<![CDATA[LORIE HILLEN - Independent Watkins Consultant #375953 / 403-891-7832 - Recipes]]>Sun, 08 Feb 2026 07:42:05 -0700Weebly<![CDATA[Classic Apple Pie]]>Thu, 13 May 2021 20:03:45 GMThttps://www.loriehillen.com/recipes/classic-apple-pie

​National Apple Pie Day – May 13, 2021

Grab a fork and a napkin, because today is National Apple Pie Day!

Talk about a holiday you can really sink your teeth into!

Keep reading for a Classic Apple Pie Recipe! 
Ingredients:

Pie Crust

1 1/2 cups / 375 mL flour (Pastry Flour is recommended for a flaky crust)
1/2 tsp / 2.5 mL salt
1/4  tsp / 1.25 mL baking powder
3/4 cup / 180 mL chilled butter
1/4 cup / 60 mL (or less) iced water

Apple Pie Filling

6-8 tart apples sliced
3/4 cup / 180 mL sugar
2 tbsp / 30 mL butter, cut  into small pieces
1 tsp / 5 mL Watkins Organic Ground Cinnamon
1/2 tsp / 2.5 mL Watkins Organic Ground Ginger*
1/2 tsp / 2.5 mL Watkins Organic Pure Lemon Extract

* Coming soon to Canada ​
Directions:

Pie Crust:

Sift dry ingredients together and lightly work in chilled butter. Sprinkle just enough iced water over the floured butter to dampen, toss mixture back and forth to blend. Use only enough water to hold flour and butter together. Roll in waxed paper. Place in refrigerator and chill for several hours.

Apple Pie Filling:

Core and slice apples. In a large mixing bowl combine sugar, Watkins Organic Ground Cinnamon and Watkins Organic Ground Ginger. Add Watkins Organic Pure Lemon Extract, sliced apples and butter. Gently stir together until combined.
Pie Assembly:
​
Dust board lightly with flour. If dough sticks to board, loosen with knife, dust with a little more flour. Use as little flour as possible or crust will be tough. Roll crust thin, to 1/8-inch / 3-mm thickness. Place rolled thin dough loosely on prepared pie tin.

Add plenty of filling. Filling should be the same height as top of pie tin.

With a sharp knife, cut excess crust away from edge of pie tin. Leave 1/2-inch / 1.25-cm over edge, the pie crust will shrink when baking.

Combine remaining dough and roll out second crust following steps 1 and 2. Cut second crust into long strips and place loosely over top of filling in a lattice pattern. Press edges together with fork.

Preheat oven to 400°F / 200°C.  Prepare pie tin by lightly dusting with flour.  Do Not Grease.
Bake pie for 10 minutes at 400°F / 200°C. Reduce heat to 350°F / 180°C for 40-50 minutes - until crust is lightly brown.

Shared from https://www.watkins1868.com/consultant/lorie.hillen​
]]><![CDATA[Watkins Peppermint Cheesecake Bites]]>Tue, 08 Dec 2020 02:02:44 GMThttps://www.loriehillen.com/recipes/watkins-peppermint-cheesecake-bites

It is the most wonderful time of the year—dessert time!  Cheesecake is one of my favorite foods to eat and these just looked soooooo delicious!

I will definitely be making this recipe as part of my Christmas baking!

Yum! Yum! Yum!

Cheesecake Bites - Ingredients

5 tbsp/75 mL unsalted butter, melted
1 1/2 cups/375 mL graham crackers
16 ounces/450 g cream cheese, room temp.
1/2 cup/125 mL granulated sugar
2 eggs, room temperature
1 tbsp/15 mL cornstarch
Pinch of Watkins Organic Mediterranean Sea Salt, ground
1 tsp/5 mL Watkins All Natural Original Gourmet Baking Vanilla®Extract
1 tsp/5 mL Watkins Pure Peppermint Extract
1 cup/250 mL white chocolate chips
Watkins Natural Food Coloring – Red

Cheesecake - Directions

In a food processor, combine graham crackers and melted butter. Pulse until combined and the texture of wet sand. Press mixture into the bottom of the prepared pan and set aside.

In a stand mixer with a paddle attachment, beat cream cheese on high speed until light and fluffy. Add eggs, sugar, cornstarch, Watkins Sea Salt, Watkins All Natural Gourmet Baking Vanilla®, and Watkins Pure Peppermint Extract and beat until smooth. Fold in white chocolate chips. Pour mixture on top of prepared crust.

To add red swirl to cheese cake. Place 8-10 drops of red Watkins Natural Food Coloring evenly across top of cheesecake mixture. Using a toothpick, swirl food coloring drops into cheesecake mixture until you achieve the desired look.

Bake in preheated oven for 30 minutes. Center of bars should barely jiggle when shaken. Let cool to room temperature for half an hour. Cover pan and place in freezer for at least an hour to completely set and chill. Remove from pan from freezer. Use a knife to cut into 1x1-inch/2.5x2.5-cm bite sized squares.  

Makes approximately 36 1x1-inch bars

Chocolate Topping - Ingredients

8 ounces/227 g chocolate chips
1 tbsp/15 mL butter
Optional: 2 tbsp/30 mL crushed peppermint candy

Chocolate Topping - Directions

Pour a few inches of water into pot. Fit a heat-proof  bowl over the pot, making sure the bottom of the bowl does not touch the water.

Heat the water to a simmer.  Turn off the heat and add 4 oz/113 g chocolate chips and butter to the bowl.  Stir gently to melt.

Add the remaining 4 oz/113 g chocolate chips, a little at a time and stir gently to melt.

Dip the top of each cheesecake bite into the melted chocolate topping and place on serving dish.

Optional:  Sprinkle crushed peppermint candy on top of chocolate topping before the chocolate cools.
]]><![CDATA[Apple Cider Quick Bread]]>Mon, 13 Mar 2017 02:16:55 GMThttps://www.loriehillen.com/recipes/apple-cider-quick-bread

Ingredients

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup packed brown sugar
3 T. tasted wheat germ
2 tsp. baking powder
1 tsp. Watkins Pure Ground Cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp nutmeg 
2 eggs, slightly beaten
1 egg white
1/2 cup apple cider or unsweetened apple juice
1/4 cup plain yogurt
1/4 cup Watkins Original Grapeseed Oil
1 tsp. Watkins Original Gourmet Baking Vanilla
1 cup shredded peeled tart apple
1/3 cup golden raisins
1 tsp. Orange Peel

Directions

​In a large bowl, combine the first nine ingredients. In a small bowl, combine the eggs, egg white, cider, yogurt, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the apple, raisins and orange peel. Transfer to a greased 9 x 5 x 3 inch loaf pan. Bake at 350ºF for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Yield: 1 loaf
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