Watkins Recipes

Watkins
Recipes

for August 2007

Seafood Pasta Salad
Sweet & Sour Refrigerator Pickles
Cherry Cheese Squares
Simple & Delicious Peach Cobbler
Sweetened Whipped Cream
Caramel (or Butter Pecan) Sauce

Complete Recipe Index





Seafood Pasta Salad

  • 1 tbsp/15 mL Watkins Chicken Soup Base
  • 8 ounces/227 g vegetable rotini (mixed green and red corkscrew pasta)
  • 1 jar (6 oz/170 g) marinated artichoke hearts, undrained
  • 1 pound/454 g surimi (fish and crab blend), shredded or sliced
  • 1 cup/250 mL fresh cauliflower florets
  • 1 cup/250 mL small broccoli florets
  • 1 cup/250 mL shredded reduced-fat Monterey Jack cheese
  • 1/2 cup/125 mL sliced green onions
  • 1 cup/250 mL non-fat mayonnaise
  • 1/2 cup/125 mL buttermilk
  • 1-1/2 tsp/7.5 mL Watkins Chicken Soup Base
  • 1 tsp/5 mL Watkins Garlic Granules
  • 1/2 tsp/2.5 mL Watkins Onion Granules
  • 1/2 tsp/2.5 mL Watkins Black Pepper
  • 1/2 tsp/2.5 mL Watkins Thyme
  • Lettuce leaves

Cook rotini per package directions, substituting the soup base for salt called for in directions. Drain, rinse with cold water and drain again. Combine rotini and all of the remaining ingredients, except lettuce, in large bowl; toss to mix. (More buttermilk may be added to obtain desired consistency.) Serve on a bed of lettuce.

Makes 4 servings.

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Sweet & Sour Refrigerator Pickles

Syrup:
  • 2 cups/500 mL sugar
  • 2 cups/500 mL white vinegar
Pickles:
  • 4 to 6 cucumbers
  • 2 medium onions, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1/4 cup/60 mL pickling salt or kosher salt
  • 1 tbsp/15 mL Watkins Pickling Spice
  • 1-1/2 tsp/7.5 mL Watkins Celery Seed
  • 1-1/2 tsp/7.5 mL Watkins Garlic Flakes (optional)

Combine syrup ingredients; let stand for 2 hours or until sugar is dissolved.

Wash cucumbers with Fresh Wash and thinly slice. Place with remaining ingredients in a large bowl; mix well and let stand for 2 hours. Drain carefully, retaining as much of the spice blend as possible. Pack loosely into sterilized glass jars. Pour syrup over top. Turn jars over occasionally to mix spices. Ready to eat in 3 days. Keep refrigerated.

Makes 4 pints/demi-liters.

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Cherry Cheese Squares
From Watkins Keepsake Cookbook, 1996
Crust:
  • 1-1/4 cups/325 ml all-purpose flour
  • 1/2 cup/125 ml brown sugar
  • 1/2 cup/125 ml vegetable shortening
  • 1/2 tsp/2.5 ml Watkins Butter Flavour
  • 1/2 cup/125 ml flaked coconut
  • 1/2 cup/125 ml finely chopped almonds
Filling:
  • 2 packages (8 oz/227 g each) cream cheese, softened
  • 2/3 cup/160 ml sugar
  • 2 eggs, beaten
  • 2 tsp/10 ml Watkins Vanilla Extract
Topping:
  • 1 or 2 cans (21 oz/595 g each) cherry pie filling*
  • 1/2 to 1 tsp/2.5 to 5 ml Watkins Almond Extract*
  • 1/2 cup/125 ml slivered almonds
Combine flour and brown sugar; cut in shortening and Butter Flavour until fine crumbs form. Stir in coconut and finely chopped almonds. Reserve 1/2 cup/125 ml mixture for topping. Press remaining mixture into bottom of greased 9 x 13-inch/23 x 33-cm baking pan. Bake at 350 F/180 C for 12 to 15 minutes or until lightly browned. Meanwhile, beat cream cheese, sugar, eggs, and Vanilla in mixing bowl until smooth. Spread over hot curst. Bake an additional 15 minutes. Combine pie filling and Almond Extract and spread on top of cream cheese mixture. Combine reserved crumbs and slivered almonds; sprinkle over cherries. Bake 15 minutes more. Cool on wire rack. Refrigerate until serving time.
Makes 24 servings.

* Note from kitchen : The amount of cherries can be added to your own personal taste. For more cheesecake flavour, use one can of cherries and 1/2 tsp/2.5 ml Almond Extract; for more cherry flavour, use 2 cans of cherries and 1 tsp/5 ml Almond Extract.

