1 (9-inch) pastry pie shell, baked and cooled
3/4 cup evaporated milk
1 envelope unflavored gelatin
Pinch of salt
1/3 cup sugar
1 can whole-berry cranberry sauce
1-1/2 tablespoons Watkins Black Cherry Beverage Concentrate
1/2 teaspoon Watkins Cherry Extract
1/2 teaspoon Watkins Almond Extract

Place large mixer bowl, beaters, and evaporated milk in refrigerator to chill for making filling. In sauce pan, combine gelatin, salt, sugar, cranberry sauce and Black Cherry Beverage Concentrate. Heat just enough to dissolve sugar and gelatin, stirring gently. Remove from heat and cool completely, but do not let gelatin set. Stir in Almond and Cherry Extracts. Whip the chilled evaporated milk in chilled mixer at high speed until stiff. Immediately fold into cooled cherry mixture, pour into pie shell and chill. Makes 10 servings.

BLUEBERRY COBBLER

Be sure and save this recipe for when blueberries are in season! Until then,
frozen ones are perfectly tasty.

4 cups blueberries, fresh or frozen (thawed)
1/2 teaspoon Watkins Lemon Extract *
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon Watkins Baking Powder
Dash salt
1 tablespoon Watkins Original Grapeseed Oil
1 teaspoon Watkins Vanilla
2 egg whites, slightly beaten
2 tablespoons sugar
1/4 teaspoon Watkins Cinnamon *

Preheat oven to 350 degrees. Spray a 1-1/2 quart baking dish with Watkins Cooking Spray. Add blueberries and lemon extract; toss lightly. Combine flour, 1/2 cup sugar, baking powder and salt. Mix well, then make a well in center. In measuring cup combine oil, vanilla and egg whites; mix well. Pour into flour mixture and stir just until moistened. Drop 8 dumplings of dough onto blueberries. Sprinkle with a mixture of remaining sugar and cinnamon. Bake 35 minutes or until bubbly and browned. Makes 8 servings.

CARAMEL APPLE DIP

8 ounces Cream Cheese, softened
1/2 cup brown sugar
1/2 teaspoon Watkins Caramel Extract *
1 teaspoon Watkins Vanilla *

Blend together with electric mixer and store overnight to blend flavors. Serve with sliced apples.

CHOCOLATE MINT PIE

1 (9-inch) Graham cracker crust
1 (10-ounce) package fudge mint cookies, crushed (about 40 cookies or 2 cups crushed)
6 tablespoons hot water
6 ounces reduced-fat (neufchatel) cream cheese
1/3 cup sugar
1 tablespoon milk
1/2 teaspoon Watkins Peppermint Extract
1 (8-ounce) container non-dairy whipped topping
1/2 teaspoon Watkins White Vanilla Extract
6 to 10 drops green food coloring

Mix crushed cookies and hot water. Spoon into graham cracker crust and gently spread to cover bottom. Beat cream cheese until smooth; gradually beat in sugar, milk and peppermint extract. Mix white vanilla extract into whipped topping and fold into cream cheese mixture until smooth. Stir in food coloring and spoon into crust, spreading evenly. Refrigerate overnight. Garnish with fresh mint leaves, if desired, before serving. Makes 10 servings.

CHOCOLATE ZUCCHINI BREAD
Even if your not growing them yourself... most likely friends will be sending bags of zucchini home with you when you leave. Just smile.. say thanks -- and whip up several batches of this delicious bread! Freezes great.. and even makes a terrific dessert -- try it topped with a scoop of ice cream!

2-1/2 cups flour
1/2 cup Watkins Baking Cocoa
2-1/2 teaspoons Watkins Baking Powder
1-1/2 teaspoons baking soda
1 teaspoon Watkins Sea Salt
1 teaspoon Watkins Cinnamon
3/4 cup Vegetable Oil
2 cups sugar
3 eggs
2 teaspoons Watkins Vanilla
2 cups ground, or shredded zucchini
1 cup nuts chopped (optional)
1/2 cup milk

Combine dry ingredients. Beat sugar and oil until blended. Add eggs one at a time. Stir in vanilla and zucchini. Add dry ingredients alternately with milk. Add nuts. Pour into greased and floured bread pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool in pans 15 minutes, then turn out onto wire racks. When cool sprinkle tops with powdered sugar. Makes 2 loaves.

