|
Curried Butternut Squash Soup
- 2
 tbsp/30 ml butter
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 tbsp/30 ml Watkins Parsley
- 2 tsp/10 ml Watkins Curry Powder
- 5 cups/1250 ml cubed butternut squash
- 2-1/2 cups/625 ml Watkins Chicken Soup Base (prepared)
- 1-1/2 cups/375 ml milk
- 1/2 tsp/2.5 ml salt
- Freshly ground Watkins Royal Peppercorn Blend to taste
- Garnish - 1/3 cup/80 ml toasted sliced almonds and/or 1 tbsp/15 ml minced red bell pepper
In large saucepan, melt butter over medium heat; add onions, garlic, parsley and curry powder. Cook stirring frequently, about 8 minutes or until onions are softened. Add squash; cook, stirring, 2 minutes. Add stock; bring to boil. Reduce heat to medium-low; simmer, covered, approx 15 minutes or until squash is tender. Remove from heat. In food processor or blender, process soup in batches until smooth. Return to saucepan. Stir in milk, salt and pepper. Heat soup over medium heat until heated through. Garnish and serve.
Makes 8 servings.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Irish Cream Cheesecake
Crust:
 1-1/2 cups/375 ml graham cracker crumbs
- 3/4 cup/180 ml finely chopped nuts
- 1/2 cup/125 ml butter or margarine, softened
- 1/3 cup/80 ml granulated sugar
- 10 inch/25-cm spring-form pan
Mix all ingredients together until mixture forms soft crumbs. Transfer crumbs to a spring-form pan and press to form the crust. Press crumb mixture to the sides of the pan to form a 1 inch high crust.
Cheesecake Filling:
- (5) 8 oz./250 g packages cream cheese
- 1-1/4 cups/310 ml granulated sugar
- 2-1/2 tsp/12.5 ml Watkins Irish Cream Flavor
- 5 eggs
Mix all ingredients until well blended. Pour mixture into graham cracker crust. Bake at 350 F/ 180 C degrees for 55 minutes or until center is almost set. Cool and refrigerate 3 hours or overnight.
Makes 6-8 servings.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Cinnamon Holiday Spice Cookies
 2-1/4 cups/560 ml sifted flour
- 1/4 tsp/1.2 ml salt
- 2 tsp/10 ml Watkins Baking Powder
- 3/4 tsp/3.75 ml Watkins Apple Bake Spice
- 1/2 cup/125 ml shortening or butter
- 1 cup/250 ml brown sugar
- 2 eggs, beaten
- 1/2 tsp/2.5 ml Watkins Vanilla
- 1 tbsp/15 ml milk
Sift flour, salt, baking powder and baking spice together. Cream sugar and shortening together, add eggs and vanilla. Add sifted ingredients and milk. Roll and cut. Bake on greased cookie tin at 375 F/190 C degrees for approx. 8 minutes.
Makes approximately 4 dozen cookies.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Quick Coffee Cake
 1-1/2 cups/375 ml flour
- 1/2 cup/125 ml sugar
- 3 tsp/15 ml Watkins Baking Powder
- 1 tsp/5 ml Watkins Vanilla
- 1 egg
- 3 tbsp/45 ml melted butter
- milk
- 3 to 4 tbsp/45 to 60 ml melted butter
- brown sugar
- Watkins Cinnamon
Mix first 3 dry ingredients in bowl. Break egg into cup and fill with milk to equal 1-cup. Add to dry ingredients with vanilla. Stir well. Add butter last. Place in 8 x 8 greased pan. Sprinkle generously with brown sugar and cinnamon mixture. Drizzle butter over all. Bake at 400 F/200 C degrees for 20 minutes (or until tooth pick inserted in centre comes out clean). Variation: In place of Watkins Cinnamon, try Watkins Apple Bake Seasoning or Pumpkin Pie Spice Blend.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
 Quick Mustard Dip for Pretzels
- 1 package (8 oz/250 g) cream cheese, softened
- 1/2 cup/125 mL sour cream
- 2 tbsp/30 mL Watkins Cranberry Mustard (More to Taste)
Combine all ingredients and mix until smooth and creamy. Serve with crudites, crackers, pretzels, chicken drummies, etc.
Tip: This is perfect for your upcoming holiday get-togethers!
|
If no
Watkins Associate's name appears at the top of this page, please
click here.
