Independent Watkins Associate 323239 | Just The Right Spice! » dessert

Chocolate Truffle Recipe

Melody — Tue, 08 Mar 2011 11:02:52 +0000

These chocolate truffles are sinful little candies that are simple to make. I usually make this recipe for special occasions and holidays. I planned to publish it for Valentines day but some how didn’t so here it is in plenty of time for Easter. Ingredients:
2/3 cup Watkins cocoa
1 3/4 – 2 cups icing sugar
1 cup butter, softened

1 teaspoon Watkins Vanilla extract or extract flavor of choice
2/3 cup coconut or finely chopped pecans, walnuts, almonds or hazel nuts

Sift together cocoa and 1 and 3/4 cups icing sugar. Cream butter and extract, gradually add cocoa mixture blending well.

Scoop small bits of truffle filling with a teaspoon (one to two bite sized) and roll in coconut or chopped nuts to form a ball. Arrange truffles in a single layer on a cookie sheet lined with parchment or wax paper and place in the fridge until firm. Transfer the chocolates into a covered food storage container and store in refrigerator until serving time. Or you might want to hide them in the freezer other wise they may magically disappear!

You’ll find the cocoa and extracts to make these delightfully simple chocolate truffles in the US Catalog or the Canadian Catalogue.

These truffles would make lovely little Easter eggs, what other holiday would you make them for?

Roasted Caramel Pears With Pecans

Melody — Wed, 06 Oct 2010 13:58:08 +0000

These roasted caramel pears with pecans are a simple and delicious fall dessert.

Ingredients:
4 tbsp butter
4 pears, halved and cored
1/2 cup pecans, coarsely chopped (or other nuts)
1 teaspoon Watkins caramel extract
1 cup dark brown sugar
1/4 cup sour cream or yogurt

Directions: Preheat the oven to 400 degrees F with oven rack in center position..

Place the butter on a baking pan and put into the heated oven. Once butter has melted, add caramel extract and sprinkle with brown sugar. Add the pear halves with the cut side down on top of the butter/sugar (caramel) mixture and bake for about 30 minutes.

Once the pear halves are tender, turn them over and baste with the caramel sauce. Bake for a further 10 minutes until nice and golden.

Serve immediately, place the pear halves in bowls and top with caramel sauce, sour cream and garnish with the pecans.

This can be made ahead, simply reheat the pears and caramel sauce in the microwave before serving.

Lemon Poppy Seed Loaf

Melody — Mon, 21 Dec 2009 04:38:32 +0000

Enjoy a slice of this delicious poppy seed lemon loaf with a cup of coffee or tea. We’ve always found that this cake makes a nice snack or dessert. It freezes well so make an extra one to have on hand in the freezer to serve when you have unexpected company.

Ingredients for the cake:
1/2 cup butter
1 cup sugar
2 eggs, lightly beaten
1/2 teaspoon Watkins All-Natural Pure Lemon Extract
1 1/2 cups flour, sifted
1 teaspoon Watkins baking powder
1 tablespoon poppy seeds
1/2 teaspoon salt
Peel of 1 lemon, grated or 1 teaspoon Watkins lemon peel
1/2 cup milk
Watkins Cooking Spray

Ingredients for the glaze:
1/2 cup sugar
Juice of 1 lemon

Directions: Preheat the oven to 350 °F. In a mixing bowl, cream together butter and sugar. Add eggs and lemon extract and beat until mixture is fluffy. Combine dry ingredients in a separate bowl. Add to the creamed mixture, one third of the dry ingredients alternating with half the milk. Pour batter into a 9x5x2 inch loaf pan that has been sprayed with cooking spray and bake for about 50 to 55 minutes.

Let the cake cool slightly before removing to wire rack to cool completely.

Glaze: In a small saucepan, heat the juice of one lemon and the 1/2 cup of sugar on low heat until sugar has dissolved. Pour the mixture over the warm lemon loaf and leave to cool.

Tips from the kitchen: Don’t worry if the top of your loaf cracks, all loaves do that as they rise and bake.

This loaf tastes better the next day!