Watkins
Recipes

Butterscotch Cream Cake

• 1 package (2-layer size) yellow cake mix
• 1-1/2 cups / 375 ml milk
• 3 eggs
• 1/2 cup / 125 ml sugar
• 1/2 cup / 125 ml Watkins Butterscotch Dessert Mix
• 1 tsp / 5 ml Watkins Double-Strength Vanilla

Filling:

• 3/4 cup / 180 ml sugar
• 2 tbsp / 30 ml Watkins Butterscotch Dessert Mix
• 1/2 cup / 125 ml evaporated milk or light cream (half-and-half)
• 1/3 cup / 80 ml hot water
• 1/4 cup / 60 ml butter
• 1 egg, slightly beaten
• 1 cup / 250 ml flaked coconut
• 1 cup / 250 ml chopped pecans
• 1-1/2 tsp / 7.5 ml Watkins Caramel Flavour

Frosting:

• 1-1/2 cups / 375 ml whipping cream
• 1/3 cup / 80 ml firmly packed brown sugar
• 3/4 tsp / 4 ml Watkins Double-Strength Vanilla

Prepare cake mix, adding milk, eggs, 1/2 cup sugar, 1/2 cup Dessert Mix and 1 tsp Vanilla.  Mix and bake as directed on package in three greased and waxed-paper lined 9 inch / 23 cm pans.  Cool 10 minutes; remove from pans and cool completely.

To make filling:  In medium saucepan, combine sugar and Dessert Mix.  Stir in evaporated milk, water, butter and egg.  Cook over medium heats, stirring constantly until thick.  Remove from heat.  Stir in coconut, pecans and Caramel Flavour; cool.  Spread filling between and on top of cake layers to within 1/2 inch / 12 mm of edge of top layer.

For frosting:  Whip cream in small mixer bowl until foamy.  Gradually add brown sugar, beating until thickened.  Beat in Vanilla; spread on sides and top edge of cake.  Chill cake at least 1 hour before serving.

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Chocolate Mousse

• 1 pudding recipe of Watkins Chocolate Dessert Mix
• 2 cups / 500 ml frozen whipped topping, thawed
• Additional whipped topping, chocolate cookie crumbs or chocolate curls for garnish.

Prepare pudding according to package directions, cover top of pudding with plastic wrap and let cool to room temperature.  Stir pudding and fold in whipped topping.  Spoon into dessert dishes and refrigerate until servicing time.  Before serving, garnish with whipped topping and cookie crumbs.

Note from Watkins Kitchen:  This recipe is also delicious using Watkins Lemon Dessert Mix!

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Piña Colada Pie

• 1 backed 9-inch / 23 cm pastry or graham cracker pie shell, cooled
• 1/4 cup / 60 ml Watkins Coconut Dessert Mix
• 3 tbsp / 45 ml sugar
• 1/4 cup / 60 ml water
• 1 envelope unflavoured gelatin
• 1 cup / 250 ml skim milk
• 1 cup / 250 ml fat-free sour cream
• 1 can (8.25 oz / 234 ml) crushed pineapple, drained
• 1/2 tsp / 2.5 ml Watkins Rum Flavouring

Combine dessert mix, sugar, water, and gelatin in medium saucepan; mix well.  Stir in skim milk.  Cook over medium heat until mixture begins to boil and thicken.  Remove from heat and place mixture in large bowl; cool to room temperature, stirring occasionally to prevent skin from forming.  when cool, stir in remaining ingredients; pour into prepared pie shell.  Chill until firm, about 3 hours.  Garnish with reduced-calorie whipped topping, pineapple, and toasted coconut.

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Lemon Meringue Pie

• Baked 9-inch / 23 cm pastry pie shell
• 1/2 cup / 125 ml Watkins Lemon Dessert Mix
• 1/2 cup / 125 ml sugar
• 3 cups / 750 ml water, divided
• 2 slightly beaten egg yolks

Meringue:

• 3 egg whites
• 1/2 tsp / 2.5 ml Watkins Double-Strength Vanilla
• 1/4 tsp / 1.2 ml cream of tartar
• 6 tbsp / 90 ml sugar

Combine dessert mix, sugar and 1/2 cup / 125 ml water in medium saucepan; mix well.  Combine egg yolks with remaining water and add to saucepan; mix well.  Cook over medium heat, stirring constantly until mixture begins to boil and thicken.  Cool slightly and pour into pie shell.