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Simple & Delicious Peach Cobbler
From Watkins Keepsake Cookbook, 1996
For an easy flavour cheange, substitute cherry or blueberry pie filling for the peach.
  • 2 cans (21 oz/595 g each) peach pie filling
  • 1/2 cup/125 ml sugar
  • 3/4 tsp/4 ml Watkins Cinnamon
  • 1/4 tsp/1.2 ml Watkins Nutmeg
  • 1 can (10 oz/283 g) refrigerated flaky biscuit dough
  • 1/4 cup/60 ml butter, melted
  • Sweetened Whipped Cream (see below)
Place pie filling in 13 x 9-inch/33 x 23-cm baking dish. Combine sugar, Cinnamon, and Nutmeg in small bowl. Separate each biscuit into 2 sections. Dip each section into butter, then in cinnamon/sugar mixture. Arrange on top of the pie filling. Bake at 400 F/205 C for 20 to 25 minutes or until golden brown. Serve warm with whipped cream. Makes 10 servings.

Sweetened Whipped Cream
  • 1 cup/250 ml heavy whipping cream
  • 2 to 4 tbsp/ 30 to 60 ml powdered sugar (depending on sweetness desired)
  • 1 tsp/5 ml Watkins Vanilla Extract
Chill the small bowl and beaters of an electric mixer (if in a hurry, place in freezer). Beat the cream in chilled bowl until it begins to thicken. Add the powdered sugar and Vanilla and beat until stiff. Do not overbeat. Makes 2 cups/500 ml (approximately 1 tbsp/15 ml per serving)

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Caramel (or Butter Pecan) Sauce
From Watkins Keepsake Cookbook, 1996

  • 3/4 cup/180 ml brown sugar
  • 3/4 cup/180 ml sugar
  • 1/3 cup/80 ml butter
  • 1/2 cup/125 ml light corn syrup
  • 2/3 cup/160 ml heavy whipping cream
  • 2 tsp/10 ml Watkins Caramel Flavour*
In a heavy 2-quart/liter saucepan, combine sugars, butter, and corn syrup. Cook over medium heat, stirring occasionally, until mixture comes to a full boil and sugar is completely dissolved (5 to 8 minutes). (Check to make sure sugar is completely dissolved by dropping a small drop in cold water and checking to make sure it is no longer grainy.) Remove from heat and cool 5 minutes. Stir in whipping cream and Caramel Flavour. Serve warm or keep refrigerated. Makes 2-1/4 cups/560 ml (approximately 2 tbsp/30 ml per serving).

* Note from Kitchen : For Butter Pecan Sauce, instead of Caramel Flavour add 2 tsp/10 ml Watkins Butter Pecan Flavour and 1/2 cup/125 ml toasted pecans.
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The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated. This Newsletter is provided for informational purposes only. ALL information provided in this newsletter is provided "AS IS" without warranty of any kind, either express or implied, including but not limited to the implied warranties of merchantability, fitness for a particular purpose and freedom from infringement. The user assumes the entire risk as to the accuracy and the use of this document. The opinions set forth by the editor or "guest" editors are their personal experiences and therefore are not intended to represent "typical" or "average" results.

Barbecued Ribs with Root Beer Barbecue Sauce Ingredients 2 racks (6.5 pounds/3 kg) pork spareribs, cut into 2-rib portions 1/2 cup/125 mL cider vinegar 2 tbsp/30 mL (any flavor) Original Barbecue Sauce Concentrate, Honey Barbecue Sauce Concentrate, or Mesquite Barbecue Sauce Concentrate 2 tbsp/30 mL Onion Granules 2 tsp/10 mL Garlic Granules 2 tsp/10 mL Cracked Black Pepper Temporarily Unavailable 1 tsp/5 mL salt, or as desired Water Root Beer Barbecue Sauce 2/3 cup/160 mL Original Barbecue Sauce Concentrate, Honey Barbecue Sauce Concentrate, or Mesquite Barbecue Sauce Concentrate 1-1/3 cups/320 mL ketchup 2 tsp/10 mL Root Beer Extract—Trial Mark Bottle 1/2 tsp/2.5 mL Ginger 1/4 tsp/1.2 mL Allspice Cooking Directions Combine first seven ingredients in large kettle or Dutch oven; cover with water. Bring to a boil; reduce heat, cover and simmer for 1-1/2 hours; drain. (Can be made ahead to this point. Cool, cover and refrigerate until 1 hour before broiling or grilling.) Combine sauce ingredients in bowl and have ready to baste meat. Arrange ribs on grill or broiler rack. To grill: Grill ribs 10 minutes, turning once. Baste with barbecue sauce; grill 5 minutes. Turn and baste again with sauce; grill 5 minutes more. To broil: Broil ribs about 7 to 9 inches from heat for 20 minutes or until heated through, brushing with barbecue sauce occasionally and turning once. Serve any remaining barbecue sauce with ribs. Makes 8 servings.