TheWatBiz.com » Recipes

Snow Pie with Raspberry Sauce

Sat, 19 Dec 2009 18:48:50 +0000

Ingredients

Snow Pie
1 cup/250 mL water
½ cup/125 mL sugar
3-1/2 tbsp/50 mL
Water
3 egg whites, beaten until stiff
1 tsp/5 mL
½ tsp/2.5 mL Almond Extract
1 baked and cooled 9-inch/23-cm pastry pie shell
Whipped topping flavored with Raspberry Sauce
1/3 cup/80 mL sugar
3 tbsp/45 mL Vanilla Dessert Mix
¾ cup/180 mL water
1 package (10 oz/283 g) frozen raspberries
Few drops lemon juice

Cooking Directions

Raspberry Sauce
Combine all ingredients in medium saucepan. Cook and stir until mixture begins to boil and thicken. Chill until ready to use.Snow Pie
Boil 1 cup water and sugar until clear. Mix dessert mix with a little cold water; add to sugar syrup. Stir and cook until clear and bubbly. Immediately pour syrup in a thin stream into beaten egg whites and beat until stiff peaks form. Beat in vanilla and almond extracts. Pile into pie shell. Top with sauce and whipped topping; garnish as desired. Makes 8 servings.

Nutrition Facts

Nutritional Information Per Serving:
Calories 320
Protein 3 g
Carbohydrates 50 g
Fat 13 g
Saturated Fat 6 g
Cholesterol 25 mg
Sodium 140 mg
Dietary Fiber 2 g

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Chocolate Fudge

Thu, 03 Dec 2009 19:30:37 +0000

Ingredients

2-1/2 cups/625 mL sugar
1/2 cup/125 mL butter or margarine
1 can (5 oz/148 mL) evaporated milk (2/3 cup/160 mL)
1 jar (7 oz/200 g) marshmallow creme (2 cups/500 mL)
1 package (12 oz/340 g) semi-sweet chocolate chips
1/2 cup/125 mL chopped walnuts
1 tsp/5 mL
1 tsp/5 mL Vanilla Nut Extract

Cooking Directions

Line a 9-inch/23-cm square baking dish with foil so foil extends over sides of pan; spray with Watkins Cooking Spray. In large saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 5 minutes, stirring constantly; remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and extracts. Pour into prepared pan; cool to room temperature. Scor fudge into 48 squares. Refrigerate until firm. Remove fudge from pan by lifting foil; carefully peel off foil. Cut with knife through scored lines. Store in airtight container in refrigerator with waxed paper between layers.Makes 48 pieces.Variations:Peanut Fudge: Substitute 1/2 cup/125 mL finely-chopped peanuts and 2 tsp/10 mL Watkins Peanut Butter Extract for the walnuts and Vanilla Nut Extract.

Butterscotch Fudge: Substitute 12 oz/340 g butterscotch chips for chocolate chips, pecans for walnuts, and Watkins Caramel Extract for Vanilla Nut Extract.

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Spiced Nuts

Mon, 30 Nov 2009 02:37:29 +0000

Spiced Nuts

Ingredients

1 cup/250 mL whole almonds
1 cup/250 mL blanched peanuts
1 cup/250 mL sugar
1/4 cup/60 mL butter or margarine
1-1/2 tsp/7.5 mL Pumpkin Pie Spice
1/2 tsp/2.5 mL Purest Ground
Cinnamon 6 oz.
1/2 tsp/2.5 mL Allspice
1/2 tsp/2.5 mL Ginger
1/2 tsp/2.5 mL salt, if desired

Cooking Directions

Combine all ingredients in heavy skillet. Cook over medium heat, stirring constantly, until sugar is melted and golden brown, coating nuts (about 15 minutes). Spread nuts in thin layer on foil; cool. Break into clusters containing 2 or 3 nuts each.Makes 3 cups.

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Oatmeal Molasses Cookies

Wed, 25 Nov 2009 17:41:07 +0000

Ingredients

1/4 cup/60 mL butter or margarine, softened
3/4 cup/180 mL sugar
1/4 cup/60 mL dark molasses
1 egg
1 tsp/5 mL Original Double-Strength Vanilla
1/2 tsp/2.5 mL Butter Extract
1-3/4 cups/425 mL all-purpose flour
1/2 tsp/2.5 mL baking soda
1/4 tsp/1.2 mL salt
1 cup/250 mL rolled oats
1-1/2 tsp/7.5 mL Pumpkin Pie Spice
Cooking Spray

Cooking Directions

Preheat oven to 350ºF/180ºC. Mix together butter and sugar in large bowl until well mixed. Add molasses, egg and extracts; mix well. Combine remaining ingredients and add to molasses mixture; mix well. Drop by tablespoonfuls 2 inches/5 cm apart on cookie sheet sprayed with Watkins Cooking Spray. Bake for 10 minutes or until lightly browned. Cool slightly on cookie sheet then remove to wire rack and cool completely.

Makes 30 cookies, 1 per serving.

Nutrition Facts

Makes 30 cookies, 1 per serving. Nutritional Information Per Serving: Calories 80 Protein 1 g Carbohydrates 14 g Sodium 29 mg Fat 2 g Saturated Fat 1 g Cholesterol 12 mg Dietary Fiber 0 g

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Vanilla Soda

Sun, 22 Nov 2009 02:08:16 +0000

Vanilla Soda

Ingredients Per serving:

1 tsp/5 mL Original Double-Strength Vanilla
1-1/2 tsp/7.5 mL sugar or equivalent artificial sweetener
8 fl. oz. (1 cup/240 mL) club soda 1 scoop vanilla ice cream

Cooking Directions

Place vanilla and sugar in bottom of each glass being prepared; stir to mix. Pour in club soda, stirring gently to blend. Carefully add a scoop of ice cream to glass; serve with a straw and a long spoon. Nutrition Facts Makes 1 serving.

