Tuesday, July 30, 2019

Angel Food Cake

Angel Food Cake


Source:  The Modern Family Cook Book By Meta Given, Copyright 1943



Friday, July 12, 2019

Cocoa Sandwiches



This sounds like a Reese's peanut butter sandwich to me.  Sounds pretty good.  You can probably tweak it to make it a little more healthy as well.


Thursday, May 16, 2019

17 Recipes for Watkins Root Beer Extract


Root Beer Float Pops
1 1/2 c water                  
1 c vanilla ice cream
1/2 c 2% or whole milk
1/2 c sugar
2 tsp
Watkins Root Beer Extract

Place all ingredients in blender, and blend until thoroughly mixed.  Pour mixture into 1/2-cup popsicle moulds and place in freezer about 1 1/2 hours, or until mixture is firm enough to support popsicle sticks.  Insert popsicle sticks into each mould and freeze until completely 
set. 

     Root Beer Cookie Drops
1       c brown sugar
3/4    c margarine or butter
1       egg
2       tsp
Watkins Root Beer Extract
1       tsp
Watkins Vanilla
1 3/4 c flour
1/2     tsp salt
1/2     tsp baking soda

Beat brown sugar, 1/2 cup margarine, and egg.  Stir and continue beating, adding 1/4 cup margarine, Watkins Root Beer Extract, Vanilla Extract, flour, baking soda, and salt.  Cover and refrigerate for 1 hour.  Drop by spoonful on baking sheet.  Bake 6-8 min at 375°F.  Cool and frost.


         Root Beer Frosting
2       c icing/powdered sugar
1/3    c margarine or butter
1-2   TBSP water
1       tsp
Watkins Root Beer Extract

Beat together.  Add more water if desired.


Root Beer Ice
1 c sugar
4 c water
1 tsp lemon juice
1 TBSP Watkins Root Beer Extract


Combine sugar, water and lemon juice in a saucepan.  Bring to a boil.  Reduce head and simmer 10 min.  Stir in Watkins Root Beer Extract, and   refrigerate 2-4 hours to chill.  Place in ice cream maker & follow manufacturer’s directions.


Homemade Root Beer (version 1)


Combine 1 cake yeast, 2 oz. Watkins Root Beer Extract, 3 gallons of water and 4 lbs. of sugar.  Then… bottle the mixture leaving 2 inches at the top of the bottle.  Let set 3 weeks.  The mixture "works" so it must be bottled with a cap.


Homemade Root Beer (version 2)
Syrup:
1-3/4 c sugar
2-1/4 c water
2 TBSP
Watkins Root Beer Extract

Combine sugar and water in small saucepan; heat and stir until mixture starts to boil. Remove from heat and cool to room temperature; add Watkins Root Beer Extract and mix thoroughly. Place in well-sealed container and keep in fridge.
Root Beer:  
Place 1/3 cup of the syrup into a glass. Add 5 fl. oz. of club soda or sparkling water.  Fill glass with ice.  Enjoy!  
Note:  This makes a light colored root beer.  If desired,  you can add liquid caramel color if  available in your area.


Root Beer Float

Float a scoop of vanilla ice cream in a mug of root beer using above recipe for root beer.




Homemade Root Beer Ice Cream

3 eggs
2 cup sugar
4 1/2 c. milk             
 3 cup heavy whipping cream
2 TBSP Watkins Root Beer Extract
3/8 tsp salt

Beat eggs until light.  Add sugar, gradually   beating until thick.  Add remaining ingredients and mix well.  Pour into 4-quart ice cream maker and freeze.


Root Beer Shakes

Combine milk, ice cream and a few drops (to taste) of Watkins Root Beer Extract in blender.  Blend on low speed until thick and smooth


Root Beer Pillows
These candies taste just like Root Beer Barrels!  Makes 100 pieces.

2   c white sugar                          ½  c water
½  c light corn syrup                     Dash salt
1   TBSP Watkins Root Beer Extract*

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 Extract and allow to set for a few seconds before stirring. 

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" ¾" 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 place. 

* Also try this recipe with Watkins Caramel,  Anise (available seasonally) or Peppermint  Extracts.

** If desired, syrup at this point can be poured into metal candy moulds.



Sugared Popcorn

1-1/2 c sugar
1/2 c water
1-1/2 tsp Watkins Root Beer Extract
Food coloring (optional)
1 c of popcorn kernels

Bring to a boil the sugar and water and boil for 7 minutes or until the syrup “spins a thread from a spoon”.  Stir in Root Beer Extract* (and optional food coloring).  Pour over the popped kernels and stir until dry.  *Try other Watkins Extracts for a variety of taste treats!


Root Beer Suckers

1 c warm water
2 c sugar
3/4 c white corn syrup
2 tsp
Watkins Root Beer Extract

Put ingredients in a heavy pan and start cooking.  Stir till it starts to boil.  Make sure you have a candy thermometer in pan.  Stop stirring when boiling.  Let it boil to 250 degrees. 

When it’s at 250°F put your food coloring (optional).  Keep boiling to 300°F.  Once it is at 300°F take it off the stove and add extract.  Give your mixture a quick stir to get the extract all throughout mixture. 

