Heart-Shaped Napoleon
- 2 sheets frozen puff
pastry, thawed to room temperature
- 1/2 cup/125 mL Watkins Vanilla Dessert
Mix
- 1/2 cup/125 mL sugar
- 2 cups/500 mL low fat milk
- 2 cups/500 mL sweetened whipped topping flavored
with 1 tsp/5 mL Watkins Double-Strength Imitation
Clear Vanilla
- 1/2 cup/125 mL semi-sweet chocolate chips
- 1 tsp/5 mL vegetable shortening
- 1 cup/250 mL powdered sugar
- 1 tsp/5 mL Watkins Double-Strength Imitation
Clear Vanilla
- 1/4 tsp/1.2 mL Watkins Almond Extract
- Hot water
On lightly-floured
surface, roll one sheet of pastry into a 12 x 12-inch/30
x 30-cm rectangle. Trace a large heart onto pastry and
cut out with sharp knife. Place on baking sheet. Repeat
with other sheet. Prick pastry well with fork. Bake at
400°F/200°C for 15 to 20 minutes or until pastry is
puffed and golden brown. Remove pastry to wire rack to
cool.
Meanwhile, prepare filling by combining
the Dessert Mix, sugar and milk. Cook over medium heat
until mixture comes to a boil. Remove from heat and
cover with plastic wrap; cool to room temperature. Beat
pudding until smooth; fold in whipped topping, then set
aside. Split each pastry layer in half to make 4 layers
in all. Melt chocolate chips and shortening over low
heat; set aside. Combine powdered sugar, extracts and
enough hot water to make a smooth icing. Pour over one
pastry layer. Drizzle or pipe chocolate in an attractive
design on top; set aside. Place one undecorated pastry
layer on serving tray; spread with one third of filling.
Repeat with second and third layers. Top with decorated
pastry. Refrigerate 1 hour.
Makes 10
servings.
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Rich
Bread Pudding
with Butter Pecan
Sauce
Pudding:
- 4 eggs
- 3/4 cup/180 mL sugar
- 2 cups/500 mL milk
- 1 cup/250 mL "half-and-half"
- 1/2 cup/125 mL butter, melted
- 1 tbsp/15 mL Watkins Original Double Strength
Vanilla Extract
- 3/4 cup/180 mL raisins
- 2 medium apples, peeled and thinly sliced
- 2 tsp/10 mL Watkins Cinnamon
- 1 loaf "Texas Toast" (thick-sliced bread), torn
into pieces
Sauce:
- 1 cup/250 mL sugar
- 1/2 cup/125 mL water
- 1/2 cup/125 mL heavy cream
- 2 tbsp/30 mL butter, softened at room
temperature
- 1 tsp/5 mL Watkins Butter Pecan
Extract
Combine all
pudding ingredients except bread. Add bread and allow to
soak up liquid, about 20 minutes. Preheat oven to
350°F/180°C. Lightly grease a 9 x 12"/23 x 30 cm glass
baking dish and pour bread mixture into pan. Bake about
45 minutes to 1 hour. Serve with sauce.
To make
sauce, place sugar and water in small saucepan over high
heat and cook, stirring, until sugar is dissolved. Then
reduce heat to medium and cook without stirring, just
washing down sides of pan with a pastry brush dipped in
water until sauce has turned caramel color (about 15
minutes). Remove syrup from heat. Let cool slightly,
then slowly add cream, butter and extract, being sure
hot syrup doesn't spatter. Stir until smooth; serve on
bread pudding.
Makes 8
servings.
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Pasta with
Lemon-Peppered Chicken
- 1 pound/454 g skinless,
boneless chicken breasts, cut into 1/2-inch/1-cm
strips
- 2 tsp/30 mL Watkins Cracked Black Pepper
- 1-1/2 tsp/7.5 mL Watkins Garlic Liquid
Spice
- 2 tbsp/30 mL Watkins Garlic & Parsley
Grapeseed Oil
- 1-1/2 cups/375 mL water
- 2 tbsp/30 mL Watkins Chicken Soup Base
- 1-1/2 tbsp/25 mL fresh lemon juice, or to taste
- 12 ounces/340 g dry linguine or fettuccine
- 1/4 cup/60 mL finely grated Parmesan
cheese
Toss the chicken with the cracked pepper
and Garlic Liquid Spice. Marinate, covered and
refrigerated, for at least one hour or as long as
overnight.
