Maple Pecan Pie

 

Ingredients

Pastry:
1 cup/250 mL all-purpose flour
1/3 cup plus 1 tbsp/100 mL shortening
1/8 tsp/0.6 mL salt
1/3 cup/80 mL cold water
1/2 tsp/2.5 mL Watkins All Natural Original Gourmet Baking Vanilla®

Filling:
3/4 cup/180 mL Homemade Maple Syrup (see recipe below)
1/4 cup/60 mL light corn syrup
2/3 cup/160 mL sugar
1/3 cup/80 mL melted butter
3 eggs
1/2 tsp/2.5 mL salt
1 cup/250 mL chopped pecans

Homemade Maple Syrup:
1 cup/250 mL packed brown sugar
1 cup/250 mL granulated sugar
1 cup/250 mL water
1/8 tsp/0.6 mL salt
1/2 tsp/2.5 mL Watkins Maple Extract

Chocolate Drizzle:
1 tbsp/15 mL baking cocoa
1 tbsp/15 mL powdered sugar
1 tbsp/15 mL shortening

Directions

Pastry: Mix flour, salt and shortening. Stir extract into water; add to flour mixture. Mix until dough forms a ball. Roll dough on floured surface. Put pastry into a 9-inch/23-cm pie pan. Flute edges.

Filling: Heat oven to 350°/180° C. Beat the syrups, sugar, butter, egg and salt in bowl with mixer until smooth. Stir in pecans. Pour into pastry-lined pie pan. Cover edge of crust with foil to prevent excessive browning. Remove during last 15 minutes of baking. Bake for 40 to 50 minutes or until set. Cool 15 minutes. Drizzle Chocolate Icing (below) over the top.

Syrup: Combine sugars, water and salt in saucepan. Bring to a boil. Remove from heat and add the maple extract. Cool.

Drizzle: Melt shortening in microwave. Stir in cocoa and sugar until smooth. Cool until it thickens. Drizzle over top of pie.

Cinnamon Scented Grilled Chicken Breasts

 

Miniature Walnut Tarts

 

Pastry

1/2 cup/125 mL butter or margarine, softened

1 package (3 oz/85 g) cream cheese, softened

1 tbsp/15 mL sugar

1-1/3 cups/330 mL all-purpose flour

1/4 tsp/1.2 mL Watkins Organic Ground Nutmeg

Pinch salt

Watkins Cooking Spray

Filling

2 eggs

1/2 cup/125 mL sugar

1/2 cup/125 mL dark corn syrup

1 tbsp/15 mL butter or margarine, melted

1 tsp/5 mL Watkins Pure Vanilla Extract

1/2 tsp/2.5 mL vanilla nut extract

1 cup/250 mL finely chopped walnuts

Pastry: Spray miniature muffin cups with Watkins Cooking Spray. Combine butter, cream cheese, and sugar in large bowl; stir until well blended. Add flour and salt; stir until thoroughly combined. Roll dough into 24 1-inch/25-mm balls. Press evenly into bottom and up sides of muffin cups. Dough on sides should extend a little above muffin cups to prevent filling from running over during baking. Refrigerate until needed.

Filling: Beat eggs slightly in medium bowl. Stir in sugar, corn syrup, butter and extracts; mix well. Stir in walnuts. Spoon about 1 tbsp/15 ml mixture into each pastry-lined cup. Bake at 350°F/180ºC. for 15 to 25 minutes or until lightly browned. Cool in pans 5 minutes. Remove; cool completely on wire rack. If desired, can be sprinkled with powdered sugar. Store in tightly covered container.

Makes 2 dozen, 1 per serving.

Pastry

1/2 cup/125 mL butter or margarine, softened

1 package (3 oz/85 g) cream cheese, softened

1 tbsp/15 mL sugar

1-1/3 cups/330 mL all-purpose flour

1/4 tsp/1.2 mL Watkins Organic Ground Nutmeg

Pinch salt

Watkins Cooking Spray

Filling

2 eggs

1/2 cup/125 mL sugar

1/2 cup/125 mL dark corn syrup

1 tbsp/15 mL butter or margarine, melted

1 tsp/5 mL Watkins Pure Vanilla Extract

1/2 tsp/2.5 mL vanilla nut extract

1 cup/250 mL finely chopped walnuts

Pastry: Spray miniature muffin cups with Watkins Cooking Spray. Combine butter, cream cheese, and sugar in large bowl; stir until well blended. Add flour and salt; stir until thoroughly combined. Roll dough into 24 1-inch/25-mm balls. Press evenly into bottom and up sides of muffin cups. Dough on sides should extend a little above muffin cups to prevent filling from running over during baking. Refrigerate until needed.

Filling: Beat eggs slightly in medium bowl. Stir in sugar, corn syrup, butter and extracts; mix well. Stir in walnuts. Spoon about 1 tbsp/15 ml mixture into each pastry-lined cup. Bake at 350°F/180ºC. for 15 to 25 minutes or until lightly browned. Cool in pans 5 minutes. Remove; cool completely on wire rack. If desired, can be sprinkled with powdered sugar. Store in tightly covered container.

Makes 2 dozen, 1 per serving.

www.trustednaturalhomeproducts.com

Slow-cooker Herbed Chicken Recipe

 

                                                Photo:  Taste of Home

1 tablespoon olive oil

1 teaspoon Watkins Organic Paprika

1/2 teaspoon Watkins Organic Garlic Powder

1/2 teaspoon Watkins Organic Seasonings with Salt

1/2 teaspoon Watkins Organic Thyme

1/2 teaspoon Watkins Organic Basil

1/2 teaspoon Watkins Black Pepper

Watkins Chicken Soup and Gravy Base, to taste

1/2 teaspoon browning sauce, optional

4 bone-in chicken breast halves (8 ounces each)

1/2 cup chicken broth

In a small bowl, combine the first 8 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

www.trustednaturalhomeproducts.com