Ingredients
1/2 cup/125 mL butter or margarine
1-1/2 cups/375 mL brown sugar
2 eggs
1 tsp/5 mL Original Double-Strength Vanilla
1-1/2 cups/375 mL all-purpose flour
1/2 tsp/2.5 mL Baking Powder
1/2 tsp/2.5 mL salt
1 cup/250 mL chocolate chips*
Cooking Directions
Melt butter in 2-quart/2-liter saucepan. Stir in remaining ingredients except chocolate chips. Spread in greased and floured 9 × 13-inch/23 × 33-cm baking dish. Sprinkle with chocolate chips. Bake at 350ºF/180ºC for 25 to 40 minutes. Cool and cut into bars. Makes 15 servings.
*Note from kitchen: Can substitute 1/2 cup/125 mL chocolate chips and 1/2 cup/125 mL chopped walnuts.
Sunday, May 25, 2008
Curried Carrot Soup Recipe
Ingredients
1/2 cup/125 mL chopped onion
1/2 tsp/2.5 mL Thyme
1 Bay Leaves
2 tsp/10 mL Original Grapeseed Oil
6 carrots, scraped and thinly sliced or diced
5 cups/1.2 litres water
1/4 cup/60 mL Chicken Soup & Gravy
1-1/2 tsp/7.5 mL Curry Powder
Dash Cayenne Pepper
1 package (3 oz/85 g) cream cheese
2-1/2 tbsp/38 mL all-purpose flour
Parsley
Cooking Directions
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.
1/2 cup/125 mL chopped onion
1/2 tsp/2.5 mL Thyme
1 Bay Leaves
2 tsp/10 mL Original Grapeseed Oil
6 carrots, scraped and thinly sliced or diced
5 cups/1.2 litres water
1/4 cup/60 mL Chicken Soup & Gravy
1-1/2 tsp/7.5 mL Curry Powder
Dash Cayenne Pepper
1 package (3 oz/85 g) cream cheese
2-1/2 tbsp/38 mL all-purpose flour
Parsley
Cooking Directions
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.
Asian Salmon Fillets with Curry Butter Recipe
Ingredients
2 pounds (about 1 kg) salmon fillets or steaks
1 tbsp/15 mL soy sauce
1-1/4 tsp/6 mL Ginger
Grill Seasoning
Curry Butter
1 stick (1/2 cup/125 mL) butter, melted
1 tsp/5 mL Curry Powder
1/2 tsp/2.5 mL Paprika
1 tsp/5 mL Calypso Hot Pepper Sauce
Cooking Directions
Preheat oven to 400°F/200°C.
Combine butter ingredients; set aside. Rub salmon with soy sauce and ginger; season to taste with Grill Seasoning. Place salmon in shallow-sided baking dish and bake 12-16 minutes or until done, basting once with Curry Butter. Serve with remaining Curry Butter.
Serves 4.
Variation: For bite-sized appetizers, cut salmon into 1-inch/25-mm chunks before seasoning.
2 pounds (about 1 kg) salmon fillets or steaks
1 tbsp/15 mL soy sauce
1-1/4 tsp/6 mL Ginger
Grill Seasoning
Curry Butter
1 stick (1/2 cup/125 mL) butter, melted
1 tsp/5 mL Curry Powder
1/2 tsp/2.5 mL Paprika
1 tsp/5 mL Calypso Hot Pepper Sauce
Cooking Directions
Preheat oven to 400°F/200°C.
Combine butter ingredients; set aside. Rub salmon with soy sauce and ginger; season to taste with Grill Seasoning. Place salmon in shallow-sided baking dish and bake 12-16 minutes or until done, basting once with Curry Butter. Serve with remaining Curry Butter.
Serves 4.
Variation: For bite-sized appetizers, cut salmon into 1-inch/25-mm chunks before seasoning.
Better Fast Food Choices
Everyone stops for a quick bite these days. If you stop at a fast food eatery you can still have a healthier, lower-calorie fast food meal.
