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Watkins Recipes


for June 2006

Chocolate Zucchini Bread
Three-Flavour Fudge
Honey and Apple Barbecued Ribs
Steak and Potato Salad
Father's Day Celebration Tips!

Complete Recipe Index

Chocolate Zucchini Bread
  • 3 cups/750 ml all-purpose flour
  • 1/4 cup/60 ml Watkins Baking Cocoa
  • 1 tbsp/15 ml Watkins Cinnamon
  • 1 tsp/5 ml baking soda
  • 1/2 tsp/2.5 ml Watkins Baking Powder
  • 1 tsp/5 ml salt
  • 2 cups/500 ml sugar
  • 3 eggs
  • 1 cup/250 ml vegetable oil
  • 2 tsp/10 ml Watkins Vanilla
  • 2 cups/500 ml grated zucchini
  • 1 cup/250 ml chopped nuts (optional)
  • 1 cup/250 ml semisweet chocolate chips
Preheat oven to 350 F/180 C.  Grease two 8-1/2 x 4-1/2 inch/22 x 11 cm loaf pans.

In a large bowl, combine flour, cocoa, cinnamon, soda, baking powder and salt; mix well. Set aside.

In a medium bowl, combine sugar and eggs; beat until well-blended.  Add oil and vanilla; beat until combined.  Stir in zucchini.  Add to flour mixture; stir just until moistened.  Stir in nuts and chocolate chips.  Divide and spoon batter evenly into loaf pans.

Bake 55 to 60 minutes, or until toothpick comes out clean from center of loaf.  Remove bread from pans; cool completely on wire racks.

Makes 2 loaves.

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Three-Flavour Fudge 
  • 1 box (1 pound/454 g) powdered icing sugar
  • 2 eggs
  • 1 cup/250 ml (2 sticks) butter
  • 1 package (12 oz/340 g) chocolate chips
  • 1 tsp/5 ml Watkins Almond Extract
  • 1 tsp/5 ml Watkins Coconut Extract
  • 1 tsp/5 ml Watkins Vanilla
  • 1/2 cup/125 ml chopped walnuts (optional)

In mixer bowl, combine sugar and eggs; mix until satiny.  In a small saucepan, melt butter and chocolate chips; mix well.  Add chocolate mixture to sugar and eggs; blend.  Mix in extracts.  Stir in nuts, if desired.  Pour into an 8 x 8 inch/20 x 20 cm buttered pan.  Chill in refrigerator before serving.

Makes 36 pieces. 

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from "The Watkins Kitchen Collection - Cinnamon" Cookbook - Published 1995
 Honey and Apple
Barbecued Ribs
The sauce may seem traditional, but it's not like most barbecue sauces you've tasted.  It's sweet yet sassy, with a touch of cinnamon that makes it finger-licking good.  Provide LOTS of napkins!
  • 3-1/2 lbs/1.6 kg pork back ribs, cut into 2 to 3 rib portions
  • Water, to cover
  • 1/4 cup/60 ml Watkins Meat Magic 
  • 1/4 cup/60 ml Watkins Honey Barbecue Sauce Concentrate
  • 1/4 cup/60 ml cider vinegar


  • 2/3 cup/160 ml apple jelly
  • 1/2 cup/125 ml Watkins Honey Barbecue Sauce Concentrate
  • 1/2 cup/125 ml ketchup
  • 1 tbsp/15 ml brown sugar
  • 1 tbsp/15 ml sweet pickle relish
  • 1 tbsp/15 ml Dijon or French-style mustard
  • 1 tsp/5 ml Watkins Cinnamon

Combine first five ingredients in a large saucepan.  Bring to a boil; reduce heat and simmer, covered, 45 to 60 minutes or until ribs are tender.

Meanwhile, prepare sauce by combining all of the remaining ingredients in a medium saucepan.  Cook and stir over medium heat until bubbly.  Reduce heat and simmer, uncovered, about 15 minutes.  Remove from heat and cool until ribs are done.  When ribs are tender, drain; cool slightly.  Place ribs in a large baking dish or bowl.  Pour sauce over ribs.  Cover and chill several hours or overnight.

When ready to prepare, remove ribs from sauce, reserving sauce.  Grill or broil for 15 to 20 minutes, turning and brushing with sauce.  Watch closely to prevent burning.

Makes 6 servings.

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... from "The Watkins Kitchen Collection - Pepper" Cookbook - Published 1995
Steak and Potato Salad
Accompany this hearty dinner salad with hot rolls and fresh fruit.

  • 1 cup/250 ml olive oil
  • 1/4 cup/60 ml lemon juice
  • 1/3 cup/80 ml soy sauce
  • 1 tbsp/15 ml Watkins Garlic Powder
  • 1-1/2 tsp/7.5 ml Watkins Celery Seed
  • 1-1/2 tsp/7.5 ml Watkins Black Pepper, or more if desired
  • 4 beef top sirloin steaks (about 4 oz/113 g each)
  • 1/4 cup/60 ml butter
  • 20 oz/567 g small new potatoes, parboiled and drained
  • 1/2 cup/125 ml chopped onion
  • 4 cups/1 litre assorted torn mixed salad greens
  • Cherry tomato halves or pimento strips, for garnish

Combine first six ingredients; reserve 1/3 cup/80 ml vinaigrette and pour remainder over steaks.  Cover and refrigerate 2 to 6 hours.

Quarter potatoes.  Melt butter in skillet.  Sauté potatoes along with onion until potatoes are browned and cooked through; keep warm.  Grill or broil steak to desired doneness; slice thinly across the grain.

To serve, divide greens on individual serving plates.  Top with potato mixture then steak.  Drizzle dressing evenly over all.  Garnish as desired.

Makes 4 servings.

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Relaxing Father's Day Celebration Tips!
  • Get creative with the centerpiece for the table:
    • if Dad is a gardener, create a table centerpiece using shiny new garden tools tied with curling ribbon.
    • Create a centerpiece using a brand new fishing hat adorned with sparkling new lures and hooks for your FisherDad.
    • Decorate a bucket of golf balls with brightly coloured tees and markers for the GolferDad.
    • If Dad is a boater or sailor, use sea shells, sand and star fish to create a nautical atmosphere - of course you'll want to feed him a delicious fish dinner!
  • Use brightly coloured bandannas as napkins and tie with twine or straw.
  • Add simple but edible garnishes, such as fruit wedges, berries, edible flowers, or fresh herbs to individual plates and serving dishes.

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