10/2010
Watkins Original Double-Strength Vanilla
Article No. 01008 (325 mL/11 fl. oz. Trial-Mark™ bottle;
pictured at right) (plastic)
Article No. 21390 (59 mL/2 fl. oz.) (plastic)
Commercial Size:Article No. 01077 (3.78 L/1 U.S. gallon) (plastic)
Vanillaisthemostpopularflavorintheworldtoday,andfewcompaniescanclaimanameassociationwithvanillalikeWatkinscan.Havingproducedtheworld’sfinestvanillaformorethan100years,Watkinsisrecognizedasthenameinvanillabyhundredsofthousandsofloyalcustomers.Ourdedi-cationtoqualitybeginswithbuyingonlythefinestvanillabeans.
ThebestvanillabeansintheworldarethoseoftheBourbonvariety — specificallythosegrownontheislandofMadagascaroffthecoastofAfrica.Thislabor-intensivecropisofsuchhighqualitythatasinglebeancanretailformorethan$3(U.S.).
Watkins’signatureblendofrealvanillaextractandrichfortifiers(includingartificialflavorings)giveitsaward-winningOriginalDoubleStrengthVanillaadelicious,concentratedflavorthatiseconomicaltouseandguaranteessuperiorresults.
OurdedicationtoqualityiswhatmakesWatkinsthebestvanillayoucanbuy.
• Premium-grade Madagascar Bourbon vanilla beans:Forfull,richflavor.
•Double strength:Extremelyconcentrated —132uses(1/2tsp/2.5mLperuse)per11fl.oz./325mLbottle.
•Bake-proof/freeze-proof:Flavorwon’tdissipatewhenmakingicecreamorfoodsbakedathightemperatures.
• Low alcohol:Only8.25%versuspurevanillaextractwhichcontains35%alcoholandcancarryawaydelicateflavorcomponentsunderhighheat.
Fun Fact:Watkinshassoldnearly13.5milliongallonsofvanillaextract — enoughtofill17olympic-sizedswimmingpoolsorfillastandardbathtubtotherim213,682times.
What is the difference between Watkins Original Double-Strength Vanilla and Watkins Pure Madagascar Bourbon Vanilla?AlthoughbothcontainrealMadagascarBourbonVanillaextract,WatkinsOriginalDouble-StrengthVanillaismadewithconsiderablylessalcoholandisfortifiedwithstabilizerswhichmakeitmoreeffectiveforbakingandfreezing.PureVanillaextractisbetterusedinrecipesthatdonotrequirebakingorfreezing,suchasaddingtowhippedcream,butter,cereal,orafavoritebeverage.
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Originallyintroducedin1895,WatkinsOriginalDouble-StrengthVanillawasawardedtheGrandPrizewithGoldMedal
forHighestQualityattheInternationalExposition,
Parisin1928.
Watkins Original Chocolate Chip Cookies1/2cup/125mLsugar1/2cup/125mLbrownsugar1/3cup/80mLbutterormargarine,softened1/3cup/80mLvegetableshortening1egg1tsp/5mLWatkins Original Double-Strength
Vanilla1-1/2cups/375mLall-purposeflour1/2tsp/2.5mLbakingsoda1/2tsp/2.5mLsalt1package(6oz/170g)semisweetchocolatechips1/2cup/125mLchoppedwalnuts,optional
Combinesugars,butter,shortening,egg,andvanilla.Stirinremainingingredients.Dropdoughbyroundedtablespoonfulsontoungreasedcookiesheet.Bakeat375°F/190°Cfor8to10minutesoruntillightlybrowned.Coolslightlybeforeremovingfromcookiesheettowireracktocool.
Makesapproximately40cookies.
More Watkins recipes at www.WatkinsOnline.com
Demo TipAskyourcustomertocomparethearomaofWatkinsOriginalDouble-StrengthVanillawiththeircurrentbrand.Ifcustomer’scurrentbrandisanimitationvanilla,itmaybecheaperthanWatkins…anditwillsmellthatway!PlaceadropofWatkinsOriginalDouble-StrengthVanillaoncustomer’srightforefingerandthendothesamewiththecustomer’scurrentimitationbrandontheleftforefinger.Havethecustomerrubbothforefingerswiththethumb.(Thisrubbingcre-atesheat,causingalcoholinthevanillatostarttoevaporate.)Havethecustomersmellagain,notingthestrongfull-flavored,well-rounded,full-bodiedvanillascentontheforefingerwiththeWatkinsOriginalDouble-StrengthVanilla,andthedimin-ishedscentonforefingerwiththecompetitivebrand.WatkinsOriginalDouble-StrengthVanillacontainsfortifiedingredientswhichmakeitmorestable;thealcoholdoesnotevaporateasquickly,thereforeproducingalonger-lastingvanillaaroma.Manyvanillascontainnorealvanilla,onlyimita-tionvanillin.WatkinsOriginalDouble-StrengthVanillacontainstheextractofrealMadagascarvanillabeansaswellashigh-quality,proprietaryartificialflavorings.Itisoursecret,time-testedformulationthatmakesWatkinsOriginalDouble-StrengthVanillasouniqueandsosuperior!
