SIMPLE SHORTBREADS
Ingredients:
3/4 cup/175 mL butter, softened
1/2 cup/125 mL powdered sugar
2 tsp/10 mL Watkins Original Double-Strength Vanilla
1 tsp/5 mL Watkins Almond Extract, or extract of choice
1/4 cup/60 mL cornstarch
1 1/2 cups/375 mL all-purpose flour
Cooking Directions:
Using an electric mixer whip butter until fluffy. Stir in powdered sugar, extracts, cornstarch and flour. Beat on low for one minute then on high for 3 to 4 minutes.
On lightly floured surface roll dough to 3/8-inch/9-mm thickness. Cut out with favorite 2-inch/5-cm cookie cutters. Place 2-inches/5-cm apart on an ungreased cookie sheet. Bake at 375°F/190°C for 12 to 15 minutes or until the edges start to brown. Makes 2 dozen.
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SNOW PIE WITH RASPBERRY SAUCE
Ingredients:
Snow Pie:
1 cup/250 mL water
1/2 cup/125 mL sugar
3-1/2 tbsp/50 mL Watkins Vanilla Dessert Mix
Water
3 egg whites, beaten until stiff
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1/2 tsp/2.5 mL Watkins Almond Extract
1 baked and cooled 9-inch/23-cm pastry pie shell
Whipped topping flavored with Watkins Original Double-Strength Vanilla
Raspberry Sauce:
1/3 cup/80 mL sugar
3 tbsp/45 mL Watkins Vanilla Dessert Mix
3/4 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.
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TWO-TONE SWIRLS
Ingredients:
¾ cup/180 mL butter, softened
1-1/4 cups/300 mL sugar
2 eggs
3 cups/750 mL all-purpose flour
1 tsp/5 mL Baking Powder
½ tsp/2.5 mL salt
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1 tbsp/15 mL Watkins Chocolate Dessert Mix
1 tsp/5 mL Watkins Almond Extract
1 tsp/5 mL Watkins Chocolate Extract
1 tbsp/15 mL butter, softened
Cooking Directions:
Beat butter in mixer bowl, gradually adding sugar and beating until well-blended. Add eggs; beat until light and fluffy. Stir in flour, baking powder and salt. Remove half of dough; set aside. Add vanilla to one half; fold dessert mix and almond and chocolate extracts into other half. Cover each; refrigerate 1-1/2 to 2 hours. On lightly floured surface, roll out doughs separately to 12x8-inch/30x20-cm rectangles and cut each in half to form two 6x8-inch/15x20-cm rectangles. Place one chocolate layer on top of a vanilla layer, matching long edges. Starting with short side, roll the double layer halfway to center. Turn over and roll other half back to center, forming an “S” shape. Repeat with remaining dough. Wrap rolls tightly in plastic wrap; chill in freezer until very firm, about 1-1/2 hours. Cut dough into ¼-inch/6-mm slices; place on greased baking sheet about ½ inch/12 mm apart. Bake at 375°F/190°C for 9 to 10 minutes or until edges begin to brown. Cool on sheet 1 minute; remove cookies to wire rack and cool completely.
Makes 42 cookies.
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BLUE CHEESE SPREAD
Ingredients:
1/2 cup/125 mL finely-chopped walnuts
1 package (8 oz/227 g) reduced-calorie cream cheese, softened
1/2 cup/125 mL reduced-calorie sour cream
1 package (4 oz/113 g) blue cheese (such as Danish Blue or Maytag), crumbled
1 tbsp/15 mL chopped pimentos
1 tbsp/15 mL minced green pepper
1/2 tsp/2.5 mL Watkins Garlic Granules
1/2 tsp/2.5 mL Watkins Onion Granules
Dash Watkins Black Pepper
Cooking Directions:
Pan-roast walnuts in a dry skillet over medium-high heat, shaking skillet and/or stirring constantly, until golden brown. Cool slightly. Beat cream cheese in bowl until smooth and creamy. Blend in sour cream, blue cheese, walnuts and remaining ingredients; mix well. Spoon into attractive serving dish. Keep refrigerated.
Makes 2 cups/500 mL.
Directions to give with spread: Store in refrigerator. Serve with unsalted crackers, party rye or French bread.
