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RecipesRecipesWatkins Recipes for 
September 2006


Fireside French Apple Pie
A classic fall treat from the Watkins Vanilla Classic Recipes Cookbook!

  • Pastry dough for 10-inch/25-cm pie crust
  • Watkins Recipe - Fireside French Apple Pie3/4 cup/180 mL sugar
  • 1/4 cup/60 mL all-purpose flour
  • 2 tbsp/30 mL Watkins Butterscotch Dessert Mix
  • 1-3/4 tsp/9 mL Watkins Apple Bake Seasoning
  • 1/4 tsp/1.2 mL salt
  • 8 cups/2 litres peeled, cored and thinly-sliced tart apples (Greening, Granny Smith, Rome Beauty or Winesap)
  • 1/2 cup/125 mL all-purpose flour
  • 1/2 cup/125 mL brown sugar
  • 1/2 cup/125 mL chopped pecans
  • 1/4 cup/60 mL butter

Crème Chantilly
  • 1 cup/240 mL heavy whipping cream
  • 2 to 4 tbsp/30 to 60 mL powdered sugar (depending on sweetness desired)
  • 1 tsp/5 mL Watkins   Double Strength Vanilla Extract
Place prepared pastry dough in pie plate; trim and flute edge. Combine 3/4 cup sugar and next four ingredients in large bowl. Add apples and toss to coat. Fill pastry with apple mixture.

Mix remaining ingredients with a fork until crumbly. Sprinkle over apples. Place a piece of foil lightly on top. Bake at 400°F/200°C on lowest oven rack for 50 to 60 minutes, removing the foil for the last 15 minutes of baking time. Serve with a dollop of Crème Chantilly.

Crème Chantilly
Chill the small bowl and beaters of an electric mixer (if in a hurry, place in freezer). Beat the cream in chilled bowl until it begins to thicken. Add the powdered sugar and vanilla and beat until stiff. Do not overbeat.

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Chicken Enchiladas
Adapted from a recipe submitted by Watkins Plant Manager, Jon Grossardt,
this recipe is a great way to use up leftover chicken made with our Gourmet Chicken Grilling Rub.
Watkins Recipe - Chicken EnchiladasFilling:
  • 2 cups/500 mL chopped cooked chicken
  • 2 tomatoes, chopped
  • Half of a medium onion, chopped
  • 1 can (5 oz/142 g) chopped green chilies, drained
  • Watkins Mexican Pepper and freshly-ground Watkins Sea Salt to taste
  • 12 corn tortillas*
  • 8 oz/227 g (2 cups/500 mL) shredded marble jack
Easy Red Sauce:
  • 1/4 cup/60 mL Watkins Original Grapeseed Oil
  • 1/3 cup/80 mL Watkins Mexican Soup & Seasoning Base
  • 1 can (8 oz/227 g) tomato sauce
  • 1-1/4 cups/300 mL water
  • Watkins Mexican Pepperand freshly-ground Watkins Sea Salt to taste
Make sauce:
Heat oil in a skillet over medium-high heat. Stir in soup base, reduce heat to medium, and cook a few seconds. Stir in tomato sauce and water, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste.

Combine filling ingredients. Soften tortillas in hot oil (optional). Coat 8 x 12-inch pan with Watkins Cooking Spray. Spread just enough sauce in bottom of pan to cover. Fill tortillas and roll, placing them seam-side down in pan. Pour remaining sauce over enchiladas; top with cheese.

Preheat oven to 350°F/180°C. Bake 25 minutes, or until cheese is golden brown.

Tip!* Corn tortillas are more traditional for enchiladas, but flour tortillas sometimes soak up less sauce and maintain their shape better.
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    Seasoning Mix for Tacos
    • Taco1 lb/450g lean ground beef or turkey
    • 1/3 cup/80 mL Watkins Mexican Soup & Seasoning Base
    • 3/4 cup/180 mL water 
    Brown 1 lb/450 g lean ground beef or turkey in large skillet on medium-high heat. Drain fat. Stir in 1/3 cup/80 mL Watkins Mexican Soup and Seasoning Base and ¾ cup/180 mL water. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Use for tacos, burritos, enchiladas, and other Mexican dishes. 