Fun Fact about Watkins Original Double-Strength Vanilla:An11-ouncebottleofWatkinsVanillaprovidestheflavoringefficiencyof22ouncesofstandardpurevanillaextract.
10/2010
Watkins Original Double-Strength Vanilla
Article No. 01007 (325 mL/11 fl. oz. Trial-Mark™ bottle;
pictured at right) (plastic)
Article No. 21375 (59 mL/2 fl. oz.) (plastic)
Commercial Size: Article No. 01076 (3.78 L/1 U.S. gallon) (plastic)
Thecolormostoftenassociatedwithvanillaiswhite.Ironically,vanillaisdarkbrown—nearlyblack—andtendstodiscolorwhitefoods.Seriousbakerswhoproduceweddingcakesandothergoodsthatneedtobepurewhiteneedanalternative.
Watkinshascapturedatrue,rich,full-bodiedvanillaflavorinaclearformula.LikeourOriginalDouble-StrengthVanilla,it’sdoublestrength,bake-proofandfreeze-proof,soyougetalltheflavoryouwant—withoutthecoloryoudon’t.
• Crystal-clear formula:Willnotdiscolorwhitefoods,suchasfrostings,whippedcreamsandweddingcakes.
• Expert formulation:Eventhoughrealvanillacannotbemadeclear,ourflavorexpertshavedevelopedaveryclosematchtoourOriginalDouble-StrengthVanilla.
• Bake-proof/freeze-proof:Flavorwon’tdissipatewhenmakingicecreamorbakedgoods—perfectforcommercialbakeriesandrestaurants.
Old-Fashioned Sour Cream Cookies3cups/750mLall-purposeflour1tsp/5mLWatkins Baking Powder1/2tsp/2.5mLbakingsoda1/2tsp/2.5mLsalt1cup/250mLbutter,softened1-1/2cups/375mLsugar2eggs1cup/250mLsourcream2tsp/10mLWatkins Clear Vanilla Extract
Topping1/4cup/60mLsugar1/2tsp/2.5mLWatkins Cinnamon
Siftflourwithbakingpowder,sodaandsalt;setaside.Inlargemixingbowl,beatbutter,sugarandeggsatmediumspeedofmixeruntillightandfluffy.Atlowspeed,beatinsourcreamandvanillauntilsmooth.Graduallybeatinflourmixtureuntilwell-combined.Refrigerateatleast1houroruntilfirmenoughtorollintoballs.Combinesugarandcinnamon;setaside.Whendoughisfirmenoughtohandle,rollinto1-inch/25-mmballsandplaceonlightlygreasedcookiesheet.Sprinklelightlywithtopping.Bakeat350°F/180°Cfor10to12minutesoruntillightlybrownedonbottoms.Removecookiestowireracktocoolcompletely.
Makes5dozen.
10/2010
Double-Strength Imitation Clear Vanilla Extract
(59 mL/2 fl. oz. each) (plastic)
Thesefat-freeliquidflavoringsareeconomicaltouseandaddafull,richflavortoavarietyoffoods—notjustbakedgoods.They’reconcentrated,true-to-life,andallbackedbythesameexpertisethat’smadeWatkinsVanillathechoiceofgenerations.
•Quality ingredients:Highinflavoringcontent;full,long-lastingflavorandstrength.
• Convenient:Theeasywaytoaddsomeofyourfavoriteflavors.
•Versatile:Useforbakedgoods,icecream,syrup,frostings,candies,breads,fruitsauces,jellies,marinades,andgelatins.
• Variety:Oneofthewidestflavorvarietiesavail-able.
• Concentrated: Economical;alittlegoesalongway.
Product Listing
AlmondArticle No. 21380Sugarcookies,biscotti,hotchocolate,coffeecakes,macaroons,cherrypie,bakedbeans,SoyNilla®
Spritz Cookies1cup/250mLbutterormargarine,softened1/2cup/125mLsugar2-1/4cups/560mLall-purposeflour1/2tsp/2.5mLsalt1egg1tsp/5mLWatkins Almond or Vanilla ExtractFoodcoloring,ifdesired
Creamtogetherbutterandsugar;stirinremainingingredients.Placedoughincookiepress;formdesiredshapesonungreasedcookiesheet.Bakeat400°F/205°Cfor6to9minutesoruntilsetbutnotbrown.Immediatelyremovefromcookiesheettocoolingrack.Makes60cookies.
