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Janet del Rio - ID# 018723
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*** Watkins E-Book ***


Family Cooking

Watkins
Recipes

for October 2017

Sweet Potato Casserole
Apple Cranberry Cobbler
Mexican Chocolate Brownies
Easy Baked Apples
Coffee and Spice Glazed Ham

Complete Recipe Index






Watkins Recipe - Sweet Potato CasseroleSweet Potato Casserole
A nutritious and delicious alternative to candied sweet potatoes.
  • 1/4 cup/60 ml dark brown sugar
  • 1/2 tsp/2.5 ml freshly ground Sea Salt
  • 1/2 tsp/2.5 ml Watkins Ginger
  • 1/4 tsp/1.2 ml Watkins Black Pepper
  • 4 lb/1.8 kg sweet potatoes (about 5 large), peeled and cut crosswise into 1/2-inch/1-cm thick slices
  • 3 tbsp/45 ml butter, cut into small pieces
  • 1/4 cup/60 ml coarsely chopped pecans

Combine brown sugar, salt, ginger and black pepper; set aside. Arrange half of the potato slices in a 13 x 9-inch/33 x 23-cm ceramic or glass baking dish. Sprinkle with half the sugar mixture. Dot with half the butter. Arrange remaining potatoes in dish and sprinkle with remaining sugar mixture. Dot with remaining butter. Cover with foil and bake at 400 F/205 C for 45 minutes. Remove foil and sprinkle with pecans. Bake, uncovered, 30 to 40 minutes or until potatoes are tender, basting with syrup in baking dish several time during cooking.

Makes 10 servings.

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Watkins Recipe - Apple Cranberry CobblerApple Cranberry Cobbler

    Filling:
  • 3/4 cup/375 ml brown sugar
  • 1/4 cup/60 ml vanilla dessert mix
  • 1/4 cup/60 ml Watkins Baking Vanilla
  • 11/2 tsp/7.5 ml Watkins Cinnamon
  • 6 cups/1500 ml peeled, thinly sliced apples
  • 13/4 cups/625 ml cranberries
  • 2 tbsp/30 ml lemon juice

    Drop Biscuits:
  • 13/4 cup/425 ml all purpose flour
  • 3 tbsp/45 ml sugar
  • 1 tbsp/15 ml baking powder
  • 1/2 tsp/2 ml baking soda
  • 1/4 cup/60 ml butter
  • 1-1/4 to 1-1/2 cups/310 to 375 ml heavy cream

Filling: Combine sugar, vanilla dessert mix, vanilla extract and cinnamon. Add apples, cranberries and lemon juice, stir to coat well. Transfer to a large sauce pan bring to a boil over medium-high heat stirring constantly. Reduce heat and simmer for 5 minutes or just until apples start to soften. Spoon mixture into 13 x 9-inch/33 x 23 cm baking dish.

Drop Biscuits: Mix together flour, sugar, baking powder, baking soda. Cut in butter. Stir in cream. Drop on apple cranberry mixture. Brush with butter and sprinkle with sugar and Watkins Cinnamon if desired. Bake in a 400 F/200 C oven for 25 to 30 minutes until biscuits are brown and apples are tender.

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Watkins Recipe - Mexican Chocolate BrowniesMexican Chocolate Brownies
  • 1 cup/250 ml baking cocoa
  • 3/4 cup/180 ml butter, melted
  • 1-1/4 cup/310 ml flour
  • 1/2 tsp/2.5 ml salt
  • 3 cups/750 ml sugar
  • 7 eggs, lightly beaten
  • 1 tbsp/15 ml Watkins Baking Vanilla
  • 2-1/2 tsp/12.5 ml Watkins Cinnamon
  • 1-1/2 tsp/7.5 ml Watkins Black Pepper
  • Watkins Cooking Spray

Preheat oven to 350 F/180 C. In a small bowl, combine cocoa with butter, stirring until smooth. In a large mixing bowl, combine flour, salt and sugar. Stir in cocoa mixture. Blend in eggs, vanilla, cinnamon and pepper. Pour into a 9 x 13-inch/23 x 33-cm pan sprayed with Watkins Cooking Spray. Bake 35-40 minutes or until center is set.

Makes about 24 good-sized brownies.


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Watkins Recipe - Easy Baked ApplesEasy Baked Apples
  • 3 medium baking apples such as Rome Beauty or Pippin
  • 1/4 cup/60 ml butter or margarine
  • 2-1/2 tbsp/37.5 ml brown sugar
  • 1-1/2 tbsp/22.5 ml all-purpose flour
  • 2 tsp/10 ml Watkins Cinnamon
  • 3/4 tsp/4 ml Nutmeg
  • 1/2 tsp/2.5 ml Ground Cloves
  • 3/4 tsp/4 ml Watkins Ginger
  • 1/4 cup/60 ml chopped walnuts
  • 1/4 cup/60 ml shredded coconut
Rinse apples, pat dry; set aside. Prepare filling by melting butter in saucepan. Add sugar, flour, cinnamon, nutmeg, cloves, and ginger. Heat until mixture bubbles; remove from heat and add walnuts and coconut. Halve apples, core, but do not peel. Place in oven-proof dish. Fill holes with filling, mounding slightly. Bake at 350 F/180 C for 35 minutes or until apples are tender. Serve warm with Cinnamon Ice Cream (below) or whipped topping flavoured with Watkins Vanilla.

Makes 6 servings.

Cinnamon Ice Cream:
  • 1 pint/500 ml vanilla ice cream or ice milk, softened
  • 1/2 tsp/2.5 ml Watkins Cinnamon
    Beat together ice cream and cinnamon until smooth. Keep in freezer until serving time.


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    Watkins Recipe - Coffee-Spiced Glazed HamCoffee and Spice Glazed Ham
    • 1 fully-cooked dinner ham steak (about 2 lb/908 g)
    • 3/4 cup/180 ml brewed regular blend coffee
    • 1/3 to 1/2 cup/80 to 125 ml brown sugar, to taste
    • 1/2 tsp/2.5 ml Ginger
    • 1/2 tsp/2.5 ml Watkins Cinnamon
    • 1/4 tsp/1.2 ml Allspice

    Preheat oven to 350 F/180 C. Trim fat from ham and slash edges to prevent curling. Place ham in roasting pan; set aside. Combine remaining ingredients in small saucepan; cook over low heat just until sugar is dissolved. Baste ham steak with some of the sauce. Bake for 50 to 60 minutes, basting occasionally with additional sauce. Remove ham steak from pan; cut into serving-size pieces and place on serving platter. Heat any remaining Coffee and Spice Glaze and serve with ham.

    Makes 8 servings.

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    Please Note:
    Ingredients that in are in 'bold' print are available from Watkins only the USA.
    Ingredients in 'bold' that say 'Watkins' are available in both the USA and Canada.


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