Archive for September, 2012

Quick Raspberry-Cherry Turnovers with Orange Glaze

Monday, September 24th, 2012


The Watkins Extract of the Month is Pure Orange Extract.  It will add a citrus zest to your sparkling water, cranberry bread, spiced tea, sugar cookies, chocolate sauce, beef stir-fry, glazed carrots, barbeque sauce, tapioca pudding, spice cake, and fruit salsa.

Quick Raspberry-Cherry
Turnovers with Orange Glaze

1 8-oz/227-g package of crescent rolls (8 rolls)
8 tsp/40 mL raspberry preserves
1 8-oz/227-g package of cream cheese (softened)
1 cup/250 mL confectioner’s (powdered) sugar
3 tsp/15 mL Watkins Pure Orange Extract

Preheat oven to 375°F/190°C. Unroll dough and flatten into
8 triangles. Place 1 tsp/5 mL of preserves on each triangle,
being careful to keep edges free of preserves. Fold triangle over
once to form another triangle and seal edges tightly to prevent
preserves from seeping out during baking. Form each triangle
into a crescent. Bake for 11-13 minutes or until golden brown.

Orange Glaze

While crescents are baking, mix cream cheese and
confectioners’ sugar. Add Watkins Orange Extract
one teaspoon at a time and mix until smooth. Fill
decorating bag (or Ziploc bag with corner cut off) with
glaze and drizzle over crescents while still warm.

Makes 8 crescents.

Bon appetit!


Watkins Granola

Monday, September 17th, 2012

This summer treat your family to homemade granola.  Add it as a topping to yogurt and fresh fruit, jazz up a bowl of vanilla ice cream or try it as a crunchy addition to top a fresh summer spinach salad. From our kitchen to yours, we are sharing this delicious recipe that uses a few great J.R. Watkins flavor essentials. Unleash your creativity and add almonds, pecans, dried cranberries and other fruits.

Watkins Granola

2 cups uncooked old-fashioned oats
1 cup flaked coconut
½ cup sunflower seeds
¼ cup (½ stick) butter
¼ cup brown sugar
¼ cup honey
1 ½ tsp J. R. Watkins Vanilla Extract
1 tsp J. R. Watkins Ground Cinnamon
¼ tsp J. R. Watkins Nutmeg
½ cup toasted wheat germ
1 cup raisins
½ cup dried fruit bits (apricots, raisins, apples)

Preheat oven to 300F. Combine oats, coconut and sunflower seeds on large baking sheet with sides; mix well and spread out evenly. Bake for 20 minutes, stirring several times. Meanwhile, combine butter, brown sugar, honey, vanilla, cinnamon and nutmeg in small saucepan. Cook, stirring constantly, over medium heat until butter is melted and mixture is well blended. Remove from heat.

Remove baking sheet from oven; increase oven temperature to 350F. Add wheat germ to oat mixture on baking sheet. Pour warm honey mixtures over oat mixture; stir with spoon or spatula until thoroughly coated. Return to oven and bake for 5 minutes. Stir in raisins and dried fruit bits; mix well and spread out evenly. Return pan to oven and bake for 5 to 10 minutes or until golden brown. Pour granola onto large piece of foil; cool completely.

Store in airtight container for up to 2 weeks. Makes 6 cups (12 servings).

Bon appetit!