BananaArticle No. 21381 Branmuffins,bananabread,fruitsaladdressing,creampie,SoyNilla®
ButterArticle No. 21392 Cornbread,cakes,cookies,frostings,piecrusts,biscuits,waffles,pancakes,Frenchtoast,rice,pasta,mashedpotatoes,yellowsquash
CaramelArticle No. 21364 Cinnamonrolls,frostings,chocolatechipcookies,chocolatefrostings,butterscotchdesserts
Caramel Apple Dip1package(8oz/227g)creamcheese,softened1/4to1/3cup/60to80mLbrownsugar1tsp/5mLWatkins Vanilla 1/2tsp/2.5mLWatkins Caramel Extract Applesorpears,coredandsliced
Blendfirstfouringredientsusingelectricmixer.Useasadipforappleslices.Makes1cup/250mL.
Cherry Article No. 20433 Cola,SoyNilla®,bakedapples,chocolatesauce,frostings,barbecuesauce,cakes,cookies
Cherry Chocolate Cake1cup/250mL(2sticks)butter,softened1-1/2cups/375mLbrownsugar4eggs1tbsp/15mLWatkins Cherry Extract2cups/500mLflour3/4cup/180mLWatkins Baking Cocoa1-1/4tsp/6mLbakingsoda1/2tsp/2.5mLsalt1cup/250mLstrongblackcoffee,roomtemperature
(or1cup/250mLwaterand1tablespoon/15mLEspressopowder)
2cups/500mLhalvedMaraschinocherries,patteddry
2cups/500mLsemi-sweetchocolatechips
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2/2011
Watkins Gourmet Extracts and Flavors
Cherry Chocolate Cake (cont’d)Beatbutterandbrownsugar3minutesonhighinlargebowlofelectricmixer,untillightandfluffy.Beatineggs,oneatatime,andextractuntilwellcombined.Stirtogetherflour,cocoapowder,bak-ingsodaandsalt.Onlow,beathalfofdrymixtureintobuttermixtureuntilblended;slowlyaddcof-fee;beatuntilblended.Addremainingflourmix-tureuntilwellblended.Stirincherriesandchips.
Spreadingreasedandfloured(oruseno-stickspraywithflour)12-cup/2.8Lflutedtubepan.Bakein350°F/175°Coven45minutesoruntiltoothpickinsertedincentercomesoutclean.Coolinpan15minutes;invertonwireracktocoolcompletelybeforecutting.Deliciousasasnackingcakeortopwithyourfavoriteglaze.12to16servings
Chocolate Article No. 21398 Coffee,poundcake,milk,SoyNilla®,frosting
Café Swiss MochaSwiss Style Coffee...a blend of coffee and chocolate.by the cup:1tbsp/15mLnon-dairycreamer1tsp/5mLsugar(orsweetenertotaste)1tsp/5mLinstantcoffee1/4tsp/1.2mLWatkins Vanilla1/4tsp/1.2mLWatkins Chocolate Extract
CinnamonArticle No. 20434 Hotcider,bakedapples,homemadecandies,coffee,tea,applesauce,potpourri,cookies,cake,pie
Cinnamon Brown Sugar Walnut Pie1can(14oz/400g)sweetenedcondensedmilk1cup/250mLbrownsugar2eggs1-1/2tsp/7.5mLWatkins Cinnamon Extract1/2tsp/2.5mLsalt1-1/2cups/375mLcoarselychoppedwalnuts,
toasted19-inch/23-cmunbakedpiecrust
Beattogethersweetenedcondensedmilk,brownsugar,eggs,extractandsalt.Stirinwalnuts.Pourintounbakedcrust.Bakein350°F/175°Coven55minutesoruntilsharpknifeinsertedincentercomesoutclean,lightlycoveringentirepiewithfoilthelast15minutesofbaking.Coolcompletelyonwirerackbeforecutting.Servewithwhippedtopping.8servings
CoconutArticle No. 21383 Macaroons,quickbreads,fruitsaladdressing,meringue,whippedtopping,SoyNilla®,breadingforfriedchicken,chocolatesauce,icecreamsauces
Coconut Fudge Sauce3/4cup/180mLevaporatedmilk1package(6oz/170g)semi-sweetchocolatechips1/2cup/125mLsugar1-1/2tsp/7.5mLbutterormargarine2tsp/10mLWatkins Coconut Extract
Heatmilk,chocolatechips,andsugarinlargesaucepanovermediumheat,stirringconstantlyuntilchocolateismeltedandmixturebeginstoboil.Removefromheat;stirinbutterandextract.Pourintojars;covertightly.Refrigeratenolongerthan4weeks.Servewarmorcoldovericecream.Makes1-1/2cups/375mL.
