Fireside French Apple Pie
A classic fall treat from the
Watkins Vanilla Classic Recipes
Cookbook!
- Pastry dough for 10-inch/25-cm pie crust
 3/4 cup/180 mL sugar
- 1/4 cup/60 mL all-purpose flour
- 2 tbsp/30 mL Watkins Butterscotch
Dessert Mix
- 1-3/4 tsp/9 mL Watkins Apple Bake
Seasoning
- 1/4 tsp/1.2 mL salt
- 8 cups/2 litres peeled, cored and thinly-sliced
tart apples (Greening, Granny Smith, Rome Beauty or
Winesap)
- 1/2 cup/125 mL all-purpose flour
- 1/2 cup/125 mL brown sugar
- 1/2 cup/125 mL chopped pecans
- 1/4 cup/60 mL butter
Creme
Chantilly
- 1 cup/240 mL heavy whipping cream
- 2 to 4 tbsp/30 to 60 mL powdered sugar
(depending on sweetness desired)
- 1 tsp/5 mL Watkins Double-Strength Vanilla
Extract
Place prepared pastry
dough in pie plate; trim and flute edge. Combine 3/4 cup
sugar and next four ingredients in large bowl. Add apples
and toss to coat. Fill pastry with apple
mixture.
Mix remaining ingredients with a fork
until crumbly. Sprinkle over apples. Place a piece of foil
lightly on top. Bake at 400 F/200 C on lowest oven rack
for 50 to 60 minutes, removing the foil for the last 15
minutes of baking time. Serve with a dollop of Creme
Chantilly.
Creme Chantilly
Chill
the small bowl and beaters of an electric mixer (if in a
hurry, place in freezer). Beat the cream in chilled bowl
until it begins to thicken. Add the powdered sugar and
vanilla and beat until stiff. Do not
overbeat.
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Chicken
Enchiladas
Adapted from a recipe submitted by Watkins Plant
Manager, Jon Grossardt, this recipe is a great way to use
up leftover chicken.
 Filling:
- 2 cups/500 mL chopped cooked chicken
- 2 tomatoes, chopped
- Half of a medium onion, chopped
- 1 can (5 oz/142 g) chopped green chilies,
drained
- Watkins Mexican Pepper and freshly-ground
Watkins Sea Salt to taste
- 12 corn tortillas*
- 8 oz/227 g (2 cups/500 mL) shredded marble
jack
Easy Red Sauce:
- 1/4 cup/60 mL Watkins
Original Grapeseed Oil
- 1/3 cup/80 mL Watkins Mexican Soup &
Seasoning Base
- 1 can (8 oz/227 g) tomato sauce
- 1-1/4 cups/300 mL water
- Watkins Mexican Pepperand freshly-ground
Watkins Sea Salt to
taste
Make sauce:
Heat oil in a skillet over medium-high heat.
Stir in soup base, reduce heat to medium, and cook a few
seconds. Stir in tomato sauce and water, and continue
cooking over medium heat approximately 10 minutes, or
until thickened slightly. Season to taste.
Combine
filling ingredients. Soften tortillas in hot oil
(optional). Coat 8 x 12-inch pan with Watkins Cooking
Spray. Spread just enough sauce in bottom of pan to cover.
Fill tortillas and roll, placing them seam-side down in
pan. Pour remaining sauce over enchiladas; top with
cheese.
Preheat oven to 350 F/180 C. Bake 25
minutes, or until cheese is golden brown.
 * Corn tortillas are more traditional for
enchiladas, but flour tortillas sometimes soak up less
sauce and maintain their shape better.
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Seasoning Mix for Tacos
 1 lb/450g lean ground
beef or turkey
- 1/3 cup/80 mL Watkins Mexican Soup &
Seasoning Base
- 3/4 cup/180 mL water
Brown 1 lb/450 g lean
ground beef or turkey in large skillet on medium-high
heat. Drain fat. Stir in 1/3 cup/80 mL Watkins Mexican
Soup and Seasoning Base and ¾ cup/180 mL water. Bring to a
boil. Reduce heat and simmer 5 minutes, stirring
occasionally. Use for tacos, burritos, enchiladas, and
other Mexican dishes.
