Watkins Bread & Dessest Recipes Disk 169
BLACK CHERRY BERRY PIE
1 (9-inch) pastry pie shell, baked and cooled
Place large mixer bowl, beaters, and evaporated milk in
refrigerator to chill for making filling. In sauce pan, combine gelatin, salt,
sugar, cranberry sauce and Black Cherry Beverage Concentrate. Heat just enough
to dissolve sugar and gelatin, stirring gently. Remove from heat and cool
completely, but do not let gelatin set. Stir in Almond and Cherry Extracts. Whip
the chilled evaporated milk in chilled mixer at high speed until stiff.
Immediately fold into cooled cherry mixture, pour into pie shell and chill.
Makes 10 servings.
Be sure and save this recipe for when blueberries are
in season! Until then,
4 cups blueberries, fresh or frozen (thawed)
Preheat oven to 350 degrees. Spray a 1-1/2 quart baking
dish with Watkins Cooking Spray. Add blueberries and lemon extract; toss
lightly. Combine flour, 1/2 cup sugar, baking powder and salt. Mix well, then
make a well in center. In measuring cup combine oil, vanilla and egg whites; mix
well. Pour into flour mixture and stir just until moistened. Drop 8 dumplings of
dough onto blueberries. Sprinkle with a mixture of remaining sugar and cinnamon.
Bake 35 minutes or until bubbly and browned. Makes 8 servings.
CARAMEL APPLE DIP
8 ounces Cream Cheese, softened
Blend together with electric mixer and store overnight
to blend flavors. Serve with sliced apples.
CHOCOLATE MINT PIE
1 (9-inch) Graham cracker crust
Mix crushed cookies and hot water. Spoon into graham
cracker crust and gently spread to cover bottom. Beat cream cheese until smooth;
gradually beat in sugar, milk and peppermint extract. Mix white vanilla extract
into whipped topping and fold into cream cheese mixture until smooth. Stir in
food coloring and spoon into crust, spreading evenly. Refrigerate overnight.
Garnish with fresh mint leaves, if desired, before serving. Makes 10 servings.
CHOCOLATE ZUCCHINI BREAD
2-1/2 cups flour
Combine dry ingredients. Beat sugar and oil until
blended. Add eggs one at a time. Stir in vanilla and zucchini. Add dry
ingredients alternately with milk. Add nuts. Pour into greased and floured bread
pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool in
pans 15 minutes, then turn out onto wire racks. When cool sprinkle tops with
powdered sugar. Makes 2 loaves.
COCONUT PEACH PIE
1 deep 9-inch pie shell
Prepare Watkins Coconut Pie Filling according to the
recipe on the can, with the following exceptions: reduce the amount of milk to 2
cups; also, fold the stiffly beaten egg whites into the filling after it has
been removed from the heat and cooled slightly. Allow this mixture to cool
completely and then pour into cooled pie shell. Press well-drained peaches on
top, arranging in circles. Combine corn starch and sugar and blend. Add peach
juice and food color. Cook and stir until thick and clear, then continue to cook
1 minute; cool slightly. Add Watkins Almond Extract. Pour over peach slices to
form a glaze. Cool. Serve topped with whipped topping.
CRAN RASPBERRY CAKE
1 box light pound cake mix
Prepare pound cake mix per package directions, adding
extracts to the batter. Bake per instructions and cool completely. Prepare
vanilla pie filling per package directions and cool. Cut pound cake into 1/2 to
3/4 inch slices and place one slice on each plate. Drizzle each slice with 1
tbsp. juice, top with raspberries, and sprinkle with 1/2 teaspoon sugar. Gently
stir 1 cup whipped topping into pudding and spoon mixture over raspberries. For
red, white and blue cake, garnish with raspberries and blueberries.
1 cup shortening or butter
Preheat oven to 350 Degrees F or 180 degrees C. Spray
cookie sheet with cooking spray. Using an electric mixer, beat shortening and
sugar together in a medium mixing bowl until light and fluffy. Add extracts and
egg; mix well. Combine flour, baking powder and salt in a separate mixing bowl.