Pour into molds.  This recipe should make about 25 suckers depending on how big your molds are.  They set up quite fast and they will not tolerate being in the heat or sun.  After they are cool, place them in little sucker bags and close with colorful twist tie!  


Root Beer Float Cake

1 package (18-1/4 ounces) white cake mix
1-3/4 c Watkins Root Beer, divided
1/4 c Watkins Original Grapeseed oil
2 eggs
1 envelope whipped topping mix

In a mixing bowl, combine dry cake mix, 1-1/4 cups root beer (see recipe for Watkins Root Beer), oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. Pour into a greased 13”x9”x2” baking pan. Bake at 350°F for 30-35 minutes or until a toothpick inserted near the center comes out clean. 

Cool completely on a wire rack. In a mixing bowl, combine the whipped topping mix and  remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.


Root Beer Barbecue Ribs
5 lbs pork loin back ribs
2 c water
1/2 c cider vinegar
1-1/2 tsp Watkins Garlic Granules
1-1/2 tsp Watkins Seasoning Salt
Root Beer Barbecue Sauce (recipe below)

Place ribs in large, shallow roasting pan, bone side down.  Combine water and vinegar, pour over ribs.  Sprinkle with garlic granules & seasoning salt.  Cover and bake for 1 to 1-1/2 hours or until ribs are tender.  Let cool. (Ribs can be covered and chilled at this point if you wish to make them ahead.)  Place ribs on grill over indirect heat (see instructions below) or bake at 350°F for 30 to 35 minutes or until warm and tender.  Brush the ribs with Watkins Root Beer Barbecue Sauce (recipe below).



Root Beer Barbecue Sauce

2/3 c NEW Watkins Original BBQ Sauce
2 tsp Watkins Root Beer Extract
1/2 tsp Watkins Ginger
1/4 tsp Watkins Allspice

To grill: Grill ribs 10 minutes, turn once.  Baste with barbecue sauce; grill 5 minutes.  Turn & baste again with sauce & grill 5 minutes more.
To broil: Broil ribs 7”-9” from heat for 20 minutes or until heated through, brushing with barbecue sauce occasionally and turning once.  Serve any remaining barbecue sauce with ribs.  Makes 8 servings.




Root Beer Baked Beans

 

1/2 lb/225 g bacon, diced
1 medium onion, diced
1/4 c NEW Watkins Original BBQ Sauce
1/4 c ketchup
2 (28 oz/798 g) cans baked beans
1/4 tsp Watkins Root Beer Extract
1/2 tsp prepared mustard
2 TBSP brown sugar
Watkins Black Pepper, to taste
Cook bacon and onion in skillet until bacon is brown and crisp.  Pour off drippings.  Combine barbecue sauce and ketchup; add to skillet. Mix in remaining ingredients.  Bake at 300°F for 1 hour.  Makes 12 servings.


Root Beer Popcorn Balls

14 c popped corn
1 c salted peanuts
1 c sugar
1/2 c light corn syrup
1/4 c butter or margarine
1 tsp
Watkins Root Beer Extract
1/2 tsp salt

Combine popcorn and peanuts in large bowl and set aside. With Watkins Cooking Spray, spray the sides of a 2-qt saucepan. In saucepan combine 2 cups water, sugar, corn syrup, butter extract and salt.

Attach a candy thermometer. When it registers 238°F, pour mixture over popped corn and stir to coat. Let mixture stand 8-10 min. or until it can be easily handled. Grease hands lightly and stir to distribute peanuts. Shape into 3-inch balls.



To learn more about Watkins purchase,  or find a local consultant  please visit our website at   www.trustednaturalhomeproducts.com 








Wednesday, May 15, 2019

Prize Butter Tarts




Prize Butter Tarts

12 tart shells, store bought or home made
1 egg beaten
1/3 cup butter
1 cup brown sugar
2 tablespoons milk
1/2 cup raisins, currants or chopped pecans
1 teaspoon Watkins Baking Vanilla


Preheat oven to 450 degrees F
Prepare tart shells.    Mix all ingredients together; fill tart shells 2/3 cup full.  Bake in a hot oven (450 degrees F) for 8 minutes; reduce temperature to 350 degrees F. and bake 15 - 20 minutes longer or until pastry is delicately brown/

Yield: 12 tarts




Sunday, May 12, 2019

The original Toll House Cookie recipe (from 1939)

The original Toll House Cookie recipe (from 1939)

Ingredients

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter or other shortening
1 egg
1-1/2 cups sifted flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons hot water
1/2 teaspoon vanilla
1 economy-size bar semisweet chocolate (7 ounces)
1/2 cup chopped walnuts

Directions

Important: Cut each small square of semisweet chocolate into four pieces.

Cream butter or other shortening and add sugars and beaten egg. Dissolve soda in the hot water and mix alternately with the flour sifted with the salt. Lastly, add the chopped nuts and the pieces of semisweet chocolate. Flavor with the vanilla and drop by half teaspoons on a greased cookie sheet. Bake 10 to 12 minutes in a 375 degree Fahrenheit oven. Makes 50 cookies.