Nutty Recipes For You

From Your Independent Watkins Consultant

Easy Cranberry Pecan Cookies

1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened
1 cup chopped pecans
2/3 cup white baking chips
2/3 cup dried cranberries
1 teaspoon
Watkins Vanilla Extract

Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.

Bake 10-12 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

Upside-Down Apple Pecan Pie

3 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

3/4 cup cold butter, cubed

1/3 cup shortening, cubed

4 to 6 tablespoons cold water

Pecans

1/2 cup packed brown sugar

1/4 cup butter, melted

1 cup pecan halves

Filling

1 cup sugar

1/3 cup all-purpose flour

2 tablespoons butter, melted

1/4 teaspoon Watkins Cinnamon

8 cups thinly sliced peeled tart apples

In a food processor, combine the flour, sugar and salt; cover and pulse until blended. Add butter and shortening; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball.

Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 45 minutes or until easy to handle.

Coat a 9-in. deep-dish pie plate with cooking spray. Line bottom and sides of plate with parchment paper; coat paper with cooking spray and set aside.

In a small bowl, combine brown sugar and butter; stir in pecans. Arrange in the bottom of prepared pie plate with rounded sides of pecans facing down.

On a lightly floured surface, roll out larger portion of dough to fit bottom and sides of pie plate. Transfer to plate; press the crust firmly against pecans and sides of pie plate. Trim edge.

In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat. Fill crust. Roll out remaining pastry to fit top of pie; place over filling. Trim and seal edges. Cut slits in pastry.

Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 375° for 60-70 minutes or until golden brown. Carefully loosen the parchment paper around edge of pie; invert hot pie onto a serving plate. Remove paper. Cool for at least 15 minutes before serving.

Pumpkin Walnut Squares

1 package yellow cake mix (regular size), divided

1/4 cup oil

4 large eggs, divided use

1 cup chopped walnuts, divided

1 can (15 ounces) solid-pack pumpkin

1 can (14 ounces) sweetened condensed milk

1 teaspoon Watkins Vanilla Extract
1/2 teaspoon salt

1/2 teaspoon Watkins Cinnamon

Set aside 1/2 cup cake mix for filling. In a small bowl, combine the oil, 1 egg and remaining cake mix. Press into a greased 13x9-in. baking pan. Sprinkle with 1/2 cup walnuts.

In a large bowl, combine the pumpkin, milk, vanilla, salt, cinnamon, reserved cake mix and remaining eggs. Pour over crust; sprinkle with remaining walnuts.

Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Store leftovers in the refrigerator.

Easy Pecan Pie Bars

1 package yellow cake mix (regular size)

1/3 cup butter, softened

1 large egg

Filling

1-1/2 cups corn syrup

1/2 cup packed brown sugar

1 teaspoon Watkins Vanilla Extract

3 large eggs

1 cup chopped pecans

Preheat oven to 350°. Line a 13x9-in. baking pan with foil; grease foil.

Reserve 2/3 cup cake mix; set aside. Combine remaining cake mix, butter and 1 egg; beat on low speed until blended. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack.

For filling, beat corn syrup, brown sugar, vanilla and reserved cake mix until blended. Add eggs; beat on low speed just until combined. Pour over warm crust; sprinkle with pecans.

Bake until center is set, 25-30 minutes longer. Cool completely in pan on a wire rack. To serve, refrigerate at least 15 minutes. Lift out of pan; discard foil, then cut into bars.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated