J.R. Watkins~Spices, Remedies, Home Products

Crafted in the USA since 1868.......

100 years ago their goal was to be America's most trusted natural products company; today it hasn't changed. They source only the best ingrediants worldwide to meet their premium quality of standards.

What is Watkins?

Watkins is a company that produces household products in four categories: 1) gourmet foods and ingredients; 2) body and personal care products; 3) health remedies; and 4) home care items.

These are all highquality, natural-based products at reasonable prices.


Check out the savings and receipes available to you today through my website.



  • Buttermilk Fried Chicken

    3 cups all-purpose flour
    1 tbsp. Watkins Seasoning Salt
    1 tbsp. Watkins Garlic Granules
    1 tbsp. Watkins Onion Granules
    1 tbsp. Watkins Black Pepper
    2 eggs
    4 cups buttermilk
    1/3 cup Watkins Original Barbecue Sauce Concentrate
    3 tbsp. Watkins Steak Sauce
    1 tbsp. Watkins Spicy Garlic Soy Sauce
    1 whole chicken, cut into pieces (or 6 skinless, boneless chicken breast halves)
    2 cups vegetable oil
    In a large shallow dish, combine flour and next four (dry) ingredients. In a separate bowl, beat eggs; whisk in buttermilk and next three (wet) ingredients. Dredge chicken in wet mixture, then in seasoned flour; repeating at least once. Heat oil in large, deep-sided skillet to 375 degrees. Fry chicken in hot oil until golden brown on both sides, about 10 minutes per side.

  • Carol's Drop Cookies

    1/4 cup/60 mL butter
    1/4 cup/60 mL shortening
    3/4 cup/180 mL sugar
    1 egg
    1-1/2 tsp/7.5 mL Watkins Hazelnut Extract or Watkins Irish Cream Extract
    7 tbsp/105 mL Watkins Baking Cocoa
    1-3/4 cups/420 mL flour
    1/2 tsp/2.5 mL salt
    1/2 tsp/2.5 mL Watkins Baking Powder
    1/2 cup/125 mL milk
    4 oz/114 g cream cheese
    1/2 cup/125 mL powdered sugar
    1/2 tsp/2.5 mL Watkins Hazelnut Extract or Watkins Irish Cream Extract
    Additional powdered sugar (optional)
    Preheat oven to 350 F/180 C. In a large mixing bowl, cream butter and shortening, add sugar and mix well. Beat in egg and extract. Add cocoa and mix well. In separate bowl, mix flour, baking powder and salt. Add flour mixture and milk gradually to the chocolate, mixing well.

    Drop tablespoons of dough about 2 inches/5 cm apart onto a lightly greased cookie sheet.

    Bake in preheated oven about 7 to 9 minutes, until cookie tops look dry. Makes about 3 dozen.

    Mix frosting ingredients until smooth. Frost tops of cookies, or sandwich cookies together with frosting in center and sprinkle with powdered sugar.


    1 package (6 oz/170g) corn tortillas
    Watkins Cooking Spray
    To taste Watkins Organic Chili Powder

    Cut tortillas into 8 wedges each. Spray with cooking spray and sprinkle with seasoning. Bake at 450ºF/235ºC for 6 minutes or until crisp but not brown.

    Makes 10 servings.

  • cinnamon Apple Tart

    1 1/4 cups/310 mL all-purpose flour
    1/4 cup/60 mL granulated sugar
    1/4 tsp/1.25 mL salt from Watkins Sea Salt Grinder
    1/2 cup/125 mL cold butter, cut into small cubes
    1 large egg
    1/2 tsp/2.5 mL Watkins All Natural Original Gourmet Baking Vanilla®

    Apple Compote:
    3 apples – peeled, cored and cut into chunks. We recommend Honeycrisp or Granny Smith
    2 tbsp/30 mL sugar
    1 cup/250 mL water
    1/4 tsp/1.25 mL Watkins Organic Ground Cinnamon
    1/8 tsp/0.6 mL Watkins Pure Lemon Extract

    Apple Slices:
    2 apples – peeled, cored and sliced into 1/8-inch/3-mm thin segments. We recommend Honeycrisp or Granny Smith
    1/2 tsp/2.5 mL sugar
    Juice of half a fresh lemon

    Topping: Watkins Organic Ground Cinnamon

    Preheat oven to 375°F/190°C. 11-inch/28-cm tart pan lightly floured. We recommend one with a removable bottom.

    In a large food processor, combine flour, sugar, and salt. Tip: If you don’t have a food processor you can use a pastry cutter. Add COLD butter to the mixture in food processor and pulse until mixture begins to crumble. Add egg and Watkins All Natural Original Gourmet Baking Vanilla® to the mixture in food processor. Pulse until evenly mixed with a crumbled texture. Important: Do not over process the crust! The mixture should be crumbly when finished, not a ball of dough.

    Remove dough from food processor and place on a lightly floured surface. Form dough into a ball, flatten into a disk shape, cover and place in refrigerator for at least 1 hour. Please note – The dough can be stored in the refrigerator for up to 3 days.

    Apple Compote:
    Place apple chunks, sugar, water, Watkins Organic Ground Cinnamon and Watkins Pure Lemon Extract into a saucepan. Cover and bring to boil. Cook for 10 minutes. Remove cover and simmer until most of the liquid has evaporated. With a fork, mash apples until the mixture forms a paste. Set aside to cool.

