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Janet del Rio - ID# 018723
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*** Watkins E-Book ***

Family Cooking


for July 2018

Mocha Cooler
Fresh Fruit & Pasta Salad
Southwestern Grilled Sirloin
Frozen Angel Dessert
Peaches and Cream Roll

Complete Recipe Index

Watkins Recipe - Mocha CoolerMocha Cooler
From Watkins "Simple Summer Recipes" Cookbook, 1997
  • 3/4 cup/180 ml cold, strongly brewed coffee
  • 2 cups/500 ml chocolate ice cream (low fat or regular)
  • 1 tsp/5 ml Watkins Vanilla Extract
  • 1/2 tsp/2.5 ml Watkins Cinnamon
  • Crushed ice and/or whipped cream, if desired
Place coffee, ice cream, vanilla and cinnamon in blender container. Process until smooth. Serve over crushed ice or top with whipped cream.

Makes 2 servings.

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Watkins Recipe - Fresh Fruit & Pasta SaladFresh Fruit & Pasta Salad
From Watkins "Simple Summer Recipes" Cookbook, 1997

  • 8 oz/227 dry wagon wheel or mini lasagna (mafalda) pasta
  • 1 can (15 oz/425 g) juice-packed pineapple chunks, drained
  • 1 large orange, peeled, seeded and cut into sections
  • 1 cup/250 ml seedless green grapes, halved if large
  • 1 cup/250 ml seedless red grapes, halved if large
  • 1 large red apple, cored and chopped
  • 1 banana, peeled and sliced
  • 1 container (8 oz/227 g) plain nonfat yogurt
  • 1/4 to 1/3 cup/60 - 80 ml frozen orange juice concentrate, thawed
  • 3/4 tsp/4 ml Watkins Pineapple Extract
  • 3/4 tsp/5 ml Watkins Cinnamon
Cook pasta according to package directions; rinse with cold water and drain. Combine pasta and fruit in large bowl. In smaller bowl, combine yogurt, orange juice concentrate, pineapple extract and cinnamon; mix well. Pour over fruit and pasta; toss to coat. Cover and chill thoroughly. Toss gently again before serving.

Makes 10 servings.

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Watkins Recipe - Southwestern Grilled SirloinSouthwestern Grilled Sirloin
From Watkins "Simple Summer Recipes" Cookbook, 1997
  • 1 tsp/5 ml Watkins Cumin
  • 1 tsp/5 ml Watkins Oregano
  • 1 tsp/5 ml Chili Powder
  • 1/2 tsp/2.5 ml Watkins Thyme
  • 1/2 tsp/2.5 ml Watkins Black Pepper
  • 1/2 tsp/2.5 ml Garlic Powder
  • 1/8 to 1/4 tsp/0.6 to 1.2 ml cayenne pepper
  • 6 tbsp/90 ml butter, slightly softened
  • 1 lb/454 g boneless beef sirloin

Combine cumin, oregano, chili powder, thyme, black pepper, garlic powder, and cayenne pepper in small bowl. Mix 1-1/2 tsp/7.5 ml of this seasoning mixture into the butter. Place butter on plastic wrap and form into a log; refrigerate until firm. Rub both sides of beef sirloin with remaining seasoning mixture. Refrigerate and let set at least 30 minutes. Heat grill. When ready to barbecue, place steak on grill 4 to 6 inches 10 to 15 cm from medium coals. Cook 8 to 20 minutes or until desired doneness, turning once. To serve, cut steak into four pieces and place on serving plates. Cut butter into four pieces and place on center of hot steaks. Serve immediately.

Makes 4 servings.

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Watkins Recipe - Frozen Angel DessertFrozen Angel Dessert
From Watkins "Simple Summer Recipes" Cookbook, 1997
  • 1 purchased or homemade 16 oz/454 g angel food cake
  • 1 pint (2 cups/500 ml) lemon sherbet, slightly softened
  • 1 can (21 oz/595 g) blueberry pie filling
  • 3/4 tsp/4 ml Watkins Almond Extract
  • Sliced almonds, if desired

Slice cake in half horizontally. Spread sherbet over bottom half of cake; replace top half. Wrap in plastic wrap and freeze 1 hour or until firm. To serve, combine pie filling and almond extract in small bowl; mix well. Slice cake and top each sliced with pie filling. Sprinkle with sliced almonds.

Makes 8 servings.

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Watkins Recipe - Peach and Cream RollPeaches and Cream Roll
From Watkins "Simple Summer Recipes" Cookbook, 1997
  • 3 eggs
  • 1/4 tsp/1.2 ml salt
  • 1 tsp/5 ml Watkins Vanilla
  • 3/4 cup/180 ml sugar
  • 3/4 cup/180 ml packaged complete buttermilk pancake mix
  • 2 cups/500 ml chopped fresh (or frozen and thawed) peaches, divided
  • 1/4 tsp/1.2 ml Watkins Nutmeg
  • 1 cup/250 ml heavy whipping cream
  • 1/2 cup/125 ml sugar
  • 1/2 tsp/2.5 ml Watkins Vanilla
  • Fresh peach slices for garnish
  • Fresh mint leaves for garnish

Grease a 15 x 10 x 1-inch/38 x 25 x 2.5 cm jelly-roll pan; set aside. Line with waxed paper, leaving 2 inches, 5 cm hanging over sides. In a large mixing bowl, beat eggs, salt and vanilla with an electric mixer on high speed for about 4 minutes or until thick. Gradually add the 3/4 cup/180 ml sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add pancake mix; beat on low speed just until combined. Spread batter into prepared pan. Bake at 400 F/205 C for 8 to 10 minutes or until golden and cake springs back slightly when touched near center. Immediately invert cake onto a clean towel sprinkled with powdered sugar. Remove waxed paper. Roll up towel and cake, jelly-roll-style, starting from one of the short sides. Cool on wire rack. Meanwhile, add nutmeg to peaches; set aside. Beat together the cream, remaining sugar and vanilla extract until stiff peaks form. Unroll cake and remove towel. Spread cake with 3/4 of the whipped cream; top with 1-1/2 cups/375 ml of the chopped peaches. Roll up cake as tightly as possible. Place, seam side down, on serving platter. Spoon remaining whipped topping and chopped peaches down center of cake. Garnish with peach slices and mint leaves. Chill until serving time; for up to 2 hours.

Makes 10 servings.

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Ingredients that in are in 'bold' print are available from Watkins only the USA.
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