Watkins Recipes for
October 2004

Gingerbread Cookies

• 3 cups/725 ml sifted all-purpose flour

• 1/2 tsp/2.5 ml baking soda

• 1/4 tsp/1.2 ml Watkins Baking Powder

• 1/2 cup/125 ml (1 stick) unsalted butter

• 1/2 cup/125 ml dark brown sugar, packed

• 2 tsp/10 ml Watkins Gingerbread Spice

• 1 tsp/5 ml Watkins Cinnamon

• 1/2 tsp/2.5 ml Watkins Black Pepper

• 3/4 tsp/4 ml salt

• 1 large egg

• 1/2 cup/125 ml unsulfured molasses

In a large bowl, sift together flour, baking soda and baking powder; set aside.  With an electric mixer fitted with paddle attachment, cream butter and sugar until fluffy.  Mix in spices and salt, then egg and molasses.  Add flour mixture; combine on low speed.  Wrap dough in plastic; chill for at least 1 hour.

Heat oven to 350 F/180 C.  On a floured work surface, roll dough 1/8 inch/3 mm thick.  Cut into desired shapes.  Transfer to ungreased baking sheets.  Bake until crisp but not darkened, about 8 to 10 minutes.  Let cookies cool on wire rack, then decorate as desired.  Makes about 3 dozen.

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Shortbread Cookies

• 1/2 cup/125 ml (1 stick) butter

• 1/2 cup/125 ml vegetable shortening

• 1-1/4 cups/300 ml firmly-packed brown sugar

• 1/4 tsp/1.2 ml freshly-ground Watkins Sea Salt

• 1/2 tsp/2.5 ml baking soda

• 1 egg

• 2 tsp/10 ml Watkins Extract of choice (Hazelnut, Vanilla Nut, Chocolate, Almond, etc.)

• 1 tsp/5 ml Watkins Vanilla

• 2-1/2 cup/625 ml all-purpose flour

• 1 cup/250 ml chocolate chips (milk, semi-sweet, white, butterscotch, etc.)

Cream the butter and shortening together until fluffy.  Add the brown sugar, salt and soda and beat well.  Beat in the egg and extracts.  Add flour and beat on low until blended.  Divide into fourths.  Shape each fourth into an 8-inch log.  Wrap in waxed paper and chill for at least 1 hour.  Slice into 1/4 to 1/2-inch/6 to 12-mm slices.  Place on ungreased baking sheet and bake at 375 F/190 C for 10 minutes or until very light brown.  Cool on wire rack.

Melt chips in microwave in a small bowl.  Dip one end of the shortbread into the melted chips and let cool until set.

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Bonus Recipes!

Cheesy Ham and Potato Bake

• 1-1/2 cups/375 mL mayonnaise-type salad dressing

• 1 cup/250 mL milk

• 1/4 cup/60 mL Watkins Gourmet Six Onion Soup

• 1/4 tsp/1.2 mL Watkins Black Pepper

• 1 (2 lb/900 g) bag of frozen hash browns

• 2 cups/500 mL chopped ham (about 10 oz/300 g)

• 3 cups/750 mL shredded cheese (such as Marble Jack)

• 1/2 cup/125 mL bread crumbs

• 2 tbsp/30 mL melted butter

• Watkins Cooking Spray

Combine first four ingredients in a large bowl. Stir in hash browns, ham and cheese. Place mixture in 13x9”/33x23-cm pan sprayed with Watkins Cooking Spray. Mix crumbs and butter. Sprinkle over top. Bake at 350°F/180°C for 1 hour, or until browned and bubbly.

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Crystal Cut Candy

• 2 cups/500 mL sugar

• 1/2 cup/125 mL light corn syrup

• 1/2 cup/125 mL water

• Dash salt

• Few drops red food color

• 2 to 3 tsp/10 to 15 mL Watkins Anise Extract

Combine sugar, syrup, water and salt. Bring to a boil over medium heat. Cook to hard-crack stage or 290°F/145°C on candy thermometer. Add food color and extract; allow to set for a few seconds before stirring. Mix well and pour into an 8 x 8 x 2-inch/20 x 20 x 5-cm pan that has been sprayed with Watkins Cooking Spray. Let stand a few minutes until slightly cooled and a film forms over the top. Mark candy into 3/4-inch/20-mm squares using spatula or pancake turner. (Because candy is cooler at edges, start marking at the outside and work toward the center.) Press a line across pan 3/4 inch/20 mm from edge. Be careful not to break film. Repeat around pan, intersecting lines at corners to form squares. If lines do not hold shape, candy is not cool enough. Retrace lines, pressing spatula deeper, but do not break film. When spatula can be pressed to bottom of pan on all lines, candy will be shaped into square puffs. Cool thoroughly and break into puffs. Store loosely covered in a cool, dry place. Makes approximately 100 candies.       

Variation:  try other flavours of Watkins Gourmet Extracts - such as Wintergreen, Lemon, Raspberry, Banana, Caramel, Cherry, Chocolate, Cinnamon, Coconut, Mango, Maple, Orange, Peach, Peanut Butter, Peppermint, Pineapple, Rum or Strawberry

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Six Onion Cheese Ball

This Cheese Ball is one of the main reasons Watkins Gourmet Six Onion Soup has become so very popular over the last few years!

• 8 oz. cream cheese (low fat if preferred)

• 1 1/2 Tbsp. Watkins Six Onion Soup Base

• Approx. 2 Tbsp. of your choice: Watkins Omelet & Soufflé Seasoning, Garlic & Dill Dip Mix, or blend of Watkins Parsley, Sesame Seeds and Garlic Flakes to  roll cheese ball in.

Let cream cheese set out and soften. Add Six Onion Soup Base to cream cheese and mix thoroughly. Roll into a ball and coat with preferred coating. Refrigerate. Serve with crackers.