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Vanilla Custard Tarts with
Irish Cream Sauce
Tarts:
- 1/2
cup/125 mL Watkins Vanilla Dessert Mix
- 1/3
cup/80 mL sugar
- 1/3
cup/80 mL water
- 1
can (12 fl oz/350 mL) evaporated milk
- 6
prepared single-serve graham cracker
crusts
Sauce:
- 1/2
cup/125 mL (1 stick) butter
- 1
cup/250 mL sugar
- 1 egg
2 tsp/10 mL
Watkins Irish Cream
Extract
Combine dessert mix, sugar and water in a
small saucepan and stir to dissolve the sugar. Add the
evaporated milk and stir until smooth. Cook over
medium-low heat, stirring constantly until the mixture
comes to a boil and thickens. Pour into the graham cracker
crusts and refrigerate for at least one hour or until set.
Meanwhile, melt the butter and sugar in a double
boiler until the butter is melted. Beat egg in a separate
bowl, temper it with a small amount of the butter/sugar
mixture and add it to the remaining butter/sugar mixture.
Remove from heat and add the Irish Cream Flavor to the
sauce. Spoon over top of each tart.
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Carol's Drop Cookies
- 1/4
cup/60 mL butter
- 1/4 cup/60 mL shortening
- 3/4 cup/180 mL sugar
- 1 egg
- 1-1/2 tsp/7.5 mL Watkins Hazelnut Extract
or Watkins Irish Cream Extract
7 tbsp/105
mL Watkins Baking Cocoa
- 1-3/4 cups/420 mL flour
- 1/2 tsp/2.5 mL salt
- 1/2 tsp/2.5 mL Watkins Baking Powder
- 1/2 cup/125 mL milk
Frosting:
- 4 oz/114 g cream cheese
- 1/2 cup/125 mL powdered sugar
- 1/2 tsp/2.5 mL Watkins Hazelnut Extract
or Watkins Irish Cream Extract
- Additional powdered sugar
(optional)
Preheat oven to 350 F/180 C. In a large
mixing bowl, cream butter and shortening, add sugar and
mix well. Beat in egg and extract. Add cocoa and mix well.
In separate bowl, mix flour, baking powder and salt. Add
flour mixture and milk gradually to the chocolate, mixing
well.
Drop tablespoons of dough about 2 inches/5 cm
apart onto a lightly greased cookie sheet.
Bake in
preheated oven about 7 to 9 minutes, until cookie tops
look dry. Makes about 3 dozen.
Mix frosting
ingredients until smooth. Frost tops of cookies, or
sandwich cookies together with frosting in center and
sprinkle with powdered sugar.
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|
Watkins
Poultry Seasoning!
 Even though it makes
the very best ...
it's not just
for stuffing any more!
-
Add to vegetable or
chicken soup base for an extra special
touch.
-
Sprinkle it over
fish or for a light, fresh
flavour.
-
Rub it into a pork
roast or even chops before cooking - as a
dry marinade or grilling rub.
-
Make your own
'breakfast sausage'! Combine 1
pound/450 g of fresh ground pork with 1 to 1-1/2
tsp/5-7.5 ml Watkins Poultry Seasoning (to taste),
1/2 to 3/4 tsp/2.5 to 4 ml Watkins Cajun Pepper (to
taste) and 3/4 tsp/4 ml salt. Combine all
ingredients and refrigerate for 2 - 3 hours to blend
flavours. Bonus: pork meat holds together extremely
well when cooking - take advantage of this and
'mold' your sausage mixture into patties or even
'links' before cooking!
-
Mix a bit into the water when
cooking rice or pasta that will be
served with chicken or pork.
-
This is a
perfect blend for creating your special chicken or
turkey casseroles or pot
pies.
-
Add to bread, dumpling
or biscuit mixes for a real 'down-home'
flavour.
-
Create your own
'healthy' batter mix for baking or
frying! Mix Watkins Poultry Seasoning with bread
crumbs or flour in a flat bowl or plastic baggie,
then dip or shake your chicken, turkey, pork or fish
... all of the delicious flavour, without the sodium
or preservatives!  |
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Every Product is Backed by Watkins
100% Satisfaction Guarantee! |
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