Hazelnut Toffee Crunch Pie
- 1 Vanilla Pie recipe made with Watkins
Vanilla Dessert Mix per package directions; cool
to room temperature, stirring occasionally
- 1 container (8 oz/227 g)
frozen whipped topping, thawed
- 1 cup/250 mL sour cream
- 1/2 tbsp/7.5 mL Watkins
Hazelnut Extract
- 4 bars (1.4 oz/40 g)
chocolate-covered English toffee, coarsely chopped
- 1 ready-made graham
cracker pie crust
- 1/3 cup/80 ml caramel ice
cream topping
Fold whipped
topping, extract and candy into colled pie filling; set
aside. Spread ice ream topping on bottom of crust; top
with pie filling mixture. Freeze four hours or until set.
Store leftovers in freezer.
 Let
pie stand at room temperature for 15 minutes or until pie
can be easily cut. Garnish, if desired, with whipped
topping and chopped English toffee candy.
Makes 8
servings.
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Squash Casserole
- 2/3
cup/160 ml butternut squash (pared, cooked and mashed)
- 1/2
cup/125 ml brown sugar
- 1/2 stick/60 ml butter
- 2 eggs
- 1/2 tsp/2.5 ml Watkins
Nutmeg
- 1 tsp/5 ml Watkins Cinnamon
- 1 tsp/5 ml Watkins Vanilla
- 1/2
cup/125 ml milk
- Pinch of
salt
- Buttered
corn flakes
Mix all ingredients,
except corn flakes. Bake in greased casserole for 30
minutes at 325 F/160C. During the last ten minute, spread
buttered corn flakes on top; brown.
Yield: 3-4
servings.
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Casserole Cabbage Rolls
All of the flavour without all the "fuss" of traditional cabbage rolls!
-
1 pound/454 g
ground beef
-
1 tbsp/15 ml
Watkins Original Grapeseed Oil
-
1 chopped
onion
-
1 tsp/5 ml
salt
-
1/8 tsp/0.5 ml
Watkins Granulated Black Pepper
-
3 tbsp/45 ml cooked
rice, or more if desired
-
1 10-oz/284 ml can
tomato soup
-
1 soup can
water
-
3 cups/750 ml
coarsely shredded cabbage
In a large frying pan, sear
beef in oil for 1 minute. Add onion, rice and
seasonings, sauté for 2 - 3 minutes. Add soup and
water, mix well. Put cabbage into greased 9 x 13
inch casserole. Pour in meat mixture, do not
stir. Bake, covered, for 1-1/2 hours at 350 F180
C.
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Roast Turkey
with
Sausage & Apple Stuffing
Stuffing
- 12 oz/240 g bulk mild pork
sausage
- 6 slices of
bacon, chopped
- 1 tbsp/15 ml butter
- 1 cup/250 ml chopped
onion
- 1 cup/250 ml
chopped celery
- 1 Granny Smith
apple, peeled, cored, and chopped (about 1 cup/250 ml)
- 6 cups/1.5 L dried
bread cubes
- 1 cup/250 ml water
- 1-1/2 tbsp/25 ml
Watkins Chicken Soup Base
- 1 tbsp/15 ml
Watkins Poultry
Seasoning
Cook sausage and
bacon in skillet, stirring until sausage crumbles; drain
(reserve 2 tbsp/30 ml of the drippings) and place in a
large bowl. Cook onion, celery, and apple in
drippings and butter over medium-high heat, stirring
constantly, until tender (about 5 minutes); remove from
heat. Add to meat mixture along with bread cubes,
water, Chicken Soup Base and Poultry Seasoning; mix
well. Set aside while preparing
turkey.
Turkey
- 10 to 12-lb/4.5 to 5.5 kg
turkey
- 1/4 cup/60 ml
Watkins Meat Magic
- 1 tbsp/15 ml
Watkins Poultry Seasoning
To prepare turkey,
remove giblets and neck from turkey; discard or reserve
for another use. Rinse turkey thoroughly with cold
water; pat dry. Place turkey breast side up in
roasting pan; rub inside and out with Meat Magic and
Poultry Seasoning. Stuff loosely with
Sausage-Apple Stuffing (place any remaining stuffing
in a casserole to bake later). Bake turkey,
uncovered, at 325°F/165°C for 4 to 4-1/2 hours,
basting occasionally with pan juices. Meat
thermometer should read 185°F/85°C. Cover loosely
with foil if turkey begins to get too brown. Remove
from oven and let stand 15 minutes before carving.
Place casserole with remaining stuffing in the oven the
last hour before serving. Toss stuffing from turkey
with that in casserole.
Makes 12
servings.
To
make stuffing entirely in casserole dish, add a little
more water if a moist stuffing is
desired.
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... from Watkins "Keepsake Cookbook" Recipe Collection, 1996
Jewel Candy
- 1 cup/250 ml sugar
- 1/3 cup/80 ml water
- 1/2 cup/125 mL light corn
syrup
- 1 tsp/5 mL Watkins
Anise, Wintergreen or Extract of your choice
- Food
Colouring
Combine first three
ingredients in a saucepan. Cook until mixture reaches the
hard crack stage. Add Watkins Extract and food colouring.
Pour into a a buttered pie tin. When cool enough to
handle, pull up small pieces and snip. Allow to cool on
wax paper.
Yield: 2 dozen
candies.
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How to Test Candy
|
Stage |
Cold Water
Test |
Temperature |
|
Soft
Ball |
Can be picked
up, but flattens |
234-240 F/
112-115 C |
|
Firm
Ball |
Holds its shape
until pressed |
242-248 F/
116-120 C |
|
Hard
Ball |
Hold its shape,
but is pliable |
250-268 F/
121-131 C |
|
Soft
Crack |
Separates into
hard, but not brittle threads |
270-290 F/
132-143 C |
|
Hard
Crack |
Separates into
hard and brittle threads |
300-310 F/
148-154
C |
Test
candy carefully. If you do not have a thermometer, use the
cold water test. Remove the candy from heat and drop a small
amount into a cupful of very cold water, using the above
chart.
Both
humidity and altitude affect candy. If it is rainy, cook candy
to a degree or so higher than the recipe indicates. Consult an
altitude table to determine boiling point in your area, or
test temperature of boiling water. For example, if water boils
at 210 F/99 C instead of the normal 212 F/100 C, subtract
two/one degrees from the temperature specified in the
recipe.
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100% Satisfaction Guarantee!
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