COCONUT PEACH PIE

1 deep 9-inch pie shell
1 recipe Watkins Coconut Pie Filling (made with Watkins Coconut Dessert Mix)
Sliced canned peaches
1 tablespoon corn starch
2 tablespoons sugar
1 cup peach juice
2 or 3 drops red food color
1/4 teaspoon Watkins Almond Extract
Whipped topping

Prepare Watkins Coconut Pie Filling according to the recipe on the can, with the following exceptions: reduce the amount of milk to 2 cups; also, fold the stiffly beaten egg whites into the filling after it has been removed from the heat and cooled slightly. Allow this mixture to cool completely and then pour into cooled pie shell. Press well-drained peaches on top, arranging in circles. Combine corn starch and sugar and blend. Add peach juice and food color. Cook and stir until thick and clear, then continue to cook 1 minute; cool slightly. Add Watkins Almond Extract. Pour over peach slices to form a glaze. Cool. Serve topped with whipped topping.

CRAN RASPBERRY CAKE

1 box light pound cake mix
1-1/2 teaspoons Watkins Butter Extract
1-1/2 teaspoons Watkins White Vanilla Extract
1 pie filling recipe Watkins Vanilla Dessert Mix
1 cup cranberry or cran-raspberry juice cocktail
2 cups fresh raspberries or 2 packages (10 to 12 ounces each) frozen raspberries,
thawed
2 tablespoons sugar
8 ounces reduced-fat whipped topping
Fresh raspberries for garnish

Prepare pound cake mix per package directions, adding extracts to the batter. Bake per instructions and cool completely. Prepare vanilla pie filling per package directions and cool. Cut pound cake into 1/2 to 3/4 inch slices and place one slice on each plate. Drizzle each slice with 1 tbsp. juice, top with raspberries, and sprinkle with 1/2 teaspoon sugar. Gently stir 1 cup whipped topping into pudding and spoon mixture over raspberries. For red, white and blue cake, garnish with raspberries and blueberries.

CRANILLA COOKIES
Another very tasty recipe for the Cranberry Extract!

1 cup shortening or butter
1 cup sugar
1 teaspoon Watkins Vanilla
1 egg
2 cups flour
1 teaspoon Watkins Baking Powder
1/2 tsp salt
1 to 2 cups fresh or frozen cranberries, coarsely chopped
1 cup chopped almonds or other nuts
1/2 teaspoon Watkins Cranberry Extract *

Preheat oven to 350 Degrees F or 180 degrees C. Spray cookie sheet with cooking spray. Using an electric mixer, beat shortening and sugar together in a medium mixing bowl until light and fluffy. Add extracts and egg; mix well. Combine flour, baking powder and salt in a separate mixing bowl. Add to shortening mixture, mixing until a soft dough forms. Stir in cranberries and nuts. Immediately drop dough by rounded teaspoonfuls onto cookie sheets. Bake for 10 minutes or until golden brown. Transfer cookies to a wire rack; cool completely. Makes about 3 dozen.

CRANILLA PECAN PIE

1-1/2 cups sugar
2-1/2 tablespoons all-purpose flour
6 tablespoons softened butter
3 eggs, slightly beaten
1 cup light corn syrup
1/4 tsp salt
1-1/2 teaspoons Watkins Vanilla *
1 tablespoon Watkins Cranberry Extract *
1-1/2 teaspoons Watkins Orange Peel
3/4 teaspoon Watkins Nutmeg
1-1/2 cups pecan halves
1-1/2 cups fresh or frozen cranberries, thawed (or try substituting raisins!)
1 unbaked pastry shell for 9-inch deep dish pie plate

2 cups whipped cream or whipped topping
1-1/2 teaspoons Watkins Cranberry Extract.

Flour one side of unbaked pastry shell and place pastry shell, flour side down, in deep-dish pie plate. In a large bowl, cream together by hand the sugar, flour, and butter. Add eggs, corn syrup, salt, vanilla, cranberry extract, orange peel and nutmeg; beat until well-blended. Stir in nuts and cranberries. Pour into the pastry shell. Cover loosely with foil, keeping foil from touching top of pie. Bake in a 400 degree over for 30 minutes. Reduce heat to 375 degrees and continue baking, covered loosely with foil for 60 to 70 minutes, or until pie is thickened. If pie is not browned evenly, cut hole in top of foil during last 2 to 3 minutes of baking for even browning. Let cool completely. Before serving, mix whipped cream and cranberry extract. Serve pie with dollop of whipped topping. Serves 8.