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    Vanilla Custard Tarts with Irish Cream Sauce

    Tarts:
    • 1/2 cup/125 mL Watkins Vanilla Dessert Mix
    • 1/3 cup/80 mL sugar
    • 1/3 cup/80 mL water
    • 1 can (12 fl oz/350 mL) evaporated milk
    • 6 prepared single-serve graham cracker crusts
    Sauce:
    • 1/2 cup/125 mL (1 stick) butter
    • 1 cup/250 mL sugar
    • 1 egg
      2 tsp/10 mL Watkins Irish Cream Extract

    Combine dessert mix, sugar and water in a small saucepan and stir to dissolve the sugar. Add the evaporated milk and stir until smooth. Cook over medium-low heat, stirring constantly until the mixture comes to a boil and thickens. Pour into the graham cracker crusts and refrigerate for at least one hour or until set.

    Meanwhile, melt the butter and sugar in a double boiler until the butter is melted. Beat egg in a separate bowl, temper it with a small amount of the butter/sugar mixture and add it to the remaining butter/sugar mixture. Remove from heat and add the Irish Cream Flavor to the sauce. Spoon over top of each tart.
     

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    Carol's Drop Cookies

    • 1/4 cup/60 mL butter
    • 1/4 cup/60 mL shortening
    • 3/4 cup/180 mL sugar
    • 1 egg
    • 1-1/2 tsp/7.5 mL Watkins Hazelnut Extract or Watkins Irish Cream Extract
      7 tbsp/105 mL Watkins Baking Cocoa
    • 1-3/4 cups/420 mL flour
    • 1/2 tsp/2.5 mL salt
    • 1/2 tsp/2.5 mL Watkins Baking Powder
    • 1/2 cup/125 mL milk
    Frosting:
    • 4 oz/114 g cream cheese
    • 1/2 cup/125 mL powdered sugar
    • 1/2 tsp/2.5 mL Watkins Hazelnut Extract or Watkins Irish Cream Extract
    • Additional powdered sugar (optional)

    Preheat oven to 350°F/180/C. In a large mixing bowl, cream butter and shortening, add sugar and mix well. Beat in egg and extract. Add cocoa and mix well. In separate bowl, mix flour, baking powder and salt. Add flour mixture and milk gradually to the chocolate, mixing well.
     
    Drop tablespoons of dough about 2 inches/5 cm apart onto a lightly greased cookie sheet.

    Bake in preheated oven about 7 to 9 minutes, until cookie tops look dry. Makes about 3 dozen.

    Mix frosting ingredients until smooth. Frost tops of cookies, or sandwich cookies together with frosting in center and sprinkle with powdered sugar. 

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    Watkins Product - Poultry SeasoningWatkins Poultry Seasoning!
    Even though it makes the very best
    ... it's not just for stuffing any more!
    • Add to vegetable or chicken soup base for an extra special touch.
    • Sprinkle it over fish or for a light, fresh flavour.
    • Rub it into a pork roast or even chops before cooking - as a dry marinade or grilling rub.
    • Make your own 'breakfast sausage'!  Combine 1 pound/450 g of fresh ground pork with 1 to 1-1/2 tsp/5-7.5 ml Watkins Poultry Seasoning (to taste), 1/2 to 3/4 tsp/2.5 to 4 ml Watkins Cajun Pepper (to taste) and 3/4 tsp/4 ml salt.  Combine all ingredients and refrigerate for 2 - 3 hours to blend flavours.  Bonus:  pork meat holds together extremely well when cooking - take advantage of this and 'mold' your sausage mixture into patties or even 'links' before cooking!
    • Mix a bit into the water when cooking rice or pasta that will be served with chicken or pork.
    • This is a perfect blend for creating your special chicken or turkey casseroles or pot pies.
    • Add to bread, dumpling or biscuit mixes for a real 'down-home' flavour.
    • Create your own 'healthy' batter mix for baking or frying!  Mix Watkins Poultry Seasoning with bread crumbs or flour in a flat bowl or plastic baggie, then dip or shake your chicken, turkey, pork or fish ... all of the delicious flavour, without the sodium or preservatives!  Smile

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