Watkins
Recipes

for March 2009

Oregano & Cumin Pasta
Sesame & Garlic Bread
Pina Colada Parfaits
$1,000,000 Bars
Chai Cake

Complete Recipe Index

Oregano & Cumin Pasta

1 pound/450 g whole wheat penne pasta
1/4 cup/60 mL Watkins Garlic & Parsley Grapeseed Oil
2 garlic cloves, thinly sliced
2 cups/500 mL cherry tomatoes, halved
1 tsp/5 mL Watkins Oregano
1 tsp/5 mL Watkins Cumin
1/4 tsp/1.2 mL Watkins Red Pepper Flakes
1/2 tsp/2.5 mL Watkins Sea Salt
1/4 tsp/1.2 mL Watkins Organic Black Pepper
1/4 cup/60 mL pitted kalamata olives
1 tbsp/15 mL Watkins Organic Parsley
1/4 cup/60 mL grated Parmesan cheese

In a large pot of salted boiling water, cook penne until al dente—according to package directions. Drain. Meanwhile, in a large skillet, heat grapeseed oil over medium heat. Add garlic and cook until golden, about 1 minute. Add cherry tomatoes, oregano, cumin, red pepper flakes, salt, and pepper. Reduce heat to low and cook, stirring occasionally, until the tomato juices run. About 3 minutes. Add penne, olives, and parsley to the skillet and toss to combine. Serve with grated Parmesan.

Serves 4.

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Sesame & Garlic Bread

1 loaf French Bread
1/2 cup/125 mL butter
1 tbsp/15 mL Watkins Sesame & Garlic Dip
2 tbsp/30 mL Parmesan cheese, grated

Mix together butter, dip seasoning and cheese. Slice loaf and spread butter mixture on bread. Bake in 400 F/205 C oven for 10 to 12 minutes.

Makes 8 servings.

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Pina Colada Parfaits

Watkins Tapioca Dessert Mix
2 tsp/10 mL Watkins Coconut Extract
3/4 tsp/4 mL Watkins Rum Extract
1/2 tsp/2.5 mL 60 mL Watkins Original Double Strength Vanilla
1 can (8 1/2 oz/240 g) crushed pineapple, well-drained
1 tsp/5 mL 60 mL Watkins Original Double Strength Vanilla
2 cups/500 mL whipped cream
Toasted coconut for garnish

Cook Dessert Mix according to package directions. Remove from heat and add the coconut, rum and 1/2 tsp/2.5 mL vanilla extract; cool slightly. Stir pineapple into pudding; cool just until warm. Stir remaining 1 tsp/5mL vanilla into whipped topping. Layer filling and topping alternately into parfait glasses, ending with whipped cream. Refrigerate until well-chilled. Before serving sprinkle with toasted coconut.

Serves 8.

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$1,000,000 Bars
From Watkins Vanilla Classics Cookbook, 2005

1 cup/250 mL (2 sticks) plus 2 tbsp/30 mL butter, softened, divided
2 cups/500 mL packed brown sugar
2 eggs
2 tsp/10 mL Watkins Vanilla
1 tsp/5 mL Watkins Almond Extract
2-1/2 cups/625 mL all-purpose flour
1 tsp/5 mL baking soda
1-1/2 tsp/7.5 mL salt, divided
3 cups/750 mL quick-cooking rolled oats
1 package (12 oz/360 g) semisweet chocolate chips
1 can (14 fl oz/420 mL sweetened condensed milk
1 cup/250 mL chopped walnuts
2 tsp/10 mL Watkins Vanilla Nut Extract

Preheat oven to 350 F/180 C. Grease a 13x9-inch/33x23-cm baking pan. Beat 1 cup/250 mL butter and brown sugar in a large bowl until light and fluffy. Beat in eggs and vanilla and almond extracts. Sift flour, baking soda and 1 tsp/5 mL salt into medium bowl; stir in oats. Add flour mixture to butter mixture; beat until blended.

Combine chocolate chips, sweetened condensed milk, remaining 2 tbsp/30 mL butter and 1/2 tsp/2.5 mL salt in medium saucepan; heat over low heat until chips are melted and mixture is smooth. Stir in walnuts and vanilla nut extract. Spread half of oat mixture in bottom of prepared pan. Top with chocolate mixture; drop teaspoonfuls of remaining oat mixture over top. Bake for 25 to 30 minutes or until golden brown.

Makes 48 bars.

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Chai Cake
From Watkins Good Tastings Cookbook, 2004

3 tbsp/45 mL Watkins Chai Latte
2/3 cup/160 mL hot water
1 cup/250 mL flour
1-1/2 tsp/7.5 mL Watkins Baking Powder
1 tsp/5 mL Watkins Cinnamon
1/4 tsp/1.2 mL Watkins Cloves (Ground)
1/4 tsp/1.2 mL Watkins Ginger
1/4 tsp/1.2 mL Watkins Sea Salt
1/2 cup/125 mL butter or margarine
3/4 cup/180 mL granulated sugar
2 eggs
1 tsp/5 mL Watkins Original Double Strength Vanilla Extract

Chai Glaze

2 tbsp/30 mL butter or margarine
1-1/2 cups/375 mL powdered sugar
1 tsp/5 mL Watkins Original Double Strength Vanilla Extract
1/4 tsp/1.2 mL Watkins Cinnamon
Reserved 2 tbsp/30 mL prepared Chai Latte from cake recipe
Grated cinnamon stick (optional)

Heat oven to 325 F/170 C. Grease and flour a round cake pan (8-inch/20-cm). Stir hot water into Chai Latte until blended. Measure 1/2 cup/125 mL for cake and set aside 2 tbsp/30 mL for glaze.

Mix flour, baking powder, 1 tsp cinnamon, cloves, ginger and salt. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs and vanilla until smooth and blended. Gradually beat in flour mixture alternately with 1/2 cup Chai Latte until smooth. Pour into pan.

Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Spread Chai glaze over top of cake, allowing some to drizzle down side. Sprinkle with additional cinnamon.

For glaze, melt butter in 1-quart/litre saucepan over medium heat. Stir in remaining ingredients until smooth. Drizzle glaze on cake. If desired, grate cinnamon on top as garnish.