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SIX ONION CHEESE BALL
Ingredients:
1 package (8 oz/227 g) cream cheese, softened
1 ½ tbsp/22.5 mL Watkins Omelet & Soufflé Seasoning
Cooking 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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ROAST TURKEY WITH SAUSAGE AND APPLE STUFFING
Ingredients:
Stuffing:
12 ounces/340 g bulk mild pork sausage
6 slices bacon, chopped
1 cup/250 mL chopped onion
1 cup/250 mL chopped celery
1 Granny Smith apple, peeled, cored, and chopped (about 1 cup/250 ml)
6 cups/1.5 liters dried bread cubes
1 cup/250 mL water
1-1/2 tbsp/22.5 mL Watkins Chicken Soup & Gravy
Turkey:
10 to 12 pound/4.5 to 5.5 kg turkey
1/4 cup/60 mL Watkins Meat Magic
Cooking Directions:
Stuffing:
Cook sausage and bacon in skillet, stirring until sausage crumbles; drain (reserve 2 tbsp/30 mL of the drippings) and place in a large bowl. Cook onion, celery, and apple in drippings over medium-high heat, stirring constantly, until tender (about 5 minutes); remove from heat. Add to meat mixture along with bread cubes, water, soup base and Poultry Seasoning; mix well. Set aside while preparing turkey.
Turkey:
Remove giblets and neck from turkey; discard or reserve for another use. Rinse turkey thoroughly with cold water; pat dry. Place turkey breast side up in roasting pan; rub inside and out with Meat Magic and Poultry Seasoning. Stuff loosely with Sausage-Apple Stuffing (place any remaining stuffing in a casserole to bake later). Bake turkey, uncovered, at 325°F/165ºC for 4 to 4-1/2 hours, basting occasionally with pan juices. Meat thermometer should read 185°F/85ºC. Cover loosely with foil if turkey begins to get too brown. Remove from oven and let stand 15 minutes before carving. Place casserole with remaining stuffing in the oven the last hour before serving. Toss stuffing from turkey with that in casserole.
Makes 12 servings.
Note from Kitchen: To make stuffing entirely in casserole dish, add a little more water if a moist stuffing is desired.
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GREEK TOMATO SAUCE
Ingredients:
3 tbsp/45 mL Watkins Garlic & Parsley Grapeseed Oil
1 cup/250 mL coarsely chopped onion
5 very ripe tomatoes, cored and coarsely chopped (about 4-1/2 cups/1.25 litres)
1 tbsp/15 mL Watkins Garlic Flakes
1 tbsp/15 mL Watkins Parsley
2-1/2 tsp/12.5 mL Watkins Oregano
1 cup/250 mL dry red wine
1-1/2 tsp/7.5 mL Watkins Purest Ground Cinnamon
1/8 tsp/0.6 mL Watkins Allspice
Freshly-ground, to taste, Sea Salt
to taste, Black Pepper 6 oz
Cooking Directions:
Heat a large kettle or Dutch oven. Add the oil and sauté the onion until clear. Add tomatoes, garlic flakes, parsley and oregano. Simmer, covered, for approximately 25 minutes or until tomatoes and onions are tender. Add remaining ingredients; cook, uncovered, an additional 20 minutes. Sauce will keep in refrigerator for several days, or may be frozen until needed.
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SAVORY HERB BREAD
Ingredients:
Dough:
1-1/2 cups to 3 cups/375 to 750 mL bread flour
1 package quick-rising active dry yeast
1-1/2 tsp/7.5 mL sugar
1 tsp/5 mL salt
3/4 cup/180 mL water (125°F/52°C)
1 egg, beaten
5 tbsp/75 mL olive oil
1 tsp/5 mL Watkins Rosemary
Filling:
3 tbsp/45 mL prepared mustard
1/3 lb/150 g Canadian-style bacon, thinly sliced and trimmed of fat
1 can (2-1/4 oz/64 g) sliced black olives, drained
1-1/2 cups/375 mL (6 oz/170 g) shredded Monterey Jack cheese
1 tsp/5 mL Watkins Basil
Glaze:
1 egg
1 tbsp/15 mL water
1 tsp Watkins Black Pepper
Cooking Directions:
Dough/ Filling:
Combine 1-1/2 cups/375 mL flour, yeast, sugar and salt in mixing bowl. Add the water, egg and olive oil. Mix well, adding enough additional flour to make a soft dough. Knead until smooth (3 to 5 minutes). Place in a greased bowl, cover and let rise in a warm place 30 to 60 minutes or until doubled. Punch down. On a lightly-floured board, roll dough to a 12x15-inch/30x38-cm rectangle. Push rosemary into dough. Transfer dough to a greased baking sheet, inverting it so the rosemary side is face down. Spread mustard down center third of dough. Lay Canadian bacon over mustard, slightly overlapping pieces. Sprinkle with olives, cheese and basil. Using a scissors, cut dough on each side down the entire length into 1-inch/25-mm “fringes.” Enclose filling by starting at the corners and folding the fringes over the filling in a criss-cross manner. Let loaf stand, uncovered, in a warm place for 30 minutes or until doubled.
Glaze:
For glaze, beat egg and water until well-mixed. Brush over loaf and sprinkle with pepper. Bake at 375°F/190°C for 22 minutes or until golden brown.
Makes 8 servings.
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