FIVE FLAVOR CAKE

2 sticks (1 cup) butter or margarine
1/2 cup vegetable shortening
3 cups sugar
5 eggs, well beaten
3 cups all-purpose flour
1/2 teaspoon Watkins Baking Powder
1 cup milk
1 teaspoon each of Watkins Coconut, Rum, Butter, Lemon & Vanilla Extract

Cream butter, shortening, and sugar until light and fluffy. Add eggs, which have been beaten until lemon colored. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into prepared 10-inch tube pan (a Bundt pan must be 10 inches or hold 12 cups; an angel food pan may also be used) and bake at 325 degrees F for 1-1/2 hours or until cake tests done. Add glaze if desired. Cool in pan about 10 minutes before turning out.

SIX FLAVOR GLAZE

1 cup sugar
1/2 cup water
1 teaspoon each Watkins Coconut, Rum, Butter, Lemon, Vanilla & Almond Extracts.

Combine ingredients in heavy saucepan. Bring to boil, stir until sugar is dissolved. Pour on one half of the glaze while cake is in Bundt pan, and the other half when removed.

FRESH APPLE BARS WITH CREAM CHEESE FROSTING

4 cups peeled and sliced apples
1 cup white sugar
2 eggs
1/2 cup vegetable oil
1 teaspoon Watkins Vanilla Extract
1 cup raisins
Water
2-1/2 cups all-purpose flour
1-1/2 teaspoons Watkins Cinnamon *
3/4 cup chopped walnuts
1/4 cup white sugar
1 teaspoon Watkins Cinnamon *

Mix apples and sugar together in medium bowl. Let Stand 1 to 3 hours to draw juice. Add eggs. oil and vanilla. In small saucepan, add raisins and just enough water to cover; bring to a boil, then drain. Combine raisins, flour, soda, 2 tsp cinnamon, and nuts. Fold in apple mixture. Spread in a greased 15 x10-inch baking pan. Combine remaining sugar and cinnamon and sprinkle over bars. Bake at 350 degrees for 20 to 25 minutes or until bars test done. If desired, bars and be frosted with Cream Cheese Frosting (recipe follows). Makes 36 bars, 1 per serving.

CREAM CHEESE FROSTING

1 package (3 ounces) cream cheese, softened
1 tablespoon butter, softened
2 cups powdered sugar
1 teaspoon Watkins Vanilla Extract

Combine all ingredients in small mixer bowl and beat until smooth.

FROZEN ANGEL DESSERT

1 purchased or homemade 16-ounce angel food cake
1 pint lemon sherbet, slightly softened
1 can blueberry pie filling
3/4 teaspoon Watkins Almond Extract
Sliced almonds, if desired

Slice cake in half horizontally. Spread sherbet over bottom half of cake; replace top half. Wrap in plastic wrap and freeze 1 hour or until firm. To serve, combine pie filling and Almond Extract in small bowl; mix well. Slice cake and top each slice with pie filling. Sprinkle with sliced almonds. Makes 8 servings.

HOT CARAMEL APPLES

4 large tart apples, cored
1/2 cup apple juice
8 tbsp. brown sugar
Watkins Cinnamon Extract
4 tbsp. butter or margarine
8 caramels
1/4 teaspoon ground cinnamon
Whipped cream, optional

Peel about 3/4-inch off the top of each apple; place in a slow cooker. Pour juice over apples. Fill the center of each apple with 2 tablespoons of sugar, 2 drops Watkins Cinnamon extract, 1 tablespoon of butter and two caramels. Sprinkle with cinnamon. Cover and cook on low for 4 to 6 hours or until the apples are tender. Serve immediately with whipped cream if desired. Yield: 4 servings.

