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Watkins Recipes


for October 2006

Chocolate-Covered Cherry Cookies
Russian Tea Cakes
Pumpkin and Apple 'Dump' Bread
Cranilla Coffee Cake
White and Wild Rice with
Carmelized Onions and Cranberries

Watkins 'Double-Rising' Baking Powder Tips!
Watkins Baking Powder Biscuits

Complete Recipe Index

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
    • 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!

    Watkins Product - Baking PowderBaking 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.
    ChefWatkins 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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