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Watkins Recipes

Watkins
Recipes

for December 2006

Danish Pastry Cheesecake
Chocolate Truffles
Spiced Apple-Glazed Ham
Broccoli-Corn Casserole
Bche de Nol
Setting a Festive Table;

Complete Recipe Index


Danish Pastry Cheesecake

  • 1-1/2 cups/375 mL graham cracker crumbs
  • 6 tbsp/90 mL melted butter
  • 1/4 cup/60 mL sugar
  • 1/4 cup/60 mL finely-chopped pecans
  • 2 (8-oz./227-g) packages cream cheese
  • 1/2 cup/125 mL sugar
  • 2 eggs
  • 1/2 cup/125 mL sour cream
  • 1 tbsp/15 mL Watkins Danish Pastry Extract

Combine first four ingredients. Press into a 9-inch/23-cm pie plate. Beat cream cheese and sugar until smooth and creamy. Add eggs and sour cream; mix well. Add Watkins Danish Pastry Extract ; stir just until blended. Pour into graham cracker crust. Bake at 350 F/180 C for 30 minutes. Allow to stand at room temperature for 1 hour. Chill for 8 hours.

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Chocolate Truffles
  • 6 oz/170 g semi-sweet chocolate
  • 4 oz/113 g cream cheese
  • 1-1/2 cups/375 mL powdered icing sugar
  • 1/2 tsp/2.5 mL Watkins Original Double Strength Vanilla Extract
  • 1 tsp/5 mL Watkins Extract of choice. Suggestions: Danish Pastry Extract, Hazelnut Extract, Irish Cream Extract, Vanilla Nut Extract, or Almond Extract
  • Watkins Baking Cocoa, powdered icing sugar, chocolate, nuts, etc. for decoration

Melt chocolate in microwave on high for 60 seconds. Stir and continue cooking on high for another 30 seconds or until completely melted.

Beat cream cheese until smooth. Add powdered sugar and continue beating until well-blended. Stir in chocolate, vanilla and extracts. Refrigerate for 2 hours or until firm. Shape into 1-inch/25-mm balls. Roll in cocoa, sugar, nuts, etc. or dip in melted chocolate. Store in refrigerator.

Makes approximately 3 dozen truffles.

Tip!Use white chocolate in place of the semi-sweet and follow same directions. Or use white chocolate for dipping.



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Spiced Apple-Glazed Ham
This apple-jelly glaze offsets the smoky flavour of this impressive holiday ham.

  • 4 lb/1.8 kg fully-cooked smoked whole ham
  • 1 cup/250 ml apple jelly
  • 2 tbsp/30 ml balsamic vinegar
  • 1 tsp/5 ml Watkins Cinnamon
  • 1/4 tsp/1.2 ml Watkins Cloves (Ground)
  • 1/4 tsp/1.2 ml Watkins Ginger
  • 1/4 tsp/1.2 ml Watkins Black Pepper

Preheat oven to 325 F/165 C. Remove skin and trim some fat from ham, leaving about 1/4 inch/3 mm of fat covering ham. Score fat in diamond fashion. Place ham on rack in large roasting pan. Insert meat thermometer into center of ham, being careful that pointed end of thermometer does not touch bone. Bake ham for 2-1/2 hours.

Prepare glaze by combining remaining ingredients in small saucepan. Cook over medium heat until mixture begins to boil; boil 2 minutes.

Brush ham with some of the glaze. Bake ham 30 minutes to 1 hour longer or until thermometer registers 140 F/60 C, brushing occasionally with glaze. When done, place on large serving platter, let stand 20 minutes for easier slicing.

Garnish with fresh herbs and whole or sliced apples. Heat any remaining glaze and serve with ham.

Makes 15 servings.


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Broccoli-Corn Casserole
A quick-to-fix holiday side-dish!

  • 2 pkgs (16 oz/454 g each) broccoli florets, thawed and drained (or 1 pound fresh broccoli)
  • 2 cans (15 oz/425 ml) cream-style corn
  • 3 eggs, slightly beaten
  • 1-1/4 tsp/6 ml Watkins Poultry Seasoning, divided
  • 1/4 tsp/1.2 ml Watkins Black Pepper
  • 2 tbsp/30 ml butter, melted
  • 3/4 cup/180 ml dried stuffing crumbs

Mix broccoli, corn eggs, 1/4 tsp/1.2 ml Poultry Seasoning and Pepper in a 2-quart/litre baking dish which has been sprayed with Watkins Cooking Spray. Combine butter, stuffing crumbs and remaining Poultry Seasoning; toss lightly. Sprinkle stuffing mixture over vegetables. Bake uncovered at 350 F/180 C for 1 hour or until stuffing is golden and vegetables are hot. Cover with foil for the last 15 to 20 minutes if crumbs start to get too brown.

Makes 10 servings.


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Bche de Nol
Literally translated as "Yule Log", this traditional French Christmas cake is shaped and decorated to resemble a log.

