Friday, October 26, 2012

Original Double Strength Vanilla in the Gallon Size

Vanilla is the most popular flavor in the world today, and few companies can claim a name association with vanilla like Watkins. Having produced the world’s finest vanilla since 1895 and receiving the Grand Prize with Gold Medal for Highest Quality at the International Exposition, Paris in 1928, Watkins is recognized as the name in vanilla by hundreds of thousands of loyal customers. Our dedication to quality begins with buying only the finest vanilla beans.

The best vanilla beans in the world are those of the Bourbon variety, specifically those grown on the island of Madagascar off the coast of Africa. This labor-intensive crop is of such high quality that a single bean can retail for more than $3 (U.S.).

Watkins’ signature blend of real vanilla extract and rich fortifiers (including artificial flavorings)give its award-winning Original Double Strength Vanilla a delicious, concentrated flavor that is economical to use and guarantees superior results.
If you are a commercial baker or make lots of baked goods for family and friends, the gallon size of Watkins Vanilla may be the perfect choice for you!
Both Original Double-Strength Vanilla (01077) and Double-Strength Imitation Clear Vanilla (01076)are available in the gallon size as well as the 11 fluid ounce size. Both are made from a blend of ingredients that makes the flavor bake-proof and freeze-proof as well as double-strength.
Original Double-Strength Vanilla (gallon) - 01077 $119.99

Double-Strength Imitation Clear Vanilla (gallon) - 01076  $69.99

Place your order at

Store vanilla and all other extracts away from excessive heat and light for long-lasting flavor results.
Fun Fact:
Watkins has sold nearly 13.5 million gallons of vanilla extract—enough to fill 17 olympic-sized swimming pools or fill a standard bathtub to the rim 213,682 times.

Tuesday, October 23, 2012

Glazed Apple Muffins

Glazed Apple Muffins
Fall is apple picking season. I have lots of fond memories of picking apples at the orchard with my dad when I was young. Crisp autumn weather and bright red and green apples. We could hardly wait to pick an apple, polish it on our shirt, and take a big juicy bite.

I ran across the original recipe at Chasing Some Blue Sky and adapted it using Watkins products.

These muffins are moist with lots of cinnamon apple flavor. The glaze adds the perfect topping.

Glazed Apple Muffins

Apple Ingredients:
2 large granny smith apples, peeled and diced small
3 tablespoons butter
1/3 cup granulated sugar
2 teaspoons Watkins Cinnamon
2 tablespoons water
1/3 cup flour

Muffin Ingredients:
2 large eggs
1/4 cup applesauce
1/4 cup canola oil
1 cup granulated sugar
1/3 cup brown sugar
1 teaspoon Watkins Vanilla Extract
2 1/3 cups all-purpose flour
1 1/2 teaspoons Watkins Baking Powder
1/2 teaspoon baking soda
3 teaspoons Watkins Cinnamon
1/2 tsp salt
1 cup buttermilk

Glaze Ingredients:
2 tablespoons butter, melted
1 cup confectioners sugar
1 teaspoon Watkins Vanilla
1 tablespoon hot water

First, preheat oven to 400 degrees F. Line 20 muffin cups with paper muffin liners. (Original directions said recipe made 14 muffins. I made 20 regular-sized muffins following this recipe.

Mix all apple ingredients except flour in a skillet and cook over medium heat until apples are tender, approximately 10 minutes. Stir in flour to coat apples. (This keeps apples from sinking to bottom of muffins).

Whisk together flour, baking powder, baking soda, cinnamon and salt and set aside.

In a separate large bowl beat together applesauce, oil, granulated sugar, and brown sugar until smooth. Beat in eggs, one at a time. Then, add vanilla and mix thoroughly.

Stir the dry ingredients (flour mixture) into the applesauce mixture alternately with the buttermilk, beginning and ending with the dry ingredients and making sure everything is thoroughly combined. Stir in apples until just combined; don't over mix.

Spoon batter into paper liners in muffin tins, nearly filling the liners. Bake until muffin tops are golden brown and springy to the touch, 15 to 17 minutes. (Baking time will vary depending on how full you fill muffin liners. I checked for doneness with a toothpick.)

Cool muffins in pan for a few minutes; then transfer to wire rack and cool 10 minutes before glazing.

Make the glaze by mixing the melted butter, confectioners sugar, vanilla and water in a small bowl. Whisk until smooth. When muffins have cooled, dip the tops of the muffins into the glaze and allow to cool to room temperature. Dip tops again if you have extra glaze.

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Tuesday, October 09, 2012

Pumpkin Pie Spice

Pumpkin pie season is quickly arriving. I always bake pumpkin pie for the Thanksgiving holiday. Make your own pumpkin pie spice for pies and other desserts. This spice adds warm delicious flavor to pumpkin bread, cakes, cupcakes, quick breads, frostings, pancakes, waffles, cookies, ciders, and oatmeal.

If you'd like to mix up some pumpkin pie spice, measure the following spices into a small jar and shake well to blend. Store in air-tight jar away from heat and light. Yields about 1/4 cup.

Pumpkin Pie Spice

3 tablespoons Watkins Ground Cinnamon
2 teaspoons Watkins Ground Ginger
1 1/2 teaspoons Watkins Ground Allspice
1 1/2 teaspoons Watkins Ground Cloves
3/4 teaspoon Watkins Ground Nutmeg

If you prefer, adjust the amount of each spice to your personal taste.

This is a simple and quick recipe for Pumpkin Cupcakes using pumpkin pie spice.

Pumpkin Cupcakes with Maple Cream Cheese Frosting
1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2  teaspoon pumpkin pie spice
1 15-ounce can pumpkin puree
2  8-ounce bars cream cheese, at room temperature
1/2 cup butter, softened
2 cups confectioners’ sugar
1 teaspoon Watkins Maple Extract
24  pieces candy corn
  1. Heat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
  2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
  3. Meanwhile, using an electric mixer, beat the cream cheese, butter, sugar, and maple extract until creamy. Spread on the cupcakes and top each with a piece of candy corn.
Note: Candy corn color will bleed into frosting so if using canding corn as a topping decoration, add just before serving.

Order spices at or