Registered dietician Sylvia Geiger offers these suggestions:
*Opt for low-fat milk or water versus a soda or milkshake.
*Skip the fries or order a small portion.
*Order a grilled chicken sandwich rather than a hamburger or fried or breaded chicken.
*Use only half the packet of salad dressing.
*Opt for the fresh fruit, vegetables, or salads available at some fast food restaurants.
*Order drinks and meals from the children’s menu for smaller portions.
*Check out the nutritional facts sheets and online menu calculators that many chains now offer.
Registered dietician Sylvia Geiger offers these suggestions:
*Opt for low-fat milk or water versus a soda or milkshake.
*Skip the fries or order a small portion.
*Order a grilled chicken sandwich rather than a hamburger or fried or breaded chicken.
*Use only half the packet of salad dressing.
*Opt for the fresh fruit, vegetables, or salads available at some fast food restaurants.
*Order drinks and meals from the children’s menu for smaller portions.
*Check out the nutritional facts sheets and online menu calculators that many chains now offer.
Wednesday, May 21, 2008
5 Minute Chocolate and Butterscotch Fudge Recipe
Ingredients
12 oz. semisweet chocolate morsels
9 oz. butterscotch morsels
1-14 oz. can sweetened condensed milk
1 teaspoon Watkins Vanilla Extract
8 oz walnuts or walnut pieces (if whole, break slightly)
Directions
Place a heavy pot on the stove and pre-heat it over low heat. Add chocolate and butterscotch morsels and milk and stir until morsels are melted and milk is combined. Stir in the vanilla and remove the fudge from heat. Add the nuts and stir.
Spoon fudge into 8-inch cake pan, that has been lightly greased with softened butter. Smooth fudge to edges of pan. Chill covered with foil or Saran Wrap in the refrigerator. Slice the fudge very thin when ready to serve.
Adapted from Rachel Ray's Five Minute Fudge Recipe Rachael Ray
12 oz. semisweet chocolate morsels
9 oz. butterscotch morsels
1-14 oz. can sweetened condensed milk
1 teaspoon Watkins Vanilla Extract
8 oz walnuts or walnut pieces (if whole, break slightly)
Directions
Place a heavy pot on the stove and pre-heat it over low heat. Add chocolate and butterscotch morsels and milk and stir until morsels are melted and milk is combined. Stir in the vanilla and remove the fudge from heat. Add the nuts and stir.
Spoon fudge into 8-inch cake pan, that has been lightly greased with softened butter. Smooth fudge to edges of pan. Chill covered with foil or Saran Wrap in the refrigerator. Slice the fudge very thin when ready to serve.
Adapted from Rachel Ray's Five Minute Fudge Recipe Rachael Ray
Wednesday, May 14, 2008
Mom's Meat Loaf Recipe
My mother always made meat loaf with a can of Campbell's vegetable soup. While it definitely was not a gourmet dish it was, and still is one of my favorites. It seems that mom's can always find a way to make ends meet.
Ingredients
1 lb. ground beef
1 onion, chopped
1 can vegetable soup
1 large egg
3 slices white bread, torn and crumbled
Salt and black pepper to taste
Catsup
Directions
Pre heat oven to 350 degrees.
Place ground beef in large bowl. Add egg, vegetable soup, crumbled, onion, salt and black pepper. Mix ingredients thoroughly.
Press meat loaf mix into a loaf pan. Shake catsup over meat loaf and spread to cover top. Bake for 1 hour and 15 minutes to 1-1/2 hours.
Makes 6 to 8 servings.
Ingredients
1 lb. ground beef
1 onion, chopped
1 can vegetable soup
1 large egg
3 slices white bread, torn and crumbled
Salt and black pepper to taste
Catsup
Directions
Pre heat oven to 350 degrees.
Place ground beef in large bowl. Add egg, vegetable soup, crumbled, onion, salt and black pepper. Mix ingredients thoroughly.
Press meat loaf mix into a loaf pan. Shake catsup over meat loaf and spread to cover top. Bake for 1 hour and 15 minutes to 1-1/2 hours.
