Pure Madagascar Bourbon Vanilla Extract - New 1 Ounce and 2 Ounce Sizes

Leave it to the vanilla experts at Watkins to produce the very best! They use only the finest Madagascar Bourbon vanilla beans, aged to perfection and processed to our exacting standards. It takes almost a pound of these precious beans to make just one gallon of this premium extract.

This fine, delicate flavor is recommended where true vanilla flavor—with all of its complex notes—is a must, such as in mousses, flans, sweetened whipped cream, and buttercream frostings.

Note: Because the complex topnotes that make pure vanilla extract distinctive are so volatile, its flavor may be damaged by extremely high heat, such as in candymaking.

• Watkins premium Madagascar Bourbon vanilla beans: With the best vanilla in the business, this product is far superior to the industry’s best-selling pure vanilla.

• No artificial flavors or additives: For those who demand “all-natural” foods.

• Aged to perfection: Our vanilla extract is aged like a fine wine to bring out all the complex flavors that would otherwise not develop properly.

The difference between Watkins Original Double-Strength Vanilla and Watkins Pure Madagascar Bourbon Vanilla?

Although both contain real Madagascar Bourbon Vanilla extract, Watkins Original Double-Strength Vanilla is made with considerably less alcohol and is fortified with stabilizers which make it more effective for baking and freezing. Watkins Pure Madagascar Bourbon Vanilla extract is better used in recipes that do not require baking or freezing, such as adding to whipped cream, butter, cereal or a favorite beverage.

Pure Vanilla - 2 fl oz Article No. 60387 (59 mL/2 fl. oz.) (plastic bottle)

Pure Vanilla - 1 fl oz Article No. 60400 (29 mL/1 fl. oz.) (plastic bottle)


Crème Chantilly (Vanilla Whipped Cream)
1 cup/250 mL heavy whipping cream
2 to 4 tbsp/30 to 60 mL powdered sugar (depending on sweetness desired)
1 tsp/5 mL Watkins Pure Madagascar Bourbon Vanilla Extract

Beat the cream in chilled bowl until it begins to thicken. Add the powdered sugar and vanilla and beat until stiff. Do not overbeat. Makes 2 cups/500 mL.

Vanilla Honey Butter
1/2 cup/125 mL butter or margarine
1/4 cup/60 mL powdered sugar
1/4 cup/60 mL honey
1 tsp/5 mL Watkins Pure Madagascar Bourbon Vanilla Extract

Whip butter and powdered sugar together until smooth; stir in honey and vanilla. Use on pancakes, waffles, biscuits or muffins. Makes 3/4 cup/180 mL.

Vanilla Cream Cheese Dip

Vanilla Cream Cheese Dip
1 package (8 oz/227 g) reduced-calorie cream cheese
1 jar (7 oz/198 g) marshmallow cream
1-1/2 tsp/7.5 mL Watkins Double-Strength Imitation Clear Vanilla

Combine all ingredients and beat until smooth. Chill 1 to 2 hours. Serve with assorted fruit, such as pineapple, apples, pears, or strawberries.

Makes 2 cups, 2 tbsp/serving.

Order Watkins Double-Strength Imitation Clear Vanilla at http://www.notjustvanilla.com/

Vanilla Scones

These scones are sweet, buttery, and vanilla-y and have a light and tender texture. Serve with a cup of coffee or tea, or a glass of cold milk.

Vanilla Scones
3/4 cup heavy cream
3 cups all-purpose flour
2/3 cups granulated sugar
5 teaspoons Watkins Baking Powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, chilled and cut into small cubes
1 egg
2 teaspoons Watkins Vanilla Extract

Vanilla Glaze
3 cups confectioners' sugar, sifted
1 teaspoon Watkins Vanilla Extract
1/2 cup whole milk

1.Heat oven to 350 degrees F.

2.Sift together the flour, granulated sugar, baking powder, and 1/4 teaspoon salt. Incorporate the butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles a coarse meal. Mix cream with the egg and vanilla, then add it to the flour mixture; stir gently with a fork just until it just comes together.

3.Turn dough onto a lightly floured surface and press it together, forming a rough rectangle. (Mixture will be crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch thick. Trim the dough with a knife or shape sides with hands and cut the rectangle into 12 squares. Then slice each square in half diagonally, to form two triangles. Transfer to a baking sheet lined with parchment paper and bake until cooked through, but not yet golden, about 18 minutes. Cool for 15 minutes.

4.To make the glaze:  Mix milk, vanilla, and confectioners' sugar untill smooth. Carefully dunk each cooled scone in the glaze one at a time. Turn over to coat both sides. Transfer to parchment paper or a cooling rack placed over a cookie pan to catch drips. Allow the glaze to set completely, about 1 hour. Serve immediately. Scones will keep several days when glazed. Store in air tight container. Makes 24 scones.

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Leprechaun Pie For St. Patrick's Day

As you all know, March 17th is St. Patrick's Day! This delicious creamy lime-flavored pie is perfect for your family and guests.

This is an absolutely scrumptious dessert and very easy to make. Except for ten minutes in the oven with the crumb crust, it’s a no-bake pie.

This pie can be made in a deep dish pie pan or a nine-inch springform pan. With a fragile crumb crust, I prefer a springform pan.

Crust
1 1/2 cups graham cracker crumbs (one packet)
1/4 cup sugar
4 tablespoons butter

1. Mix the crumbs, sugar, and butter in a nine-inch pie pan or springform pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.
2. Press the crumbs across the bottom of the pan and up the sides.
3. Bake for ten minutes at 350 degrees F.

Filling
1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
3/4 cup limeade concentrate (not mixed with water)
1 teaspoon Watkins Vanilla Extract
green food coloring as desired

1. In a medium bowl, beat the cream cheese until soft. Add the sweetened condensed milk and beat until smooth, light, and fluffy.
2. Add the limeade concentrate and continue beating until smooth. Add the food coloring.
3. Poor into the pie shell and place in the freezer. Garnish with whipped cream. Serve when nearly frozen.

Variation
Make individual desserts using cupcake paper liners. Place liners in muffin tin, press crumb mixture in bottom and bake according to directions above. Or place a chocolate wafer cookie or a vanilla wafer cookie in the bottom of each tin. Then add filling and place in refrigerator until nearly frozen.

Eleisia
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