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*** Watkins E-Book ***

Watkins Recipes


for February 2007

Heart-Shaped Napoleon
Rich Bread Pudding with Butter Pecan Sauce
Pasta with Lemon-Peppered Chicken
Chocolate Mint Gateau
Recipe for Happiness

Complete Recipe Index

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
  • 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
  • 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!

Watkins Recipe - Chocolate Mint Gateau

  • 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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Happy Hearts!
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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