Beat egg whites with vanilla and cream of tartar until soft peaks form.  Gradually add sugar 1 tbsp / 15 ml at a time, beating until stiff and glossy peaks form and all sugar is dissolved.  Spread meringue over filling, sealing to edges of pastry.  Bake at 350 F / 180 C for 12 - 15 minutes of until meringue is golden brown; cool.

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Baked Rice Custard

• 3/4 cup / 180 ml Watkins Rice Pudding Dessert Mix
• 4 cups / 1 liter 2% milk
• 3 eggs, beaten
• 1/4 to 1/2 cups / 60 - 125 ml sugar
• 2 tsp / 10 ml Watkins Double-Strength Vanilla
• 1 cup / 250 ml raisins
• Watkins Cinnamon

Combine Dessert Mix and 3 cups / 750 ml of the milk in heavy 2 quart / liter saucepan.  Gently heat until boiling, stirring constantly.  Remove from heat.  Combine remaining milk, eggs, sugar, vanilla and raisins; gradually stir into pudding mixture.  Pour into a 1-1/2 quart/liter soufflé dish or casserole that has been sprayed with Watkins Cooling Spray.  Sprinkle lightly with cinnamon.  Place soufflé dish in shallow baking pan.  Place pan on rack; add water to a depth of 1 inch / 2.5 cm.  Bake at 325 F / 170 C, uncovered, until knife inserted near center comes out clean, about 75 minutes.  Remove soufflé dish from hot water.  Refrigerate any leftovers.

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Piña Colada Parfaits

• 1 recipe Watkins Tapioca Dessert Mix
• 2 tsp / 10 ml Watkins Coconut Extract
• 3/4 tsp / 4 ml Watkins Rum Extract
• 1/2 tsp /2.5 ml Watkins Double-Strength Vanilla
• 1 can (8.5 oz / 240 g) crushed pineapple, well drained
• Watkins Double-Strength Vanilla
• Frozen whipped topping, thawed
• Toasted coconut

Cook Dessert Mix according to directions on package; add extracts; cool slightly.  Stir pineapple into pudding; cool until just warm.  Stir vanilla into whipped topping to taste.  Layer filling and topping alternately into parfait glasses, ending with whipped topping.  Refrigerate until well chilled.  Before serving, sprinkle with toasted coconut.

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Peaches and Cream Pie

• 3/4 cup / 180 ml all-purpose flour
• 1 tsp / 5 ml Watkins Baking Powder
• 1/2 tsp/ 2.5 ml salt
• 1/4 cup / 60 ml Watkins Vanilla Dessert Mix
• 1/3 cup / 80 ml white sugar
• 1/4 tsp / 1.2 ml Watkins Nutmeg
• 3 tbsp / 45 ml butter, softened
• 1 egg
• 1/2 cup / 125 ml milk
• 1 can (16 oz / 454 g) sliced peaches, drained (reserve juice)

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• 1 package (8 oz / 227 g) cream cheese, softened
• 1/2 cup / 125 ml white sugar
• 1/2 tsp / 2.5 ml Watkins Double-Strength Vanilla
• 3 tbsp / 45 ml reserved peach juice

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• 1 tbsp / 15 ml white sugar
• 1/2 tsp / 2.5 ml Watkins Cinnamon

Grease bottom of a 9-inch / 23 cm deep dish or 10 inch / 25 cm pie plate.  In large mixing bowl, combine the first 9 ingredients.  Beat with an electric mixer at medium speed for 2 minutes.  Pour into prepared pan.  Place the drained peaches over batter, keeping peaches about 1/2 to 1 inch / 1.2 to 2.5 cm from edge of plate.

In small bowl, combine cream cheese and next 3 ingredients, beat until smooth.  Spoon over peaches within same distance from edge.  Combine sugar and cinnamon, sprinkle over cream cheese filling.  Bake at  350 F / 180 C for 30 to 45 minutes.  Cool to room temperature; chill until serving time.

Makes 10 servings

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