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*** Watkins E-Book ***


Watkins Recipes

Watkins
Recipes

for November 2005

Hazelnut Toffee Crunch Pie
Squash Casserole
Casserole Cabbage Rolls
Roast Turkey with Sausage and Apple Stuffing
Jewel Candy
How to Test Candy

Complete Recipe Index


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.

Tip! 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.

Tip!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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