Watkins famous vanilla extracts

Here a little info on one of our all time best sellers at watkins products, the vanilla extract.

The BIG QUESTION?

Vanilla: What’s the Difference?

People wonder about the difference between

Watkins Original Double-Strength Vanilla and

Watkins Pure Madagascar Bourbon Vanilla ?

                                              

Both contain real Madagascar Bourbon Vanilla

extract. But Watkins Original Double-Strength

Vanilla is the one people want for delicious

cookies and other baked goods. It is made with

considerably less alcohol (8¼%) and is fortified

with stabilizers which make it more effective for

baking and freezing.

By contrast, Watkins Pure Madagascar

Bourbon Vanilla (35% alcohol) is better

used in recipes that do not require baking or freezing,

such as adding to whipped cream, butter, cereal, or

a favorite beverage.

By the way, for wedding cakes and other

baked goods that need to be pure white,

professional bakers choose our colorless

Watkins Double Strength Imitation Clear

Vanilla Extract, which has all of the bake-proof, freeze-proof, double strength

flavor of our Original Double Strength Vanilla.

                    get some vanilla here

Watkins products sweet treat

Haven't posted in a while since I have had had a massive 5 and a half week flu now turning into lung infection so in order to take my mind of of it decided to post another dessert recipe from Watkins, enjoy it for me too!

Featured Recipe
Chocolate Almond Pudding Dip
Ingredients 1/4 cup/60 mL Chocolate Dessert Mix     1/4 cup/60 mL sugar 1/4 cup/60 mL water 1 cup/250 mL skim milk 1/2 cup/125 mL sour cream 1/2 tsp/2.5 mL Almond Extract, 2 oz     1/4 tsp/1.2 mL Original Double-Strength Vanilla     Directions Combine dessert mix, sugar, water and milk in a medium saucepan; mix well. Cook over medium heat until pudding begins to boil and thicken. Pour hot pudding into a bowl. Let cool slightly; stir in sour cream along with extracts; mix well. Cover surface with plastic wrap and refrigerate 4 hours or overnight. Serve with graham crackers or fruit.   Pick up the ingredients at Watkins Products

Watkins dessert recipe

Oh yeah the bruins have started the season with a couple of wins so here is something sweet to go along with that treat.

Chocolate Surprise Cupcakes

Ingredients 1 large egg2 large egg whites 1 cup/250 mL sugar 2 tbsp/30 mL vegetable oil 1 tsp/5 mL watkins Original Double Strength Vanilla Extract    1 tsp/5 mL watkins Chocolate Extract, 59 mL    1 tsp/5 mL watkins Cinnamon 170 g    1 tsp/5 mL baking soda 3/4 cup/180 mL all-purpose flour 1/4 cup/60 mL watkinsBaking Cocoa    1-1/2 cups/375 mL finely shredded unpeeled zucchini White decorator’s icing, if desired

Directions Preheat oven to 350ºF/180ºC. Coat 12 regular muffin cups with no-stick cooking spray or line with paper or foil liners. Beat eggs and sugar in large bowl with an electric mixer until well blended, about 1 minute. Beat in oil, extracts, cinnamon, and baking soda. Stir in flour and cocoa; mix well. Stir in zucchini; mix lightly. Spoon into prepared cups. Bake for 30 minutes or until cupcakes test done. Cool completely in pan on wire rack. Turn out of pan and decorate, if desired. Makes 12 servings.

Watkins baking ingredients

Watkins products cookie on a stick!

Just in time for Christmas another sweet treat from Watkins products

Cookie on a Stick

Ingredients 1/2 cup/125 mL butter or margarine, softened 1 cup/250 mL sugar 1 egg 1 tsp/5 mL Original Double Strength Vanilla Extract    1/2 tsp/2.5 mL Butter Extract, 59 mL    1 package (3 oz/85 g) cream cheese, softened 2-1/4 cups/550 mL all-purpose flour 1/2 tsp/2.5 mL Baking Powder    1/4 tsp/1.2 mL salt 1/8 tsp/0.6 mL baking soda 1/4 cup/60 mL Baking Cocoa    1 tsp/5 mL Cinnamon 170 g    Wooden sticks

Directions In large bowl, cream butter and sugar until light and fluffy. Add egg and extracts; mix well. Stir in cream cheese, blending well. In small bowl, combine flour, baking powder, salt and baking soda. Stir into creamed mixture; blend well. Divide dough in half. Add cocoa to one half of dough, blending well. Add cinnamon to other half. Cover each half of dough with plastic wrap and chill 15 minutes or until firm enough to roll. Roll dough between waxed paper into 9-inch/23-cm squares. Place chocolate dough on top of cinnamon dough; roll up in jelly-roll fashion. Wrap tightly in plastic wrap; chill several hours or overnight. Cut roll into ¼-inch/6-mm slices; place on ungreased cookie sheet. Place wooden stick through edge into center, pressing to hold in place. Bake at 350°F/180°C for 10 to 12 minutes or until lightly browned. Remove from cookie sheet; cool completely on wire racks. Makes 36 cookies.

Please tell me how they come out, merry christmas from morethanpepper! Get the best ingredients here

Watkins double strength vanilla on sale

Our famous Watkins double strength vailla extract is on sale for the month of october along with many more items to spice up your thanksgiving recipes. http://www.watkinsonline.com/tombillard