|
Mandarin Orange Fruit
Pizza
Crust:
- 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.
Filling:
- 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.
Toppings:
- 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.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
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.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
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.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
... 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.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
|
 Setting 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. |
Backed by the
Watkins
100% Satisfaction
Guarantee! |
Blog