Note from Watkins Kitchen: Also try other Watkins Extracts, such as Raspberry, in place of Coconut.
Lemon (U.S. only)Article No. 21395Sugarcookies,zucchinibread,icedtea,lemonbars,lemondrops,substituteforlemonpeel,blueberrycobbler
No-Bake Lemon Cheesecake1/2cup/125mLgrahamcrackercrumbs1envelopeunflavoredgelatin1/4cup/60mLcoldwater3packages(8oz/227geach)fat-freecreamcheese,
softened1cup/250mLsugar1cup/250mLfat-freesourcream2tsp/10mLWatkins Lemon Extract1tsp/5mLWatkins VanillaSlicedfreshfruitorcannedpiecherriesorblueberries
Coata9-inch/23-cmspringformpanwithWatkins Cooking Spray.Sprinklegrahamcrackercrumbsevenlyoverbottom;setaside.Sprinklegelatinoverwaterinsmallsaucepan;letstand1minute.Placeoverlowheatandstiruntilgranulesarecompletelydissolvedandmixtureisclear.Removefromheat.
Beatcreamcheeseandsugarinalargebowlwithanelectricmixeruntilsmooth.Beatinsourcream.Atlowspeed,beatindissolvedgelatinmixtureandextracts.Pourintopreparedpan.Coverandrefrigerateatleast4hoursoruntilfirm.Loosencheesecakefrompanandcutintoslices.Servewithfruitarrangedovertop.Makes8servings.
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2/2011
Watkins Gourmet Extracts and Flavors
Maple Article No. 21385Oatmealcookies,carrotcake,frostings,barbecuesauce,bakedbeans,sweetpotatoes,oatmeal,muf-fins,pancakeorFrenchtoastbatter
Quick Homemade Syrup1tsp/5mLWatkins Maple Extractto1cup/250mLlightcornsyrupHot Homemade Syrup1cup/250mLsugar,1cup/250mLwaterBoilandadd3/4tsp/4mLWatkins Maple Extract
Peanut Butter Article No. 21365 SoyNilla®,peanutbuttercookies,hotchocolate,chocolateandotherfrostings,whippedtopping,stir-fry,Asiansauces
RaspberryArticle No. 21705 Cakeorfrosting,SoyNilla®,milkshakes,chocolatemilk,hotcocoa,fudge,icedtea,marinades,dressings
Raspberry Vinaigrette1/3cup/80mLWatkins Original Grapeseed Oil1/4cup/60mLwhitewinevinegar2-1/2tbsp/37.5mLsugar2tsp/10mLWatkins Pure Vanilla Extract1/2tsp/2.5mLWatkins Raspberry Extract
Combineallingredients;mixwellandchilluntilservingtime.
Café Framboise“Framboise” is French for “raspberry.” by the cup:2tsp/10mLnon-dairycreamer2tsp/10mLsugar(orsweetenertotaste)1tsp/5mLinstantcoffee1/4tsp/1.2mLWatkins Raspberry Extract
RootbeerArticle No. 21600 Icecream,sauces,syrups,bbqribs,bakedbeans,sparklingsodas
Homemade Root Beer1-3/4cups/430mLsugar2-1/4cups/560mLwater2tbsp/30mLWatkins Root Beer ExtractClubsodaorsparklingwater
Combinesugarandwaterinmediumsaucepan;heatandstiruntilmixturestartstoboilandsugariscompletelydissolved.Removefromheatandcool.Addrootbeerconcentrateandmixthor-oughly.Toserve,add1/2to1/3cup/125mLto80mL(accordingtotaste)rootbeersyrupto5floz/150mLclubsodaorsparklingwater.Makes3cups/750mLrootbeersyrup.
RumArticle No. 21391 Eggnog,sweetrolls,fruitcake,whiteoryellowcake,cookiesandfrostings,oatmeal,fruitsalad,rumraisinsauce,custardandotherdessertsauces,chickensalad,Caribbeanchickendishes
Piña Colada Topping1can(8oz/227g)unsweetenedcrushedpineapple,
undrained1largeripebanana,peeledandchopped
(about1/2cup/125mL)1/8tsp/0.6mLWatkins Rum Extract1/8tsp/0.6mLWatkins Coconut Extract2tbsp/30mLtoastedshreddedcoconut
Combinepineapple,bananaandextractsinsmallbowl.Refrigerateuntilreadytouse.Spoonoverfrozenyogurtandsprinklewithcoconut.Serveoverfrozennon-fatvanillayogurt,low-faticecream,angelfoodcake,wafflesorpancakes.Makes1cup/250mL.