IRISH CREAM CARAMELS

2 cups whipping cream
1 cup granulated sugar
1/2 cup light corn syrup
2 teaspoons butter of margarine
1 teaspoon Watkins Irish Cream Extract
1 teaspoon Watkins Original Double-Strength Vanilla
1/3 cup chopped walnuts

Combine cream, sugar, syrup and butter in large heavy saucepan. Using a candy thermometer, heat to 245 degrees, stirring constantly. Remove from heat at once. Stir in extracts; pour into a buttered 8 x 8 x 2-inch pan. Cool just until firm. Loosen candy around edges with a knife; invert on cutting surface. Cut into 1-inch squares with a sharp knife. Cool Completely and wrap each in waxed paper. Store in a cool place.

Note: These caramels keep well, and may be made several weeks in advance.

IRISH CREAM CHEESECAKE
Try this cheesecake with our holiday Hazelnut Extract too....yummy!

Crust Ingredients:
1-1/2 cup graham cracker crumbs
3/4 cup finely chopped nuts
1/2 cup margarine, softened
1/3 cup granulated sugar
10 inch springform pan

Mix all ingredients together until mixture forms soft
crumbs. Transfer crumbs to a springform pan and press to
form the crust. Press crumb mixture to the sides of the
pan to form a 1 inch high crust.

Cheesecake Ingredients:
5 (8-ounce) packages cream cheese
1-1/4 cups granulated sugar
2-1/2 teaspoons Watkins Irish Cream Flavor *
5 eggs

Mix all ingredients until well blended. Pour mixture into graham cracker crust. Bake at 350 degrees for 55 minutes or until center is almost set. Cool and refrigerate 3 hours or overnight.

LEMON ANGEL DESSERT
This light and delicious low-fat dessert takes only minutes to prepare

1/2 cup Watkins Lemon Dessert Mix
1/2 cup sugar
2-1/2 cups water
6 cups angel food cake, cut into 1-inch cubes
2 cups reduced-fat frozen whipped topping, thawed (or non-fat vanilla yogurt or ice cream)

Combine Dessert Mix, sugar, and water in medium saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil and thicken. Remove from heat. Place cake cubes in an 11 x 7-inch baking dish. Top with lemon mixture. Cool slightly, the cover and chill. Just prior to serving, spread whipped topping over top. Garnish, if desired, with lemon slices and fresh mint. Cut into slices to serve. Makes 8 servings.

MINT CREAM CHEESE BROWNIES
These brownies are low in fat, but rich in flavor!

1 cup sugar
2/3 cup Watkins Baking Cocoa
1/3 cup all-purpose flour
1/2 teaspoon Watkins Baking Powder
4 egg whites, lightly beaten
1/4 cup Watkins Original Grapeseed Oil
1 teaspoon Watkins Original Double-Strength Vanilla
1/2 teaspoon Watkins Peppermint Extract
Watkins Cooking Spray
6 ounces nonfat cream cheese
3 tablespoons sugar
1 tablespoon all-purpose flour
1 egg white
1/2 teaspoon Watkins Original Double-Strength Vanilla
1/4 teaspoon Watkins Peppermint Extract

Combine first 4 ingredients in a large mixing bowl; stir well. Combine 4 egg whites and next 3 ingredients in a small bowl; add to dry ingredients, stirring well. Spread batter in an 8-inch square pan coated with cooking spray. Combine cream cheese mixture and remaining ingredients in a medium bowl. Beat at low speed of an electric mixer until smooth. Spoon by tablespoonfuls over cocoa mixture. Cut through cream cheese and cocoa mixtures with a knife to create a marbled effect. Bake at 350 degrees for 22 minutes or until wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack. Cut into bars. Makes 12 brownies.

OATMEAL CRISPIES

1 cup vegetable shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs, beaten
1 tablespoon hot water
1 teaspoon Watkins Pure Vanilla Extract
1 teaspoon Watkins Butter Pecan Extract
1 tsp Watkins Vanilla Nut Extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt, if desired
3 cups uncooked rolled oats
1/2 cup chocolate chips.

In large mixing bowl, cream together shortening and sugars. Stir in eggs, water, and extracts. Sift together flour, soda, and salt; beat into mixture. Stir in oats and chocolate chips. Drop by teaspoonfuls onto baking sheet that has been coated with cooking spray. Bake at 350 degrees for 12 to 15 minutes. Makes 7 dozen cookies.

