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Crab Dip
- 8 oz/227 g cream cheese
- 1/4 cup/60 ml sour cream
- 4 tbsp/60 ml Watkins Crab Snack &
Dip Seasoning
- 1/4 cup/60 ml crab meat (or imitation
crab)
Whip cream cheese until softened. Fold in sour
cream, seasoning and crab. Let stand for 30 to 60 minutes
to allow flavours to develop. Serve on melba toast or assorted
crackers.
Makes about
2 cups/500 ml.
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Chocolate Cake with
Chocolate-Nut Buttercream
- 2 cups/500 mL sugar
- 1-3/4 cups/425 mL
all-purpose flour
- 3/4 cup/180 mL Watkins Baking Cocoa
- 1-1/2 tsp/7.5 mL Watkins Baking Powder
- 1-1/2 tsp/7.5 mL
baking soda
- 1 tsp/5 mL salt
- 1 tsp/5 mL Watkins Cinnamon
- 2 eggs
- 1 cup/250 mL milk
- 1/2 cup/125 mL
vegetable oil
- 2 tsp/10 mL Watkins Vanilla Nut Extract
- 1 cup/250 mL
boiling water
Frosting:
- 1/2 cup/125 mL butter
- 3 cups/750 mL
confectioner's icing sugar
- 1/2 cup/125 mL Watkins Baking Cocoa
- 1/3 cup/80 mL milk
- 1 tsp/5 mL Watkins Vanilla Nut Extract*
1 cup/240 mL pecan halves
*Try Watkins Butter Pecan instead of Vanilla
Nut, but beware: it's awfully rich!
Preheat oven to 350°F/175°C. Grease
and flour two 9-inch cake pans.
In a medium bowl, stir together
the sugar, flour, cocoa, baking powder, baking soda, salt and
cinnamon. Add the eggs, milk, oil and vanilla nut extract; beat at
medium speed of an electric mixer for 3 minutes. Stir in boiling water
by hand. Pour batter evenly into prepared pans.
Bake for 30 to
35 minutes or until toothpick inserted in middle of cake comes out
clean. Cool 10 minutes before removing from pans to cool completely.
To make frosting: Beat butter until light and fluffy. Stir in
confectioner's sugar and cocoa alternately with milk. Add butter pecan
extract; beat to a spreading consistency.
Frost top of each
cake half, then stack them on a serving plate. Frost outside of cake;
garnish with pecans.
Makes 12 servings.
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... from "Watkins - The Main Course" Cookbook - Published
1980
Valentine
Dessert
- 3 (8 oz/227 g) packages frozen
strawberries
1-1/2
tbsp/22 ml cornstarch
3 tbsp/45 ml sugar
1/2 tsp/2.5 ml Watkins
Almond Extract
3 egg whites
1 cup/250 ml
sugar
1 tsp/5 ml lemon
juice
1/2 cup/125 ml blanched almonds,
slivered
1
cup/250 ml whipping cream
Thaw strawberries, reserving the juice. Mix
juice with the cornstarch and sugar. Cook over low heat,
stirring constantly, until thickened and clear. Add strawberries
and almond extract. Set aside. Beat egg whites until peaks
hold. Gradually add 1/2 cup/125 ml sugar; add remaining sugar a
little at a time, alternating with lemon juice. Beat until
stiff and glossy. Draw heart shapes on paper and lay on baking
sheet. Drop egg white mixture to fill design and hollow out
center slightly. Bake at 275 F/ 140 C for 1 hour.
Turn off oven and allow
meringues to cool in the oven. Remove meringue from
paper and spread with whipped cream. Top with the strawberry mixture
and sprinkle with almonds.
Makes 6-8
servings.
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...
from
"Watkins Recipes for Special Occasions" Cookbook - Published 1997
Chocolate Mousse
A lightened version of the classic chocolate dessert
for a "heart-healthy" Valentine's Day!
- 1 pudding recipe Watkins Chocolate
Dessert Mix
- 2 cups/500 ml frozen reduced-calorie whipped
topping, thawed
- Additional whipped topping and chocolate
curls for garnish
Prepare pudding according to package
directions. Cover top of pudding with plastic
wrap (to prevent 'skin' from forming);
let cool to room temperature. Stir pudding
and fold in whipped topping. Spoon into eight small dessert dishes and refrigerate until
serving time. Before serving, garnish with whipped topping and chocolate
curls.
Makes 8
servings.
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Setting the Valentine's "mood"
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To help set the mood for your
gathering, play soft background music.
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Place individual bud vases of
flowers at each place setting.
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Use your most beautiful china,
glassware and silver.
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For delightful chocolate covered
strawberries, holding stem end of clean, dry strawberry, dip
into melted chocolate. Let excess drip off. Cool
to harden on waxed paper; store in
refrigerator. | |
