Pie
3/4 cup brown sugar
1/2 cup Watkins Vanilla Dessert Mix
1 1/2 teaspoons Watkins Cinnamon
6 cups peeled, sliced, tart green apples
1 3/4 cups fresh cranberries (for less tart flavor, reduce to 1 cup)
2 tablespoons lemon juice
1 (9-inch) prepared, unbaked, pastry pie crust
Topping
1/2 cup unsalted butter
3/4 cup brown sugar
2 tablespoons evaporated milk
1 1/2 teaspoons Watkins Vanilla Extract
1/2 teaspoon Watkins Caramel Flavor
1 cup chopped walnuts
For pie, combine first three ingredients. Add apples, cranberries, and lemon juice; toss to coat well. Spoon mixture into pie crust mounding in center. Bake at 350 degrees F until apples are tender, about 1 1/2 hours. Cover with foil the last 45 minutes to prevent over browning. Transfer to rack. Uncover and cool.
To prepare topping; melt butter with brown sugar and milk in a heavy skillet over low heat, stirring frequently. Increase heat and bring to a simmer, stirring constantly. Mix in vanilla, caramel flavor, then walnuts. Pour mixture into a bowl. Let stand until slightly thickened and just cool, stirring occasionally, about 10 minutes. Spoon topping over pie, covering completely. Let stand until topping sets, about 30 minutes.
Makes 10 servings.
2 cups whipping cream
1 cup granulated sugar
1/2 cup light corn syrup
2 teaspoons butter or margarine
1 teaspoon Watkins Irish Cream Extract
1 teaspoon Watkins Original Double-Strength Vanilla
1/3 cup chopped walnuts
Combine cream, sugar, syrup and butter in large heavy saucepan. Using a candy thermometer, heat to 245 degrees F, stirring constantly. Remove from heat at once. Stir in extracts; pour into a buttered 8-inch square 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 wax paper. Store in a cool place.
Note: These caramels keep well, and may be made several weeks in advance.
1/2 cup Watkins Vanilla Dessert Mix
1/4 cup granulated sugar
1/2 cup water
2 1/2 cups skim milk
3 tablespoons chocolate syrup
1 1/2 cups reduced-calorie whipped topping
Combine vanilla dessert mix, sugar, water, and milk in medium saucepan; mix well. Place over medium heat and cook, stirring constantly, until mixture comes to a boil and begins to thicken. Remove from heat and quick chill by placing saucepan in a larger pan of ice water. Cool to room temperature, stirring occasionally.
Pour half of pudding into 6 parfait glasses. Top with half of chocolate syrup, spooning syrup along edge of glass. Top with 1 cup of whipped topping. Repeat with remaining pudding and syrup. Garnish with remaining whipped topping.
Makes 6 servings.
Spray a 9 x 13-inch baking pan with Watkins Cooking Spray
Mix:
1/2 cup powdered sugar
1/2 cup butter
1/2 cup Watkins Original Grapeseed Oil
2 cups all-purpose flour
Press into pan and bake 15 minutes at 350 degrees F.
Mix:
8 ounces cream cheese*
1/2 cup granulated sugar
1 teaspoon Watkins Almond Extract
1/2 teaspoon Watkins Original Vanilla Extract
Spread on baked base and bake 15 minutes more at 350 degrees F.
Note: For extra cheesy filling, increase to 12 ounces cream cheese and add 2 tablespoons more sugar. Spread on baked base and bake 15 minutes.
Cool to room temperature and frost with mixture of:
1/4 cup butter
1 1/2 cup powdered sugar
1 1/2 tablespoons milk
1 1/2 teaspoons Watkins Almond Extract
1 Vanilla Pie Filling recipe, made with Watkins Vanilla Dessert Mix*
8 ounces frozen whipped topping, thawed
1 teaspoon Watkins Caramel Flavor
4 (1.4 ounce) bars chocolate-covered English toffee, coarsely chopped
1 (8-ounce) ready-made graham cracker crust
1/3 cup caramel ice cream topping
*per package directions; cool to room temperature, stirring occasionally.
Fold whipped topping, caramel flavor, 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.
Before serving, let pie stand at room temperature for 15 minutes or until pie can be easily cut. Garnish, if desired, with whipped topping and chopped English toffee candy.
Makes 8 servings.
1/4 cup Watkins Vanilla Dessert Mix
2 tablespoons granulated sugar
1 3/4 cups low-fat milk
1/2 teaspoon Watkins Orange Extract
4 cups cubed angel food cake
2 cups sliced fresh strawberries
2 cups reduced-calorie whipped topping
1 kiwi fruit, peeled and sliced
Combine dessert mix, sugar, and milk in medium saucepan; mix well. Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute. Remove from heat and stir in orange extract.
Place cake cubes in 1 1/2-quart attractive glass dish. Layer strawberries over top. Pour pudding over cake and strawberries. Let cool to room temperature.
