Watkins Products Canada

06/26/2024

INGREDIENTS

2 cups/500 mL all purpose flour
1/2 tsp/2.5 mL baking powder
1/4 tsp/1.2 mL salt
1 cup/250 mL unsalted butter, softened
3/4 cup/180 mL granulated sugar
1 large egg
2 tsp/10 mL Watkins Organic Pure Lemon Extract
Icing:

1 cup/250 mL powdered sugar
1 tbsp/15 mL milk
1-1/2 tsp/7.5 mL Watkins Organic Pure Lemon Extract
Directions

Preheat oven to 375°F/190°C. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a mixer, combine butter and sugar until light and fluffy. Add egg and lemon extract, mixing until combined. Add flour mixture 1/2 cup/125 mL at a time until combined.

Roll dough into circles. Place on prepared baking sheet. Bake for 8-10 minutes. Remove from oven and let cool on rack.

Icing: In a small bowl, whisk together powdered sugar, milk and lemon extract until smooth. Add more milk to make thinner. Using a spoon, drizzle icing. Ready to serve when set.

Makes 24 cookies.

06/26/2024

DETAILS

Ingredients: Alcohol, lemon oil.
Ingrédients : alcool, huile de citron.

FLAMMABLE: AVOID POURING NEAR AN OPEN FLAME INFLAMMABLE : NE PAS VERSER PRÈS D’UNE FLAMME NUE

This product cannot be shipped to Alaska, Guam, Hawaii, Puerto Rico, the US Virgin Islands or to APO/FPO addresses.

11 fl. oz. / 325 mL
Made from natural oils
Non-GMO
Gluten Free
No Artificial Colors or Flavors
Kosher
Tip:
For best results, store bottle in a cool, dark location. Once opened, use between three and nine months. Refrigeration recommended.

$13.49

10/15/2023

MUFFULETTA

INGREDIENTS

1 (1 pound/450 g) loaf fresh Italian bread
1/4 pound thinly-sliced salami
1/4 pound thinly-sliced ham
1/4 pound thinly-sliced mortadella
1/2 pound provolone cheese, sliced
1/4 pound smoked provolone or mozzarella cheese, sliced
Olive Salad:

1/3 cup/80 mL cooking oil
1/3 cup/80 mL grated Parmesan cheese
8 oil-cured black olives, pitted and chopped
8 green olives, pitted and chopped
1/2 tbsp/7.5 mL Watkins Pure Ground Black Pepper
1/2 tsp/2.5 mL Watkins Organic Garlic Powder
1/2 tsp/2.5 mL celery seed
1/2 tsp/2.5 mL Watkins Organic Red Pepper
Directions

Combine ingredients for olive salad; let marinate in refrigerator overnight (or at least 1 hour). Slice bread in half horizontally. Spread olive salad thickly on bottom, and then layer with meats and cheeses. Cover with top layer of bread. Serve immediately, or wrap tightly with plastic wrap and refrigerate overnight. This allows flavors to mingle and soak into bread.

10/12/2023

https://watkins1868.us1.list-manage.com/track/click?u=aa4d59ad3a7ae69ed62d0e16e&id=3d931fac03&e=d196578e47

No Purchase Necessary. New Drawing Each Month.

09/07/2023

https://watkins1868.us1.list-manage.com/track/click?u=aa4d59ad3a7ae69ed62d0e16e&id=ae858d8c42&e=d196578e47

No Purchase Necessary. New Drawing Each Month.

09/07/2023

09/07/2023

https://watkins1868.us1.list-manage.com/track/click?u=aa4d59ad3a7ae69ed62d0e16e&id=b9e4f765ca&e=d196578e47

08/03/2023

EXTRACTS ALL $4.99

08/03/2023

SHRIMP AND VEGGIE PIZZA

INGREDIENTS

1/2 cup/125 mL cup sliced onion
1/2 cup/125 mL cup sliced fresh mushrooms
6 asparagus spears, trimmed and cut into 1-inch / 2.5 cm pieces
2 tbsp/30 mL cooking oil
1/2 lb/227 g uncooked medium shrimp, peeled, deveined and cut in half
1 tsp/5 mL Watkins Organic Italian Seasoning
1/2 cup/125 mL pizza sauce
1 cup/250 mL mozzarella cheese
Packaged Pizza Crust Mix
Directions

Heat oil in a skillet and sauté vegetables until almost tender. Add shrimp; cook until the shrimp turn pink and remove from heat. Prepare pizza crust as directed. Spread the pizza crust with sauce and seasoning; topping with the shrimp mixture. Sprinkle with cheese. Bake the pizza mix as directed.

