Pat Letkemann
94 Millbrook Lane Winnipeg, MB, Canada

Blueberry Lime Muffins Spray a 12 cup muffin tin with Watkins cooking spray, or line with paper liners. Heat oven to 400... 1 cup rolled oats 1 cup sour cream 1/4 cup butter or margarine, melted In a LG bowl stir the oats and sour cream together; add in the melted margarine and let soften while you prepare remaining ingredients. 1/4 cup vegetable oil 2 LG eggs, beaten 1/2 cup white sugar 1/4 cup brown sugar 1/2 tsp Watkins Vanilla extract 1 tsp Watkins Pure Lime extract In medium bowl combine the beaten eggs, oil, both sugars. Beat together well with your fork or spoon. Add the vanilla and lime extracts and mix in well. Add this to the oats and sour cream mixture. 1 cup flour 2 tsp baking powder 1/4 tsp Watkins pure ground Cinnnamon 1/4 tsp ground nutmeg 1/4 tsp salt 1 cup fresh or frozen blueberries (do not thaw frozen blueberries) In medium bowl whisk together all your dry ingredients and add this to your wet. Once all is nearly combined add in your blueberries, and gently incorporate. Fill muffin cups 3/4 full and bake 20-25 minutes or till lightly browned on top. I get 16 medium muffins or 12 large. When making the large, I fill the muffin cups. These are tasty and light muffins. Feel free to share! http://www.respectedhomebusiness.com/666202 Happy St Patrick's Day!!

I uploaded a picture of my grampa who was working with Watkins in the early 1900's. I'm the 3rd generation in my family to do so!

Lime Cloud Squares 1 1/3 cups Graham wafer crumbs, divided 1/4 cup butter, melted Scant 3/4 cup boiling water (minus 2 tbsp)... 1 (3oz) pkg Jello Lime gelatin 1 cup ice cubes 1 - 8 oz pkg Philly cream cheese, softened 1 - 14 oz can sweetened condensed milk 3/4 cup lime juice 1 cup whipping cream, whipped with 1 tsp Watkins Pure Lime extract Reserve 1 tbsp Graham crumbs. Mix remaining crumbs with melted butter and press onto bottom of 9 inch square pan that has been lined with heavy foil. Refrigerate. Add boiling water to Jello* and mix in bowl. Stir till granules dissolved. Add ice cubes and stir till thickened. Remove any unmelted ice. In medium bowl beat cream cheese till creamy. Gradually beat in condensed milk,* then lime juice. Add Jello and mix well. Whisk in half of the whipped cream and pour this over the Graham crust. Cover and put remaining whipped cream in the fridge till later. Refrigerate the squares for 6 hours or until firm. Cover with remaining whipped cream and sprinkle with the reserved Graham crumbs. Cover in plastic wrap and refrigerate another half hour or so. Use the sides of the foil to take out of the pan to cut into squares. Once that first row is cut you can leave the squares in the pan if you like to cut. It's much easier then. * I pour the milk from the can into the cream cheese (once cream cheese has been beaten) and beat as I'm pouring to blend them together well. * You can use sugar free Jello. A wonderful green dessert for (the month of March) St Patrick's Day.

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