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Janet del Rio - ID# 018723
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*** Watkins E-Book ***


Watkins Recipes

Watkins
Recipes

for April 2017

Fruit Salad with Creamy Lemon Dressing
Bean Soup
Passover Chocolate-Toffee Matzo
Hot Cross Buns
Easter Pie

Complete Recipe Index






Watkins Recipe - Fruit Salad with Creamy Lemon DressingFruit Salad with Creamy Lemon Dressing
From Watkins "Keepsake Cookbook", 1996
  • 3 oranges, peeled and sectioned
  • 2 bananas, sliced
  • 1 medium apple, chopped
  • 1 can (8.5 oz/241 g) pineapple tidbits, drained
  • 1/2 cup/125 ml sour cream
  • 2 tbsp/30 ml honey
  • 1 tsp/5 ml Watkins Vanilla Extract
  • 1 tsp/5 ml Watkins Lemon Extract
  • 1/8 tsp/0.6 ml Nutmeg
  • Dash Watkins Cinnamon
  • Toasted almonds, for garnish

Combine all ingredients except almonds in medium mixing bowl; toss lightly. Chill at least 30 minutes before serving. Garnish with almonds.

Makes 6 servings

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Watkins Recipe - Bean SoupBean Soup
From Watkins "Keepsake Cookbook", 1996

  • 1-1/2 lb/680 g (3-1/2 cups/875 ml) dry navy or great northern beans
  • 2 cups/500 ml coarsely chopped onion
  • 2 tbsp/30 ml butter or vegetable oil
  • 10 cups/2.5 L water
  • 1 cup/250 ml sliced carrots
  • 1 cup/250 ml sliced celery
  • 1/2 cup/125 ml Watkins Chicken Soup Base
  • 1 tsp/5 ml Thyme
  • 1 tsp/5 ml Garlic Powder
  • 1/2 tsp/2.5 ml Watkins Black Pepper
  • 1/4 tsp/1.2 ml Ground Cloves
  • 1-1/2 lb/680 g ham bone or ham hocks - or -
    1 to 2 cups/250 - 500 ml diced ham
  • Salt, if desired

Soak beans overnight in enough water to cover. The next day, drain beans and rinse. Sauté onions in butter in large soup kettle. Add beans and 10 cups/2.5 L water; bring to boil. Add remaining ingredients and return to boiling. Reduce heat; cover and simmer at least 4 hours. If using ham bone or hocks, remove and strip off meat. Discard bones, skin, and fat. Chop meat; return to soup. Adjust seasonings at this point. Serve hot with crusty French bread or Italian rolls.

Makes 8 servings.


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Watkins Recipe - Matzo ToffeePassover Chocolate-Toffee Matzo
From Bonappetit.com

  • 4 sheets matzo (kosher for Passover)
  • 1-1/2 cups/375 ml (3 sticks) unsalted butter
  • 3/4 cup/180 ml sugar
  • 1/2 tsp/2.5 ml Aleppo pepper, plus more (optional)
  • 1 cup/250 ml chopped semisweet chocolate or chocolate chips (about 6 ounces)
  • 1/2 cup/125 ml chopped shelled pistachios, toasted
  • 1/2 cup/125 ml unsweetened coconut flakes, toasted
  • Flaky sea salt (for serving)
  • 2 tbsp/30 ml cocoa nibs (optional)

Preheat oven to 350 F/180 C. Line a large rimmed baking sheet with 2 sheets of parchment paper, overlapping and leaving some overhang on all sides. Arrange matzo in a single layer on prepared baking sheet, breaking to fit as needed to cover entire surface without gaps.

Bring butter, sugar, 3 tbsp/90 ml water, and 1/2 tsp/2.5 ml teaspoon Aleppo pepper, if using, to a boil in a medium saucepan over medium-high heat, stirring occasionally. Once boiling, stir once, then reduce heat to low and simmer, swirling pan occasionally, until mixture is golden brown and syrupy, 8–10 minutes.

Pour toffee evenly over matzo and spread to coat with an offset spatula. Bake until toffee is slightly darkened in color (the shade of a brown paper bag) and bubbling, 10–12 minutes. Remove from oven and let cool until toffee is firm but still hot, about 5 minutes. Sprinkle chocolate evenly over top and let sit until melted (chocolate will go from matte to shiny), about 5 minutes. Spread chocolate evenly to edges of matzo with offset spatula. Sprinkle with pistachios, coconut, salt, and cocoa nibs and more Aleppo, if using. Let cool (or chill in the refrigerator if you simply can’t wait) until chocolate has hardened. Break into pieces.

Do Ahead: Matzo can be made 3 days ahead. Store airtight at room temperature - Makes 20 servings


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Watkins Recipe - Hot Cross BunsHot Cross Buns
From Watkins Keepsake Cookbook, 1996
  • 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 Extract
  • 1 tsp/5 mL Watkins Butter Flavour
  • 1/2 cup/125 mL Watkins Original Grapeseed Oil or 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 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 a 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 a 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 of the powdered sugar, almond extract, and enough milk to make a thick icing.

Makes 18 buns.

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Watkins Recipe - Easter PieEaster Pie
From Watkins Recipes for Special Occasions Cookbook, 1997

To use for other occasions, just leave off the coconut and jelly beans and garnish with fresh strawberries.
  • 1 envelope unflavoured gelatin
  • 1/4 cup/60 mL cold water
  • 1/2 cup/125 mL sugar
  • 1-3/4 cups/440 mL boiling water
  • 2 tsp/10 mL Watkins Strawberry Flavour
  • 1 container (12 oz/340 g) frozen whipped topping, thawed
  • 1 cup/250 mL chopped fresh strawberries
  • 1 prepared 9-inch/23-cm graham cracker pie shell
  • Coconut tinted green*
  • Jelly beans

Place cold water in a large bowl and sprinkle gelatin over the top; let stand for 5 minutes to soften. Stir in sugar and boiling water and mix until gelatin and sugar are completely dissolved. Stir in strawberry flavour; chill in refrigerator until almost set. Stir in 3-1/2 cups/875 mL of the whipped topping with a wire whisk until smooth. Fold in strawberries. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust, mounding slightly.

Refrigerate 4 hours or until firm. Garnish with remaining whipped topping, coconut and jelly beans.

Makes 10 servings.

* To tint coconut, place a small amount in a plastic bag, add a drop or two of Watkins Green Food Colouring and shake until colour is thoroughly dispersed.

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Please Note:
Ingredients that in are in 'bold' print are available from Watkins only the USA.
Ingredients in 'bold' that say 'Watkins' are available in both the USA and Canada.


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