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2/2011
Watkins Gourmet Extracts and Flavors
StrawberryArticle No. 21386Sparklingwater,SoyNilla®,milkshakes,pancakesandsyrups,cookiesandfrostings,strawberrypie
Strawberry Honey Butter1/2cup/125mLbutterormargarine1/4cup/60mLpowderedsugar1/4cup/60mLhoney1tsp/5mLWatkins Strawberry Extract
Whipbutterandpowderedsugartogetheruntilsmooth;stirinhoneyandflavoringofchoice.Useonpancakes,waffles,biscuitsormuffins.Makes3/4cup/180mL.
Vanilla (Clear) Article No. 21375 Weddingcakes,whitefrostings,toppings,any-whereyouwouldusevanillaextractbutdonotwantdiscoloration
Vanilla (Original Double-Strength)Article No. 21390 Milkshakes,bananabread,pancakes,Frenchtoast,cakes,cookies,coffee,frostings,custards,butterforshrimpandlobster,greenbeans,virtuallyanybakedgood
Café French VanillaCreamy taste touched with Vanilla (like ice cream)by the cup:4tsp/20mLnon-dairycreamer2tsp/10mLsugar(orsweetenertotaste)1tsp/5mLinstantcoffee1/2tsp/2.5mLWatkins Vanilla
Vanilla Nut Article No. 21376 Frenchtoast,frostings,cookies,icecreamandsauces,bananabread,chocolatedessertsandtop-pings,coffee,anywhereyouwouldusevanillaextractandwanttheadditionalrichflavorofnuts
2/2011
Watkins Gourmet Extracts and Flavors
Article No. 00402 (59 mL/2 fl. oz.) (plastic)
Article No. 00403 (29 mL/1 fl. oz.) (plastic)
Watkinsvanillahasbeenatrustedbrandforover100years–weknowvanilla.Ourbrandhasbeenthepioneerinpremiumvanillaandextracts.Ourvanillaismadefromtheworld’sfinestMadagascarVanillabeans,soit’sonlynaturalthatwewouldofferthesamegreatproduct,butinaUSDAcerti-fiedpremiumorganicform.
•USDA certified organic.• Premium-grade Madagascar Bourbon vanilla
beans:Forfull,richflavor.
Fresh Fruit TartVarythefruitsbyusingwhateverisonhandorinseasoninyourarea.
Pastrydoughfor10-inch/25-cmpie1package(8oz/227g)creamcheese1/4to1/3cup/60to80mLsugar,totaste1-1/2tsp/7.5mLWatkins Vanilla2peachesornectarines,thinlysliced1cup/250mLfreshblueberries2tbsp/30mLhoney1/2tsp/2.5mLWatkins All-Natural
Orange Extract1/2to1tsp/2.5to5mLwater
Preheatovento450°F/235°C.Preparedoughandpressontobottomandupsidesofa9-inch/23-cmtartpanwithremovablebottom.Trimedgesifnecessary.Prickcrustwithfork.Bakefor9to11minutesoruntillightlybrowned.Removefromovenandcoolcompletely.Insmallbowl,combinecreamcheese,sugarandvanilla;mixwell.Spreadevenlyincookedtartshell.(Atthispoint,tartmaybecoveredandrefrigeratedovernight.)Inlargebowl,combinefruit;carefullyspoonoverfilling.Insmallbowl,combinehoney,orangeextractandenoughwatertomakeaglaze.Brushglazeoverfruit.Storeinrefrigerator.Removesidesofpanbeforeserving.Makes10servings.
10/2010
USDA Certified Organic Vanilla Extract
1/2011
Watkins All-Natural Pure Extracts
(59 mL/2 fl. oz. each) (plastic)
Thesefat-freeliquidextractsareeconomicaltouseandaddafull,richflavortoavarietyofdishes,bakedgoodsandbeverages.Theyareconcentrated,true-to-lifeandbackedbythesameexpertisethatmadeWatkinsVanillathechoiceofgenerations.PackagedinournewTrial-Mark™AmberBottle,theseall-naturalextractsarefreeofartificialcolor-ingandaremadefromall-naturaloils — pureflavorforyourlovedones!
•Quality ingredients:Madewithpureoilsandfreeofartificialcolor.Highflavoringcontent;fulllong-lastingflavorandstrength.
• Convenient:Theeasywaytoaddsomeofyourfavoriteflavors.
•Versatile:Useforbakedgoods,icecream,syrup,frostings,candies,breads,fruitsauces,jellies,marinades,andgelatins.
• Concentrated: Economical;alittlegoesalongway.
