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My Favorite Watkins Recipes

How About Something Sweet?

Looking for a rich, creamy 'n cold homemade taste? Try Watkins Cocoa Ice Cream


1 can (14 oz/400 g) sweetened condensed milk
1/3 cup/80 mL Watkins Baking Cocoa
2 cups/500 mL heavy whipping cream
1 cup/250 mL half-and-half
1 tbsp/15 mL Watkins Original Double-Strength Vanilla*

Cooking Directions

In medium saucepan, stir together sweetened condensed milk and cocoa. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened, about 10 minutes. Remove from heat; cool slightly. Gradually add whipping cream, half-and-half and vanilla, beating with whisk until well-blended; refrigerate until cold. Place in ice cream freezer container and freeze according to manufacturer’s instructions. Makes 1-1/2 quarts/litres (18 servings).

*Please do not use Watkins Pure Vanilla Extract, while excellent, the flavor of any pure extract (much like alcohol in food) dissipates somewhat with heat. Watkins Original Double-Strength Vanilla keeps its full vanilla flavor.

Watkins Milk Shake
When I was a child one of my favorite things was milk shakes. At least that's what my mom called them, what they were was ice cold milk, a little sugar and Watkins Vanilla Extract.
Even now, after so many years, there is no better treat than mom' special Watkins Milk Shake, especially when I am tired or maybe need a hug. It is filling and satisfying. Mom used a mayonnaise jar with its top for vigorous shaking and pouring, you don't have to, but I think it adds wonder for a child. So keep that glass mayonnaise jar and its top, wash and rinse it until it sparkles. Keep for the sole purpose of making these magic Watkins Milk Shakes.

Make a breakfast or tea time treat, just start with canned biscuits, then take bows when you nake Watkins Cinnamon Sticky Buns.


1/3 cup/80 mL butter or margarine, melted, divided
1/2 cup/125 mL brown sugar
1/2 cup/125 mL chopped walnuts or pecans
1 tbsp/15 mL water
1/2 cup/125 mL sugar
1-1/2 tsp/7.5 mL Watkins Purest Ground Cinnamon
2 cans (10 oz/283 g) refrigerated regular or buttermilk biscuits

Cooking Directions

Combine 2 tbsp/30 mL melted butter, brown sugar, nuts, and water and place in bottom of a 10-inch/25-cm bundt pan. Mix sugar and cinnamon together. Dip each biscuit lightly into remaining melted butter, then into sugar/cinnamon mixture. Place each biscuit on end in bundt pan. Pinch tips or sides of biscuits slightly together (this helps prevent ring from falling apart when served.). Bake at 400F/205C for 20 to 25 minutes. After baking; turn out on plate. Serve immediately.

Makes 10 servings

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Disclaimer: "The statements and opinions expressed on this site are of the Independent Watkins Associate who owns the site. They are not to be construed as the statements or opinions of Watkins Incorporated."