    Apple Slices:
    Place peeled, cored and sliced apples into a bowl. Coat apple slices with lemon to prevent browning of apples.

    Assembly and Baking:
    Take dough out of the refrigerator and sit on the counter for a few minutes to soften it up slightly. On a lightly floured surface, roll dough out into an 11-inch/28-cm circle using a rolling pin. Lightly dust the inside of an 11-inch/28-cm tart pan with flour. Gently place into the 11-inch/28-cm tart pan. With a sharp knife, trim the edges of the dough to fit the tart pan. Cover the crust and freeze in a tart pan for 30 minutes to prevent dough from shrinking. Remove crust from freezer and place compote in center of tart crust and distribute evenly across the crust.

    Place apple slices in a circular pattern around the outside edge of tart pan. Repeat pattern until the top of the tart crust is covered in apple slices. Place tart in pre-heated 375°F/190°C oven for 15 minutes. Reduce heat to 350°F/180°C and bake for 20 more minutes or until golden brown. Remove from oven and sprinkle top with Watkins Organic Ground Cinnamon before serving.

    Total Time: 2 Hours
    Prep Time: 75 minutes
    Bake Time: 45 minutes

  • Cinnamon Swirl Loaf

    1 cup/250 mL sour cream
    1 tsp/5 mL baking soda
    1/2 tsp/2.5 mL salt
    1/2 cup/125 mL (1 stick) butter
    1 cup/250 mL sugar
    2 eggs
    1 tsp/5 mL Watkins Original Gourmet Baking Vanilla™
    1-3/4 cup/325 mL flour
    1 tsp/5 mL baking powder

    1/2 cup/125 mL brown sugar
    1-1/2 tsp/7.5 mL Watkins Pure Ground Cinnamon

    Combine sour cream and baking soda in small bowl; allow to work while mixing rest of loaf. Cream together butter and sugar. Add eggs and vanilla. Combine dry ingredients and mix alternately with sour cream into batter mixture. In a separate bowl, mix cinnamon and brown sugar filling. In a greased loaf pan, alternate a third of the batter mixture with a third of the filling; repeat. Swirl with knife. Bake at 350ºF/ 180ºC for 1 to 1-1/2 hours.

  • Homemade Cinnamon Rolls

    4-1/4 to 4-3/4 cups/1 to 1.25 liters all-purpose flour
    1 package quick-rising active dry yeast
    1-1/4 cups/325 mL milk
    1 tsp/5 mL Watkins Pure Vanilla Extract
    1/4 cup/60 mL sugar
    1/4 cup/60 mL butter
    1 tsp/5 mL salt
    1 tsp/5 mL Watkins Pure Ground Cinnamon
    2 eggs
    6 tbsp/90 mL butter, softened
    1/2 cup/125 mL brown sugar
    4 tsp/20 mL Watkins Pure Ground Cinnamon
    1 cup/250 mL powdered sugar
    1 tsp/5 mL Watkins Pure Vanilla Extract
    4 to 5 tsp/20 to 25 mL milk

    Combine 1-1/2 cups/375 mL of the flour and yeast in large mixing bowl. Heat the 1-1/4 cups/325 mL milk, vanilla, sugar, butter, salt, and cinnamon just until mixture is warm (120-130°F/50-55°C), stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds; scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can (dough will be soft). Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball; place in a lightly greased bowl, turning once. Cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours). (The dough is ready for shaping when you can lightly press two fingers 1/2-inch/1-cm into dough and an indentation remains.) Punch down dough and divide in half. Place each half on lightly floured surface and smooth into a ball. Cover and let rest 10 minutes.

    On lightly floured surface, roll half the dough into a 12 × 8-inch/30 × 20-cm rectangle. Spread with 3 tbsp/45 mL of the butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from short side. Seal edges (brushing with water makes rolls easier to seal). Repeat with remaining dough. Slice one roll into 8 pieces and the other roll into 7 pieces. Arrange slices, evenly, cut-side up, in greased 13 × 9-inch/33 × 23-cm baking dish. Cover and let rise until nearly doubled (about 30 minutes). Bake at 350°F/180°C for 25 to 40 minutes or until light brown. Invert at once onto wire rack, invert again. Cool slightly. Drizzle rolls with a glaze made by combining the powdered sugar, vanilla, and milk. Serve rolls warm or store in an air-tight container.

    Makes 15 servings.


27.10.2021 12:18

Holly Hooper

My boyfriend loved these. He did request I put more cheese on them next time though. I am also going to substitute the regular marinara for a traditional pasta sauce, but that’s more of my preference.

13.10.2021 04:38

Jayme Silvestri

Fantastic recipe!!! Did not change anything in recipe. Tastes wonderful!! This is my new go-to chicken recipe! Thanks!!!
<a href="https://thebestfucksites.com/">Jayme Silvestri</a>

26.08.2021 09:37

Kelly Hubbard

My Mom and I decided to make some chicken and dumplings. Your recipe stuck out to us as we were surfing the web. We followed your instructions exactly. The outcome was DELICIOUS! I had a newly purchas

11.06.2021 12:54

Harold Burton

These sound really, really good, I think the men in my home would love these cutlets. Thanks for the glove tip too
<a hrefs="https://darkweblinkssites.com/"> Harold Burton </a>