Add to shortening mixture, mixing until a soft dough forms. Stir in cranberries
and nuts. Immediately drop dough by rounded teaspoonfuls onto cookie sheets.
Bake for 10 minutes or until golden brown. Transfer cookies to a wire rack; cool
completely. Makes about 3 dozen.
CRANILLA PECAN PIE
1-1/2 cups sugar
2 cups whipped cream or whipped topping
Flour one side of unbaked pastry shell and place pastry
shell, flour side down, in deep-dish pie plate. In a large bowl, cream together
by hand the sugar, flour, and butter. Add eggs, corn syrup, salt, vanilla,
cranberry extract, orange peel and nutmeg; beat until well-blended. Stir in nuts
and cranberries. Pour into the pastry shell. Cover loosely with foil, keeping
foil from touching top of pie. Bake in a 400 degree over for 30 minutes. Reduce
heat to 375 degrees and continue baking, covered loosely with foil for 60 to 70
minutes, or until pie is thickened. If pie is not browned evenly, cut hole in
top of foil during last 2 to 3 minutes of baking for even browning. Let cool
completely. Before serving, mix whipped cream and cranberry extract. Serve pie
with dollop of whipped topping. Serves 8.
FIVE FLAVOR CAKE
2 sticks (1 cup) butter or margarine
Cream butter, shortening, and sugar until light and
fluffy. Add eggs, which have been beaten until lemon colored. Combine flour and
baking powder and add to creamed mixture alternately with milk. Stir in
flavorings. Spoon mixture into prepared 10-inch tube pan (a Bundt pan must be 10
inches or hold 12 cups; an angel food pan may also be used) and bake at 325
degrees F for 1-1/2 hours or until cake tests done. Add glaze if desired. Cool
in pan about 10 minutes before turning out.
1 cup sugar
Combine ingredients in heavy saucepan. Bring to boil,
stir until sugar is dissolved. Pour on one half of the glaze while cake is in
Bundt pan, and the other half when removed.
FRESH APPLE BARS WITH CREAM CHEESE FROSTING
4 cups peeled and sliced apples
Mix apples and sugar together in medium bowl. Let Stand
1 to 3 hours to draw juice. Add eggs. oil and vanilla. In small saucepan, add
raisins and just enough water to cover; bring to a boil, then drain. Combine
raisins, flour, soda, 2 tsp cinnamon, and nuts. Fold in apple mixture. Spread in
a greased 15 x10-inch baking pan. Combine remaining sugar and cinnamon and
sprinkle over bars. Bake at 350 degrees for 20 to 25 minutes or until bars test
done. If desired, bars and be frosted with Cream Cheese Frosting (recipe
follows). Makes 36 bars, 1 per serving.
CREAM CHEESE FROSTING
1 package (3 ounces) cream cheese, softened
Combine all ingredients in small mixer bowl and beat
FROZEN ANGEL DESSERT
1 purchased or homemade 16-ounce angel food cake
Slice cake in half horizontally. Spread sherbet over
bottom half of cake; replace top half. Wrap in plastic wrap and freeze 1 hour or
until firm. To serve, combine pie filling and Almond Extract in small bowl; mix
well. Slice cake and top each slice with pie filling. Sprinkle with sliced
almonds. Makes 8 servings.
HOT CARAMEL APPLES
4 large tart apples, cored
Peel about 3/4-inch off the top of each apple; place in
a slow cooker. Pour juice over apples. Fill the center of each apple with 2
tablespoons of sugar, 2 drops Watkins Cinnamon extract, 1 tablespoon of butter
and two caramels. Sprinkle with cinnamon. Cover and cook on low for 4 to 6 hours
or until the apples are tender. Serve immediately with whipped cream if desired.
Yield: 4 servings.
IRISH CREAM CARAMELS
2 cups whipping cream
Combine cream, sugar, syrup and butter in large heavy saucepan. Using a candy thermometer, heat to 245 degrees, stirring constantly. Remove from heat at once. Stir in extracts; pour into a buttered 8 x 8 x 2-inch pan. Cool just until firm. Loosen candy around edges with a knife; invert on cutting surface. Cut into 1-inch squares with a sharp knife. Cool Completely and wrap each in waxed paper. Store in a cool place.
