Chocolate-Covered Cherry Cookies This recipe was submitted by April Heiring of the Watkins Good Tastings Team.
- 1-1/2 cups/375 ml all-purpose flour
- 1/2 cup/125 mL Watkins Baking
Cocoa
- 1/4 tsp/1.2 mL Watkins Baking
Powder
- 1/4 tsp/1.2 mL baking soda
- 1/4 tsp/1.2 mL salt
- 1/2 cup/125 mL (one stick) butter,
softened
- 1 cup/250 mL sugar
- 1 egg
- 1 tbsp/15 mL Watkins Vanilla
- 1 (10 oz/285 g) jar of maraschino cherries
- 1 (6 oz/170 g) package of semisweet chocolate
pieces
- 1/2 cup/125 mL sweetened condensed
milk
In a large bowl, combine
flour, baking cocoa, baking powder, soda, and salt.
In a separate bowl, combine butter and sugar on low speed
with an electric mixer until fluffy. Add egg and
vanilla; beat well. Gradually add dry ingredients to
creamed mixture; beat until well-blended. Shape
dough into 1-inch/25 mm balls; place on ungreased cookie
sheet. Bake at 350°F/180°C about 10 minutes or
until well done. Remove and let cool a
bit. Press down center of dough to create a place
for the cherry. Drain cherries, reserving the
juice. In a small saucepan, combine chocolate pieces
and sweetened condensed milk; heat until chocolate is
melted. Stir in 4 tsp/20 mL of the reserved cherry
juice. Put a little of this frosting in center of
each cookie; place cherry on top. Spoon about 1
tsp/5 mL of chocolate mixture over each cherry; spread to
cover cherry.
Makes 3 dozen cookies.
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Russian Tea Cakes
This recipe was
submitted by Carmen Johnson of the Watkins Good Tastings
Team.
- 1 cup/250 mL butter, softened
- 1/2 cup/125 mL powdered icing sugar
- 1 tsp/5 mL Watkins Vanilla
- 1 tsp/5 mL Watkins Rum Extract
- 2 cups/500 mL sifted all-purpose flour
- 1 cup/250 mL finely-chopped walnuts, almonds or
pecans
- 2 tbsp/30 mL half-and-half
- 1 cup/250 mL powdered icing sugar
- 1 tsp/5 mL Watkins Cinnamon
Beat butter, sugar and
extracts until light and fluffy. Stir in flour,
walnuts and half-and-half; beat until smooth. Shape
into 1-inch/25-mm balls and place on ungreased baking
sheet. Bake at 400°F/200°C for 12 minutes or until
set but not brown. Cool slightly, roll in powdered
sugar and set on wire rack to cool. To some
additional powdered sugar, add cinnamon to taste.
Roll balls again in cinnamon/sugar mixture. Store in
well-sealed containers.
Makes 3 dozen
cookies.
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Pumpkin and Apple
"Dump"
Bread
This recipe is from Watkins
"My Family's Favourite Recipe Contest" Cookbook; 1994, and
was submitted by Barabra Castodio; Doyle, California and is as
easy as 1-2-3!
- 1/2
cup/125 mL vegetable oil
- 2
cups/500 mL white sugar
- 1-1/2 cups/375 mL canned or cooked
pumpkin
- 1/2 cup/125 mL water
- 3
eggs
- 2-1/2 cups/625 mL all-purpose flour
- 1 tbsp/15 mL Watkins Baking
Powder
- 1-1/4 tsp/6.2 mL Watkins
Cinnamon
- 1 tsp/5 mL Watkins Apple Bake
Seasoning
- 3/4 tsp/3.75 mL Watkins Nutmeg
- 1/2 tsp/2.5 mL baking soda
- 1/2 tsp/2.5 mL salt
- 4 oz/125 ml reduced-calorie or regular cream
cheese, softened
- 1/2 tsp/2.5 mL Watkins Vanilla
- 1/2 tsp/2.5 mL Watkins Rum
Extract
- 1/4 tsp/1.2 mL Watkins Vanilla Nut
Extract
- 1/4 tsp/1.2 mL Watkins Butter Pecan
Extract
"Dump" together all of
the above ingredients in a large bowl. Beat until
well mixed. Add to batter:
3/4
cup/180 mL chopped apple (steamed then
cooled)
1
cup/250 mL chopped
walnuts Mix
well. Pour batter into 2 large 9x5-inch/22.5x12.5-cm
greased and floured loaf pans. Bake at 350 F/180 C
for 1 hour or until done.
Makes 2
loaves.
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Cranilla Coffee Cake
This
recipe is from Watkins "My Family's Favourite Recipe
Contest" Cookbook; 1994, and was submitted by Louise Stevens;
Vancouver, British Columbia. Cranberries and Watkins
Vanilla are exceptional together in this "Cranilla" flavoured
coffee cake!
