

Tip! Sprinkle Parmesan or shredded Cheddar cheese over the tops of the potatoes before their second baking!

Makes 8 servings.

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Watkins Recipe - Vanilla Cheesecake with Caramel ToppingVanilla Cheesecake with Caramel Topping
From Watkins "Keepsake Cookbook", 1996
  • 1-1/2 cups/375 ml graham cracker crumbs
  • 6 tbsp/90 ml unsalted butter, melted
  • 1/4 cup/60 ml brown sugar
  • 1/2 tsp/2.5 ml Watkins Cinnamon

Combine all ingredients; mix well. Press crumbs over bottom and up sides of a lightly buttered 9-inch/23-cm springform pan with 2-3/4 inch/7-cm sides. Refrigerate crust while preparing filling.

  • 4 packages (8 oz/337 g) reduced-calorie cream cheese, softened
  • 1-1/2 cups/375 ml sugar
  • 5 large eggs, room temperature
  • 1 tbsp/15 ml Watkins Vanilla
  • 2 tsp/10 ml fresh lemon juice

Beat cream cheese with electric mixer until fluffy. Gradually add the sugar and beat until smooth, scraping down sides occasionally. Beat in eggs, one at a time. Mix in vanilla and lemon juice. Pour filling into chilled crust. Bake at 350 F/180 C for about 1 hour and 15 minutes or until cake rises about 1/2 inch/1 cm over rim and center moves only slightly when shaken. Cool in pan on wire rack. (Cake will fall as it cools, sinking slightly in the center.) Cover and refrigerate until well chilled, at least 6 hours.

Caramel Topping:
  • 1/3 cup/80 ml light corn syrup
  • 2/3 cup/160 ml brown sugar
  • 2 tbsp/30 ml butter
  • 1/8 tsp/0.6 ml salt
  • 1/3 cup/80 ml heavy whipping cream of evaporated milk
  • 1 tsp/5 ml Watkins Caramel Flavour
  • 1/2 tsp/2.5 ml Watkins Vanilla Extract

Combine corn syrup, butter, and salt in heavy saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil and all of the sugar is dissolved. Remove from heat and cool slightly, just until mixture begins to thicken. Slowly whisk in cream until blended. Stir in caramel flavour and vanilla extract; mix well. Let cool completely.

  • 2 cups/500 ml Sweetened Whipped Cream (see above)
  • 2 packages (1.4 oz/40 g each) toffee candy bars, broken into pieces

To assemble cheesecake: Using a sharp knife, cut around sides of springform pan to loosen cheesecake. Release pan sides. Pour 1/3 cup/80 ml of Caramel Topping into center of cheesecake. (Refrigerate and save remaining sauce as a topping for ice cream.) Chill cheesecake until topping is almost set, about 2 hours. Just prior to serving, garnish cheesecake edges with an attractive piping of whipped cream. Arrange toffee candy pieces in whipped cream border. Cut cake into small wedges. Refrigerate any leftovers.

Makes 16 servings.

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Please Note:
Ingredients that in are in 'bold' print are available from Watkins only the USA.
Ingredients in 'bold' that say 'Watkins' are available in both the USA and Canada.

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