Note: These caramels keep well, and may be made several weeks in advance.
IRISH CREAM CHEESECAKE
Mix all ingredients together until mixture forms soft
Mix all ingredients until well blended. Pour mixture
into graham cracker crust. Bake at 350 degrees for 55 minutes or until center is
almost set. Cool and refrigerate 3 hours or overnight.
LEMON ANGEL DESSERT
1/2 cup Watkins Lemon Dessert Mix
Combine Dessert Mix, sugar, and water in medium
saucepan. Cook over medium heat, stirring constantly, until mixture begins to
boil and thicken. Remove from heat. Place cake cubes in an 11 x 7-inch baking
dish. Top with lemon mixture. Cool slightly, the cover and chill. Just prior to
serving, spread whipped topping over top. Garnish, if desired, with lemon slices
and fresh mint. Cut into slices to serve. Makes 8 servings.
MINT CREAM CHEESE BROWNIES
1 cup sugar
Combine first 4 ingredients in a large mixing bowl; stir well. Combine 4 egg whites and next 3 ingredients in a small bowl; add to dry ingredients, stirring well. Spread batter in an 8-inch square pan coated with cooking spray. Combine cream cheese mixture and remaining ingredients in a medium bowl. Beat at low speed of an electric mixer until smooth. Spoon by tablespoonfuls over cocoa mixture. Cut through cream cheese and cocoa mixtures with a knife to create a marbled effect. Bake at 350 degrees for 22 minutes or until wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack. Cut into bars. Makes 12 brownies.
1 cup vegetable shortening
In large mixing bowl, cream together shortening and
sugars. Stir in eggs, water, and extracts. Sift together flour, soda, and salt;
beat into mixture. Stir in oats and chocolate chips. Drop by teaspoonfuls onto
baking sheet that has been coated with cooking spray. Bake at 350 degrees for 12
to 15 minutes. Makes 7 dozen cookies.
OVEN CARAMEL CORN
3-3/4 quarts (15 cups) popped corn
Heat oven to 200 degrees. Divide popped corn between 2
ungreased baking pans, 13 x 9 x 2 inches. In sauce pan, heat sugar, butter, corn
syrup and salt, stirring occasionally, until bubbly around edges. Continue
cooking over medium heat 5 minutes. Remove from heat; stir in soda until foamy.
Pour on popped corn, stirring until corn is well coated. Bake 1 hour, stirring
every 15 minutes. Makes about 15 cups of Caramel Corn Gifts.
1 cup (2 sticks) butter or margarine, softened
Cream butter and sugar together with an electric mixer. Add eggs, mixing well, followed by vanilla extract. In a separate bowl, combine oats, flour, salt and baking soda. Add to creamed mixture in several additions. Stir in dried cherries and white chocolate chunks.
Drop by teaspoonfuls onto ungreased baking sheets,
1-inch apart. Bake in a 375-degree oven for 10 to 12 minutes or until golden
brown. Makes 2-1/2 dozen
PUMPKIN CHOCOLATE CHIP MUFFINS
3/4 Cup sugar
Mix sugar, applesauce, and egg whites. Add pumpkin and
buttermilk. In a separate bowl, mix together flours, baking powder, baking soda,
pumpkin pie spice and salt. Add to pumpkin mixture and mix well. Fold in
chocolate chips. Spoon in 12 muffin cups which have been sprayed with no-stick
spray. Bake in 400 degree oven for 20-25 minutes.
3 cups sugar
Butter a 13 x 9 x 2-inch baking pan. In a heavy 2-quart
saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and
nutmeg. Bring mixture to a boil, stirring constantly. Reduce heat. Boil over
medium-low heat till mixture registers 234°soft-ball stage on a candy
thermometer, stirring constantly about 25 minutes. Remove from heat and stir in
butterscotch pieces till melted. Add marshmallow crème, nuts and vanilla. Mix
till well combined. Pour mixture into prepared pan, spreading evenly. Cool at
room temperature. Cut into squares. Wrap tightly and store in refrigerator.
Makes 3-1/4 pounds.
