Watkins
Recipes

for October 2008

Pumpkin Butter Cupcakes
Cocoa Souffle
Pumpkin and Apple "Dump" Bread
Chocolate Zucchini Snack Cake
Gingered Chicken Stir Fry with Parsley Rice

Complete Recipe Index

Pumpkin Butter Cupcakes

Pumpkin Butter Cupcakes

2-1/4 cup/560 mL all-purpose flour
1 tbsp/15 mL Watkins Baking Powder
1/2 tsp/2.5 mL baking soda
1/2 tsp/2.5 mL salt
1/2 tsp/2.5 mL Watkins Organic Cinnamon
1/2 tsp/2.5 mL Watkins Organic Ginger
1/2 tsp/2.5 mL Watkins Organic Nutmeg
1/2 cup/125 mL butter, softened
1-1/3 cups/325 mL sugar
2 eggs
1 cup/250 mL Watkins Pumpkin Butter
3/4 cup/180 mL milk
3/4 cup/180 mL chopped walnuts (optional)

Brown Sugar Frosting

1/4 cup/60 mL butter
6 tbsp/90 mL brown sugar
6 tbsp/90 mL half-and-half
2 cups/500 mL powdered sugar
1 tsp/5 mL Watkins Original Double Strength Vanilla Extract

Pumpkin Butter Cupcakes: In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In large bowl cream together butter and sugar until light and fluffy; beat in eggs. Blend in pumpkin butter. Stir in dry ingredients and milk, blending until batter is smooth. Stir in chopped walnuts. Spoon batter into paper lined muffin tins. Fill about 2/3 full. Bake at 375 F/190 C for 18 to 22 minutes. Makes 16 cupcakes.

Brown Sugar Frosting: In 2 quart/2 liter saucepan melt butter over medium heat. Add brown sugar and half-and-half. Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Remove from heat and add powdered sugar and vanilla; beat until well mixed (1 to 2 minutes). Let cool to spreading consistency (5 to 10 minutes). Frost cupcakes.

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Cocoa Souffle
From Watkins Cookbook, 1925

2 tbsp/30 mL butter
2 tbsp/30 mL all-purpose flour
3/4 cup/180 mL milk
3 tbsp/45 mL Watkins Baking Cocoa
1/3 cup/80 mL sugar
2 tbsp/20 mL hot water
3 eggs
1/2 tsp/2.5 mL Watkins Vanilla

Melt butter, add flour and milk and mix. Combine cocoa, sugar and hot water. Mix into butter mixture. When smooth, add 3 beaten egg yolks and cool. Fold in whites of eggs beaten stiff, and vanilla. Turn into buttered baking dish and bake for 25 minutes in a moderate oven (350 F/180 C).

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Pumpkin and Apple "Dump" Bread
From Watkins "My Family's Favourite Recipe Contest" Cookbook, 1994

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/30 mL Watkins Baking Powder
1-1/4 tsp/6.2 mL Watkins Cinnamon
1 tsp/5 mL Watkins Apple Bake Seasoning
3/4 tsp/3.5 mL Watkins Nutmeg
1/2 tsp/2.5 mL baking soda
1/2 tsp/2.5 mL salt
4 ounces/120 g 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 Flavour
1/4 tsp/1.2 mL Watkins Butter Pecan Flavour

"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/23x13-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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Chocolate-Zucchini Snack Cake
From Watkins "High-Flavour Low-Guilt Desserts" Cookbook, 1997

2-1/2 cups/625 mL all-purpose flour
2 tsp/10 mL Watkins Baking Powder
1/2 tsp/2.5 mL baking soda
1/8 tsp/0.6 mL salt
2-1/2 cups/625 mL shredded, unpeeled zucchini
1 cup/250 mL sugar
1/4 cup/60 mL Watkins Baking Cocoa
1-1/2 tsp/7.5 mL Watkins Cinnamon
1/3 cup/80 mL vegetable oil
1/3 cup/80 mL low-fat buttermilk
2 tsp/10 mL Watkins Vanilla
1/2 tsp/2.5 mL Watkins Butter Flavour
1/2 cup/125 mL egg substitute, thawed if frozen or 3 large egg whites
1-1/2 tsp/7.5 mL powdered icing sugar

Preheat oven to 350 F/180 C. Coat a 13x9-inch/33x23-cm baking pan with Watkins Cooking Spray. Combine all of the remaining ingredients except the powdered sugar in a large bowl; mix well. Spread in prepared pan and bake for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Dust with powdered sugar.

Makes 18 servings.

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Gingered Chicken Stir Fry
with Parsley Rice
From Watkins "Jiffy Dinner" Cookbook, 1990

Gingered Chicken Stir Fry

2 tbsp/60 mL peanut or canola oil
1 tbsp/ 30 mL oriental sesame oil
2 chicken breast halves, skinned, boned, and cut into 1-4-inch/62-mm strips
1 large red onion, cut into slices
1/2 package (16 oz/448 g) frozen carrot slices
2 cups/500 mL fresh or frozen broccoli pieces
2 tsp/10 mL Watkins Onion Flakes
1 tsp/5 mL Watkins Thyme
1 tsp/5 mL Watkins Garlic Flakes
3/4 tsp/3.75 mL Watkins Ginger
1/8 tsp/0.6 mL Watkins Black Pepper
1 can (6 oz/168 g) sliced water chestnuts
1-1/2 cups/375 mL water
3 tbsp/45 mL reduced sodium soy sauce, or to taste
2 tbsp/30 mL Watkins Vanilla Dessert Mix
1 tbsp/15 mL Watkins Chicken Soup Base

Heat wok or large, deep, heavy skillet over medium-high heat; add oils and chicken. Stir fry, tossing frequently, about 5 minutes. Add onion, carrots, broccoli, onion flakes, thyme, garlic flakes, ginger and black pepper; cook and stir 8 minutes. Add water chestnuts. Combine water, soy sauce, vanilla dessert mix and chicken soup base; blend well. Pour over mixture in wok; cook and stir until sauce thickens and coats chicken and vegetables, about 3 minutes. Serve with Parsley Rice (below)

Makes 4 servings.

Parsley Rice

1-1/2 cups/375 mL instant rice
2 tsp/10 mL Watkins Chicken Soup Base
2 tsp/10 mL Watkins Parsley
1/2 tsp/2.5 mL Watkins Onion Powder
1/8 tsp/0.6 mL Watkins Black Pepper
1-1/2 cups/375 mL boiling water