Cider Doughnuts

Cider Doughnuts

3 cups all-purpose flour

1/2 cup whole wheat flour

2/3 cup packed brown sugar

2 teaspoons baking powder

1 teaspoon Watkins Nutmeg

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon Watkins Cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cardamom

2 large eggs

1 cup apple cider

6 tablespoons butter, melted

Oil for deep-fat frying

Confectioners' sugar, optional

In a large bowl, whisk together first 10 ingredients. In another bowl, whisk together eggs, cider and melted butter. Add to flour mixture; stir just until moistened. Refrigerate, covered, until firm enough to shape, about 1 hour.

Divide dough in half. On a lightly floured surface, pat each portion to 1/2-in. thickness; cut with a floured 2-1/2-in. doughnut cutter.

In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time until golden brown, 2-3 minutes per side. Drain on paper towels. If desired, dust with confectioners' sugar.

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Prize Butter Tarts

Prize Butter Tarts

12 tart shells, store bought or home made
1 egg beaten
1/3 cup butter
1 cup brown sugar
2 tablespoons milk
1/2 cup raisins, currants or chopped pecans
1 teaspoon Watkins Baking Vanilla


Preheat oven to 450 degrees F
Prepare tart shells.    Mix all ingredients together; fill tart shells 2/3 cup full.  Bake in a hot oven (450 degrees F) for 8 minutes; reduce temperature to 350 degrees F. and bake 15 - 20 minutes longer or until pastry is delicately brown/

Yield: 12 tarts

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Chicken Wild Rice Soup

All Recipes

Chicken Wild Rice Soup

2 quarts chicken broth

1/2 pound fresh mushrooms, chopped

1 cup finely chopped celery

1 cup shredded carrots

1/2 cup finely chopped onion

2 teaspoons Watkins Chicken Soup and Gravy Mix

1 teaspoon Watkins Parsley

1/4 teaspoon Watkins Garlic Powder

1/4 teaspoon Watkins Thyme

1/4 cup butter, cubed

1/4 cup all-purpose flour

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/2 cup dry white wine or additional chicken broth

3 cups cooked wild rice

2 cups cubed cooked chicken

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

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The original Toll House Cookie recipe (from 1939)

The original Toll House Cookie recipe (from 1939)

Ingredients

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter or other shortening
1 egg
1-1/2 cups sifted flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons hot water
1/2 teaspoon Watkins vanilla 
1 economy-size bar semisweet chocolate (7 ounces)
1/2 cup chopped walnuts

Directions

Important: Cut each small square of semisweet chocolate into four pieces.

Cream butter or other shortening and add sugars and beaten egg. Dissolve soda in the hot water and mix alternately with the flour sifted with the salt. Lastly, add the chopped nuts and the pieces of semisweet chocolate. Flavor with the vanilla and drop by half teaspoons on a greased cookie sheet. Bake 10 to 12 minutes in a 375 degree Fahrenheit oven. Makes 50 cookies.

Low Carb Lemon Pound Cake - *Keto Friendly*

Photo: Ruled.me

Low Carb Lemon Pound Cake  - *Keto Friendly*

2 1/2 cups almond flour
1/2 cup Kerrygold butter (grass fed)
1 1/2 cups Swerve powdered sugar substitute
8 whole eggs
1 1/2 tsp Watkins pure vanilla extract
1 tsp Watkins lemon extract
1 tsp Watkins butter extract
1/2 tsp salt
8oz cream cheese
1 1/2 tsp baking powder


Frosting

1/4 cup powdered Swerve sugar substitute
3 Tbsp Heavy whipping cream
1/2 tsp Watkins pure vanilla extract

Optional:  Add and extra 4oz cream cheese to make a thicker frosting
Preheat oven to 350 degrees

In a medium size bowl, cream together the butter and Swerve sweetener until it’s a smooth consistency.  Add the cream cheese and continue mixing it until the ingredients are fully blended together.  Add the eggs, vanilla extract and lemon extract and continue mixing it with the hand mixer until all ingredients are blended together.  Finally, add the almond flour, baking powder, and salt and mix until there are no clumps in the batter.  Pour the batter into two mini bread pans on one regular size bread loaf pan.  Pour the batter into two mini bread pans on one regular size bread loaf pan.  Make sure to spray the loaf pans with a non-stick cooking spray first.  Bake the 3 mini loaf pans for about 35 minutes or one loaf pan for about 60 minutes.  You want to stick a toothpick (or knife) in the center of the lemon pound cake loaf to test to make sure the middle is done.  When you remove the toothpick, it should be clean.  If there is any batter on it, it needs to bake for a bit longer.  When the pound cake is baking, start making the lemon frosting.  In a medium size bowl, combine the Swerve powdered sugar substitute, vanilla extract, and heavy whipping cream.  Use a hand mixer and blend it on high until all the ingredients are smooth and creamy.  Wait until the pound cake has completely cooled before you apply the frosting or else it will melt.

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Butter Pecan Pumpkin Pie

Butter Pecan Pumpkin Pie

1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon Watkins Cinnamon 
1/4 teaspoon Ginger (Tin)
1/4 teaspoon Ground Nutmeg (Tin)
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping, optional
Additional whipped cream

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.

Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.

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Tuns Mushroom Casserole

Tuna Mushroom Casserole

1/2 cup water

1 to 2 teaspoon Watkins Chicken Soup and Gravy Mix

1 package (9 ounces) frozen cut green beans

1 cup chopped onion

1 cup sliced fresh mushrooms

1/4 cup chopped celery

1 garlic clove, minced

1/2 teaspoon Watkins Dill Weed

1/2 teaspoon salt

1/8 teaspoon Watkins Black Pepper

4 teaspoons cornstarch

1-1/2 cups cold whole milk

1/2 cup shredded Swiss cheese

1/4 cup mayonnaise

2-1/2 cups egg noodles, cooked and drained

1 can (12 ounces) light tuna in water, drained and flaked

1/3 cup dry bread crumbs

1 tablespoon butter

In a large saucepan, bring water and soup base to a simmer. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes.

In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna.

Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 minutes.

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Lemon Chicken

Lemon Chicken

2 tbsp/30 mL cooking oil

1 small onion, finely chopped

4 chicken breasts, skinned and boned

1 tbsp/15 mL Watkins Organic Parsley

1-1/2 cups/375 mL water

2 tsp/10 mL Watkins Chicken Soup & Gravy Base

1 tbsp/15 mL honey

Juice of 1 lemon

2 tsp/10 mL cornstarch

1 tbsp/15 mL water

Zest of 1 lemon

Watkins Organic Mediterranean Sea Salt and Watkins Organic Black Peppercorns to taste

Boil 1-1/2 cups/375 mL water and add Chicken Soup Base. Set aside. Heat oil in large skillet. Add onions. Cook for 3 to 4 minutes. Add chicken breasts and brown lightly. Add parsley, chicken broth, honey, salt and pepper to taste and lemon juice. Cover pan and simmer gently for 20 minutes. Using slotted spoon, remove chicken and keep warm. Blend cornstarch and remaining water to a smooth paste. Add small amount of the cooking liquid and blend. Add mixture to pan and stir until sauce thickens. Serve over rice or pasta.