Baking Powder
Biscuits
 2 cups/500 mL sifted all-purpose flour
- 1 tbsp/15 mL Watkins Baking Powder
- 1/2 tsp/2.5 mL salt
- 5 tbsp/75 mL vegetable shortening
- 3/4 cup/180 mL milk
Sift
together flour, baking powder, and salt. Add shortening and cut
into dry ingredients with two knives or pastry blender until
mixture resembles coarse meal. Make a well in center and gradually
add milk, stirring until a soft dough forms. Turn out onto lightly
floured board and knead lightly for 30 seconds. Roll out 1/2 to
3/4-inch/1 to 2-cm thick. Cut with a floured biscuit cutter.
Arrange on greased baking sheet. Bake at 450 F/235 C for 12 to 15
minutes or until golden brown.
Makes 12
biscuits.
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Classic Herb
Stuffing
 1 cup/250 mL (2 sticks) butter
- 2 cups/500 mL celery, chopped
- 1 cup/250 mL onions, chopped
- 2 tsp/10 mL Watkins Thyme
- 2 tsp/10 mL Watkins Rosemary
- 1-1/2 tsp/7.5 mL Watkins Poultry Seasoning
- 1 tsp/5 mL Watkins Seasoning Salt
- 1/2 tsp/2.5 mL Watkins Black Pepper
- 12 cups/3000 mL dry unseasoned bread cubes
- 4 cups/1 quart prepared Watkins Chicken Soup &
Gravy
Melt butter in large skillet on
medium heat. Add celery and onions; cook and stir 5 minutes. Stir
in Thyme, Rosemary, Poultry Seasoning, Seasoning Salt and Black
Pepper. Place bread cubes in a large bowl. Add celery mixture and
broth; toss gently until well mixed. Spoon into lightly greased 13
x 9-inch / 33 x 23 cm baking dish. Bake in preheated oven at 375F
/ 190C for 35 minutes or until heated through and lightly
browned.
Makes 18 servings.
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Cranberry-Peach
Chutney
 2 cups/500 mL fresh or frozen cranberries
- 1 cup/250 mL sugar
- 1/2 cup/125 mL cider vinegar
- 1/2 cup/125 mL finely-chopped onion
- 1/2 cup/125 mL raisins
- 1-1/2 tsp/7.5 mL Watkins Ginger
- 3/4 tsp/4 mL salt
- 1/2 tsp/2.5 mL Watkins Cinnamon
- 1/8 tsp/0.6 mL Watkins Ground Cloves
- 1 can (16 oz/454 g) sliced peaches, drained and
diced
In 2-quart/2-litre
saucepan over medium-high heat, bring all ingredients except
peaches to a boil. Reduce heat; simmer, stirring occasionally, 10
minutes. Remove from heat and let cool slightly. Stir in peaches.
Pour into clean glass containers with covers. Keep
refrigerated.
Makes 3-1/2 cups/850 mL.
Directions to give with chutney: Will keep in
the refrigerator up to two weeks. Makes a nice accompaniment to
grilled chicken or pork, or roasted turkey.
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Spiced
Nuts
 1 cup/250 mL whole almonds
- 1 cup/250 mL blanched peanuts
- 1 cup/250 mL sugar
- 1/4 cup/60 mL butter or margarine
- 1-1/2 tsp/7.5 mL pumpkin pie spice (see below)
- 1/2 tsp/2.5 mL Watkins Cinnamon
- 1/2 tsp/2.5 mL allspice
- 1/2 tsp/2.5 mL Watkins Ginger
- 1/2 tsp/2.5 mL salt, if desired
Combine
all ingredients in heavy skillet. Cook over medium heat, stirring
constantly, until sugar is melted and golden brown, coating nuts
(about 15 minutes). Spread nuts in thin layer on foil; cool. Break
into clusters containing 2 or 3 nuts each.
Yields 3
cups.
 To make your own
Watkins Pumpkin Pie Spice Blend combine:
1-1/2 tsp/7.5 mL Watkins Cinnamon
1/2 tsp/2.5 mL Watkins Nutmeg
1/4 tsp/1.2 mL Watkins Ground Cloves and
1/2 tsp/2.5 mL Watkins Ginger
If you make extra,
store in air tight container.
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Hot Chocolate the Watkins
Way
 1/4 cup/60 mL Watkins Baking Cocoa
- 1/2 cup/125 mL sugar
- Dash salt
- 1/3 cup/80 mL hot water
- 4 cups/1 litre milk
- 3/4 tsp/4 mL Watkins Original Double Strength Vanilla
Extract
Combine
cocoa, sugar and salt in saucepan; stir in hot water. Bring to a
boil over medium heat, stirring constantly; boil and stir 2
minutes. Add milk; stir and heat. DO NOT BOIL. Remove from heat;
add vanilla. Beat with rotary beater until foamy.
Makes
about six 6-ounce/180 mL servings.
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