2 butternut squash, halved and seeded
1 jumbo yellow onion, peeled and quartered
Watkins ginger-garlic liquid spice
6 cups/1.5 liters water
1/4 cup/60 ml Watkins chicken soup base
1 bay leaf
1 tsp/5 ml brown sugar
3/4 tsp/4 ml Watkins soup & vegetable seasoning
3/4 tsp/4 ml Watkins pie spice
3/4 tsp/4 ml Watkins fire pepper
Watkins black pepper and sea salt to taste
1 cup/250 ml whipping cream
Preheat over to 350°F/180°C. Line a baking sheet with aluminum foil. Brush onion and cut sides of squash with liquid spice, set on prepared baking sheet and roast for 45 to 60 minutes or until squash is tender. Remove from oven and set aside until cool enough to handle. Bring water to a boil in a saucepan and add soup base to make broth.
Scrape flesh from squash and place in food processor along with the roasted onion. Purée until smooth, adding chicken broth if needed. Transfer puréed mixture to stockpot and stir in broth. Add bay leaf, brown sugar and seasonings, bring to a boil and simmer gently 10 minutes. Remove from heat, remove bay leaf and stir in cream. Serve hot. Makes 8 servings.
Recipe From: Watkins Catalog September 2005
Marbled Pumpkin Cheesecake
1 1/2 c (375 ml) gingersnap cookie crumbs (about 32 cookies)
1/4 c (60 ml) unsalted butter, melted
2 packages (8 oz / 227 g each) cream cheese, softened
3/4 c (180 ml) sugar, divided
1 tsp (5 ml) watkins vanilla extract
3 eggs
1 c (250 ml) canned or cooked pumpkin
1 1/2 tsp (7.5 ml) watkins pumpkin pie spice
Preheat oven to 400°F (205°C). 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°F (165°C).
In large mixer bowl, beat cream cheese, 1/2 c (125 ml) suagr and vanilla until blended. Beat in eggs one at a time. Reserve 1 cup (250 ml) batter. Add remaining suagr, pumpkin and pumpkin pie spice to remaining batter; mix well.
Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with a knife several times for marble effect. Bake for 45 to 50 minutes or until cheesecake springs back lightly when slightly touched. Loosen cake from rim of pan. Let cool to room temperature then chill.
Makes 12 serving.
Recipe From: A Watkins Collectors Pie Pan
Creamy Peach and Blueberry Torte
Crust
1 3/4 c (440 ml) flour
1/2 c (125 ml) graham cracker crumbs
1/2 c (125 ml) ground walnuts
1/4 c (60 ml) light brown sugar
1 1/2 tsp (7.5 ml) watkins cinnamon
1 tsp (5 ml) baking soda
2/3 c (160 ml) melted butter
1 egg
Combine first 6 ingredients in medium bowl, mix in butter and egg. Reserve 1 cup (250 ml) crumb mixture, pat remaining mixture on bottom and 1 inch (25 mm) up sides of 9-inch (23-cm) springform pan, set aside.
Filling
1 can (16 oz / 454 g) sliced peaches in light syrip, drained
1 can (15 oz / 227 g) blueberries, drained
1 package (8 oz / 227 g) cream cheese, softened
1/4 c (60 ml) butter, softened
2 c (500 ml) sifted powdered sugar
2 eggs
1 1/2 tsp (7.5 ml) watkins pure vanilla extract
Arrange peaches and blueberries on top of prepared crust. Beat cream cheese and butter until fluffy. Beat in powdered sugar, eggs and vanilla. Pour mixture over fruit, sprinkle with reserved crumb mixture.
Bake at 350°F (180°C) until lightly browned around the edges, about 1 hour.
Cool to room temperature. Refrigerate 8 hours or overnight.
Makes 16 servings
Recipe From: Watkins Catalog, May 2002
Watkins Special Salad Dressing
celery salt
paprika
1 c cider vinegar
2 c olive oil
1 tblsp cream
1 egg yolk
1 tsp onion juice
1 c chicken consomme (broth)
Strain the chicken stock through clean white cheesecloth. When cold remove all the grease. Heat the stock then cool and add 1 tsp of onion juice according to taste. Chill a small mixing bowl, add egg yolk and beat. Slowly add the olive oil beating constantly. Slowly add the vinegar and beat. Add the chicken broth and stir thoroughly. Add 2 level teaspoons of watkins celery salt, a dash of watkins pepper, and 2 teaspoons of watkins paprika.
Blend all the ingredients and whip with a rotary beater. Pour the dressing into a into a quart vinegar bottle, use a tight cork and place in the refrigerator. When ready to serve, shake the bottle vigorously, use a metal cork sprinkler and shake the dressing on the salad. If the mixture thickens, place the bottle in a pan of hot water for a few minutes to dissolve (warm up).
