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*** Watkins E-Book ***

Watkins Recipes


for April 2006

Mandarin Orange Fruit Pizza
Garlic & Basil Pizza Sauce
Festive Focaccia
Hot Cross Buns
Setting Your Easter Table

Complete Recipe Index

Mandarin Orange Fruit Pizza
  • 1-2/3 cups/400 ml flour
  • 1 tbsp/15 ml sugar
  • 1 tbsp/15 ml Watkins Mandarin Orange Dip Mix
  • 3/4 cup/180 ml butter
  • 1 egg, slightly beaten
  • 1 tbsp/15 ml milk
Combine dry ingredients. Cut in butter, stir in egg and mix just until moistened. Shape into a ball, roll out to about 1/4 inch/6 mm thickness. Press in pizza pan. Bake at 400 F/200 C approximately 15 minutes or until lightly browned. Cool. Makes one 12-inch/30-cm round or ten 3.5-inch/9 cm rounds.

  • 1 cup/250 ml vanilla baking chips
  • 2 tbsp/30 ml heavy whipping cream
  • 4 oz/227 g cream cheese, softened
  • 3 tbsp/45 ml Watkins Mandarin Orange Dip Mix
Melt chips and cream in microwave oven on High for 30 seconds. Stir well and cook for an additional 30 seconds or until chips are melted. Beat in cream cheese and dip mix. Spread on cooled crust.

  • 1 can (8 oz/227 g) mandarin oranges, drained; juices reserved
  • fresh fruit as desired (sliced bananas, strawberries, blueberries, sliced kiwi, etc.)
Arrange atop pizza.

Sauce (optional):
  • reserved mandarin orange juice
  • 3 oz/90 ml pineapple juice
  • 1 tbsp/15 ml corn starch
  • 1/2 tbsp/7.55 ml Watkins Mandarin Orange Dip Mix
Combine all sauce ingredients; bring to boil and cook until thickened. Cool. Pour over pizza.

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Garlic & Basil Pizza Sauce
This garlicky sauce does double duty as a dip for bread sticks or the base of a gourmet "white pizza." Make the basic sauce first, then divide it in half and season each differently as directed below.
  • 1/2 cup/125 ml Watkins Cream Soup Base
  • 1/4 cup/60 ml flour
  • 1 cup/250 ml milk
  • 1-1/2 cups/375 ml water
  • 1 tbsp/15 ml Watkins Garlic Liquid Spice
  • 3/4 cup/180 ml grated Parmesan cheese

Prepare Thin White Cream Sauce as directed on Soup Base label. When mixture begins to boil, stir in Liquid Spice and cheese. Divide sauce in half; add seasoning as follows to each half (if making a full batch of either sauce, double the seasoning):

Version 1 (suggested for dipping breadsticks):
- 1 tbsp/15 ml Watkins Tomato & Basil Snack & Dip Seasoning

Version 2 (suggested for White Pizza):
- 1 tsp/5 ml Watkins Basil

White Pizza:
Add any or all of the following ingredients: chicken breast strips sautéed in Watkins Garlic & Parsley Grapeseed Oil; quartered artichoke hearts (water-packed); fresh spinach; chopped tomatoes; sliced scallions; sliced fresh mushrooms.

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Festive Focaccia
  • 1 packageWatkins Good Tastings Bread
  • 12 fl oz/355 ml dark beer
  • 3 tbsp/45 ml Watkins Tomato & Basil Snack & Dip Seasoning
  • 1 tbsp/15 ml Watkins Garlic & Parsley Grapeseed Oil
  • 1 tbsp/15 ml Watkins Chipotle Liquid Spice
  • 1 cup/250 ml chopped red, yellow, and/or green bell pepper
  • 1 cup/250 ml chopped fresh mushrooms
  • 1 tsp/5 ml Watkins Garlic Flakes
  • 1 cup/250 ml chopped black olives
  • Parmesan cheese to taste

Preheat oven to 375 F/190 C. Mix beer and bread mix, add in dip seasoning; flatten out on cookie sheet or baking stone. Brush with Grapeseed Oil. Bake for 30 minutes; remove from oven. Meanwhile, sauté pepper and mushrooms in Liquid Spice. Sprinkle garlic flakes, olives and vegetables on bread; place back in oven for 20 minutes or until golden brown. Bread may be moist.

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... from "Watkins Keepsake" Cookbook - Published 1996
Hot Cross Buns

  • 3-1/2 to 4 cups/875 to 1000 ml all-purpose flour
  • 2 packages rapid-rising active dry yeast
  • 1 tbsp/15 ml Watkins Cinnamon
  • 3/4 cup/180 ml milk
  • 1 tsp/5 ml Watkins Vanilla
  • 1 tsp/5 ml Watkins Butter Flavour
  • 1/2 cups/125 ml vegetable oil
  • 1/3 cup/80 ml sugar
  • 3/4 tsp/4 ml salt
  • 3 eggs
  • 2/3 cup/160 ml dried currants
  • 1 egg white
  • 1-1/4 cups/325 ml powdered icing sugar
  • 1/4 tsp/1.2 ml Watkins Almond or Vanilla Extract
  • Milk

Combine 2 cups/500 ml of the flour, yeast and cinnamon in large bowl. Heat milk and next five ingredients until just warm (about 120-130 F/50-55 C); add to dry mixture. Add eggs. Beat at low speed of electric mixer for 30 seconds, scraping bowl occasionally. Beat 3 minutes at high speed. Stir in currants by hand. Add enough of the remaining flour to form a soft dough. Shape into a ball. Place in a lightly greased bowl, turning once. Cover dough and let rise in warm place until doubled, about 1 hour.

Punch dough down and turn out onto floured surface; cover and let rest 10 minutes. Divide dough into 18 pieces. Form each into a smooth ball. Place on greased baking sheet 1-1/2 inches/4 cm apart. Cover and let rise until doubled, 30 to 45 minutes. Cut a shallow cross in each; brush tops with slightly beaten egg white. Bake at 375 F/190 C for 12 to 15 minutes. Cool slightly, then pipe on a cross with a combination fo the powdered sugar, almond extract, and enough milk to make a thick icing.

Makes 18 buns.

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Easter BunnySetting Your
Easter Table!
  • Transform old straw hats into Easter bonnets for table centerpieces. Upside down, they can hold colourful spring flowers or Easter eggs.
  • An Easter Tree is always a wonderful centerpiece idea. Get the kids involved in creating the tiny, bright coloured eggs to hang on the tree - or string candy eggs for a special treat.

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