When ready to serve, bring water to
boil to cook pasta. Heat olive oil in a sauté pan over
medium-high heat. Add chicken and lightly brown on all
sides, about 3 minutes. Add the water, soup base and
lemon juice. Reduce heat to a simmer and cook for about
8 minutes.
Cook pasta; drain and toss with
chicken. Serve dish hot, passing Parmesan cheese
separately. Garnish with lemon wedges and fresh
parsley.
Makes 6 servings.
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Chocolate Mint
Gateau
This fabulous dessert only looks hard to
make! It was submitted by Gladys Earl
of Menomonie, Wisconsin and won 2nd Place in
Watkins "My Family's Favourite Recipe" contest in
1994!
Cake:
- 1/2 cup/125 ml
Watkins Baking Cocoa
- 1/2 cup/125 ml boiling water
- 2-1/2 cups/750 ml sifted cake flour
- 1-1/2 tsp/7.5 ml baking soda
- 1/2 tsp/2.5 ml salt
- 2/3 cup/160 ml vegetable shortening
- 1/4 tsp/1.2 ml Watkins Chocolate
Extract
- 1/4 tsp/1.2 ml Watkins Peppermint
Extract
- 1-3/4 cups/430 ml white sugar
- 2 eggs
- 1 cup/250 ml
buttermilk
Mint
Filling:
- 3/4 cup/180 ml butter
or margarine, softened
- 3 cups/750 ml powdered icing sugar
- 3 tbsp/45 ml milk
- 1-1/2 tsp/7.5 mL Watkins Peppermint
Extract
- 4 to 6 drops of green food colouring, if
desired
Chocolate
Glaze:
- 1/2 cup/125 ml butter or margarine
- 1 cup/250 ml semi-sweet
chocolate chips
- 1 tsp/5 ml Watkins
Vanilla
- 1 to 2 tbsp/15 to 30 ml
unbroken sliced almonds, for garnish
In small bowl, add
cocoa to boiling water, stirring until smooth; cool to
room temperature. In medium bowl, combine flour,
baking soda and salt; set aside. Stir shortening
to soften; add Chocolate and Peppermint Extracts.
Gradually add sugar and continue beating until light and
fluffy. Add eggs, one at a time, beating well
after each addition. Beat in cooled cocoa
mixture. Add dry ingredients alternately with the
buttermilk, beginning and ending with the dry
ingredients; mix well. Pour batter into two
9-inch/22.5 cm, lightly greased springform pans or two
9-inch/22.5 cm cake pans with removable
bottoms.
Bake at 350 F/180 C for 35 to
40 minutes (or until test toothpick comes back
clean). Remove from oven and cool on wire rack for
10 minutes.
Remove rim of pan and cool
completely. (If desired, cakes can be removed from
pan bottom by loosening them and then sliding onto a
serving plate.)
To prepare mint filling, combine
all ingredients and beat until smooth. Spread half
of the mint filling over each cooled cake.
Refrigerate cakes until mint filling is chilled and
firm, approximately 45 minutes.
To prepare
chocolate glaze, melt butter and chocolate chips over
low heat. Add Vanilla Extract. Cool
slightly. Spread half of the chocolate glaze over
chilled mint filling on each cake.
Garnish with
slice almonds.
Makes 2 cakes, 10 servings per
cake.
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Recipe for
Happiness
This recipe is from "Our Best From Us
to You",
by the Rockford UCW Ladies and Friends,
1978
- 1 cup/250 ml 'common
sense'
- 1-1/2 cups/375 ml 'love'
- 1/2 cup/125 ml 'justice'
Sift in 1-1/2 tsp/7.5
ml of 'mutual confidence' and two large portions of
'sense of humour', beaten separately. Spice it
with 'wit' and 'nonsense'. Bake in an oven of
'warm approval' and ice with 'generous
appreciation'.
Makes 1 to Infinite
Number of Happy Lives!
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