When cool, spread whipped topping over all. Refrigerate until serving time. Garnish with kiwi and additional strawberries, if desired.
Makes 6 servings.
1 cup granulated sugar
2/3 cup Watkins Baking Cocoa
1/3 cup all-purpose flour
1/2 teaspoon Watkins Baking Powder
4 egg whites, lightly beaten
1/4 cup Watkins Original Grapeseed Oil
1 teaspoon Watkins Original Double-Strength Vanilla
1/2 teaspoon Watkins Peppermint Extract Watkins
Cooking Spray
6 ounces nonfat cream cheese
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
1 egg white
1/2 teaspoon Watkins Original Double-Strength Vanilla
1/4 teaspoon Watkins Peppermint Extract
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/20-cm square pan coated with cooking spray.
Combine cream cheese and remaining ingredients in a medium bowl. Beat at low speed of an electric mixer until smooth. Spoon cream cheese mixture by tablespoonsful over cocoa mixture. Cut through cream cheese and cocoa mixtures with a knife to create a marbled effect. Bake at 350 degrees F for 22 minutes or until wooden pick inserted in center comes out almost clean. Let cool in pan on a wire rack. Cut into bars.
Makes 12 brownies.
1 1/2 cups gingersnap cookie crumbs
1/4 cup unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup granulated sugar, divided
1 teaspoon Watkins Vanilla Extract
3 eggs
1 cup canned or cooked pumpkin
1 1/2 teaspoons Watkins Pumpkin Pie Spice
Preheat oven to 400 degrees F.
Combine crumbs and butter. Press firmly on bottom and up sides of pie plate. Bake for 5 minutes; remove from oven, cool. Reduce temperature to 325 degrees F.
In large mixer bowl, beat cream cheese, 1/2 cup sugar and vanilla until blended. Beat in eggs one at a time. Reserve 1 cup batter. Add remaining sugar, pumpkin, and pumpkin pie spice to remaining batter; mix well.
Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake for 45 to 50 minutes or until cheesecake springs back slightly when touched. Loosen cake from rim of pan. Let cool to room temperature then chill.
Makes 12 servings.
2 1/2 cups all-purpose flour
2 teaspoons Watkins Baking Powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 1/2 cups shredded, unpeeled zucchini
1 cup granulated sugar
1/4 cup Watkins Baking Cocoa
1 1/2 teaspoons Watkins Cinnamon
1/3 cup Watkins Original Grapeseed Oil
1/3 cup low-fat buttermilk
2 teaspoons Watkins Vanilla Extract
1/2 teaspoon Watkins Butter Extract
1/2 cup egg substitute (thaw, if frozen) or 3 large egg whites
1 1/2 teaspoons powdered sugar
Preheat oven to 350 degrees F. Coat a 13 x 9-inch baking pan with Watkins Cooking Spray.
Combine all of the remaining ingredients except the powdered sugar in a large bowl; mix well. Spread in prepared pan and bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely in pan on wire rack. Dust with powdered sugar.
Makes 18 servings.
1 (18 1/2 ounce) package yellow cake mix, divided
1/2 cup butter, melted
1 egg
1 teaspoon Watkins Vanilla Nut Extract
2/3 cup reserved cake mix
1/2 cup firmly packed brown sugar
1 1/2 cups dark corn syrup
1 teaspoon Watkins Vanilla Extract
1 teaspoon Watkins Butter-Pecan Flavor
3 eggs
1 cup chopped pecans
Grease bottom and sides of 13 x 9-inch pan. Reserve 2/3 cup dry cake mix for filling. In large mixing bowl, combine remaining dry mix, butter, 1 egg and vanilla nut extract. Mix until smooth. Press evenly into bottom and sides of prepared pan. Bake at 350 degrees F for 15 to 20 minutes or until light golden brown.
Meanwhile, combine reserved cake mix, brown sugar, syrup, vanilla extract, butter-pecan flavor, and 3 eggs in a large mixing bowl. Beat at medium speed for 1-2 minutes. Pour filling over baked crust. Sprinkle with chopped pecans. Return to oven and bake for 30 to 25 minutes until filling is set. Cool. Cut into bars.
Makes 36 bars.
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon Watkins Cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons Watkins Vanilla Extract
1 teaspoon Watkins Butter Flavor
1 (8 ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting (recipe follows)
1/2 cup chopping pecans
In large mixing bowl, combine flour and next 4 ingredients; mix well. Stir in eggs, oil, vanilla, and butter flavor; stir until dry ingredients are moistened - do not beat. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three 9-inch round, greased and floured cake pans. Bake at 350 degrees F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack for 20 minutes and remove from pans. Cool completely.
Spread frosting between layers, on top, and sides of cake. Sprinkle with chopped pecans. As flavors blend and intensify upon standing, refrigerate at least 24 hours before serving.
Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3 1/2 cups powdered sugar
1 teaspoon Watkins Vanilla Nut Extract
Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla nut extract; beat until light and fluffy.
Makes 12 servings.
Enjoy!
