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

Recipe time!!!

Wow been a longtime since I posted a recipe here is one for you to try.

 

Confetti Corn Bread

Ingredients

1 package (14 oz/397 g) corn bread mix
1 tsp/5 mL Watkins Onion Powder
1 tsp/5 mL Watkins Parsley
1/2 tsp/2.5 mL Watkins Chili Powder
1/4 tsp/1.2 mL Watkins Thyme
2 eggs, slightly beaten
1 cup/250 mL water
2 tbsp/30 mL diced pimento
2 tbsp/30 mL diced canned green chiles

Directions

Preheat oven to 400°F/200°C. In large bowl, combine first five ingredients. In small mixing bowl, combine remaining ingredients; add all at once to dry ingredients, stirring just until moistened. Turn batter into an 8-inch/20-cm baking dish coated with Watkins Cooking Spray. Bake 20 to 25 minutes, or until golden brown. Cool and cut into squares.
Makes 9 servings.

Watkins ingredients

Recipe from the Watkins Products April Newsletter

Just got this one today enjoy!

Lip Smackin’ Mocha Pudding Cake

Preheat oven to 375°F/190°C. Combine first 5 ingredients in 9-inch/23-cm square baking dish; stir well to mix. Combine milk, oil and extract; stir into dry mixture. Swirl in chocolate chips. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter.
Heat water in microwave safe container. Add mocha mix and stir until dissolved. Pour mixture over batter. Do not stir!
Bake for 35 to 40 minutes or until cake is sponge-like when touched in the center. Since this is a pudding cake, it will seem “gooey” and not appear to be completely done.
Presentation: Chill light-colored (white is best) dessert plates in the freezer. When very cold, drizzle in zigzag pattern with ice cream topping to design plate. Be sure to decorate near the edges, too. Place back in freezer.
Serving: Cake should be served warm. Place scoop of ice cream on side of dessert plate. Spoon pudding cake onto plate beside ice cream. Dust all with cinnamon. Garnish with strawberry fan and sprig of fresh mint, if desired.

1 cup/250 mL all-purpose flour
2 tbsp/30 mL Watkins Baking Cocoa
1 tbsp/15 mL Watkins Baking Powder
2/3 cup/160 mL sugar
Pinch salt
1/2 cup/125 mL evaporated milk
1 tbsp/15 mL Watkins Original Grapeseed Oil
1 tbsp/15 mL Watkins Pure Vanilla or Watkins Almond Extract
1/4 cup/60 mL milk chocolate chips
1 cup/250 mL dark brown sugar, firmly packed
1/4 cup/60 mL Watkins Baking Cocoa
1-1/2 cups/375 mL hot water, almost boiling
2 packages instant mocha coffee mix (.82 oz each)

Favorite vanilla bean or coffee ice cream
Watkins Purest Ground Cinnamon
Hard shell-type ice cream topping
Fresh strawberries (optional)
Fresh mint (optional)

Get your ingredients

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

try this recipe from watkins products for the new year

No-Bake Lemon Cheesecake with Pretzel Crust

Ingredients

 Crust: 1-1/2 cups/375 mL pretzels, finely crushed
 3 tbsp/45 mL sugar
 1/3 cup/80 mL melted butter

 Filling: 1 envelope unflavored gelatin
 1/4 cup/60 mL cold water
 3 packages (8 oz/227 g each) cream cheese, softened
 1 cup/250 mL sugar 1 cup/250 mL sour cream
 2 tsp/10 mLPure Lemon Extract,
 59 mL 1 tsp/5 mL Original Double Strength Vanilla Extract

 Directions Coat a 9-inch/23-cm springform pan with Watkins Cooking Spray. Crush enough pretzels to make 1-1/2 cups/375 mL of fine crumbs. Combine crumbs with sugar and melted butter. Press evenly into bottom of pan and bake crust for 12 minutes at 350°F/180°C. Set aside to cool. Sprinkle gelatin over water in small saucepan; let stand 1 minute. Place over low heat and stir until granules are completely dissolved and mixture is clear. Remove from heat. Beat cream cheese and sugar in a large bowl with an electric mixer until smooth. Beat in sour cream. At low speed, beat in dissolved gelatin mixture and extracts. Pour into prepared pan. Cover and refrigerate at least 4 hours or until firm. Loosen cheesecake from pan and cut into slices. Garnish with lemon slices, if desired. Variation: Also works in a 9" x 13"/23 x 33 cm baking pan served in squares. Makes 8 servings. hope you enjoy!

hope you enjoy!  Watkins products here

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 pumpkin cream puffs

Here is another sweet treat from watkins!

Pumpkin Cream Puffs

Printer Friendly Format

Ingredients Puff Pastry3/4 cup/180 mL water 6 tbsp/90 mL butter or margarine 2 tsp/10 mL sugar 1/8 tsp/0.5 mL salt 3/4 cup/180 mL all-purpose flour 3 eggs 1 1/2 tsp/7.5 mLOriginal Double Strength Vanilla Extract   Pumpkin Filling 1 cup/250 mL whipped cream 3 tbsp/45 mL sugar 1 tsp/5 mL pumpkin pie spice 1 cup/250 mL canned pumpkin Make your own Watkins Pumpkin Pie Spice. Simply mix ingredients together and store in an airtight container. 1 1/2 tsp Cinnamon 170 g   1/2 tsp Ground Nutmeg (Tin)   1/4 tsp 1/2 tsp (scant) Maple-Caramel Sauce 1/2 cup/125 mL packed brown sugar 1 tbsp/15 mL corn starch 1/3 cup/75 mL half-and-half 1/4 cup/60 mL water 2 tbsp/30 mL pure maple syrup 1 tbsp/15 mL butter 1/2 tsp/2.5 mL Original Double Strength Vanilla Extract

Directions Puff Pastry In medium saucepan, combine butter and water. Bring to boil over medium heat. Stir in flour, salt and sugar; cook, stirring constantly, until mixture leaves sides of pan in a smooth ball. Remove from heat and allow to cool slightly. Add eggs one at a time, beating vigorously after each addition, until mixture is smooth and glossy. Stir in vanilla.  Preheat oven to 400°F/205°C. Using either a pasty bag or tablespoon, form the puffs on a greased cookie sheet. Using the back of a spoon, flatten any points. Makes 12 puff pastries. Bake for 25 to 30 minutes or until golden and crisp. Remove puffs from oven and cool on wire racks. Pumpkin Filling In a large chilled bowl combine whipped cream, sugar and pumpkin pie spice with chilled beaters until soft peaks form. Fold in 1 cup/250 mL canned pumpkin. Maple-Caramel Sauce In a small saucepan stir together brown sugar, corn starch, half-and-half, water, maple syrup, and butter. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes or more. Remove from heat; stir in vanilla Cut puff pastry in half, fill with pumpkin filling and top with caramel sauce.  Serves 12 Dont forget to get all your ingredients at watkins products