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
 Dash 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:
 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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 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! 
|
 Watkins 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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Every Product is Backed by Watkins
100% Satisfaction Guarantee! |
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