Is this how
your family feels about your home
during the Holiday Season?
It’s just an mmm, mmm good place to be?
With the help of Watkins Gourmet Flavourings and Spices, your Holiday Season can be the yummiest yet! We hope you
– and everyone you love! – enjoy the recipes we offer you this month.
Crystal Cut Candy
2 cups/500 mL sugar
1/2 cup/125 mL light corn syrup
1/2 cup/125 mL water
Dash Watkins Sea Salt
Few drops red food color
2 to 3 tsp/10 to 15 mL Watkins Limited-Edition Anise Extract
Watkins Cooking Spray as required.
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.
Danish Pastry Caramels
1 cup/250 mL butter
2-1/4 cups/550 mL packed brown sugar
1/8 tsp/0.6 mL Watkins Sea Salt
1 cup/250 mL light corn syrup
1 (14 oz/400 g) can sweetened condensed milk
1 tsp/5 mL Watkins Limited-Edition Danish Pastry Flavouring
butter in heavy saucepan. Add brown sugar and salt; blend well. Stir in
corn syrup and sweetened condensed milk gradually, blending well. Cook
over medium heat for 12–15 minutes or to 245°F/125°C on a candy
thermometer (firm-ball stage), stirring constantly; remove from heat. Stir
Pour into buttered
13x9”/33x23-cm pan (make sure pan is buttered thoroughly). Let stand until
cool. Cut into squares with scissors.
Cranberry Pumpkin Bread
2 eggs, beaten
1 cup/250 mL sugar
1/2 cup/125 mL Watkins Original Grapeseed Oil
1 tsp/5 mL Watkins Butter Extract
1 cup/250 mL canned or cooked pumpkin
2-1/4 cups/550 mL all-purpose flour
1 tbsp/15 mL Watkins Pumpkin Pie Spice
1 tsp/5 mL baking soda
1/4 tsp/1.2 mL Watkins Sea Salt
1 cup/250 mL chopped cranberries
Combine first five ingredients; mix well. In large bowl, blend flour, Pumpkin Pie
Spice, soda and salt. Stir in pumpkin mixture just until dry ingredients
are moistened. Stir in cranberries. Spoon batter into 9x5-inch/23x13-cm
loaf pan. Bake at 350°F/180°C for 75 minutes or until bread tests done.
Cool in pan on rack for 10 minutes. Remove from pan and cool completely.
Best if made a day ahead of serving. Serve with Orange Spice Spread (below), if
Orange Spice Spread
1/2 cup/125 mL butter, softened
1/4 cup/60 mL powdered sugar
1/2 to 1 tsp/2.5 to 5 mL, to taste Watkins Orange Peel
1/2 tsp/2.5 mL Watkins Nutmeg
1/8 tsp/0.6 mL Watkins Cloves (Ground)
3/4 to 1 tsp/4 to 5 mL, to taste Watkins Orange Extract
In medium bowl, cream
butter and powdered sugar until light and fluffy. Add remaining
ingredients and blend just until combined. Spoon into attractive serving
bowl; cover and refrigerate until ready for use.
Makes about 3/4 cup/180 mL, 1 tbsp/15 mL per serving.
Cream Cheese Muffin Puffs
1/2 cup/125 mL sugar
1/2 tsp/2.5 mL Watkins Cinnamon
1/4 tsp/1.25 ml Watkins Nutmeg
1/4 tsp/1.25 ml Watkins Cloves
1/4 cup/60 mL butter, melted
1/2 tsp/2.5 mL Watkins Limited-Edition Danish Pastry Flavouring
1 tube (10 oz/290 g) refrigerated biscuits
1 (3 oz/85 g) package cream cheese, cut into 10 cubes
small bowl, combine sugar, cinnamon, nutmeg and cloves; set aside. In
another small bowl, combine butter and extract. Separate the dough into 10
biscuits; press each biscuit into 3-inch/7.5-cm circles. Dip cream cheese
cubes in butter mixture and then in sugar mixture. Place one cube in
center of each biscuit. Fold dough over cube, shape and roll into balls.
Dip balls in butter mixture and then in sugar mixture. Place
seam-side-down in greased muffin pan. Bake at 375°F/190°C for 14-18
minutes or until golden brown. Serve warm. Makes 10 muffins.
Merry Berry Cheese Bars
2 cups/500 mL unsifted flour
1-1/2 cups/375 mL rolled oats
3/4 cup + 1 tbsp/195 mL firmly packed brown sugar
2 sticks butter or margarine, softened
1 (8 oz/227 g) package of cream cheese, softened
1 tsp/5 mL Watkins Double-Strength Vanilla
1 (14 oz/400 g) can sweetened condensed milk
1/4 cup/60 mL lemon juice
1 (16 oz/450 g) can jellied cranberry sauce
2 tsp/10 mL Watkins Limited-Edition Cranberry Extract
2 tbsp/30 mL corn starch
oven to 350°F/180°C. With mixer, beat flour, oats, 3/4 cup/180 mL brown
sugar and butter until crumbly. Set aside 1-1/2 cups/375 mL of mixture,
and press remainder on bottom of greased 13 x 9”/33 x 23 cm baking pan.
Bake 15 minutes, or until lightly browned.
With mixer, beat
cheese and vanilla until fluffy. Gradually add sweetened condensed milk
until smooth; stir in lemon juice. Spread over baked crust. Combine
jellied cranberry sauce, cranberry extract, corn starch and remaining 1
tbsp/15 mL brown sugar. Spoon over cheese layer. Top with reserved crumb
mixture. Bake 45 minutes, or until golden. Cool and cut into bars.
Variation: Cut into large squares and serve warm with ice cream.
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 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
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.
1/4 cup/60 mL butter
1/2 cup/125 mL sugar
1 egg, beaten
3 tbsp/45 mL Watkins Pure Cocoa
1/2 cup/125 mL flour
1/4 cup/60 mL chopped nuts (optional)
oven to 350°F/180°C. Grease and flour an 8x8-inch/20x20-cm pan. Cream
butter, sugar, and egg. Add cocoa, flour and nuts. Put into prepared pan
and bake. Check after 10 minutes; it should be cooked. Do not overbake.
2 tbsp/30 mL butter,
1 tbsp/15 mL cream
1 cup/250 mL powdered sugar
2 tsp/10 mL Watkins Limited-Edition Danish Pastry Extract
ingredients. Chill 10 minutes and spread over cookie layer. Cut into small
pieces, since they are very rich.
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