The exotic taste of chai…the creaminess of latte…
the ease of instant cocoa! Have it all with this delicious
beverage that’s perfect for a quiet evening by
the fire. This is true effortless entertaining with style.
• Convenient: just add water for a sweetened chai
with milk just like at the coffeehouse.
• Resealable canister: preserves freshness
Chai Cake Recipe & More!
Cake
3 tbsp/45 mL Watkins Chai Latte
2/3 cup/160 mL hot water
1 cup/250 mL flour
1-1/2 tsp/7.5 mL Watkins Baking Powder
1 tsp/5 mL Watkins Cinnamon
1/4 tsp/1.2 mL Watkins Cloves
1/4 tsp/1.2 mL Watkins Ginger
1/4 tsp/1.2 mL freshly-ground Watkins Sea Salt
1/2 cup/125 mL butter or margarine
3/4 cup/180 mL granulated sugar
2 eggs
1 tsp/5 mL Watkins Original Double Strength
Vanilla
Glaze
2 tbsp/30 mL butter or margarine
1-1/2 cups/375 mL powdered sugar
1 tsp/5 mL Watkins Original Double Strength
Vanilla
1/4 tsp/1.2 mL Watkins Cinnamon
Re served 2 tbsp/30 mL prepared Chai Latte from
cake recipe
Grated cinnamon stick (optional)
Heat oven to 325°F/170°C. Grease and flour a
round cake pan (8”/20 cm). Stir hot water into
Chai Latte until blended. Measure 1/2 cup/125 mL
for cake and set aside 2 tbsp/30 mL for glaze.
Mix flour, baking powder, 1 tsp cinnamon, cloves,
ginger and salt. Set aside. Beat sugar and butter in
large bowl with electric mixer on medium speed,
scraping bowl occasionally, until fluffy. Beat
in eggs and vanilla until smooth and blended.
Gradually beat in flour mixture alternately with
1/2 cup Chai Latte until smooth. Pour into pan.
Bake for 25-30 minutes or until toothpick inserted
in center comes out clean. Cool 10 minutes;
remove from pan to wire rack. Cool completely,
about 1 hour. Spread Chai glaze over top of cake,
allowing some to drizzle down side. Sprinkle with
additional cinnamon.
For glaze, melt butter in 1-quart/litre saucepan
over medium heat. Stir in remaining ingredients
until smooth. Drizzle glaze on cake. If desired,
grate cinnamon on top as garnish.
All-Natural Original Grapeseed Oil for Dipping and Cooking
today. Although this oil is relatively new to
our market, it has been produced and enjoyed in
Europe for many years—sold not only as a cooking
oil, but also in French pharmacies as a remedy
for high cholesterol. In fact, grapeseed oil is
one of the only foods shown to not only lower
LDL (“bad”) cholesterol, but also increase HDL
(“good”) cholesterol—a distinct advantage over
other oils. This wonderful oil is now available
from Watkins for the home cook concerned with
good health and great taste.
Our grapeseed oil is available unflavored or
with natural flavoring oils, and enhances your
favorite cooking:
• Original as a wonderfully light, neutral flavor
that complements any cuisine.
• Delicious: Unlike canola oil, grapeseed oil has a
wonderful, light flavor; unlike olive oil, its light,
neutral flavor won’t clash with certain foods.
• Versatile: Excellent as a dipping oil, on pastas,
for sautéing and stir-frying; as the primary oil
in salad dressings and marinades; anywhere you
would use cooking oil.
• Low in saturated fat: At 8%, it has only half
the saturated fat of olive oil; the lowest of all oils
except canola.
• Highest in polyunsaturated fat: (72%), all as
linoleic acid (Omega-6), which has the greatest
effect in raising HDL (good) cholesterol and lowering
LDL (bad) cholesterol and triglycerides
(fat carried in the blood).
• Environmentally friendly: Pressed from grape
seeds in Italy after wine production, it requires
no new farmland or water to produce.
• Contains antioxidants: Contains vitamin E,
and a group of bioflavonoids known as proanthocyanadins,
some of the most powerful known
natural antioxidants.
• High flashpoint: Highest flashpoint of all cooking
oils; less smoke, less danger of burning.
Note: We recommend that a customer use a bottle
of grapeseed oil within six months. Although
grapeseed oil has a higher resistance to rancidity
than many oils, it can develop an off taste when
stored improperly (e.g. in light or near stove). All
oils should be stored in a cool, dark place. Also,
unlike many oils, grapeseed oil may be stored in
the refrigerator without becoming cloudy.
Watkins Gourmet Extracts and Flavors
Raspberry-Vanilla Vinaigrette
1/3 cup/80 mL Watkins Original Grapeseed Oil 1/4 cup/60 mL white wine vinegar
2-1/2 tbsp/37.5 mL sugar
2 tsp/10 mL Watkins Pure Vanilla Extract
1/2 tsp/2.5 mL Watkins Raspberry Extract
Combine all ingredients; mix well and chill until
serving time.