Makes 6 to 8 servings.
Friday, May 9, 2008
Welsh Rarebit Recipe
Welsh rarebit (or rabbit) is simply savory melted cheese on toast. This makes a very pleasant mid-afternoon snack with a cup of soup. Or serve with sliced honey dew melon, grapes or other fruit. Also good with scrambled eggs, or just a cup of hot coffee or tea.
Ingredients
6 ozs. grated cheddar cheese
2 pats butter
1 tspn Coleman's mustard
1 tblspn milk
1/4 cup beer Salt and pepper to taste
1/4 tspn Worcestershire sauce
2 slices of very lightly toasted bread*
Directions
Place all ingredients (except bread) in saucepan melt over low heat. When fully melted, pour mixture over toast and place toast on foil under broiler*. Remove when cheese starts to bubble and brown. This is rich enough to serve 2.
Hint
*To keep cheese mixture from sticking to pan spray lightly with cooking oil. It makes clean-up easier.
*I like to lightly toast the bread--it keeps it from becoming too 'cheesy'.
*spray foil with a bit of vegetable spray, toast will slide off foil onto your serving dish.
*Welsh rarebit sauce is nice over steamed broccoli, brussel sprouts or cauliflower.
With permission from Work & Family at BellaOnline.com
Ingredients
6 ozs. grated cheddar cheese
2 pats butter
1 tspn Coleman's mustard
1 tblspn milk
1/4 cup beer Salt and pepper to taste
1/4 tspn Worcestershire sauce
2 slices of very lightly toasted bread*
Directions
Place all ingredients (except bread) in saucepan melt over low heat. When fully melted, pour mixture over toast and place toast on foil under broiler*. Remove when cheese starts to bubble and brown. This is rich enough to serve 2.
Hint
*To keep cheese mixture from sticking to pan spray lightly with cooking oil. It makes clean-up easier.
*I like to lightly toast the bread--it keeps it from becoming too 'cheesy'.
*spray foil with a bit of vegetable spray, toast will slide off foil onto your serving dish.
*Welsh rarebit sauce is nice over steamed broccoli, brussel sprouts or cauliflower.
With permission from Work & Family at BellaOnline.com
Thursday, May 8, 2008
The Watkins Man?
In the past I thought the Watkins man was a southern phenomena. In the back of my mind, I sort of still do. However, since I have been online posting in various Yahoo groups, I am finding more and more people who are familiar with Watkins. Mostly from the business side, not so much the, "My mom used to bake with Watkins" side.
I am hoping to find some folks who, although they may not remember the Watkins man, will at least know of him. Personally, I never saw the Watkins man, but the vanilla and lemon extract was always in the house. Like magic. My mother swore by it and now I do. I do admit to disliking some of the packaging but I understand that I am not buying the extract and spices because these things are in a pretty package.
What I remember most about the vanilla is that my mom used to make vanilla milkshakes with the extract. O.K. it was not a real milkshake, but I was a kid, so how would I know?
Recipe for a milkshake
1 large glass of icy cold milk
Sugar to taste
1/2 teaspoon Watkins Vanilla Extract
Stir and drink.
Will it taste just as good using other extracts? I don't know. Maybe. (shrugging shoulders)
Speaking of the Watkins man. I do remember that the 'rag man' used to come to our neighborhood once a week to collect rags. He may have paid by the pound. Oh, how I wish they still did that. Actor Kirk Douglas wrote his biography many years ago, it was titled, The Rag Picker's Son. An excellent read.
Ooops. The correct title is The Ragman's Son. It is out of print but I have seen it on Alibris.com
I am hoping to find some folks who, although they may not remember the Watkins man, will at least know of him. Personally, I never saw the Watkins man, but the vanilla and lemon extract was always in the house. Like magic. My mother swore by it and now I do. I do admit to disliking some of the packaging but I understand that I am not buying the extract and spices because these things are in a pretty package.
What I remember most about the vanilla is that my mom used to make vanilla milkshakes with the extract. O.K. it was not a real milkshake, but I was a kid, so how would I know?
