Butterscotch Sauce Source: 1948 Watkins Cook Book 1 1/4 cups

Vanilla Chiffon 2/3 cup boiling water 2 envelopes unflavored gelatine

Marbled Pumpkin Cheesecake 1 1/2 cups gingersnap cookie crumbs 1/4

Lemon Cream Cheese Pound Cake 3 cups granulated sugar 1

Boston Cream Parfaits 1/2 cup Watkins Vanilla Dessert Mix 1/4

Mint Cream Cheese Brownies 1 cup granulated sugar 2/3 cup

Watkins Almond Bars Spray a 9 x 13-inch baking pan

Irish Cream Caramels 2 cups whipping cream 1 cup granulated

Hummingbird Cake 3 cups all-purpose flour 2 cups granulated sugar

Harvest Time Praline Apple and Cranberry Pie Pie 3/4 cup