Product Listing
All-Natural Pure AlmondArticle No. 00391Sugarcookies,biscotti,hotchocolate,coffeecakes,macaroons,cherrypie,bakedbeans,SoyNilla®
Spritz Cookies1cup/250mLbutterormargarine,softened1/2cup/125mLsugar2-1/4cups/560mLall-purposeflour1/2tsp/2.5mLsalt1egg1tsp/5mLWatkins All-Natural Almond ExtractFoodcoloring,ifdesired
Creamtogetherbutterandsugar;stirinremainingingredients.Placedoughincookiepress;formdesiredshapesonungreasedcookiesheet.Bakeat400°F/205°Cfor6to9minutesoruntilsetbutnotbrown.Immediatelyremovefromcookiesheettocoolingrack.Makes60cookies.
All-Natural Pure AniseArticle No. 05407Hardcandies,cookies,cakes,biscotti,shortbread
Anise Poppy Seed Shortbread1-1/2cups/375mLflour1cup/250mLcrispyricecereal1/2cup/125mLconfectioners’sugar1/4tsp/1.2mLsalt1/2tsp/2.5mLWatkins All-Natural Anise Extract1cup/250mL(2sticks)butter,cutinto16pieces
Combineflour,ricecereal,confectioners’sugarandsaltwith3to4pulsesinfoodprocessor.Addextractandthebutter,severalpiecesatatime,pulsinguntildoughstartstocometogether.
Spreaddoughintoungreased13x9-inch/33x23-cmbakingpan.Bakein350°F/180°Coven20-25minutesoruntilpalegoldenbrown.
Coolcompletelyonwirerackbeforecuttinginto24rectangles,6cutsonthe9-inch/23-cmside,4cutsonthe13-inch/33-cmside.24pieces
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1/2011
All-Natural Pure LemonArticle No. 00395Sugarcookies,zucchinibread,icedtea,lemonbars,lemondrops,blueberrycobbler
Fruit Salad with Creamy Lemon Dressing3oranges,peeledandsectioned2bananas,sliced1mediumapple,chopped1can(8.5oz/241g)pineappletidbits,drained2tbsp/30mLhoney1tsp/5mLWatkins Vanilla Extract1tsp/5mLWatkins All Natural Lemon Extract1/8tsp/0.6mLWatkins NutmegWatkins Cinnamon, adashToastedalmonds,forgarnish
Combineallingredientsexceptalmondsinmediummixingbowl;tosslightly.Chillatleast30minutesbeforeserving.Garnishwithalmonds.Makes6servings.
All-Natural Pure Mint Article No. 00437 Hotcocoa,homemadeicecream,brownies,cookies,candies,fudge
Mint Meringues2eggwhites1/8tsp/0.6mLsalt1/8tsp/0.6mLcreamoftartar1/2cup/125mLwhitesugar1tsp/5mLWatkins All Natural Mint ExtractTopping1/2cup/125mLsemi-sweetchocolatechips1-1/2tsp/7.5mLshortening1/4tsp/1.2mLWatkins All Natural Mint Extract
Beateggwhites,salt,creamoftartarand1/2ofthesugartosoftpeakswithelectricmixeronhigh.Graduallyaddremainingsugarandextract,continuingtobeatuntilstiffpeaksform.Dropbyspoonfuls1-inch/2.5-cmapartontwoparchmentorfoil-linedbakingsheets.Bakein225°F/110°Coven1-1/2hours.Turnoffoven;keepovendoorajarandletmeringuescoolcompletely.Fortop-ping,microwavechocolatechipsandshortening1minuteonHighinsmallmicrowavablebowl.Stirinextract.Dollopateaspoon(5mL)oneachmeringueandswirl.24Meringues
All-Natural Pure OrangeArticle No. 00392 Sparklingwater,cranberrybread,spicedtea,sugarcookies,chocolatesauce,beefstir-fry,glazedcarrots,barbecuesauce,tapiocapudding,spicecake,fruitsalsa
Orange Spice Cookies3/4cup/180mLall-purposeflour1tsp/5mLWatkins Cinnamon1/2tsp/2.5mLallspice1/2tsp/2.5mLWatkins Baking Powder6tbsp/90mLmargarineorbutter1/4cup/60mLsugar2tbsp/30mLbrownsugar1tsp/5mLWatkins Vanilla Extract1/2tsp/2.5mLWatkins All-Natural Orange Extract
Sugar,fordippingWatkins Cooking Spray
Preheatovento325°F/165°C.Spraybakingsheetwithcookingspray;setaside.Inasmallbowlcombineflour,cinnamon,allspiceandbakingpowder.Inalargebowlbeatmargarine,sugarsandextractstogetheruntilsmooth.Beatinflourmixture.Shapedough(doughwillbesoft)into1-inch/2.5-cmballs.Diptopsofeachintosugar.Pressdownwithaforkincriss-crosspattern.Bake12to15minutesoruntilcookiesarelightlybrowned.Removecookiestowirerackandallowtocool.Makes24cookies.
