Archive for November, 2011

Old Fashioned Pumpkin Pie

Tuesday, November 22nd, 2011

Old Fashioned Pumpkin Pie

1 cup/250 mL sugar
1 tbsp/15 mL all-purpose flour
1/2 tsp/2.5 mL salt
1 tbsp/15 mL pumpkin pie spice (Oh no, what if you don’t have any! Don’t worry, make your own with the recipe below)
3 large eggs
1-1/2 cups/375 mL mashed, cooked pumpkin (or use canned)
1 cup/250 mL evaporated milk
1 unbaked 9-inch/23-cm pastry pie shell

Crème Chantilly
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 Watkins Original Double-Strength Vanilla

Combine sugar, flour, and salt; beat in eggs. Stir in pumpkin and milk. Pour into pie shell. Bake at 400ºF/205ºC for 50 minutes or until a knife inserted in center comes out clean

Crème Chantilly – Chill the small bowl and beaters of an electric mixer (if in a hurry, place in freezer). Beat the cream in chilled bowl until it begins to thicken. Add the powdered sugar and vanilla and beat until stiff. Do not overbeat.

Makes 10 servings.

Pumpkin Pie Spice

1 teaspoon Watkins Cinnamon
1/4 teaspoon Watkins Nutmeg
1/4 teaspoon Watkins Ginger
1/8 teaspoon Watkins Cloves, ground
In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.

Happy Thanksgiving,


Watkins Apple Cake

Monday, November 14th, 2011
Variety is the spice of life-how many varieties of apples are grown worldwide?  You’re right; 7,500!  I love apples, they contain fiber, Vitamins A and C, potassium, iron and folic acid.  What’s your favorite variety?

Watkins Apple Cake


3 cups/750 mL flour
3 tsp/15 mL Baking Powder
1 tsp/5 mL salt
2 cups/500 mL sugar
4 eggs
1 cup/250 mL vegetable oil
1/2 cup/125 mL orange juice
2-1/2 tsp/12.5 mL Original Double-Strength VanillaApple Mixture:
4 large apples, peeled and sliced
1 cup/250 mL sugar
2 to 3 tsp/10-15 mL Purest Ground
Cinnamon 6 oz.

Cooking Directions

Preheat oven to 350°F/180°C. In large mixing bowl, beat cake ingredients for two minutes. Put half the batter in a greased and floured tube pan. In medium mixing bowl, toss sliced apples with sugar and cinnamon. Arrange half of the sliced apples in 1 to 2 layers on top of batter in cake pan. Add remaining batter; top with remaining apples. Bake for 1 hour, or longer if needed (until a knife stuck into the cake a little off-center comes out clean). Remove to rack to cool, then invert onto a serving plate. You may need to slide a knife around the inside and outside edges of the pan for easier removal.
Bon appetit,Terry

Pumpkin Pie Popcorn Mix

Monday, November 7th, 2011

Who doesn’t love popcorn?  Americans consume 16 billion quarts of popcorn annually, according to;  it’s sugar-free, has no artificial additives or preservatives and it’s a whole grain, low calorie snack.  There are 31 calories in a cup of air-popped popcorn and 55 calories in a cup of oil-popped popcorn.

Pumpkin Pie Popcorn Mix from

9 cups air popped popcorn

1/4 cup sugar

1 TBSP pumpkin pie spice

butter-flavored cooking spray

1 cup raisins

1 5 oz package glazed pecans

Place popcorn in a large bowl and remove all unpopped kernels. Stir sugar and pumpkin pie spice together in a small bowl.  Spray popcorn liberally with nonstick cooking spray, tossing to coat evenly.  Add raisins and pecans.  Sprinkle with sugar mixture and toss until popcorn is well coated,  add additional spray as needed.  Makes 12 cups.

There’s nothing like the aroma of freshly popped corn! Pop some and toss with 2 tablespoons olive oil, 1/3 cup grated parmesan and romano cheese, 1 tsp crushed oregano, 1/4 tsp cayenne pepper and 1/4 tsp garlic salt to 10 cups for Spicy Italian Popcorn.

or 2 quarts popped popcorn mixed with 2 TBSP grated lemon peel, 1 tsp dill weed and salt for Dilly Lemon Munch.

or you can always sprinkle your favorite Watkins Snack & Dip seasoning on your popcorn, just $7.99 this month!

Bon appetit!