Herbed Turkey
 1 (12 lb/5.4 kg) whole turkey
- 1/4 cup/60 mL Watkins Original Grapeseed Oil
- 2 tbsp/30 mL Watkins Organic Garlic Powder
- 2 tsp/10 mL Watkins Organic Basil
- 1 tbsp/5 mL Watkins Organic Sage
- 1 tsp/5 mL salt
- 1/2 tsp/2.5 mL Watkins Organic Black Pepper
Preheat oven to 375 F/190 C. Clean turkey (discard giblets and organs) and place in roasting pan. In a small bowl, combine oil, garlic powder, basil, sage, salt and pepper. Using a basting brush, apply the mixture to turkey. Bake for 2 to 2-1/2 hours, or until the internal temperature of the thickest part of the thigh measures 160 F/71 C. Remove bird from oven and allow to stand for about 30 minutes, internal temperature will rise.
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Cocoa Cake Without Eggs
From Watkins Cookbook, 1925
- 2 cups/500 mL brown sugar
- 1/2 cup/125 mL Watkins Baking Cocoa
- 1 cup/250 mL sour milk or buttermilk
- 1-1/2 cups/625 mL flour
- 1/2 cup/125 mL lard (or shortening)
Last of all, add 1/2 cup/125 mL hot water to which 1 level tsp/5 mL baking soda has been added, then add 1 tsp/5 mL Watkins Vanilla. Pour into 3 layer pans and bake for 25-30 minutes in a moderate oven (350 F/180 C), or until a toothpick inserted into the center of the cake comes out clean.
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Big Bird Calzones
From Watkins "Jiffy Dinner" Cookbook, 1990
- 1 cup/250 mL partly skimmed ricotta cheese
- 1 package (10 oz/300 g) frozen spinach, thawed and squeezed dry
- 2 firm tomatoes, seeded and diced
- 1 small canned roasted red pepper, drained and thinly sliced, about 1/4 cup/60 mL
- 1/4 cup/60 mL grated Parmesan cheese, or to taste
 2 tbsp/30 mL Watkins Onion Flakes
- 2 tsp/10 mL Watkins Italian Seasoning
- 2 tsp/10 mL Watkins Chicken Soup Base
- 1 tsp/5 mL Watkins Garlic Flakes
- 1/2 tsp/2.5 mL Watkins Oregano
- 1/4 tsp/1.2 mL Watkins Black Pepper
- Dash Watkins Nutmeg
- 3 cups/750 mL diced (1/2-inch/1-cm) cooked turkey breast meat
- 1 lb/454 g frozen bread dough, thawed
- Yolk of 1 large egg
Drain ricotta in a sieve while you prepare remaining ingredients. In a medium bowl, combine spinach and next 10 ingredients; fold in ricotta and turkey; set aside. Cut bread dough into 4 equal pieces. On a lightly floured surface, roll each piece into an 8-inch/20-cm round. Spoon 1/4 of the turkey mixture into the center of each round; brush edges lightly with water. Fold one side of each round over filling to form a turnover; press edges with a fork to seal. Arrange on ungreased cookie sheet about 1-inch/2.5-cm apart. In a small bowl, beat the egg yolk with 1 tsp/5 mL water; brush over calzones. Bake at 425 F/220 C for 15 minute, until puffed and golden.
Makes 4 servings.
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Raisin Spice Bundt Cake
From Watkins November Highlights Catalogue, 2000
- 1 package (16 oz/454 g) bundt pound cake mix
- 2 tsp/10 mL Watkins Cinnamon
 1 tsp/5 mL Watkins Nutmeg
- 1/4 tsp/1.2 mL Watkins Ground Cloves
- 1/2 cup/125 mL reduced-calorie sour cream
- 1/4 cup/60 mL butter, softened
- 1/4 cup/60 mL water
- 1/3 cup/80 mL apple juice
- 2 eggs
- 1 cup/250 mL raisins
- 1 cup/250 mL chopped walnuts
- 1/2 tsp/2.5 mL all-purpose flour
- Raisin Sauce (see below)
Grease a 10-cup/2.5 L bundt pan. In a large mixing bowl, combine cake mix and next 8 ingredients; blend until moistened, then beat 2 minutes at medium speed. Toss raisins and walnuts in flour. Fold into cake batter; pour into pan. Bake at 325 F/170 C for 60 to 65 minutes or until cake tests done. Cool upright in pan on rack for 25 minutes; invert onto plate. Cool completely. Serve with warm Raisin Sauce.
Raisin Sauce
- 1-1/2 cups/375 mL water
- 1/4 cup/60 mL water Watkins Vanilla Dessert Mix
- 2 tbsp/30 mL Watkins Butterscotch Dessert Mix
- 1/2 cup/125 mL sugar
- 1/2 cup/125 mL raisins
- 2 tbsp/30 mL butter
- 2 tbsp/30 mL lemon juice
- 1 tsp/5 mL Watkins Caramel Extract
- 1/8 tsp/0.6 mL Watkins Rum Extract
Blend first 4 ingredients in saucepan over medium heat. Bring to a boil, stirring constantly; cook for 1 minute. Remove from heat; stir in remaining ingredients. Serve warm over cooled cake.
Makes 16 servings.
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Grilled Chicken Breasts
with Corn-Olive Salsa
From Watkins October Highlights Catalogue, 2000
 1 can (16 o/454 g) whole-kernel corn, drained
- 1 can (2.25 oz/64 g) sliced ripe olives, drained
- 2 tbsp/30 mL white wine vinegar
- 1 tbsp/15 mL Watkins Citrus & Cilantro Grapeseed Oil
- 2 tsp/10 mL Watkins Jalapeno Hot Pepper Sauce, more if desired
- 1/2 tsp/2.5 mL Watkins Cilantro
- 1/4 tsp/1.2 mL Watkins Sea Salt
- 6 skinless, boneless chicken breast halves
- 1 tbsp/15 mL Watkins Fajita Seasoning
Salsa: Combine first seven (7) ingredients in a large bowl; cover and refrigerate at least 30 minutes.
Sprinkle both sides of chicken with Fajita Seasoning. Grill 4 to 6 inches/10 to 15 cm from heat for 15 to 20 minutes or until done. Serve with Corn-Olive Salsa.
Makes 6 servings.
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