Nutritional Information Per Serving: Calories 80 Protein 1 g Carbohydrates 8 g Sodium 75 mg Fat 3.5 g Saturated Fat 2 g Cholesterol 15 mg Dietary Fiber 0 g

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Caramels

Mon, 16 Nov 2009 17:18:12 +0000

Ingredients

2 cups/500 mL whipping cream
1 cup/250 mL granulated sugar
1/2 cup/125 mL light corn syrup
2 tsp/10 mL butter or margarine
1 tsp/5 mL Caramel Extract
1 tsp/5 mL Original Double-Strength Vanilla
1/3 cup/80 mL chopped walnuts

Cooking Directions

Combine cream, sugar, syrup and butter in large heavy saucepan. Using a candy thermometer, heat to 245°F/125°C, stirring constantly. Remove from heat at once. Stir in extracts; pour into buttered 8 x 8 x 2-inch/20 x 20 x 5-cm pan. Cool just until firm. Loosen candy around edges with a knife; invert on cutting surface. Cut into 1-inch/25-mm 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.

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Apple-Red Pepper Jelly

Fri, 13 Nov 2009 14:28:51 +0000

Apple-Red Pepper Jelly

Ingredients

2 cups/500 mL water
1 can (6 oz/170 g) frozen apple juice concentrate, thawed
1 package (1-3/4 oz/50 g) powdered fruit pectin
3-3/4 cups/900 mL sugar
1 to 1-1/2 tbsp/15 to 22 mL (depending on heat desired) Red Pepper Flakes
1/8 tsp/0.6 mL red food coloring

Cooking Directions

In 3-quart/3-litre saucepan, combine water, apple juice concentrate and pectin; stir until dissolved. Bring to a boil, stirring constantly. Add sugar and red pepper flakes. Heat to a full rolling boil, stirring constantly. Remove from heat and strain through a fine mesh sieve or cheesecloth. Stir in red food coloring. Let stand 5 minutes; skim off any foam. Pour into hot sterilized jars, glasses or freezer containers. Cover tightly; cool. Store in refrigerator.Makes 4 cups/1 litre, 1 tbsp/15 mL per serving.Directions to give with jelly: Keep refrigerated for no longer than 4 weeks, or can be frozen for up to 2 months. Use as a glaze or accompaniment with roast pork, chicken or ham.

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Chewy Brownies

Fri, 06 Nov 2009 17:54:29 +0000

Chewy Brownies

Ingredients

2 squares (1 oz/28 g each) unsweetened chocolate
1/3 cup/80 mL butter or margarine
2/3 cup/160 mL all-purpose flour
1/2 tsp/2.5 mL Baking Powder
1/4 tsp/1.2 mL salt 2 eggs
1 cup/250 mL sugar
1 tsp/5 mL Original Double-Strength Vanilla
1/2 cup/125 mL chopped walnuts

Cooking Directions

Melt chocolate along with butter in small saucepan; set aside. In large bowl, combine flour, baking powder, salt, and eggs; mix until smooth. Gradually add sugar while beating well. Blend in chocolate mixture along with the vanilla; mix well. Fold in chopped nuts. Spread into greased 8-inch/20-cm square baking dish. Bake at 350°F/180°C for 28 to 30 minutes; cool in pan. Cut into squares or rectangles. Makes 20 brownies, 1 per serving.

Nutrition Facts

Makes 20 brownies, 1 per serving. Nutritional Information Per Serving: Calories 120 Protein 2 g Carbohydrates 15 g Sodium 67 mg Fat 7 g Saturated Fat 3 g Cholesterol 30 mg Dietary Fiber 1 g

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Cinnamon and Spice Cookies

Fri, 30 Oct 2009 17:36:30 +0000

Cinnamon and Spice Cookies

Ingredients

2 cups/500 mL all-purpose flour
1 1/2 tsp/7.5 mL baking soda
1 tsp/5 mL Purest Ground Cinnamon 6 oz.
1/2 tsp/2.5 mL Organic Nutmeg
1/2 tsp/2.5 mL salt
1 1/2 cups/375 mL sugar
12 tbsp/180 mL butter (1 ½ sticks), softened
1 egg
1/2 tsp/2.5 mL Original Double-Strength Vanilla
1/4 cup/60 mL molasses

Cooking Directions

Preheat oven to 350F/180C. In a medium bowl whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl set aside 1/2 cup/125 mL sugar.With an electric mixer beat butter, remaining sugar, egg, vanilla, and molasses until well blended. Combine with dry ingredients until dough forms. Roll dough into 1 inch/2.5 cm balls and dip in 1/2 cup/125 mL reserved sugar.Arrange on a baking sheet, about 3-inches/7.5-cm apart. Bake for 10 to 15 minutes. Makes 3 dozen.

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Six Onion Cheese Ball

Fri, 23 Oct 2009 16:24:03 +0000

The Holidays are fast approaching. Families will soon gather for good times, good company, and good food. Let Watkins be there to help you create a festive and delicious holiday favorite. Our recipe of the week this week is a wonderful cheese ball that you can be proud of bringing to any gathering of family or friends. Watkins for the Holidays makes it special! This week’s recipe uses Omelet & Soufflé Seasoning This classic French-style blend is perfect for all egg and cheese dishes, as well as in potatoes, rice and legumes.

Ingredients

1 package (8 oz/227 g) cream cheese, softened1 ½ tbsp/22.5 mLWatkins Omelet & Soufflé Seasoning

Directions

Mix soup base into softened cream cheese. Roll the mixture into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes. When ready to serve, roll in Watkins Omelet & Souffle Seasoning. Serve with crackers.

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