Author: Anne Thomas

Seasoned Grilled Steak

Ingredients

1 tsp/5 mL Watkins Garlic Powder
1/4 tsp/1.2 mL Watkins Black Pepper
1/4 tsp/1.2 mL Watkins Sea Salt
1 tbsp/15 mL Watkins Paprika
1 tsp/5 mL Watkins Oregano
1/2 tsp/2.5 mL
3 tbsp/45 mL  Oil
2 cups/500 mL cherry tomatoes
1/2 tsp/2.5 mL Watkins Italian Seasoning
2 steaks

Directions

In a small bowl combine garlic powder, black pepper, seasoning salt, paprika, oregano and red-pepper flakes. Rub edges of steaks with  oil then coat with spice mixture. Sprinkle remaining spice mixture on rest of steaks. Heat grill. Place seasoned steaks on grill flipping every 5 to 7 minutes until grilled as desired. To garnish mix 2 cups cherry tomatoes cut in half in 1 tbsp grapeseed oil with ½ tsp Italian Seasoning and place on top of steaks.

Homemade Cinnamon Rolls

Ingredients

4-1/4 to 4-3/4 cups/1 to 1.25 liters all-purpose flour
1 package quick-rising active dry yeast
1-1/4 cups/325 mL milk
1 tsp/5 mL Watkins Baking Vanilla
1/4 cup/60 mL sugar
1/4 cup/60 mL butter
1 tsp/5 mL salt
1 tsp/5 mL Watkins Purest Ground Cinnamon
2 eggs
6 tbsp/90 mL butter, softened
1/2 cup/125 mL brown sugar
4 tsp/20 mL  Watkins Purest Ground Cinnamon
1 cup/250 mL powdered sugar
1 tsp/5 mL Watkins Baking Vanilla
4 to 5 tsp/20 to 25 mL milk

Cooking Directions
Combine 1-1/2 cups/375 mL of the flour and yeast in large mixing bowl. Heat the 1-1/4 cups/325 mL milk, vanilla, sugar, butter, salt, and cinnamon just until mixture is warm (120-130°F/50-55°C), stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds; scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can (dough will be soft). Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball; place in a lightly greased bowl, turning once. Cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours). (The dough is ready for shaping when you can lightly press two fingers 1/2-inch/1-cm into dough and an indentation remains.) Punch down dough and divide in half. Place each half on lightly floured surface and smooth into a ball. Cover and let rest 10 minutes.

On lightly floured surface, roll half the dough into a 12 × 8-inch/30 × 20-cm rectangle. Spread with 3 tbsp/45 mL of the butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from short side. Seal edges (brushing with water makes rolls easier to seal). Repeat with remaining dough. Slice one roll into 8 pieces and the other roll into 7 pieces. Arrange slices, evenly, cut-side up, in greased 13 × 9-inch/33 × 23-cm baking dish. Cover and let rise until nearly doubled (about 30 minutes). Bake at 350°F/180°C for 25 to 40 minutes or until light brown. Invert at once onto wire rack, invert again. Cool slightly. Drizzle rolls with a glaze made by combining the powdered sugar, vanilla, and milk. Serve rolls warm or store in an air-tight container.
Makes 15 servings.

Nutritional Information Per Serving:
Calories 300
Protein 6 g
Carbohydrates 49 g
Sodium 230 mg
Fat 9 g
Saturated Fat 6 g
Cholesterol 52 mg
Dietary Fiber 1 g

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