OVEN CARAMEL CORN

3-3/4 quarts (15 cups) popped corn
1 cup brown sugar (packed)
1/2 cup butter or margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon soda

Heat oven to 200 degrees. Divide popped corn between 2 ungreased baking pans, 13 x 9 x 2 inches. In sauce pan, heat sugar, butter, corn syrup and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes. Remove from heat; stir in soda until foamy. Pour on popped corn, stirring until corn is well coated. Bake 1 hour, stirring every 15 minutes. Makes about 15 cups of Caramel Corn Gifts.

PRINCESS COOKIES

1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon Watkins Vanilla Extract *
2 cups old-fashioned oats
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1-1/2 cups dried whole cherries
1-1/4 cups good-quality white chocolate chunks

Cream butter and sugar together with an electric mixer. Add eggs, mixing well, followed by vanilla extract. In a separate bowl, combine oats, flour, salt and baking soda. Add to creamed mixture in several additions. Stir in dried cherries and white chocolate chunks.

Drop by teaspoonfuls onto ungreased baking sheets, 1-inch apart. Bake in a 375-degree oven for 10 to 12 minutes or until golden brown. Makes 2-1/2 dozen

PUMPKIN CHOCOLATE CHIP MUFFINS

3/4 Cup sugar
1/4 Cup applesauce
4 egg whites
3/4 Cup canned pumpkin
1/4 Cup buttermilk
1 Cup all-purpose flour
1/2 Cup wheat flour
3/4 teaspoon Watkins Baking Powder
1/2 teaspoon baking soda
1 teaspoon Watkins Pumpkin Pie Spice *
1/4 teaspoon salt
1/2 Cup mini chocolate chips

Mix sugar, applesauce, and egg whites. Add pumpkin and buttermilk. In a separate bowl, mix together flours, baking powder, baking soda, pumpkin pie spice and salt. Add to pumpkin mixture and mix well. Fold in chocolate chips. Spoon in 12 muffin cups which have been sprayed with no-stick spray. Bake in 400 degree oven for 20-25 minutes.

PUMPKIN FUDGE

3 cups sugar
3/4 cup butter
1 (5-1/3-ounce) can evaporated milk (2/3 cup)
1/2 cup canned pumpkin
1/2 teaspoon Watkins ground cinnamon *
1/4 tsp .Watkins ground ginger *
1/4 teaspoon Watkins ground nutmeg *
1 (12-ounce) package (2 cups) butterscotch-flavored pieces
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans
1 teaspoon Watkins Vanilla

Butter a 13 x 9 x 2-inch baking pan. In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg. Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat till mixture registers 234°soft-ball stage on a candy thermometer, stirring constantly about 25 minutes. Remove from heat and stir in butterscotch pieces till melted. Add marshmallow crème, nuts and vanilla. Mix till well combined. Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in refrigerator. Makes 3-1/4 pounds.

PUMPKIN ICE CREAM PIE

1-1/2 cups gingersnap crumbs
1/3 cup sugar
1/3 cup melted butter
1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup canned pumpkin
2-1/4 teaspoons Watkins Pumpkin Pie Spice *
1-1/2 teaspoons Watkins Pure Vanilla Extract *
6 cups vanilla ice cream, softened

Combine gingersnap crumbs, sugar and butter; mix well. Press into a 9-inch pie plate; refrigerate until needed. In medium saucepan, soften gelatin in cold water. Stir in pumpkin, salt and Pumpkin Pie spice. Stir over low heat until gelatin is dissolved. Add vanilla and cool to room temperature. Fold ice cream into pumpkin mixture. Pour into prepared pie shell. If desired, sprinkle with additional gingersnap crumbs. Freeze until firm. Remove from freezer 10 minutes before serving. Makes 10 servings.

RAISIN SPICE BUNDT CAKE

1 package (16 ounces) Bundt pound cake mix
2 teaspoons Watkins Cinnamon *
1 teaspoon Watkins Nutmeg *
1/4 teaspoon Watkins Ground Cloves *
1/2 cup reduced-calorie sour cream
1/4 cup butter, softened
1/4 cup water
1/3 cup apple juice
2 eggs

1 cup raisins
1 cup chopped walnuts
1/2 teaspoon all-purpose flour
Raisin Sauce (below)

Grease a 10-cup Bundt pan. In large mixing bowl, combine cake mix and next 8 ingredients; blend until moistened, then beat 2 minutes at medium speed. Toss raisins and walnuts in flour. Fold into cake batter; pour into pan. Bake at 325 degrees for 60 to 65 minutes or until cake tests done. Cool upright in pan on rack 25 minutes; invert onto plate Cool completely. Serve with warm Raisin Sauce.

RAISIN SAUCE

1-1/2 cups water
1/4 cup Watkins Vanilla Dessert Mix
2 tbsp. Watkins Butterscotch Dessert Mix *
1/2 cup sugar
1/2 cup raisins
2 tablespoons butter
2 tablespoons lemon juice
1 teaspoon Watkins Caramel Extract *
1/8 teaspoon Watkins Rum Extract *

Blend first 4 ingredients in saucepan over medium heat. Bring to a boil, stirring constantly; cook 1 minutes. Remove from heat; stir in remaining ingredients. Serve warm over cooled cake. Makes 16 servings.

RASPBERRY ANGEL FOOD CAKE WITH NO-FAT CHOCOLATE RASPBERRY TRUFFLE SAUCE

Prepare 1 package angel food cake mix according to package directions, adding 1 tablespoon Watkins Raspberry Extract along with water. Bake as directed. Serve topped with nonfat vanilla yogurt and Truffle Sauce.

TRUFFLE SAUCE

3/4 cup sugar
1/4 cup Watkins Baking Cocoa
2 tbsp. Watkins Vanilla Dessert Mix
1/2 cup evaporated skim milk
2 to 3 teaspoons Watkins Raspberry Extract

Combine sugar, cocoa, dessert mix and evaporated milk in a small sauce pan. Cook and stir constantly over medium heat until sauce is thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and cool slightly; stir in raspberry extract. Serve hot or cover and serve at room temperature. Makes 3/4 cup. Makes 12 servings.

ROOT BEER COOKIES

1 cup brown sugar
1/2 cup butter or margarine
1 egg
1/4 cup buttermilk
2 teaspoon Watkins Root Beer Flavor
1 teaspoon Watkins Vanilla Extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

In large bowl, combine brown sugar, butter and egg; beat with electric mixer until fluffy. Stir in buttermilk, Root Beer Flavor, Vanilla Extract, flour, baking soda and salt; mix until smooth. Cover bowl with plastic wrap and refrigerate dough at least one hour. Preheat oven to 375 degrees. Drop dough by rounded teaspoonfuls onto greased cookie sheets about 2 inches apart. Bake for 6 to 8 minutes or until cookies are very lightly browned. Remove cookies from oven. With spatula, remove cookies to a wire rack to cool. Frost cooled cookies with Root Beer Frosting. Makes 42 cookies

ROOT BEER FROSTING

2 cups powdered sugar
1/3 cup butter of margarine
1 teaspoon Watkins Root Beer Flavor
1 to 2 tbsp. hot water

In medium bowl, mix together the powdered sugar and butter until smooth. Stir in Root Beer Flavor and enough of the water to make a smooth frosting.

Tips: Use this frosting on vanilla cupcakes or plain white cake.

ROOT BEER (OR ANISE) PILLOWS
Makes about 100 pieces

2 cups granulated sugar
1/2 cup corn syrup
1/2 cups water
Dash salt
1 tablespoon Watkins Root Beer (or Anise) Extract

Combine sugar, syrup, water and salt. Bring to a boil over medium heat. Cook to 290 degrees (soft-crack stage) on a candy thermometer. Add extract and allow to set for a few seconds before stirring. Mix well and pour into a lightly greased 8 x 8 x 2-inch pan (if desired, syrup at this point can be poured into metal candy
molds) Let stand a few minutes until slightly cooled and a film forms over the top. Mark candy into 3/4-inch square "puffs" (because candy is cooler at edges, start marking at the outside and work toward the center) using a spatula or pancake turner. Press a line around the pan 3/4-inch from edge, being careful not to break the film. Repeat around pan, intersecting spatula deeper, but do not break film. When spatula can be pressed to bottom of pan on all lines, candy will be shaped. Cool thoroughly and break into individual puffs. Store loosely covered in a cool dry place.

RUM RAISIN SPICE MUFFINS

A delicious low-fat high-fiber muffin
1 cup raisins
3 tablespoons apple juice
1 teaspoon Watkins Rum Extract
1 cup low-fat buttermilk
1/3 cup oat bran
3 tablespoons Watkins Original Grapeseed Oil
1 large egg white
2 teaspoons Watkins Vanilla
1 cup all-purpose flour
2/3 cup whole wheat flour
1/3 cup plus 1 teaspoon sugar, divided
1-1/4 teaspoons Watkins Baking Powder
1-1/8 teaspoons Watkins Cinnamon, divided
3/4 teaspoon baking soda
1/4 teaspoon freshly ground Watkins Sea Salt

Set oven rack to upper third of oven; preheat to 425 degrees. Coat 12 muffin cups with Watkins Cooking Spray or use paper baking cups. In small bowl, combine raisins, apple juice and Rum Extract; let stand 10 minutes. In medium bowl, whisk together buttermilk, oat bran, Grapeseed Oil, egg white and
Vanilla. In large bowl, combine flours, 1/3 cup sugar, Baking Powder, 1 teaspoon Cinnamon, baking soda and salt. Stir raisin mixture into buttermilk mixture, then stir into flour mixture just until moistened; do not over-mix. Divide batter into muffin cups (they will be nearly full.) Combine remaining 1 teaspoon sugar and 1/8 teaspoon Cinnamon; sprinkle evenly over muffins. Bake for 12 to 16 minutes or until golden brown and springy to the touch. Cool on rack 5 minutes before serving. Makes 12 muffins.

SOUR CREAM SPICE CAKE

1 cup sour cream
1 cup sugar
2 eggs, lightly beaten
1-1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground Watkins Cinnamon
1/2 teaspoon ground Watkins Cloves
1/2 teaspoon ground Watkins Nutmeg
1/4 cup chopped nuts or dates, or 1/2 cup chopped raisins

Preheat oven to 350 degrees. Grease and flour an 8 x 8 x 2-inch baking pan. In a mixing bowl combine the sour cream, sugar and eggs. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Stir in the sour cream mixture, then stir in the nuts. Pour the batter into the pan and bake, uncovered, for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 minutes, then remove the cake from the pan to the rack to cool completely. If you wish, frost cake with Cream Cheese Frosting (below).

CREAM CHEESE FROSTING

1 pkg. (3 ounces) cream cheese, softened
2 tablespoons butter or margarine, softened
1/2 teaspoon Watkins Vanilla
2 cups confectioners sugar, sifted

In a mixing bowl, beat the cream cheese, butter, and vanilla with a large spoon or an electric mixer at medium speed until smooth. Gradually beat in the sugar until well blended.

SPICED APPLESAUCE BREAD

1-1/4 cups applesauce
1 cup sugar
1/2 cup Watkins Original Grapeseed Oil
2 eggs
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon Watkins Cinnamon *
1/4 teaspoon salt
1/4 teaspoon Watkins Nutmeg *
1/4 teaspoon Watkins Allspice *
1/2 cup chopped pecans

Topping:
1/4 cup chopped pecans
1/4 cup brown sugar
1/2 teaspoon Watkins Cinnamon *

In bowl, thoroughly combine applesauce, sugar, Grapeseed oil, eggs, and milk. Mix flour, soda, baking powder, Watkins Cinnamon, salt, Watkins Nutmeg and Watkins Allspice together thoroughly. Stir into applesauce mixture; beat well. Fold in 1/2 cup chopped pecans; pour into a well-greased loaf pan. Combine
topping ingredients and sprinkle over batter. Bake at 350 degrees for 1 hour or until done. Yield: One loaf

TOFFEE CRUNCH PIE

Let pie stand at room temperature for 15 minutes or until pie can be easily cut after removing from freezer. Garnish, if desired with whipped topping and chopped English toffee candy.

1 Vanilla Pie Filling recipe made with Watkins Vanilla Dessert Mix
Follow package directions; cool to room temperature, stirring occasionally
1 container (8 ounces) frozen whipped topping, thawed.
1 teaspoon Watkins Caramel Extract *
4 bars (1.4 ounces) chocolate-covered English toffee, coarsely chopped
1 ready-made graham cracker pie crust
1/3 cup caramel ice cream topping

Fold whipped topping, extract and candy into cooled pie filling; set aside. Spread ice cream topping on bottom of crust; top with pie filling mixture. Freeze four hours or until set. Store leftovers in freezer. Makes 8 servings.