Famous chefs claim that the rel flavor of a salad dressing is only obtained by sprinkling the dressing on a cold crisp salad as one uses salt and pepper, instead of pouring on the dressing.
Recipe From: Watkins Cook Book 1938
Brown Sugar (Drop) Cookies
2 c brown sugar
1 c butter
3 eggs
5 c flour (sifted)
1/2 tsp salt
1 tsp soda
1/4 c milk
1 tsp Watkins vanilla
Cream butter, slowly add sugars, well-beaten eggs, milk and vanilla. Sift flour with salt and soda and to sugar mixture and mix well. Drop by spoon on greased pan and bake in moderate oven, 350°F.
This recipe gave no baking time. Other similar cookies were baked from 8-12 minutes, you will have to keep an eye on these to make sure they do not burn.
From: Watkins Cookbook, 1938
Christmas Cookies
1 c butter
2 eggs
1 c sugar
1 tsp watkins vanilla, lemon or almond extract
1/2 c blanched almonds
2 1/2 c flour (sifted)
2 tsp watkins baking powder
1 tsp watkins cinnamon
Cream butter, add sugar then well-beaten eggs, nuts and vanilla. Sift flour, salt, cinnamon and baking powder, mix thoroughly.
Roll on floured board, cut in fancy shapes, brush over dough with white of egg. Bake on greased pan in 375°F. oven about 10 minutes.
From: Watkins Cookbook, 1938
Peanut Butter Cookies
2 eggs
2 cups sifted flour
1 cup light brown sugar
1 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk
1/2 cup shortening
1 cup peanut butter
1 tsp watkins vanilla
1 1/2 tsp watkins baking powder
Mix and sift the flour, sugar, soda and salt. Cream shortening, peanut butter, gradually beat in eggs, sugar and flour mixture. Add vanilla. Form into a roll, wrap in a heavy oiled paper and place in the refrigerator for several hours. Cut into thin slices, place on cookie sheet. Bake in moderately hot oven, 375°F, about 12 minutes.
From: Watkins Cookbook, 1945
Barbecue Sauce
1 cup diced onion
2 tablespoons fat
1 cup chopped tomato
1 cup green pepper, diced
1 cup celery, diced
1/2 tablespoon Watkins Dry Mustard
1 tablespoon brown sugar (more if preferred)
2 cups meat stock
1 cup catsup
salt
Watkins Red Pepper
Watkins Paprika
Heat fat, stir and fry onions lightly. Add remaining ingredients, cook over low heat about 50 minutes. Serve with any cooked meat except fowl.
With todays modern kitchen, I use the food processor when this is done and use it as a barbeque sauce with meats. John.
Recipe From: Watkins Cook Book, 1945
Barbequed Chicken
3 chickens (1 1/2 pounds each)
1/2 cup fat
1/2 bottle Worchestershire Sauce
1/4 cup A-1 Sauce
1/4 cup diluted vinegar
1 1/2 small bottles tomato ketchup
1 onion, minced
Watkins Pepper
Salt
Clean chickens, split in halves, brown in fat, turn chicken. Place chicken in roasting pan. Blend remaining ingredients, pour over chicken. Bake in 350°F oven about 1 hour or until chicken is tender.
Recipe From: Watkins Cook Book, 1945
White Cake
2 1/4 cups sifted cake flour
1/2 teaspoon salt
3 teaspoons Watkins baking powder
1/2 cup shortening
1 cup sugar
1 cup milk
1/2 cup egg whites (about 3)
1 teaspoon Watkins vanilla or other flavoring
Sift flour once, measure and resift twicw with the salt and baking powder. Cream shortening, gradually add the 1 cup of sugar and continue to cream until the mixture is light and fluffy. Add the sifted dry ingredients alternately with the milk, beating until smooth after each addition.
Add flavoring and blend. Beat egg whites until frothy throughout, then beat in the 1/3 cup of sugar gradually, continue to beat until all has been added and the resulting mixture will hold in soft peaks. Beat into the batter gently but thorougly. Pour into 2 greased 9-inch layer cake pans
and bake in a 350°F oven for about 25 minutes or until a cake tester (toothpick) inserted in the center comes out clean. Remove from the oven, allow to stand in pans for 5 minutes, then remove from pans and cool on wire cake racks.
Recipe From: Watkins Hearthside Cookbook, 1952
Boiled Frosting
2 cups granulated sugar
1/2 cup water
3 egg whites
1 teaspoon Watkins Lemon, Vanilla or Almond Extract
Stir sugar and water until disolved, boil until thread stage or 246°F with thermometer. Slowly pour mixture (while hot) into stiffly beaten egg whites, beat constantly. Add flavoring, mix well.
Recipe From: Watkins Cook Book, 1945
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