08/03/2023

SEASONINGS FOR YOUR BURGERS

08/03/2023

LEMON BLUEBERRY MUFFINS

INGREDIENTS

Muffins

2 1/2 cups/625 mL unbleached, all-purpose flour
3/4 cup/180 mL granulated sugar
1/2 tsp/2.5 mL salt
2 1/2 tsp/12.5 mL baking powder
1/4 tsp/1.25 mL baking soda
1 cup/250 mL plain Greek yogurt (8 oz/227 g)
1/2 cup/125 mL unsalted butter, melted
2 large eggs, lightly beaten
1 tsp/5 mL Watkins All Natural Original Gourmet Baking Vanilla®
1/2 tsp/2.5 mL Watkins Pure Lemon Extract
1 tbsp/15 mL lemon zest (about 1 lemon)
1 1/2 cups/375 mL fresh blueberries
Watkins Cinnamon Crumble Topping

1/4 cup/60 mL granulated sugar
1/4 cup/60 mL unbleached, all-purpose flour
1/4 tsp/1.25 mL salt
1/2 tsp/2.5 mL Watkins Pure Ground Cinnamon
2 tbsp/30 mL unsalted butter, room temperature
Watkins Lemon Glaze

1 cup/250 mL powdered sugar
2 tbsp/30 mL cold milk
1 1/2 tsp/7.5 mL lemon zest (about 1 lemon)
1 1/2 tsp/7.5 mL Watkins Pure Lemon Extract
Directions

Preheat oven to 400°F/200°C. Prepare muffin tin by lining with cupcake liners or greasing the tins with butter.

Blueberry Muffin Batter
In a large mixing bowl, whisk together flour, sugar, salt, baking powder and baking soda. In a small mixing bowl, beat together Greek yogurt, melted butter, eggs, Watkins All Natural Original Gourmet Baking Vanilla®
and Watkins Pure Lemon Extract until smooth. Slowly stir wet ingredients into dry ingredients until thoroughly combined. Carefully fold in fresh blueberries and lemon zest.

Watkins Cinnamon Crumble Topping
In a small mixing bowl combine sugar, flour, salt, Watkins Pure Ground Cinnamon and butter. Stir together until mixture has a crumbly texture. Note: Add extra flour to thicken the topping or add more butter to soften the topping.

Watkins Lemon Glaze
In a small mixing bowl with a lid, beat together powdered sugar, milk, lemon zest and Watkins Pure Lemon Extract until smooth. Cover bowl and set to the side.

Assembly
Spoon Blueberry Muffin batter into muffin tins; fill each cup about 2/3 full. Sprinkle Watkins Pure Ground Cinnamon Crumble Topping on top of muffin batter. Bake for 18-20 minutes until they are golden brown and a toothpick comes out clean. Allow muffins to cool for 5-10 minutes. Using a spoon, drizzle Watkins Lemon Glaze over the top of each muffin.

Yields: 18-20 Muffins
Total Time: 35 Minutes
Prep Time: 15 Minutes
Cook Time: 20 Minutes

08/03/2023

PINA COLADA SMOOTHIE

INGREDIENTS

1 cup/250 mL nonfat plain Greek yogurt
1/2 to 1 cup/125-250 mL frozen pineapple
1/2 to 1 cup/125-250 mL frozen mangoes
1/2 cup/125 mL “lite” coconut milk
1/2 tsp/2.5 mL Watkins Coconut Extract
1/2 tsp/2.5 mL Watkins All Natural Original Gourmet Baking Vanilla®
Unsweetened coconut flakes for garnish
Directions

Combine yogurt, pineapple, mangoes, coconut milk and extracts in blender. Puree until smooth. Garnish with coconut flakes if desired.