PUMPKIN ICE CREAM PIE
1-1/2 cups gingersnap crumbs
Combine gingersnap crumbs, sugar and butter; mix well.
Press into a 9-inch pie plate; refrigerate until needed. In medium saucepan,
soften gelatin in cold water. Stir in pumpkin, salt and Pumpkin Pie spice. Stir
over low heat until gelatin is dissolved. Add vanilla and cool to room
temperature. Fold ice cream into pumpkin mixture. Pour into prepared pie shell.
If desired, sprinkle with additional gingersnap crumbs. Freeze until firm.
Remove from freezer 10 minutes before serving. Makes 10 servings.
RAISIN SPICE BUNDT CAKE
1 package (16 ounces) Bundt pound cake mix
1 cup raisins
Grease a 10-cup Bundt pan. In large mixing bowl,
combine cake mix and next 8 ingredients; blend until moistened, then beat 2
minutes at medium speed. Toss raisins and walnuts in flour. Fold into cake
batter; pour into pan. Bake at 325 degrees for 60 to 65 minutes or until cake
tests done. Cool upright in pan on rack 25 minutes; invert onto plate Cool
completely. Serve with warm Raisin Sauce.
1-1/2 cups water
Blend first 4 ingredients in saucepan over medium heat.
Bring to a boil, stirring constantly; cook 1 minutes. Remove from heat; stir in
remaining ingredients. Serve warm over cooled cake. Makes 16 servings.
RASPBERRY ANGEL FOOD CAKE WITH NO-FAT CHOCOLATE RASPBERRY TRUFFLE SAUCE
Prepare 1 package angel food cake mix according to
package directions, adding 1 tablespoon Watkins Raspberry Extract along with
water. Bake as directed. Serve topped with nonfat vanilla yogurt and Truffle
3/4 cup sugar
Combine sugar, cocoa, dessert mix and evaporated milk
in a small sauce pan. Cook and stir constantly over medium heat until sauce is
thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and cool
slightly; stir in raspberry extract. Serve hot or cover and serve at room
temperature. Makes 3/4 cup. Makes 12 servings.
ROOT BEER COOKIES
1 cup brown sugar
In large bowl, combine brown sugar, butter and egg;
beat with electric mixer until fluffy. Stir in buttermilk, Root Beer Flavor,
Vanilla Extract, flour, baking soda and salt; mix until smooth. Cover bowl with
plastic wrap and refrigerate dough at least one hour. Preheat oven to 375
degrees. Drop dough by rounded teaspoonfuls onto greased cookie sheets about 2
inches apart. Bake for 6 to 8 minutes or until cookies are very lightly browned.
Remove cookies from oven. With spatula, remove cookies to a wire rack to cool.
Frost cooled cookies with Root Beer Frosting. Makes 42 cookies
ROOT BEER FROSTING
2 cups powdered sugar
In medium bowl, mix together the powdered sugar and butter until smooth. Stir in Root Beer Flavor and enough of the water to make a smooth frosting.
Tips: Use this frosting on vanilla cupcakes or plain
ROOT BEER (OR ANISE) PILLOWS
2 cups granulated sugar
Combine sugar, syrup, water and salt. Bring to a boil
over medium heat. Cook to 290 degrees (soft-crack stage) on a candy thermometer.
Add extract and allow to set for a few seconds before stirring. Mix well and
pour into a lightly greased 8 x 8 x 2-inch pan (if desired, syrup at this point
can be poured into metal candy
RUM RAISIN SPICE MUFFINS
A delicious low-fat high-fiber muffin
Set oven rack to upper third of oven; preheat to 425
degrees. Coat 12 muffin cups with Watkins Cooking Spray or use paper baking
cups. In small bowl, combine raisins, apple juice and Rum Extract; let stand 10
minutes. In medium bowl, whisk together buttermilk, oat bran, Grapeseed Oil, egg
SOUR CREAM SPICE CAKE
1 cup sour cream
Preheat oven to 350 degrees. Grease and flour an 8 x 8
x 2-inch baking pan. In a mixing bowl combine the sour cream, sugar and eggs. In
a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon,
cloves, and nutmeg. Stir in the sour cream mixture, then stir in the nuts. Pour
the batter into the pan and bake, uncovered, for 30 minutes, or until a
toothpick inserted into the center of the cake comes out clean. Cool in the pan
on a wire rack for 10 minutes, then remove the cake from the pan to the rack to
cool completely. If you wish, frost cake with Cream Cheese Frosting (below).