TROPICAL ANGEL FOOD CAKE
Tropical flavors of orange, lemon, rum and coconut intermingle in the light-as-air cake.

1/4 cup Watkins Vanilla Dessert Mix
2 tablespoons sugar
1/4 cup water
1-1/4 cups skim milk
3/4 to 1 teaspoon Watkins Orange Extract *
1 package (1 pound) one-step angel food cake mix
3/4 cup water
1/2 cup orange juice
1/2 tsp Watkins Lemon Extract *
1/4 teaspoon Watkins Rum Extract
1/2 cup flaked coconut, toasted
1 container (8 ounces) reduced-calorie frozen whipped topping, thawed and divided
1/2 teaspoon Watkins Rum Extract
1/2 teaspoon Watkins White Vanilla Flavor *

Combine Dessert Mix, sugar, water, and milk in medium saucepan. Cook and stir over medium heat until mixture begins to boil and thicken. Pour into a large bowl and add Orange Extract. Place a sheet of plastic wrap directly on top of pudding. Allow to cool to room temperature. Preheat oven to 375 degrees. In large mixing bowl, prepare angel food cake mix according to direction on package, using the 3/4 cup water, orange juice, and Lemon and Rum Extracts instead of liquid called for on package. Spoon evenly into an ungreased 10-inch tube pan. Bake on lowest oven rack for 30 minutes or until cake springs back when lightly touched. Invert cake in pan on funnel or bottle neck; cool completely. Loosen cake from sides of pan, using a narrow metal spatula. Remove from pan and slice into 3 horizontal layers. Fold 3/4 cup whipped topping into cooked pudding mixture. Place bottom cake layer on a serving plate; spread top of layer with half of pudding mixture. Top with another layer of cake, remaining pudding mixture, and top of cake. Add Rum Extract and White Vanilla to remaining whipped topping and frost sides and top of cake. Sprinkle sides and top with toasted coconut. Store in refrigerator. Makes 14 servings.

VANILLA DESSERT SQUARES

Graham crackers
1/2 cup Watkins Vanilla Dessert Mix
1/3 cup sugar
1/2 cup water
2-1/2 cups milk
2 cups heavy whipping cream
1-1/2 cups powdered sugar
1 teaspoon Watkins White Vanilla Flavor
Water
1 tablespoon Watkins Chocolate Dessert Mix
1/4 to 1/2 cup powdered sugar

Layer a 15 x 11-inch baking sheet with graham crackers. Combine Vanilla Dessert Mix, sugar and water; mix well. Stir in milk and cook over medium heat, stirring constantly, until mixture begins to boil and thicken. Pour hot mixture over graham cracker and let cool to room temperature. When cool, whip cream until stiff. Spread over dessert layer. Place another layer of graham crackers on top of whipped cream. In a small bowl, mix 1-1/2 cups powdered sugar, White Vanilla and enough water to make a smooth glaze. Spread evenly over graham crackers. in another bowl, combine the Chocolate Dessert Mix, hot water, and enough of the powdered sugar to make a smooth glaze. Drizzle over dessert. Refrigerate for 24 hours before serving. Make 18 servings.

VANILLA SURPRISE CAKE
A great "fruity" summer dessert!

1 package white cake mix
1 tablespoon Watkins Vanilla *
1 (3 ounce) package orange-pineapple Jell-O
1 cup boiling water
1/2 pint whipping cream (or use fat-free whipped topping)
1 tablespoon sugar
1 tablespoon Watkins Vanilla *
1 banana, diced

Prepare cake mix according to directions on package, adding the 1 tablespoon Watkins Vanilla. Bake in 9 x 13-inch pan and cool. Pour boiling water over Jell-O in a bowl and stir until well blended. Add cold water, blend again and cool to room temperature. Puncture the top of cake half way through to the bottom with a straw, at intervals about 1-inch apart. Then carefully drizzle the Jell-O over the cake. Store in refrigerator to chill. Just before serving, whip the cream and add sugar, Watkins Vanilla and diced bananas; use as frosting for cooled cake.