  • Watkins Recipe - Yule Log1/3 cup/80 ml all-purpose flour
  • 1/4 cup/60 ml Watkins Baking Cocoa
  • 1 tsp/5 ml Watkins Cinnamon
  • 3/4 tsp/4 ml Watkins Ginger
  • 1/4 tsp/1.2 ml baking soda
  • Pinch of Watkins (Ground) Cloves
  • Pinch of freshly ground Watkins Sea Salt
  • 4 large egg whites (save two of the yolks)
  • 1/2 cup/125 ml sugar, divided
  • 3 tbsp/45 ml buttermilk
  • Powdered (Icing) sugar

Preheat oven to 375 F/190 C. Coat a 15 x 10-inch/38 x 28-cm jelly-roll pan with Watkins Cooking Spray . Line with waxed paper; spray waxed paper with Cooking Spray; dust with flour.

In a small bowl, combine flour, Cocoa, Cinnamon, Ginger, baking soda, Cloves and Salt. In another small mixing bowl, beat egg whites until soft peaks form. Increase speed to high and gradually sprinkle in 1/4 cup/60 ml of sugar, beating until sugar dissolves and whites stand in stiff peaks. In a large bowl, using same beaters, beat the 2 egg yolks and remaining 1/4 cup/60 ml sugar until very thick and lemon-coloured; beat in buttermilk. With rubber spatula or wire whisk, gently fold beaten egg whites into egg yolks, one-third at a time. Gently fold flour mixture into egg mixture, one-third at a time. Spread batter evenly in pan. Bake 10 minutes or until top of cake springs back lightly when touched.

Sprinkle clean cloth lightly with powdered sugar. When cake is done, immediately invert hot cake onto towel and roll in jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.

To assemble cake:
Gently unroll cooled cake. With metal spatula, spread with Coconut Filling (recipe below) almost to edges. Starting from same long side, roll cake without towel. With sharp knife, cut 1-1/2 inch/4 cm thick diagonal slice from each end of roll; set aside. Place rolled cake, seam side down, on long platter.

Spread some of the Chocolate Frosting (recipe below) over roll but not on cut edges. Place one end piece on side of roll to resemble branch. Place remaining end piece on top of roll to resemble another branch. Spread remaining frosting over roll and branches, but not on cut sides. With tines of a fork, make strokes in frosting to resemble the bark of the tree. Refrigerate cake at least 2 hours before serving. Place Marshmallow Mushrooms (recipe below) around log.

Makes 10 servings.

Coconut Filling:

  • 1/3 cup/80 ml evaporated skim milk
  • 1/3 cup/80 ml sugar
  • 1 tbsp/15 ml butter
  • 1 egg, slightly beaten
  • Dash of freshly ground Watkins Sea Salt
  • 1/2 tsp/2.5 ml Watkins Vanilla
  • 1/3 cup/80 ml flaked coconut
  • 1/4 cup/60 ml chopped pecans
In saucepan, combine milk, sugar, butter, egg and salt. Cook and stir over medium heat until mixture thickens and bubbles. Add Vanilla, coconut and pecans. Cool.

Chocolate Frosting:
  • 3 tbsp/45 ml Watkins Baking Cocoa
  • 1 tbsp/15 ml butter
  • 1/2 tsp/2.5 ml Watkins Vanilla
  • Dash freshly ground Watkins Sea Salt
  • 2 tbsp/30 ml very hot water
  • 1-1/2 cups/375 ml powdered icing sugar
Combine Cocoa, butter, Vanilla and salt; mix well. Add hot water and stir until cocoa and butter are dissolved. Add powdered sugar and mix with electric mixer for about 2 minutes. Add more powdered sugar or water as needed until frosting is of spreading consistency.

Marshmallow Mushrooms:
  • 6 large marshmallows
  • Chocolate Frosting (above)
  • Watkins Baking Cocoa
Cut each marshmallow in half crosswise. Flatten half of each marshmallow for cap of mushroom. Roll other half between palms to create stems. Attach caps to stems with chocolate frosting. Dust tope of mushrooms with cocoa. If desired, meringue mushrooms can be substituted instead of marshmallow mushrooms.

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Holiday Boughs


Setting a Festive Holiday Table!
  • Use small holiday stockings as holders for napkins or flatware
  • To add a seasonal touch, freshness and fragrance to a buffet table, encircle dishes with evergreens. Tuck Watkins Candles between greens to give a festive glow.
  • Top each dinner plate with a red or green paper doiley then place the Holiday Place Settingsalad plate on top to create a subtle holiday theme and make your everyday dishes look like your special occassion dishes!
  • String together greeting cards with holiday ribbons to use as a table runner. Guests can catch up on what is happening with friends and family!
  • If you have a separate children's table, separate pages from a holiday colouring book and tape them together to form a tablecloth. Provide crayons and markers for an entertaining dinner for the kids - and a festive wall-hanging to display for all!
  • Head to the dollar store or bargain shop and stock up on mini-wreaths, jingle-bells and miniature ornaments to spread over the table top, use as napkin rings or place markers.
  • When dinner is ready, announce it to all with a ring of the jingle bells - no one will miss that distinctive and jolly sound!

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