No-Bake Lemon Cheesecake
1/2 cup/125 mL graham cracker crumbs
1 envelope unflavored gelatin
1/4 cup/60 mL cold water
3 packages (8 oz/227 g each) fat-free cream cheese, softened
1 cup/250 mL sugar
1 cup/250 mL fat-free sour cream
2 tsp/10 mL
Watkins Lemon Extract
1 tsp/5 mL
Watkins Vanilla
Sli ced fresh fruit or canned pie cherries or blueberries
Coat a 9-inch/23-cm springform pan with
Watkins Cooking Spray. Sprinkle graham cracker crumbs evenly over bottom; set aside. Sprinkle gelatin over water in small saucepan; let stand 1 minute. Place over low heat and stir until granules are completely dissolved and mixture is clear. Remove from heat.
Beat cream cheese and sugar in a large bowl with an electric mixer until smooth. Beat in sour cream. At low speed, beat in dissolved gelatin mixture and extracts. Pour into prepared pan. Cover and refrigerate at least 4 hours or until firm. Loosen cheesecake from pan and cut into slices. Serve with fruit arranged over top. Makes 8 servings.
Cinnamon Brown Sugar Walnut Pie
1 can (14 oz/400 g) sweetened condensed milk
1 cup/250 mL brown sugar
2 eggs
1- 1/2 tsp/7.5 mL
Watkins Cinnamon Extract
1/2 tsp/2.5 mL salt
1- 1/2 cups/375 mL coarsely chopped walnuts, toasted
1 9-inch/23-cm unbaked pie crust
Beat together sweetened condensed milk, brown sugar, eggs, extract and salt. Stir in walnuts. Pour into unbaked crust. Bake in 350°F/175°C oven 55 minutes or until sharp knife inserted in center comes out clean, lightly covering entire pie with foil the last 15 minutes of baking. Cool completely on wire rack before cutting. Serve with whipped topping. 8 servings
Coconut Fudge Sauce
3/4 cup/180 mL evaporated milk
1 package (6 oz/170 g) semi-sweet chocolate chips
1/2 cup/125 mL sugar
1-1/2 tsp/7.5 mL butter or margarine
2 tsp/10 mL
Watkins Coconut Extract
Heat milk, chocolate chips, and sugar in large saucepan over medium heat, stirring constantly until chocolate is melted and mixture begins to boil. Remove from heat; stir in butter and extract. Pour into jars; cover tightly. Refrigerate no longer than 4 weeks. Serve warm or cold over ice cream.
Makes 1-1/2 cups/375 mL.
Note from Watkins Kitchen: Also try other Watkins Extracts, such as Raspberry, in place of Coconut.
Cherry Chocolate Cake
1 cup/250 mL (2 sticks) butter, softened
1-1/2 cups/375 mL brown sugar
4 eggs
1 tbsp/15 mL
Watkins Cherry Extract
2 cups/500 mL flour
3/4 cup/180 mL
Watkins Baking Cocoa
1-1/4 tsp/6 mL baking soda
1/2 tsp/2.5 mL salt
1 cup/250 mL strong black coffee, room temperature (or 1 cup/250 mL water and 1 tablespoon/15 mL Espresso powder)
2 cups/500 mL halved Maraschino cherries,
patted dry
2 cups/500 mL semi-sweet chocolate chips
Beat butter and brown sugar 3 minutes on high in large bowl of electric mixer, until light and fluffy. Beat in eggs, one at a time, and extract until well combined. Stir together flour, cocoa powder, baking soda and salt. On low, beat half of dry mixture into butter mixture until blended; slowly add coffee; beat until blended. Add remaining flour mixture until well blended. Stir in cherries and chips.
Spread in greased and floured (or use no-stick spray with flour) 12-cup/2.8 L fluted tube pan. Bake in 350°F/175°C oven 45 minutes or until toothpick inserted in center comes out clean.
Cool in pan 15 minutes; invert on wire rack to cool completely before cutting. Delicious as a snacking cake or top with your favorite glaze.
12 to 16 servings