All-Natural Pure Peppermint Article No. 00394 Icedtea,chocolatecake,frostings,cookies,brownies,applejellyforlamb,candies,fudgesauce
Chocolate Mint PieGrahamcrackercrust(purchasedorhomemade
ina9-inch/23-cmpieplate)1(10oz/285g)packagefudgemintcookies,crushed
(about40cookiesor2cups/500mLcrushed)6tbsp/90mLhotwater6oz/170gcreamcheese1/3cup/80mLsugar1tbsp/15mLmilk1/2tsp/2.5mLWatkins All-Natural
Peppermint Extract1(8oz/227g)containernon-dairywhippedtopping1/2tsp/2.5mLWatkins Vanilla Extract6to10dropsgreenfoodcoloring
Mixcrushedcookiesandhotwater;spoonintograhamcrackercrustandgentlyspreadtocoverbottom.Beatcreamcheeseuntilsmooth;graduallybeatinsugar,milkandpeppermintextract.Mixvanillaextractintowhippedtoppingandfoldintocreamcheesemixtureuntilsmooth.Stirinfoodcoloringandspoonintocrust,spreadingevenly.Refrigerateovernight.Ifdesired,garnishwithfreshmintleavesbeforeserving.Makes10servings.
Watkins All-Natural Pure Extracts
Article No. 01115 (170 g/6 oz.)Article No. 01926 (48 g/1.7 oz.)
Cinnamonisoneoftheworld’soldestandmostpopularspices;itisusedincuisinesaroundtheworldandisthemostimportant“sweetspice.”Therearetwokindsofcinnamon:Ceyloncinnamonandcassia.
Ceyloncinnamon(sometimescalled“true”cinnamon)isnativetoSriLanka.Itisapaletancolorandhasanexceptionallymildflavor;verypleasant,butsodelicatethatitseemsweaktotheNorthAmericanpalate.MostoftheCeyloncinnamonimportedintotheUnitedStatesisre-exportedtoMexico.
AlmostallofwhatweinNorthAmericacall“cinnamon”isactuallycassia,whichhasamoreintenseflavor.Watkinspurchasesthebestcinnamonavailableonthemarket…specifically,Korintjecassia.Whenthecinnamonisreceived,itisinspectedforcleanlinessandfreedomfromforeignmatterbeforebeingground.Itisourstrictattentiontodetailthatmakesourcinnamontheverybestavailable.
• Korintje cassia:Thestrongestinflavor;WatkinsCinnamoncontainsaminimumof2%essentialoil;manyothersonthemarketcontain1to2%,andinferiorbrandshaveaslowas0.5%.
• Strict quality control:Eachshipmentistesteduponarrivalforquality.
• Carefully ground and sifted:Toassureuniformparticlesizeandquality.
EnjoyWatkinssuperiorcassiacinnamoninapplepiesandonapplesauce,onicecreamandinmilk-shakes,inFrenchtoastandpancakebatterandoncerealoroatmeal.
Fun Fact:IfyoustackedallthecontainersofCinnamonWatkinshassoldsince1895,itwouldbe15,766timestallerthantheEiffelTower.
10/2010
Watkins Purest Ground Cassia Cinnamon
Originallyintroducedin1895,WatkinsPureCassiaCinnamonwasawarded
theGrandPrizewithGoldMedalforHighestQuality
attheInternationalExposition,Parisin1928.
10/2010
Watkins Purest Ground Cassia Cinnamon
Homemade Cinnamon Rolls4-1/4to4-3/4cups/1to1.25litersall-purposeflour
1packagequick-risingactivedryyeast1-1/4cups/310mLmilk1tsp/5mLWatkins Vanilla 1/4cup/60mLsugar1/4cup/60mLbutter1tsp/5mLsalt1tsp/5mLWatkins Cinnamon2eggs6tbsp/90mLbutter,softened1/2cup/125mLbrownsugar4tsp/20mLWatkins Cinnamon1cup/250mLpowderedsugar1tsp/5mLWatkins Vanilla 4to5tsp/20to25mLmilk
Combine1-1/2cups/375mLoftheflourandyeastinlargemixingbowl.Heatthe1-1/4cups/310mLmilk,vanilla,sugar,butter,salt,andcinnamonjustuntilmixtureiswarm(120-130°F/50-55°C),stirringconstantly.Addtoflourmixturealongwitheggs.Beatwithanelectricmixeronlowspeedfor30seconds;scrapingsidesofbowlcon-stantly.Beatonhighspeedfor3minutes.Usingaspoon,stirinasmuchoftheremainingflourasyoucan(doughwillbesoft).Kneadinenoughoftheremainingflourtomakeamoderatelysoftdough(3to5minutestotal).Shapedoughintoaball;placeinalightlygreasedbowl,turningonce.Coverandletriseinawarmplaceuntildoubleinsize(about1to1-1/2hours).(Thedoughisreadyforshapingwhenyoucanlightlypresstwofingers1/2-inch/1-cmintodoughandanindenta-tionremains.)Punchdowndoughanddivideinhalf.Placeeachhalfonlightlyflouredsurfaceandsmoothintoaball.Coverandletrest10minutes.