CREAM CHEESE FROSTING
1 pkg. (3 ounces) cream cheese, softened
In a mixing bowl, beat the cream cheese, butter, and
vanilla with a large spoon or an electric mixer at medium speed until smooth.
Gradually beat in the sugar until well blended.
SPICED APPLESAUCE BREAD
1-1/4 cups applesauce
In bowl, thoroughly combine applesauce, sugar,
Grapeseed oil, eggs, and milk. Mix flour, soda, baking powder, Watkins Cinnamon,
salt, Watkins Nutmeg and Watkins Allspice together thoroughly. Stir into
applesauce mixture; beat well. Fold in 1/2 cup chopped pecans; pour into a
well-greased loaf pan. Combine
TOFFEE CRUNCH PIE
1 Vanilla Pie Filling recipe made with Watkins Vanilla
Fold whipped topping, extract and candy into cooled pie
filling; set aside. Spread ice cream topping on bottom of crust; top with pie
filling mixture. Freeze four hours or until set. Store leftovers in freezer.
Makes 8 servings.
TROPICAL ANGEL FOOD CAKE
1/4 cup Watkins Vanilla Dessert Mix
Combine Dessert Mix, sugar, water, and milk in medium
saucepan. Cook and stir over medium heat until mixture begins to boil and
thicken. Pour into a large bowl and add Orange Extract. Place a sheet of plastic
wrap directly on top of pudding. Allow to cool to room temperature. Preheat oven
to 375 degrees. In large mixing bowl, prepare angel food cake mix according to
direction on package, using the 3/4 cup water, orange juice, and Lemon and Rum
Extracts instead of liquid called for on package. Spoon evenly into an ungreased
10-inch tube pan. Bake on lowest oven rack for 30 minutes or until cake springs
back when lightly touched. Invert cake in pan on funnel or bottle neck; cool
completely. Loosen cake from sides of pan, using a narrow metal spatula. Remove
from pan and slice into 3 horizontal layers. Fold 3/4 cup whipped topping into
cooked pudding mixture. Place bottom cake layer on a serving plate; spread top
of layer with half of pudding mixture. Top with another layer of cake, remaining
pudding mixture, and top of cake. Add Rum Extract and White Vanilla to remaining
whipped topping and frost sides and top of cake. Sprinkle sides and top with
toasted coconut. Store in refrigerator. Makes 14 servings.
VANILLA DESSERT SQUARES
Layer a 15 x 11-inch baking sheet with graham crackers.
Combine Vanilla Dessert Mix, sugar and water; mix well. Stir in milk and cook
over medium heat, stirring constantly, until mixture begins to boil and thicken.
Pour hot mixture over graham cracker and let cool to room temperature. When
cool, whip cream until stiff. Spread over dessert layer. Place another layer of
graham crackers on top of whipped cream. In a small bowl, mix 1-1/2 cups
powdered sugar, White Vanilla and enough water to make a smooth glaze. Spread
evenly over graham crackers. in another bowl, combine the Chocolate Dessert Mix,
hot water, and enough of the powdered sugar to make a smooth glaze. Drizzle over
dessert. Refrigerate for 24 hours before serving. Make 18 servings.
VANILLA SURPRISE CAKE
1 package white cake mix
Prepare cake mix according to directions on package,
adding the 1 tablespoon Watkins Vanilla. Bake in 9 x 13-inch pan and cool. Pour
boiling water over Jell-O in a bowl and stir until well blended. Add cold water,
blend again and cool to room temperature. Puncture the top of cake half way
through to the bottom with a straw, at intervals about 1-inch apart. Then
carefully drizzle the Jell-O over the cake. Store in refrigerator to chill. Just
before serving, whip the cream and add sugar, Watkins Vanilla and diced bananas;
use as frosting for cooled cake.
SHALOM FROM SPIKE & JAMIE
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