Watkins Recipes for
December 2005

French Onion Dip

• 2 tbsp/30 mL Watkins Onion Soup Base
• 2 cups/500 mL reduced-calorie sour cream

Variations:

Onion Dill Dip: To the above recipe, add:

• 1 tbsp/15 ml Watkins Parsley
• 1 tsp/5 ml Watkins Dill
• 1/4 tsp/1.2 ml Watkins Garlic Granules
• Dash of Watkins Cayenne Pepper

Mix ingredients together and refrigerate for 2 or more hours. Serve with chips, crackers or vegetables.

• 1 package (8 oz/227 g) cream cheese, softened
• 1/4 to 1/3 cup/60 to 80 ml brown sugar
• 1 tsp/5 ml Watkins Original Double Strength Vanilla Extract
• 1/2 tsp/2.5 ml Watkins Caramel Extract
• Apples or pears, cored and sliced

Blend first four ingredients using electric mixer. Use as a dip for apple or pear slices.

Makes 1 cup/250 ml.

Six Onion Cheese Ball

• 1 package (8 oz/227 g) cream cheese, softened
• 1-1/2 tbsp/22.5 ml Watkins Six Onion Soup Base
• Watkins Omelet & Soufflé Seasoning

Mix soup base into softened cream cheese. (If a larger cheese ball is desired, simply multiply the recipe using the same ratio of soup base to cream cheese.) Form into a round ball. Pour some Watkins Omelet & Soufflé Seasoning onto a plate or clean countertop and roll ball in seasoning to cover it. Serve with crackers.

Note from kitchen: Chilling cheese ball in refrigerator will make it easier to handle when rolling it in seasoning.

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Irish Cream Caramels

• 2 cups/500 ml whipping cream
• 1 cup/250 ml granulated sugar
• 1/2 cup/125 ml light corn syrup
• 2 tsp/10 ml butter or margarine
• 1 tsp/5 ml Watkins Irish Cream Extract
• 1 tsp/5 ml Watkins Original Double Strength Vanilla Extract
• 1/3 cup/80 ml chopped walnuts (optional)

Combine cream, sugar, syrup and butter in large heavy saucepan. Using a candy thermometer, heat to 245°F/125°C, stirring constantly. Remove from heat at once. Stir in extracts; pour into a buttered 8 x 8 x 2”/20 x 20 x 5 cm pan. Cool just until firm. Loosen candy around edges with a knife; invert on cutting surface. Cut into 1-inch/25-mm squares with a sharp knife. Cool completely and wrap each in waxed paper. Store in a cool place.

These caramels keep well, and may be made several weeks in advance.

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... from "Watkins Cookbook" - Published 1925

Christmas Pudding Candy

• 3 cups/750 ml sugar
• 1 cup/250 ml light cream
• 1 heaping tbsp/45-50 ml butter
• 1 tsp/5 mL Watkins Original Double Strength Vanilla
• 1 pound/450 g dates
• 1 pound/450 g figs
• 1 pound/450 g raisins
• 1 pound/450 g coconut
• 1-2 cups/250-500 ml chopped nuts

Cook sugar, cream and butter to soft ball. Beat until creamy, then beat in fruit and nuts. If coconut is coarse, grind it. When well mixed, roll as for meat loaf. Wrap in dampened cloth, then in waxed paper and put away to ripen. Make at least 2 weeks before you wish to use it. When wanted, slice in squares and oblongs.

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... from Watkins "Recipes for Special Occasions Cookbook" - Published 1997

Homemade Cranberry Sauce

• 1 bag (12 oz/340 g) fresh cranberries (3 cups/750 ml)
• 3/4 cup/180 ml water
• 3/4 cup/180 ml brown sugar
• 1/2 cup/125 ml golden raisins
• 2 tbsp/30 ml cider vinegar
• 1 tsp/5 ml Watkins Cinnamon
• Pinch Watkins Cloves
• Pinch freshly ground Watkins Sea Salt
• 1 cup/250 ml peeled, cored, and diced apple

Heat cranberries, water, sugar, raisins, vinegar, cinnamon, cloves and salt in large saucepan, over high heat, until boiling. Reduce heat to medium-low and cook, uncovered for 3 minutes, stirring occasionally. Add apple; cook until most of the cranberries pop and mixture begins to thicken slightly, about 6 minutes longer. Spoon into serving bowl; cover and refrigerate until chilled, about 3 hours.

Makes 10 servings.