Watkins Gourmet Extracts and Flavors
These fat-free liquid flavorings are economical
to use and add a full, rich flavor to a variety of
foods—not just baked goods. They’re concentrated,
trueto-
life, and all backed by the same expertise that’s
made Watkins Vanilla the choice of generations.
• Quality ingredients: High in flavoring content;
full, long-lasting flavor and strength.
• Convenient: The easy way to add some of your
favorite flavors.
• Versatile: Use for baked goods, ice cream, syrup,
frostings, candies, breads, fruit sauces, jellies,
marinades, and gelatins.
• Variety: One of the widest flavor varieties available.
• Concentrated: Economical; a little goes a
long way.
Product Listing
Almond
Article No. 21380Sugar cookies, biscotti, hot chocolate, coffee cakes,
macaroons, cherry pie, baked beans, SoyNilla®
Spritz Cookies
1 cup/250 mL butter or margarine, softened1/2 cup/125 mL sugar
2-1/4 cups/560 mL all-purpose flour
1/2 tsp/2.5 mL salt
1 egg
1 tsp/5 mL Watkins Almond or Vanilla Extract
Food coloring, if desired
Cream together butter and sugar; stir in remaining
ingredients. Place dough in cookie press; form
desired shapes on ungreased cookie sheet. Bake
at 400°F/205°C for 6 to 9 minutes or until set but
not brown. Immediately remove from cookie sheet
to cooling rack. Makes 60 cookies.
Banana
Article No. 21381Bran muffins, banana bread, fruit salad dressing,
cream pie, SoyNilla®
Butter
Article No. 21392Cornbread, cakes, cookies, frostings, pie crusts,
biscuits, waffles, pancakes, French toast, rice,
pasta, mashed potatoes, yellow squash
Caramel
Article No. 21364Cinnamon rolls, frostings, chocolate chip cookies,
chocolate frostings, butterscotch desserts
Caramel Apple Dip
1 package (8 oz/227 g) cream cheese, softened1/4 to 1/3 cup/60 to 80 mL brown sugar
1 tsp/5 mL Watkins Vanilla
1/2 tsp/2.5 mL Watkins Caramel Extract
Apples or pears, cored and sliced
Blend first four ingredients using electric mixer.
Use as a dip for apple slices. Makes 1 cup/250 mL.
Chocolate
Article No. 21398Coffee, pound cake, milk, SoyNilla®, frosting
Chocolate substitute for people with allergies:
1 tbsp/15 mL Watkins Chocolate Extract and1 tbsp/15 mL shortening equals 1 oz. unsweetened
chocolate
Café Swiss Mocha
Swiss Style Coffee...a blend of coffee and chocolate.by the cup:
1 tbsp/15 mL non-dairy creamer
1 tsp/5 mL sugar (or sweetener to taste)
1 tsp/5 mL instant coffee
1/4 tsp/1.2 mL Watkins Vanilla
1/4 tsp/1.2 mL Watkins Chocolate Extract
Coconut
Article No. 21383Macaroons, quick breads, fruit salad dressing,
meringue, whipped topping, SoyNilla®, breading
for fried chicken, chocolate sauce, ice cream sauces
Coconut Fudge Sauce
3/4 cup/125 mL evaporated milk1 package (6 oz/170 g) semi-sweet chocolate chips
1/2 cup/125 mL sugar
1-1/2 tsp/7.5 mL butter or margarine
2 tsp/10 mL Watkins Coconut Extract
Heat milk, chocolate chips, and sugar in large
saucepan over medium heat, stirring constantly
until chocolate is melted and mixture begins to
boil. Remove from heat; stir in butter and extract.
Pour into jars; cover tightly. Refrigerate no longer
than 4 weeks. Serve warm or cold over ice cream.
Makes 1-1/2 cups/375 mL.
Note from Watkins Kitchen: Also try other Watkins
Extracts, such as Raspberry, in place of Coconut.
Lemon (U.S. only)
Article No. 21395Sugar cookies, zucchini bread, iced tea, lemon
bars, lemon drops, substitute for lemon peel,
blueberry cobbler
No-Bake Lemon Cheesecake
1/2 cup/125 mL graham cracker crumbs1 envelope unflavored gelatin
1/4 cup/60 mL cold water
3 packages (8 oz/227 g each) fat-free cream cheese,
softened
1 cup/250 mL sugar
1 cup/250 mL fat-free sour cream
2 tsp/10 mL Watkins Lemon Extract
1 tsp/5 mL Watkins Vanilla
Sli ced fresh fruit or reduced-calorie canned pie
cherries or blueberries
Coat a 9-inch/23-cm springform pan with Watkins
Cooking Spray. Sprinkle graham cracker crumbs
evenly over bottom; set aside. Sprinkle gelatin over
water in small saucepan; let stand 1 minute. Place
over low heat and stir until granules are completely
dissolved and mixture is clear. Remove from heat.
Beat cream cheese and sugar in a large bowl with
an electric mixer until smooth. Beat in sour cream.
