Tried and True Watkins Recipes

 

Tried and True Watkins Recipes

From Your Independent Watkins Consultant - Michelle Klimchuk 

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Pepparkakor

1/2 cup/125 mL unsalted butter

1/2 cup/125 mL brown sugar

1/4 cup/60 mL light molasses

2 tsp/10 mL Watkins Cinnamon

2 tsp/10 mL Watkins Ginger

1 tsp/5 mL Watkins Cloves (ground)

1 tsp/5 mL Watkins Black Pepper

1 tsp/5 mL baking soda

2 tbsp/30 mL cream or milk

2 cups/500 mL all-purpose flour

In a large bowl, beat butter and next seven ingredients until blended. Beat in cream, then flour, just until blended. Chill 30 minutes or until firm enough to handle.

Shape dough into 3/4-inch/2-cm balls. Press down lightly with a floured or sugared glass. Bake at 350°F/180°C for 8 to 10 minutes or until lightly browned. Cool on baking sheet 1 minute, then transfer to wire rack to cool completely. If desired, cookies can be drizzled with melted vanilla chips.  Makes about 6 dozen, 1 per serving

Curried Carrot Soup

1/2 cup/125 mL chopped onion

1/2 tsp/2.5 mL Watkins Thyme

1 Watkins Bay Leaf

2 tsp/10 mL Watkins Original Grapeseed Oil

6 carrots, scraped and thinly sliced or diced

5 cups/1.2 litres water

1/4 cup/60 mL Watkins Chicken Soup Base

1-1/2 tsp/7.5 mL Watkins Curry Powder

Dash Watkins Cayenne Pepper

1 package (3 oz/85 g) cream cheese

2-1/2 tbsp/38 mL all-purpose flour

Watkins Parsley for garnish

In a medium saucepan or Dutch oven, sauté onion, thyme and bay leaf in oil until onion is tender. Add carrots, water, soup base, curry powder and cayenne pepper. Cover and cook over medium heat 25 minutes or until carrots are tender. Remove bay leaf and discard. Combine half of the carrot mixture with the cream cheese and flour in container of a blender or food processor. Process until smooth; return processed mixture to saucepan. Return to heat and cook, stirring constantly, until mixture is heated through and thickens slightly. Makes 6 servings

Dill Dressing

1/2 cup/125 ml undiluted evaporated skim milk

3 tbsp/45 ml Original Grapeseed Oil

1/4 cup/60 ml non-fat mayonnaise

3 tbsp/45 ml white vinegar

1 tbsp/15 ml Watkins Chicken Soup Base

1 tsp/5 ml Watkins Onion Granules

1 tsp/5 ml Watkins Garlic Granules

3/4 tsp/4 ml Watkins Dill

3/4 tsp/4 ml Watkins Dry Mustard

1/4 tsp/1.2 ml Watkins Basil 

1/8 tsp/0.6 ml Watkins Black Pepper

Combine all ingredients in a covered jar; shake well to mix. Refrigerate until serving time.

Nutmeg Cake

This classic layer cake really showcases the superior flavor of Watkins Nutmeg.

3/4 cup/180 mL butter or margarine, softened

2 cups/480 mL sugar

4 eggs

3 cups/720 mL all-purpose flour

2 tsp/10 mL Watkins Nutmeg

1-1/2 tsp/7.5 mL Watkins Baking Powder

1-1/2 tsp/7.5 mL baking soda

3/4 tsp/4 mL salt

1-1/2 cups/360 mL buttermilk

1 tsp/5 mL Watkins Double-Strength Vanilla

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition. Stir in vanilla. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350°F/180°C for 25 to 30 minutes or until cakes test done. Cool in pans on rack 10 minutes. Turn out of pans onto rack and cool completely.

Nutmeg Cake (cont’d)

Frosting

3 egg whites

2-1/4 cups/540 mL sugar

2-1/4 tsp/11 mL light corn syrup

1/2 cup/120 mL cold water

1/4 tsp/1.2 mL cream of tartar

Dash salt

1-1/2 tsp/7.5 mL Watkins Clear Vanilla Extract

1 cup/240 mL finely-chopped walnuts

Place egg whites and next 5 ingredients in top of double boiler (not over heat). Beat 1 minute with electric mixer to blend. Place over boiling water and cook, beating constantly, until frosting forms soft peaks, about 7 minutes. Remove from boiling water. Add vanilla flavor and beat until frosting forms stiff peaks. Remove 2 cups of frosting to a separate bowl. Add walnuts to this mixture; mix well. Spread between layers of cake. Frost top and sides of cake with remaining frosting; decorate as desired.

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