Watkins Cocoa & Vanilla Brownies Recipe

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Ingredients

Cooking Directions

Preheat oven to 350°F/180°C degrees. Brush a 9-inch/23-cm square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch/5-cm overhand on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

Melt together butter and chocolate. Add in sugar and eggs mix to combine. Add flour mixture; mix just until moistened. Transfer batter to baking pan.

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 40 minutes. Cool in pan for 30 minutes. Using paper overhand, lift brownies out of pan; transfer to wire rack to cool completely.

Serves 16

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Watkins Spice Cake

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This excellent spice cake recipe came from Watkins Cook Book of 1936.  Enjoy!  It makes a wonderful cake to serve at Christmas time.

Ingredients

Cooking Instructions

Cream the butter, slowly add sugar and beat well in a mixing bowl.  Separate the egg yolks and whites.  Beat the egg whites.  Add egg yolks and cold coffee to the butter and sugar mixture, stirring constantly as the yolks and coffee are added.  Sift the dry ingredients together for 4 times.  Now add them to the mixing bowl and beat for several minutes.  Fold in the   Add the dry ingredients after sifting them together 4 times.  Beat several minutes.  Fold in the beaten egg whites.  Pour the completed cake batter into 2 cake pans.  Bake for 25 minutes at 350 degrees F.

Cool and covered with Watkins Boiled White Frosting (see recipe below)

Boiled White Frosting

Ingredients

Preparation Instructions

Stir sugar and water until the sugar dissolves.  Boil until thread stage, or 246 degrees F with a thermometer.  Slowly pour the mixture (while hot) into stiffly beaten egg whites, beat constantly and add flavoring.

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Watkins Christmas Cookies

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Background Information

This outstanding Christmas Cookie recipe has been a favorite in Watkins cookbooks for many years.  I collect Watkins cookbooks and found this easy to fix Christmas Cookies Recipe in an older Watkins Cook Book published back in 1936.  At the time, the 1936 Watkins Cook Book was the greatest selling cookbook of all time — with over 2 million copies sold.  This recipe is a great way to use Watkins Cinnamon, Watkins Baking Powder and any individual one of the following 3 Watkins extracts you might have on hand (Watkins Double-Strength Vanilla, Watkins Almond Extract or Watkins Lemon Extract).

Ingredients

Cooking Instructions

Cream butter, add sugar, followed by well-beaten eggs, nuts and Watkins Vanilla (or Lemon Extract, or Almond Extract).  Sift flour, salt, Watkins Cinnamon, Watkins Baking Powder and mix thoroughly. 

Roll on floured board.  Cut in fancy shapes, brush over dough with the white of an egg.  Baked in a greased pan or cookie sheet in preheated oven at 375 to 400 degrees F for 10 minutes.

Note:  The original 1936 recipe called for baking in a “Quick Oven” for 10 minutes.  Some research of vintage recipe terms found that a “quick oven” reference generally indicated a temperature of 375 to 400 degrees F, as opposed to a “slow oven” of 300 degrees F.  I can only assume that these references were to control knobs on ovens during the 1930′s.  More than likely, today’s more modern thermostat controls and precise temperature measurements did not exist on most ovens.  I’ve found that in our own oven these cookies turn out best when cooked at 375 degrees F for 12 minutes.

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Watkins World Famous Five Flavor Cake With Six Flavor Glaze

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Get ready for the best darn flavored pound cake you’ve ever tasted.  I promise, this recipe is to die for — an unforgettable experience if you’ve never tasted it before.  Here’s the famous Watkins recipe for you now.

Five Flavor Cake Recipe

Ingredients

Five Flavor Cake Ingredients

Six-Flavor Glaze Ingredients

Cooking Directions

Five Flavor Cake

  1. Cream together the sugar, butter and shortening in a large mixing bowl until the texture is light and fluffy. 
  2. Next, add the eggs and beat until smooth.  In small bowl, combine flour and baking powder; mix well and set aside.
  3. Combine the milk and extracts.
  4. Add the flour mixture to the creamed mixture alternately with milk mixture, beginning and ending with the flour mixture.
  5. Spoon the completed mixture into a greased 10-inch/25-cm tube (angel food cake) pan.
  6. Bake at 325°F (165ºC) for 1-1/2 to 1-3/4 hours or until cake tests done.
  7. Cool in a pan on a wire rack for 10 minutes.
  8. Turn cake out of pan onto wire rack and invert again.
  9. Place waxed paper under rack to catch glaze drippings.
  10. Slowly spoon the glaze onto top of hot cake and let glaze drizzle down sides of cake.
  11. Let everything cool completely.

Six-Flavor Glaze

  1. Combine all the glaze ingredients in a heavy saucepan.
  2. Bring the mixture to a boil over medium heat, while constantly stirring until the sugar dissolves.

Makes 12 Servings.

Note: If you know you’re not going to be able to eat all of the cake soon, cut the cake in 4 pieces and put 3 pieces in separate ziplock bags.  You’ll be surprised how fresh the cake will taste, even a month or two later.  Watkins extracts hold up really well when food they’re in is placed in the freezer.  Simply remove from freezer and thaw completely before eating if you opt to store some in the freezer.

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