At low speed, beat in dissolved gelatin mixture
and extracts. Pour into prepared pan. Cover and
refrigerate at least 4 hours or until firm. Loosen
cheesecake from pan and cut into slices. Serve
with fruit arranged over top. Makes 8 servings.
Maple
Article No. 21385Oatmeal cookies, carrot cake, frostings, barbecue
sauce, baked beans, sweet potatoes, oatmeal, muffins,
pancake or French toast batter
Quick Homemade Syrup
1 tsp/5 mL Watkins Maple Extract to 1 cup/250mL light corn syrup
Hot Homemade Syrup
1 cup/250 mL sugar, 1 cup/250 mL water
Boil and add 3/4 tsp/4 mL Watkins Maple
Extract
Peanut Butter
Article No. 21365SoyNilla®, peanut butter cookies, hot chocolate,
chocolate and other frostings, whipped topping,
stir-fry, Asian sauces
Pineapple
Article No. 21389Date/nut bread, cheesecake, zucchini bread, fruit
salad, frosting, fruit salsas, SoyNilla®
Pineapple-Ginger Fruit Dip
8 oz/227 g marshmallow creme8 oz/227 g cream cheese, softened
1-1/2 tbsp/23 mL Watkins Pineapple Extract
1 tbsp/15 mL Watkins Lemon Peel
1/4 tsp/1.2 mL Watkins Ginger
Beat the marshmallow creme and cream cheese
together. Add the pineapple extract, lemon peel
and ginger; mix well and refrigerate until ready to
use. Serve as a dip for fruit kebabs or pour over fruit.
Note from Watkins Kitchen: Before adding the pineapple
extract, divide dip in half or into fourths, etc. Add
different flavors of extracts to make different dips and
eliminate or substitute spices, such as orange peel,
cinnamon or nutmeg, etc. If divided into fourths, use
approximately 1 tsp/5 mL of extract per each flavor
of dip.
Raspberry
Article No. 21705Chocolate cake or frosting, SoyNilla®, milk shakes,
chocolate milk, hot cocoa, fudge, iced tea, marinades,
salad dressings
Raspberry Vinaigrette
1/3 cup/80 mL Watkins Original Grapeseed Oil1/4 cup/60 mL white wine vinegar
2-1/2 tbsp/37.5 mL sugar
2 tsp/10 mL Watkins Pure Vanilla Extract
1/2 tsp/2.5 mL Watkins Raspberry Extract
Combine all ingredients; mix well and chill until
serving time.
Café Framboise
“Framboise” is French for “raspberry.”by the cup:
2 tsp/10 mL non-dairy creamer
2 tsp/10 mL sugar (or artificial sweetener to taste)
1 tsp/5 mL instant coffee, more or less to taste
1/4 tsp/1.2 mL Watkins Raspberry Extract
Rum
Article No. 21391Eggnog, sweet rolls, fruit cake, white or yellow
cake, cookies and frostings, oatmeal, fruit salad,
rum raisin sauce, custard and other dessert sauces,
chicken salad, Caribbean chicken dishes
Piña Colada Topping
1 can (8 oz/227 g) unsweetened crushed pineapple,undrained
1 large ripe banana, peeled and chopped
(about 1/2 cup/125 mL)
1/8 tsp/0.6 mL Watkins Rum Extract
1/8 tsp/0.6 mL Watkins Coconut Extract
2 tbsp/30 mL toasted shredded coconut
Combine pineapple, banana and extracts in small
bowl. Refrigerate until ready to use. Spoon over
frozen yogurt and sprinkle with coconut. Serve
over frozen non-fat vanilla yogurt, low-fat ice
cream, angel food cake, waffles or pancakes.
Makes 1 cup/250 mL.
Strawberry
Article No. 21386Sparkling water, SoyNilla®, milk shakes, pancakes
and syrups, cookies and frostings, strawberry pie
Strawberry Honey Butter
1/2 cup/125 mL butter or margarine1/4 cup/60 mL powdered sugar
1/4 cup/60 mL honey
1 tsp/5 mL Watkins Strawberry Extract
Whip butter and powdered sugar together until
smooth; stir in honey and flavoring of choice.
Use on pancakes, waffles, biscuits or muffins.
Makes 3/4 cup/180 mL.
Vanilla (Clear)
Article No. 21375Wedding cakes, white frostings, toppings, anywhere
you would use vanilla extract but do not
want discoloration
Vanilla (Original Double-Strength)
Article No. 21390Milk shakes, banana bread, pancakes, French toast,
cakes, cookies, coffee, frostings, custards, butter
for shrimp and lobster, green beans, virtually any
baked good
Café French Vanilla
Creamy taste touched with Vanilla (like ice cream)by the cup:
4 tsp/20 mL non-dairy creamer
2 tsp/10 mL sugar (or sweetener to taste)
1 tsp/5 mL instant coffee
1/2 tsp/2.5 mL Watkins Vanilla
Vanilla Nut
Article No. 21376French toast, frostings, cookies, ice cream and
sauces, banana bread, chocolate desserts and toppings,
coffee, anywhere you would use vanilla
extract and want the additional rich flavor of nuts
No comments:
Post a Comment