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Watkins Recipes

Watkins
Recipes

for August 2006

Janet's Country Fair Apple Pie
Double Chocolate Fudge
Sweet and Sour Refrigerator Pickles
Raspberry-Mustard Dressing
Hot and Spicy Thousand Island Dressing
Watkins Dip-Tips!

Complete Recipe Index


Janet's Country Fair
Apple Pie

A Blue Ribbon winning recipe submitted by Janet Jones Arseneau of Toronto, ON - customer of Watkins Associate Jackie Maillet
  • 1/2 cup/125 mL white sugar
  • 1 tsp/5 mL Watkins Original Double-Strength Vanilla (or Maple Extract)
  • 4 tbsp/60 mL cornstarch
  • 1/2 tsp/2.5 mL Watkins Apple Bake Seasoning
  • 1/8 tsp/0.6 mL Watkins Cinnamon
  • Watkins Apple PieDash of salt
  • 4-1/2 to 5 cups/1 to 1.25 L thinly-sliced pared tart apples
  • 2 tbsp/30 mL water
  • 1 tbsp/15 mL lemon juice
  • 2 tbsp/30 mL butter
  • Pie crust for 9-inch 2-crust pie
Put unbaked bottom crust into a 9-inch pie plate.

Prepare filling by stirring together in a large mixing bowl: sugar, vanilla, cornstarch, apple bake seasoning, cinnamon and salt. Stir in apples, water and lemon juice. Turn into pastry-lined plate; dot with butter. Cover with top crust, seal and flute. Slit steam vents in top crust. Cover edge with aluminum foil to prevent over-browning.

Bake at 425 F/220 C for 25 minutes; lower temperature to 325 F/170 C for approximately 20 to 25 minutes longer, or until golden brown. Remove foil in last 15 minutes of baking.


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Double Chocolate Fudge
A Blue Ribbon winner submitted by Nan Kessler of Springfield, IL,
customer of Watkins Associate Kay Van Fossan
  • 1-1/2 tsp/7.5 ml plus 2 tbsp/30 ml butter (no substitutes), divided
  • 4-1/2 cups/1.1 litres sugar
  • 1 can (12 fl oz/355 ml) evaporated milk
  • 1/8 tsp/0.6 ml salt
  • 1 jar (7 oz/200 g) marshmallow creme
  • 2 cups/500 ml (1 package) semisweet chocolate chips
  • 3 packages (4 oz/113 g each) German sweet chocolate, broken into pieces
  • 1 tsp/5 ml Watkins Vanilla Nut Extract

Line a 15 x 10 x 1-inch/38 x 25 x 2.5- cm baking pan with foil. Grease the foil with 1-1/2 tsp/7.5 ml butter; set aside.

In a large saucepan, combine sugar, milk, salt and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from heat; stir in marshmallow creme until melted. Stir in chips and sweet chocolate until melted. Stir in extract; pour into prepared pan. When firm, remove from pan and carefully peel off foil. Cut into 1-inch/2.5- cm squares.



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Sweet & Sour
Refrigerator Pickles
Syrup:
  • Watkins Sweet & Sour Refrigerator Pickles 2 cups/500 mL sugar
  • 2 cups/500 mL white vinegar
  • 4 to 6 cucumbers
  • 2 medium onions, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1/4 cup/60 mL pickling salt or kosher salt
  • 1 tbsp/15 mL Watkins Pickling Spice
  • 1-1/2 tsp/7.5 mL Watkins Celery Seed
  • 1-1/2 tsp/7.5 mL Watkins Garlic Flakes (optional)
Combine syrup ingredients; let stand for 2 hours or until sugar is dissolved.

Wash cucumbers with Fresh Wash and thinly slice. Place with remaining ingredients in a large bowl; mix well and let stand for 2 hours. Drain carefully, retaining as much of the spice blend as possible. Pack loosely into sterilized glass jars. Pour syrup over top. Turn jars over occasionally to mix spices. Ready to eat in 3 days. Keep refrigerated.

Makes 4 pints/demi-liters.


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Raspberry-Mustard Dressing
The flavour and appearance of this dressing are equally bright and stunning - and it's nutritious, too!

  • 1 cup/250 ml fresh or frozen, thawed raspberries
  • 2 tbsp/30 ml red wine vinegar
  • 2 tbsp/30 ml water
  • 2 tbsp/30 ml Watkins German-Style Mustard
  • 1-1/2 tbsp/25 ml honey
  • 2 tsp/10 ml Watkins Original Grapeseed Oil
  • 1/2 tsp/2.5 ml Watkins Thyme
  • 1/2 tsp/2.5 ml Watkins Black Pepper

Place all ingredients in food processor or blender; process until smooth. Chill until serving time.

Makes about 3/4 cup/180 ml of dressing - 2 tbsp/30 ml per serving.

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Hot and Spicy
Thousand Island Dressing
A shot of Inferno Sauce livens up a favourite traditional dressing.
You'll never go back to the bottled stuff again!

  • 1 cup/250 ml reduced-calorie mayonnaise
  • 1-1/2 to 2 tbsp/25 to 30 ml Watkins Inferno Hot Pepper Sauce
  • 1-1/2 tsp/7.5 ml Watkins Onion Flakes
  • 1/2 tsp/2.5 ml Watkins Garlic Flakes
  • 2 tbsp/30 ml sweet pickle relish
  • 1 hard-cooked egg, chopped
  • 2 to 3 tbsp/30 to 45 ml fat-free milk

Combine all ingredients, adding enough milk to achieve desired consistency; mix well. Serve over lettuce, as a dip for vegetables, or as a sauce for hamburgers..

Makes 1-1/2 cups/375 ml of dressing - 2 tbsp/30 ml per serving.

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Tip!When storing homemade salad dressings in your refrigerator, remember that they won't keep as long as store-bought varieties (because you used no preservatives), so be sure to make just what you need ... or eat more salad! Smile

Watkins French Onion DipWatkins Dip-Tips!
  • Stir Cucumber-Dill Seasoning into mashed potatoes or sprinkle on baked potatoes.
  • Mix Salsa & Sour Cream Seasoning into cream cheese and spread on tortillas to make roll-ups.
  • Stir Tomato-Horseradish into ketchup or chili sauce to make your own cocktail sauce.
  • Use Garden Vegetable with sour cream to make a classic spinach dip in a bread bowl.
  • Mix Garlic & Dill with 1/2 sour cream and 1/2 milk to make a creamy salad dressing.
  • Watkins Onion Soup Base makes delicious Onion Dip when mixed with sour cream! 1-2 tbsp/15-30 ml soup base per cup/250 ml of sour cream.
  • Create your own flavoured mayonnaise with any of Watkins Snack & Dip Seasonings.


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