Carrot Cookies

1 1/2 cup sugar
2 eggs
4 cup flour
2 tsp Watkins Vanilla
2 cup cooked and mashed carrots (can use canned)
1 1/2 cup shortening
1 tsp Watkins Sea Salt
4 tsp Watkins Baking Powder

FROSTING:
1 tsp butter
Juice of 1 orange
Grated orange peel - optional

Mix ingredients for cookies well and drop by teaspoonfuls onto a greased and floured cookie sheet. Bake 15 minutes at 350 degrees. Mix frosting ingredients thoroughly. Frost cookies while still warm.

Submitted by: Darlene Brown

MISSISSIPPI MUD CAKE

2 c. sugar
1 c. Crisco
4 eggs
1/2 tsp. salt
1/3 c. Watkins cocoa
1 1/2 c. sifted flour
2 tsp. Watkins Vanilla
1 c. chopped nuts
2 c. miniature marshmallows

Cream sugar and shortening until fluffy and light. Add eggs, beat at low speed until well blended. Combine salt, cocoa, and flour in separate bowl. Add to creamy mixture and blend well. Stir in vanilla and nuts. Pour into a 13 x 9 x 2 inch greased and floured baking pan. Bake 35 to 40 minutes at 325 degrees. When toothpick inserted in center comes out clean, cake is done. Remove from oven and sprinkle marshmallows evenly on top. Return to oven for 5 minutes or until marshmallows are melted. Cool in pan and frost.

MISSISSIPPI MUD FROSTING:

4 1/2 c. (16 oz.) powdered sugar
1/3 c. Watkins cocoa
1 c. melted butter
1/2 c. evaporated milk or half & half
1 tsp. Watkins Vanilla
1/2 c. chopped nuts

Combine sugar and cocoa in small mixing bowl. Add butter and blend well. Add milk and vanilla. Beat with electric mixer until smooth. Stir in nuts.

COCOA COLA CAKE

2 c. unsifted plain flour
2 c. sugar
2 sticks butter
1 c. Coca-Cola
1/2 c. buttermilk
2 tbsp. Watkins Cocoa
2 eggs
1 tsp. soda
1/4 tsp. Watkins Sea Salt
1 tsp. Watkins Vanilla
1 1/2 c. miniature marshmallows

Sift flour and sugar in bowl. Heat butter, cocoa, and Coca-Cola to boiling point. Pour over sugar mixture. Add milk, soda, salt, eggs and vanilla. This will be thin batter with marshmallows floating on top. Pour into greased and floured cake pan and bake at 350 degrees for 30 to 35 minutes. Ice while hot.

ICING FOR COCOA COLA CAKE:

1/2 c. butter
2 tbsp. Watkins Cocoa
6 tbsp. Coca-Cola
1 box confectioners' sugar
1 c. chopped nuts
1 tsp. Watkins Vanilla

NOTE: Do not mix icing until cake is done.

Heat butter, cocoa, Coca-Cola to boiling point and pour over sugar and nuts and vanilla. Spread mixture over hot cake.

Simple Shortbreads

¾ cup/175 mL butter, softened
½ cup/125 mL powdered sugar
2 tsp/10 mL Watkins Vanilla Extract
1 tsp/5 mL Watkins Almond Extract or All-Natural Pure Almond, or Watkins extract of choice
¼ cup/60 mL cornstarch
1-1/2 cups/375 mL all-purpose flour

Using an electric mixer whip butter until fluffy. Stir in powdered sugar, Watkins extracts cornstarch and flour. Beat on low for one minute then on high for 3 to 4 minutes.

On lightly floured surface roll dough to ¾-inch/9-mm thickness. Cut out with favorite 2-inch/5-cm cookie cutters. Place 2-inches/5-cm apart on an ungreased cookie sheet.

Bake at 375oF/190 oC for 12 to 15 minutes or until edges start to brown.

Makes 2 dozen.

Strawberry Fruit Dip

1 cup sliced fresh strawberries
¼ cup sour cream
1 tablespoon sugar
¼ teaspoon Watkins Vanilla extract
½ cup heavy whipping cream
Assorted fresh fruit

In a blender, combine the strawberries, sour cream, sugar and Watkins vanilla. Cover and process until smooth. In a small mixing bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Cover and refrigerate for 1 hour. Serve with fruit. Refrigerate leftovers.

Yield: 1-1/2 cups

Lemon Squares

Bottom Layer:

½ cup butter
1 cup flour
½ cup chopped pecans
1 tsp Watkins Butter Extract

Cream Layer:

1 cup powdered sugar
8 oz fat-free or light cream cheese (at room temperature)
1 tsp Watkins Vanilla Extract
Half of a 1-quart container of whipped topping

Lemon Layer:

½ pie filling recipe from Watkins Lemon Dessert package
1 tbsp lemon juice

Combine bottom layer ingredients and pack into an 11 x 7” baking pan. Bake at 375o F for 15 minutes. Cool completely.

Cream together powdered sugar and cream cheese. Add whipped toping, extract and fold in. Prepare lemon pie filling; and lemon juice and let cool.

Spread a thin layer of cream mixture over baked bottom layer. Spread lemon filling on top; spread rest of cream mixture on top of that. Chill. (Note: chilling after applying lemon layer may make it easier to spread top layer.) Cut in large squares.

Watkins Vanilla

Vanilla is the most popular flavor in the world today. Few companies can claim a name association with vanilla like Watkins. We have been producing the world’s finest vanilla for over 100 years. Watkins is recognized as the name in vanilla by hundreds of thousands of loyal customers. We offer a number of different vanillas to it your needs. Whether it’s our signature Original Double Strength Vanilla, which is extremely concentrated, or our new Organic Vanilla for those who only want to use an organic extract, Watkins has a vanilla extract to suit every baking need.

• Watkins Original Double Strength Vanilla – Excellent in recipes that require baking or freezing.
• Watkins Double Strength Imitation Clear Vanilla Extract – All vanilla flavor, but without the color.
• Watkins Pure Madagascar Bourbon Vanilla Extract – Best in dishes not requiring extreme temperatures.
• Watkins Organic Madagascar Bourbon Vanilla Extract – USDA Certified organic.

You may Purchase your Watkins Vanilla at http://www.watkinsonline.com/MFB.

Italian Cream Cake

Cake:

5 eggs
½ cup butter or margarine, softened
½ cup vegetable shortening
2 cups sugar
1 tsp baking soda
1 cup buttermilk
2 cups all-purpose flour, sifted twice
1 cup coconut
1 cup chopped nuts
1 tsp Watkins Vanilla Extract
1 tsp Watkins Coconut Extract

Cream Cheese Frosting:

1 pkg cream cheese, softened
½ cup butter or margarine, softened
1 pkg (16 oz) powdered sugar
1 tsp Watkins Almond Extract

Separate eggs and beat egg whites until stiff; set aside. Cream butter, shortening, and sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve soda in buttermilk; add alternately with four. Beat well; add coconut, nuts and extracts. Fold in stiffly beaten egg whites. Pour into 3 bottom-greased and floured 9-inch cake pans, using 2 cups batter for each pan. Bake at 350o F for 25 minutes.

Makes 16 servings.