Watkins
Recipes

French Onion Dip

• 2 tbsp/30 mL Watkins Onion Soup Base
• 2 cups/500 mL reduced-calorie sour cream

Variations:

Onion Dill Dip: To the above recipe, add:

• 1 tbsp/15 ml Watkins Parsley
• 1 tsp/5 ml Watkins Dill
• 1/4 tsp/1.2 ml Watkins Garlic Granules
• Dash of Watkins Cayenne Pepper

• 1 package (8 oz/227 g) cream cheese, softened
• 1/4 to 1/3 cup/60 to 80 ml brown sugar
• 1 tsp/5 ml Watkins Original Double Strength Vanilla Extract
• 1/2 tsp/2.5 ml Watkins Caramel Extract
• Apples or pears, cored and sliced

Blend first four ingredients using electric mixer. Use as a dip for apple or pear slices.

Makes 1 cup/250 ml.

Six Onion Cheese Ball

• 1 package (8 oz/227 g) cream cheese, softened
• 1-1/2 tbsp/22.5 ml Watkins Six Onion Soup Base
• Watkins Omelet & Souffle Seasoning

Mix soup base into softened cream cheese. (If a larger cheese ball is desired, simply multiply the recipe using the same ratio of soup base to cream cheese.) Form into a round ball. Pour some Watkins Omelet & Souffle Seasoning onto a plate or clean countertop and roll ball in seasoning to cover it. Serve with crackers.

Note from kitchen: Chilling cheese ball in refrigerator will make it easier to handle when rolling it in seasoning.

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• 2 cups/500 ml whipping cream
• 1 cup/250 ml granulated sugar
• 1/2 cup/125 ml light corn syrup
• 2 tsp/10 ml butter or margarine
• 1 tsp/5 ml Watkins Irish Cream Extract
• 1 tsp/5 ml Watkins Original Double Strength Vanilla Extract
• 1/3 cup/80 ml chopped walnuts (optional)

Combine cream, sugar, syrup and butter in large heavy saucepan. Using a candy thermometer, heat to 245 F/125 C, stirring constantly. Remove from heat at once. Stir in extracts; pour into a buttered 8 x 8 x 2-inch/20 x 20 x 5 cm pan. Cool just until firm. Loosen candy around edges with a knife; invert on cutting surface. Cut into 1-inch/25-mm squares with a sharp knife. Cool completely and wrap each in waxed paper. Store in a cool place.

These caramels keep well, and may be made several weeks in advance.

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... from "Watkins Cookbook" - Published 1925

Christmas Pudding Candy

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from Watkins "Recipes for Special Occasions Cookbook" - Published 1997

Homemade Cranberry Sauce

• 1 bag (12 oz/340 g) fresh cranberries (3 cups/750 ml)
• 3/4 cup/180 ml water
• 3/4 cup/180 ml brown sugar
• 1/2 cup/125 ml golden raisins
• 2 tbsp/30 ml cider vinegar
• 1 tsp/5 ml Watkins Cinnamon
• Pinch Watkins Cloves
• Pinch freshly ground Watkins Sea Salt
• 1 cup/250 ml peeled, cored, and diced apple

Heat cranberries, water, sugar, raisins, vinegar, cinnamon, cloves and salt in large saucepan, over high heat, until boiling. Reduce heat to medium-low and cook, uncovered for 3 minutes, stirring occasionally. Add apple; cook until most of the cranberries pop and mixture begins to thicken slightly, about 6 minutes longer. Spoon into serving bowl; cover and refrigerate until chilled, about 3 hours.

Makes 10 servings.

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