- 1/4 cup/60 mL Watkins Vanilla Dessert
Mix
- 1 cup/250 mL
white sugar
- 3/4 cup/180 mL
water
- 1/4 cup/60 mL
butter
- 1 cup/250 mL
fresh cranberries
- 1 egg, well
beaten
- 1 tsp/5 mL Watkins Vanilla
- 1-3/4 cups/430
mL all-purpose flour
- 2 tsp/10 mL Watkins Baking
Powder
- 1/2 tsp/2.5 mL
salt
- 1/8 tsp/0.6 mL Watkins
Nutmeg
Topping:
- 1 tbsp/15
mL butter, melted
- 3 tbsp/45 mL
white sugar
- 1/2 tsp/2.5 mL Watkins
Cinnamon
In medium saucepan, combine dessert mix,
sugar and water. Cook over medium heat until
boiling. Add butter and cranberries, stirring
occasionally, until butter melts. Remove from heat
and cool to room temperature, stirring occasionally.
Stir in egg and vanilla extract. Combine flour,
baking powder, salt and nutmeg; add to cranberry mixture;
stir to blend. Place in greased 8x4-inch/200x100-cm
loaf pan, smoothing top. Bake at 350 F/180 C for 50
minutes or until coffee cake tests done. Cool in pan
for 15 minutes, remove from pan and cool
completely.
Topping: Brush
top of loaf with melted butter; sprinkle with sugar and
cinnamon.
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White and Wild Rice with
Carmelized Onions and Cranberries
A sweet yet tangy sidedish. This recipe is from Watkins "Recipes
for Special Occasions" Cookbook;
1997
- 3 cups/750 mL water
- 1 cup/250 mL orange juice
- 4 tsp/20 mL Watkins Chicken Soup
Base
- 2 cups/500 mL long-grain white and wild rice
blend
- 1/4 cup/60 mL butter
- 4 cups/1 L chopped onion
- 4 tsp/20 mL brown sugar
- 1-1/2 cups/375 mL sweetened dried
cranberries
Combine
water, orange juice and chicken soup base in a medium
saucepan; bring to a boil. Add rice; cover and
simmer for 25 minutes or until rice is tender and liquid
is absorbed. Meanwhile, melt butter in medium
skillet over medium-high heat. Add onions and brown
sugar. Cook 6 minutes or until liquid is absorbed
and onions are soft and translucent. Reduce heat to
low. Slowly cook onions, stirring often, for 25
minutes or until they turn caramel colour. Stir in
dried cranberries. Cover and cook over low heat
10 minutes or until cranberries swell.
Gently fold cranberry mixture into cooked
rice.
Makes about 10
servings.
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Watkins "Double-Rising" Baking Powder!
 Baking Powder was
introduced in the mid-1800s as a
leavener, or rising agent, for baked goods. It
was created by mixing bicarbonate of soda
(baking soda, an alkaline) with a mild acid, such as
tartaric acid (cream of tartar). This was
“single-acting” baking powder and created a
rising action through the release of gases produced by
the interacting acid and alkaline substances. It
was called “single-acting” because the
leavening gases were all released at
one time—upon contact with the moisture in the
batter.
Today’s baking powder still
contains baking soda as its alkaline ingredient, but
uses a combination of acids, which creates a
“double-acting” effect in which
leavening gases are released once on contact
with moisture, and again during baking. This
“double-acting” baking powder is the only
variety commercially available
today.
The acidifying ingredients used
in today’s baking
powders vary. Watkins
Baking Powder is aluminum-free. Cornstarch is added
as a moisture absorber to
aid in storage.
When to use
Baking Powder: Baking powder and baking soda are
often confused…what’s the difference?
Baking soda is used for certain cookies and
other items that should spread out, rather than rise.
It will only cause baked goods to rise vertically when
used with an acid like buttermilk, yogurt, or
molasses. Baking powder already has an acid
added to it, so baked goods will rise without
additional leavening ingredients.
- For the highest meringue, add some baking
powder to room-temperature egg whites before beating
them. As you beat the whites, add 2 to 3 tablespoons
(30 to 45 mL) of granulated sugar for each egg used,
beating continuously.
- To help maintain freshness, turn the can
upside down once a month. Each package is freshness
dated.
- To test the leavening ability of your Baking
Powder, place 1/2 tsp in 1/4 cup of hot water.
If the powder is usable, the water will bubble
actively.
 Watkins Baking Powder Biscuits
- 2 cups/500 mL sifted all-purpose
flour
- 1 tbsp/15 mL Watkins Baking
Powder
- 1/2 tsp/2.5 mL salt
- 5 tbsp/75 mL vegetable shortening
- 3/4 cup/180 mL milk
Sift
together flour, baking powder and salt. Add
shortening and cut into dry ingredients with two
knives or pastry blender until mixture resembles
coarse meal. Make a well in center and gradually add
milk, stirring until a soft dough forms. Turn out
onto lightly floured board and knead lightly for 30
seconds. Roll out 1/2 to 3/4-inch/1 to 2-cm thick.
Cut with a floured biscuit cutter. Arrange on
greased baking sheet. Bake at 450°F/235°C for 12 to
15 minutes or until golden brown.
Makes 12
biscuits.
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