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Hazelnut Toffee Crunch Pie
 1 Vanilla Pie Filling recipe made with Watkins Vanilla Dessert Mix per package directions; cool to room temperature, stirring occasionally
- 1 container (8 oz/227 g) frozen whipped topping, thawed
- 1/2 tbsp/7.5 ml Watkins Hazelnut Extract
- 4 bars (1/4 oz/40 g) chocolate-covered English toffee, coarsely chopped
- 1 ready-made graham cracker pie crust
- 1/3 cup/80 ml caramel ice cream topping
Fold whipped topping, extract and candy into cooled pie filling; set aside. Spread ice cream topping on bottom of pie crust; top with pie filling mixture. Freeze four hours or until set. Let pie stand at room temperature for 15 minutes or until pie can be easily cut. Garnish, if desired, with whipped topping and chopped English toffee candy. Store any leftovers in the freezer.
Makes 8 servings.
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Buttered Cranberry Punch
This recipe comes from Watkins "The Main
Course" Cookbook, 1980
- 1/2 cup/125 ml brown sugar, firmly packed
- 1/4 tsp/1 ml salt
- 1/4 tsp/1 ml Watkins Nutmeg
- 1/2 tsp/2.5 ml Watkins Cinnamon
- 1/2 tsp/2.5 ml Watkins Allspice
- 3/4 tsp/4 ml Watkins Cloves
- 4 cups water
- 2 cans (1 lb/450 g) jellied cranberry sauce
- 1 quart/1 litre cranberry fruit punch
- Butter or margarine
- Whole cinnamon sticks (optional)
Mix the sugar, salt, and Watkins Spices with 1 cup/250 ml of the water and bring to a boil. In a large pan, crush the cranberry sauce with a fork; add remaining 3 cups/750 ml water, and beat until smooth. Add the cranberry fruit punch and spiced syrup; simmer about 5 minutes. Serve hot, topped with a dot of butter, and add a cinnamon stick for stirring if you wish.
Makes 2-1/2 quart/2.5 litres.
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Hot Buttered Rum
This recipe comes
from Watkins "The Main Course" Cookbook,
1980
- 1-1/2 cups/375 ml dark rum
- 4 tsp/20 ml sugar
- 2-1/2 cups/625 ml boiling water
- 4 cinnamon sticks
- 4 tbsp/60 ml butter
- Watkins Nutmeg
Stir the rum and sugar together with a cinnamon stick until the sugar has dissolved. Add water and butter. Stir again. Divide between four hot glasses and dust with Watkins Nutmeg.
Makes 4 servings.
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Candy Holiday Logs
This recipe
comes from Watkins "The Main Course" Cookbook,
1980
- 1/3 cup/75 ml soft butter or margarine
- 1/4 cup/60 ml light corn syrup
- 1 tsp/5 ml Watkins Vanilla
- 1/2 tsp/2.5 ml salt
- 1 lb/450 g powdered sugar
- 1/2 to 1 tsp/2.5 to 5 ml Watkins Rum or Peppermint Extract
- Few drops of food colouring
- 1 lb/450 g caramels
- 3 tbsp/45 ml light cream or evaporated milk
- 1-1/2 cups/375 ml chopped pecans, toasted
To make fondant center, combine butter, syrup, Watkins Vanilla and salt in a large mixing bowl. Add powdered sugar; mix together with a fork, then knead with hands. Mixture will be very dry, but softens with kneading
Divide into halves if desired and add the Watkins Extracts above or make all one flavour. Tint with drops of food colouring. Form into rolls 1-inch/2.5 cm in diameter. Cut fondant rolls into 6 pieces and wrap individually in waxed paper. Store overnight in the freezer or refrigerator.
Make caramel-nut coating the next day by heating caramels and cream in a double-boiler. Dip chilled fondant rolls into warm caramel mixture spooning to cover. (Work quickly so rolls don't soften.) Immediately roll in chopped pecans; wrap in aluminum foil and chill. Store logs in refrigerator or freezer until ready to serve. Slice just before serving.
Yield: 2-1/3 pounds/600 g
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Frosty Pumpkin Pie
This recipe
comes from Watkins "The Main Course" Cookbook,
1980
- 1/2 cup/125 ml Watkins Vanilla Dessert Mix
- 1/3 cup/75 ml sugar
- 1-1/2 cups/125 ml milk
- 1 (16 oz/450 g) can of pumpkin
- 1/2 tsp/2.5 ml Watkins
Nutmeg
- 1/2 tsp/2.5 ml Watkins
Ginger
- 1 tsp/5 ml Watkins
Cinnamon
- 1 cup/250 ml prepared whipped topping
- Whipped topping
- 1 8-inch/20-cm graham cracker pie crust
Combine Watkins Vanilla Dessert Mix and sugar in saucepan. Add 1/2 cup/125 ml milk and stir to dissolve. Add remaining 1 cup/250 ml milk and heat until thick and smooth. Cool to room temperature. Combine pumpkin, Dessert Mix mixture and Watkins Spices in bowl. Mix slowly with electric or rotary beater just until blended, about 1 minute. Fold in whipped topping. Spoon into pie crust. Freeze until firm, about 4 hours. Let stand at room temperature for 30 minutes before cutting. Garnish with additional whipped topping
Yield: One 8-inch/20 cm pie.
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