Onlightlyflouredsurface,rollhalfthedoughintoa12x8-inch/30x20-cmrectangle.Spreadwith3tbsp/45mLofthebutter.Combinebrownsugarandcinnamon;sprinklehalfoverrectangle.Rollupfromshortside.Sealedges(brushingwithwatermakesrollseasiertoseal).Repeatwithremainingdough.Sliceonerollinto8piecesandtheotherrollinto7pieces.Arrangeslices,evenly,cut-sideup,ingreased13x9-inch/33x23-cmbakingdish.Coverandletriseuntilnearlydoubled(about30minutes).Bakeat350°F/180°Cfor25to40minutesoruntillightbrown.Invertatonceontowirerack,invertagain.Coolslightly.Drizzlerollswithaglazemadebycombiningthepowderedsugar,vanilla,andmilk.Serverollswarmorstoreinanair-tightcontainer.
Makes15servings.
Article No. 01141 (340 g/12 oz.)Article No. 01140 (170 g/6 oz.)
Blackpepperis,withoutadoubt,theworld’smostpopularandimportantspice.Ofthetotalspiceusagenationwide,aboutathirdisdevotedtopep-per.Itisusedinvirtuallyeverycuisineintheworld.Itsversatilityandpopularityhaveearneditthetitle“TheKingofSpices.”
Watkinshasbeenfamousforpepperforoverahundredyears,andhasalwayspurchasedthebestpeppercornsavailableonthemarket.Thesetopgradepeppercornsarealwayscleananduniform,andarecarefullyscreenedfortwigsandotherfill-ersbeforebeinggranulated.
Oncegranulated,thepepperisimmediatelypackedintoourtrademarkblacktin.
• Malabar and Lampong peppercorns:Thestron-gestinflavor;preferredforprocessingbecausetheyretainmoreflavor.TheMalabarvarietycomesfromthecoastofIndia;LampongisfromIndonesia.
•Exclusive granulating process: Watkinsexclu-siveprocessgranulateseachberryintodistinctparticlesratherthancrushingorgrindingthemintodust.Ourprocessdoesn’tcreateasmuchfriction,whichcanevaporatetheessentialoilsbygeneratingheat.Theresultisbetterflavorretention.
• Carefully screened:Stemsandotherdebrisaremeticulouslyremovedtoensurethepurestpep-perflavor.
Fun Fact:IfyoustackedallthecontainersofBlackPeppersoldbyWatkinssince1895,itwouldbe35,106timestallerthantheEmpireStateBuilding.
Swirled Black Pepper Bread1package(16oz/454g)hotrollmix3/4tsp/4mLWatkins Basil1/4tsp/1.2mLWatkins Garlic Granules1/4tsp/1.2mLWatkins Onion Granules2tbsp/30mLbutter,softened1/2cup/125mLfinely-gratedParmesancheese1tsp/5mLWatkins Black PepperMeltedbutter
Preparehotrollmixdoughaccordingtopackagedirectionsforbread,addingthebasil,garlicgran-ulesandoniongranulestodrymix.Letrestasdirectedfor5minutes.
Onalightly-flouredsurface,rolldoughintoan18x9-inch/46x23-cmrectangle.Spreaddoughwithbutterandsprinklewithcheeseandpep-per.Rolltightly,jelly-rollfashion,startingfromashortside.Pinchedgesandendstoseal.Placeinagreased9x5-inch/23x13-cmloafpan.Coverwithacleantowelandletrise15to20minutes.Bakeat350°F/180°Cfor35to40minutesoruntilloafsoundshollowwhenlightlytapped.Removefrompanandbrushwithmeltedbutter.Letcoolonwirerack.
Makes1loaf,10servings.
10/2010
Watkins Purest Granulated Black Pepper
Originallyintroducedin1895,WatkinsPureBlackPepperwasawardedtheGrandPrizewithGold
MedalforHighestQualityattheInternational
Exposition,Parisin1928.