Recipe for a milkshake
1 large glass of icy cold milk
Sugar to taste
1/2 teaspoon Watkins Vanilla Extract
Stir and drink.
Will it taste just as good using other extracts? I don't know. Maybe. (shrugging shoulders)
Speaking of the Watkins man. I do remember that the 'rag man' used to come to our neighborhood once a week to collect rags. He may have paid by the pound. Oh, how I wish they still did that. Actor Kirk Douglas wrote his biography many years ago, it was titled, The Rag Picker's Son. An excellent read.
Ooops. The correct title is The Ragman's Son. It is out of print but I have seen it on Alibris.com
Hummingbird Cake Recipe
I am sure this is a very old Watkins recipe, but, I could be wrong. I am not really sure where it comes from because I have had it for such a long time. I published it earlier on my Work & Family site at BellaOnline.
The recipe seems like a lot of trouble, but it's easier and faster than it seems. It is the perfect way to welcome warm weather.
Look carefully, you won't find one hummingbird in the ingredients. ;-)
Bake and enjoy!
Ingredients for Cake
3 cups all-purpose flour
2 cups sugar
1 tspn baking soda
1 tspn salt
1 tspn Cinnamon
3 eggs, beaten
1 cup vegetable oil
1-1/2 tspn Vanilla Extract
1 tspn Butter Extract
1 can (8 oz.) crushed pineapple, undrained
1-1/2 cup chopped pecans
2 cups chopped bananas
Ingredients for Frosting
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
3-1/2 cups powdered sugar
1 tspn Vanilla Nut Extract
Directions for Cake
Pre-heat oven to 350 degrees.
1. Combine flour and next four ingredients in large bowl; mix well. Stir in eggs, oil and extracts; stir until dry ingredients are moistened—do not beat.
2. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three greased and floured 9-inch round cake pans.
3. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 20 minutes, remove from pans and cool completely.
4. Spread frosting between layers, on top, and sides of cake.
5. Sprinkle with chopped pecans.
Directions for Frosting
1. Combine cream cheese and butter, beating until smooth.
2. Add powdered sugar and extract; beat until light and fluffy. Refrigerate at least 24 hours before serving; the flavors will blend and intensify upon standing.
Makes 12 servings.
The recipe seems like a lot of trouble, but it's easier and faster than it seems. It is the perfect way to welcome warm weather.
Look carefully, you won't find one hummingbird in the ingredients. ;-)
Bake and enjoy!
Ingredients for Cake
3 cups all-purpose flour
2 cups sugar
1 tspn baking soda
1 tspn salt
1 tspn Cinnamon
3 eggs, beaten
1 cup vegetable oil
1-1/2 tspn Vanilla Extract
1 tspn Butter Extract
1 can (8 oz.) crushed pineapple, undrained
1-1/2 cup chopped pecans
2 cups chopped bananas
Ingredients for Frosting
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
3-1/2 cups powdered sugar
1 tspn Vanilla Nut Extract
Directions for Cake
Pre-heat oven to 350 degrees.
1. Combine flour and next four ingredients in large bowl; mix well. Stir in eggs, oil and extracts; stir until dry ingredients are moistened—do not beat.
2. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three greased and floured 9-inch round cake pans.
3. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 20 minutes, remove from pans and cool completely.
4. Spread frosting between layers, on top, and sides of cake.
5. Sprinkle with chopped pecans.
Directions for Frosting
1. Combine cream cheese and butter, beating until smooth.
2. Add powdered sugar and extract; beat until light and fluffy. Refrigerate at least 24 hours before serving; the flavors will blend and intensify upon standing.
Makes 12 servings.
