Charlotte’s Kitchen

Archive for September, 2007

INGREDIENTS

2-1/2 to 3 Tablespoon fresh lemon juice

1/2 teaspoon Watkins Garlic Flakes

1/2 teaspoon Watkins Curry Powder

1/4 teaspoon Watkins Cinnamon

1/8 teaspoon Watkins Black Pepper

Freshly ground Watkins Sea Salt to taste

4 skinless, boneless chicken breast halves

DIRECTIONS

Combine lemon juice with all ingredients except chicken; mix well.

Add chicken and turn to coat all sides.

Allow to marinate at room temperature for 15 minutes.

Grill or broil chicken 5 minutes per side, or until cooked through.

Makes 4 servings.

Here’s a tasty and probably not good for dieters desert.

INGREDIENTS

2 1/4 cups all purpose flour

1/2 cup sugar

2/3 cup butter (or margarine)

3/4 cup chopped pecans

3/4 cup buttermilk

1/2 cup canned pumpkin

1/2 cup molasses

1 lg egg

1 1/2 teaspoons Watkins ground ginger

1 teaspoon baking soda

1/2 teaspoon Watkins cinnamon

1/4 teaspoon salt

1/4 teaspoon Watkins cloves

French Vanilla Ice Cream

CARAMEL SAUCE

1/2 cup Butter (or margarine)

1 1/4 cups firmly packed brown sugar

2 tablespoons light corn syrup

1/2 cup whipping cream

DIRECTIONS

Caramel Sauce.

SERVING

That’s right, this is Grandpa’s recipe. Grandma don’t make fudge.

INGREDIENTS:

2 cups granulated sugar

1 cup brown sugar, packed

3/4 cup butter

2/3 cup evaporated milk

1/2 cup canned pumpkin (make sure it’s pumpkin, not pumpkin pie mix)

1 1/2 teaspoons Watkins pumpkin pie spice

1 12 oz package white chocolate chips

1 7 oz jar marshmallow creme

1 cup chopped walnuts

1 1/2 teaspoons Watkins vanilla

DIRECTIONS:

Combine the first 6 ingredients in a heavy saucepan

heat over medium heat until sugar dissolves.

Continue heating until mixture begins to boil, stirring constantly.

Continue boiling until candy thermometer reaches soft-ball stage or 234 to 243 degrees.

Remove from heat; stir in white chocolate chips until melted.

Add remaining ingredients; mix well.

Pour into a buttered 9×13x2 inch baking pan; cool to room temperature.

Cut into squares; store in the refrigerator in an airtight container.

Makes approximately 4 dozen

If you are looking for a desert that is low in fat but high in flavor, here’s a perfect one.

INGREDIENTS

1 Can (12oz) evaporated skim milk

1 Can (16oz) mashed pumpkin

1/2 Cup fresh or frozen egg substitute, thawed

1/2 Cup sugar

2 tsp Watkins Pumpkin Pie Spice

1 tsp Watkins Vanilla Extract

1/2 Cup thawed reduced-calorie frozen whipped topping.

DIRECTIONS

Combine first 6 ingredients in a large bowl; beat at low speed with an electric mixer until smooth.

Spoon 1/2 cup pumpkin mixture into 8 custard cups or ramekins.

Place in large pan.

Add hot water to larger pan to a depth of 1 inch.

Bake at 325 degrees F for 1 hour or until set.

Remove custard cups from pan, let cool.

Serve at room temperature, topping each with 1 T. whipped topping.

Makes 8 servings.

As promised, here’s another of my family’s favorite pumpkin snacks.

INGREDIENTS

1 Cup packed light brown sugar

4 T. light corn-oil spread (1/2 stick)

1 Cup canned solid-pack pumpkin (not pumpkin pie mix)

1/2 8 oz package thawed, frozen no-cholesterol egg substitute (1/2 cup)

1/2 Cup low-fat milk (either 1% or 2%)

1 T. Watkins vanilla extract

2 Cups cake flour

2 tsp baking soda

1 1/2 tsp Watkins cinnamon

1 1/2 tsp Watkins ginger

1 tsp Watkins baking powder

1/2 tsp Watkins allspice

Confectioners’ sugar for garnish

DIRECTIONS

Preheat oven to 350 degrees F.

Generously spray 9″ x 13″ glass baking dish with Watkins cooking spray.

In large bowl, with mixer at high speed, beat brown sugar and light corn-oil spread until well mixed; about 2 mins, constantly scraping bowl with spatula.

Reduce speed to medium; beat in pumpkin, egg substitute, milk and vanilla extract

With mixer at low speed, add flour, baking soda, cinnamon, ginger, baking powder, and allspice; beat until blended.

Pour batter into baking dish; spread evenly.

Bake cake for 25-30 mins until toothpick comes out clean.

Cool cake completely in baking dish on wire rack.

When cool, sprinkle lightly with confectioners sugar.

Makes 12 servings.

It’s almost pumpkin time so I thought over the next few days I’d share a few of my favorite pumpkin recipes. This one is a unique recipe that my family loves.

INGREDIENTS:

3/4 Cup corn meal

3/4 Cup white sugar

1 Cup all-purpose flour

2 tsp Watkins baking powder

1 tsp Watkins cinnamon

1/8 tsp Watkins nutmeg

1/8 tsp Watkins ginger

1/8 tsp Watkins ground cloves

1/8 tsp salt

1 Cup pumpkin, cooked or canned

1 egg

1/2 Cup milk

DIRECTIONS:

Mix all ingredients in large bowl; beat until well blended.

Pour into a greased 9 inch loaf pan.

Bake at 350 degrees F. for 45 minutes.

Makes one loaf.