Monday, May 5, 2008
Vanilla-Poached Pears in Custard Sauce Recipe
Ingredients
6 pears, at room temperature
3 tbsp/45 mL Original Double-Strength Vanilla
3 tbsp/45 mL honey
1-1/2 cups/375 mL whole milk
4 egg yolks1/4 cup/60 mL sugarDash of salt
1 tsp/5 mL Original Double-Strength Vanilla
1 cup/240 mL heavy whipping cream 2 to 4 tbsp/30 to 60 mL powdered sugar (depending on sweetness desired)
1 tsp/5 mL Original Double-Strength Vanilla
Directions
Cook Pears - Fill a Dutch oven or 5-quart/5-litre saucepan half full with water. Over high heat, bring to a boil. Meanwhile, core pears from the bottom, leaving stem intact, then peel. Stir the vanilla and honey into the water. Set pears in water. Bring water back to a boil, reduce heat and simmer pears until tender but not soft (10 to 20 minutes, depending upon ripeness of pears). With slotted spoon, gently remove pears from poaching liquid and drain well. Cover with plastic wrap and chill until serving time.
Make Custard Sauce - Heat milk in top of double boiler over direct heat until tiny bubbles appear around edge of pan. Beat egg yolks, sugar and salt, mixing well. Pour the hot milk into the egg mixture very slowly, beating constantly. Return mixture to double boiler top; place over hot (not boiling) water. Water should not touch pan. Cook, stirring constantly, until mixture is thick enough to coat metal spoon (8 to 10 minutes). Immediately pour custard into a bowl, cover with plastic wrap and set in a larger bowl of ice water to cool. Stir in vanilla. Refrigerate until very cold.
Make Crème Chantilly - Chill the small bowl and beaters of an electric mixer. Beat the cream until it begins to thicken. Add the powdered sugar and vanilla and beat until stiff. Do not overbeat.
Directions for Serving Pears- Place 3/4 cup/180 mL Crème Chantilly in pastry tube and fill centers of the 6 pears. Spoon custard sauce evenly in 6 serving dishes. Place a pear upright in custard in center of each dish. Spoon remaining Creme Chanilly on sides of pears as desired. Sprinkle with Watkins Nutmeg. Serve immediately.
Makes 6 servings
6 pears, at room temperature
3 tbsp/45 mL Original Double-Strength Vanilla
3 tbsp/45 mL honey
1-1/2 cups/375 mL whole milk
4 egg yolks1/4 cup/60 mL sugarDash of salt
1 tsp/5 mL Original Double-Strength Vanilla
1 cup/240 mL heavy whipping cream 2 to 4 tbsp/30 to 60 mL powdered sugar (depending on sweetness desired)
1 tsp/5 mL Original Double-Strength Vanilla
Directions
Cook Pears - Fill a Dutch oven or 5-quart/5-litre saucepan half full with water. Over high heat, bring to a boil. Meanwhile, core pears from the bottom, leaving stem intact, then peel. Stir the vanilla and honey into the water. Set pears in water. Bring water back to a boil, reduce heat and simmer pears until tender but not soft (10 to 20 minutes, depending upon ripeness of pears). With slotted spoon, gently remove pears from poaching liquid and drain well. Cover with plastic wrap and chill until serving time.
Make Custard Sauce - Heat milk in top of double boiler over direct heat until tiny bubbles appear around edge of pan. Beat egg yolks, sugar and salt, mixing well. Pour the hot milk into the egg mixture very slowly, beating constantly. Return mixture to double boiler top; place over hot (not boiling) water. Water should not touch pan. Cook, stirring constantly, until mixture is thick enough to coat metal spoon (8 to 10 minutes). Immediately pour custard into a bowl, cover with plastic wrap and set in a larger bowl of ice water to cool. Stir in vanilla. Refrigerate until very cold.
Make Crème Chantilly - Chill the small bowl and beaters of an electric mixer. Beat the cream until it begins to thicken. Add the powdered sugar and vanilla and beat until stiff. Do not overbeat.
Directions for Serving Pears- Place 3/4 cup/180 mL Crème Chantilly in pastry tube and fill centers of the 6 pears. Spoon custard sauce evenly in 6 serving dishes. Place a pear upright in custard in center of each dish. Spoon remaining Creme Chanilly on sides of pears as desired. Sprinkle with Watkins Nutmeg. Serve immediately.
Makes 6 servings
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