BAKING VANILLA - The Joy of Baking

 Share the Joy of Baking with Watkins Baking Vanilla

 When our customers say, “Get me some of that wonderful Watkins Vanilla,” they’re talking about Watkins Baking Vanilla. Formerly known as “Watkins Original Double Strength Vanilla,” the new name better explains where this product shines.

There’s no better season to enjoy Watkins Baking Vanilla than right now, while our 8-ounce size is on sale! You’ll of course want one bottle plus a backup for yourself, but order extras to give as gifts.

Give Watkins Baking Vanilla as a gift and let others enjoy the fun of creating warm, delicious cookies and other tasty treats. It’s sure to be a holiday tradition! 

Watkins Baking Vanilla is our secret 8% low-alcohol formula, made with the world’s finest vanilla beans and fortified with stabilizers that make it the best all-purpose vanilla for baking and freezing. Because of the low alcohol content, the flavor won’t bake away or freeze away, leaving only the delicious Watkins aroma and flavor that families have enjoyed for generations. This extract enhances everything from chocolate chip cookies to cakes with premium flavor.

• Non-GMO
• Gluten Free
• Corn Syrup Free
• Made in the USA

20% Off 8-Ounce Baking Vanilla 
$9.59 each (reg. $11.99)
#21222 Baking Vanilla (8 fl oz/236 mL) 

 Shop at http://www.jrwatkins.com/consultant/eleisiawhitney 


  

Pumpkin Butter Cupcakes

Watkins Pumpkin Butter is one of our Seasonal Favorites Gift Line products for 2010. It tastes great spread on bread, toast, biscuits, and quick breads. Buy a jar for your family and a jar for a friend.

Put together a gift basket or a gift bowl with a jar of Watkins Pumpkin Butter, Watkins Pumpkin Bread Mix, a whisk, and a festive napkin, towel, or oven mitt for a lovely holiday gift or birthday present.

Pumpkin Butter Cupcakes

2 1/4 cup/560 mL all-purpose flour
1 tbsp/15 mL Watkins Baking Powder
1/2 tsp/2.5 mL baking soda
1/2 tsp/2.5 mL salt
1/2 tsp/2.5 mL Watkins Organic Cinnamon
1/2 tsp/2.5 mL Watkins Organic Ginger
1/2 tsp/2.5 mL Watkins Organic Nutmeg
1/2 cup/125 mL butter, softened
1 1/3 cups/325 mL sugar
2 eggs
1 cup/250 mL Watkins Pumpkin Butter or canned pumpkin
3/4 cup/180 mL milk
3/4 cup/180 mL chopped walnuts

Brown Sugar Frosting

1/4 cup/60 mL butter
6 tbsp/90 mL brown sugar
6 tbsp/90 mL half-and-half
2 cups/500 mL powdered sugar
1 tsp/5 mL Watkins Original Double-Strength Vanilla

Pumpkin Butter Cupcakes
In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In large bowl cream together butter and sugar until light and fluffy; beat in eggs. Blend in pumpkin. Stir in dry ingredients and milk, blending until batter is smooth. Stir in chopped walnuts. Spoon batter into paper lined muffin tins. Fill about 2/3 full. Bake at 375°F/190C for 18 to 22 minutes. Makes 16 cupcakes.

Brown Sugar Frosting
In 2 quart/2 liter saucepan melt butter over medium heat. Add brown sugar and half-and-half. Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Remove from heat and add powdered sugar and vanilla; beat until well mixed (1 to 2 minutes). Let cool to spreading consistency (5 to 10 minutes). Frost cupcakes.

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Lemon Burst Vanilla Cake

Lemon Burst Vanilla Cake

Watkins Cooking Spray
2 cups/500 mL all-purpose flour (additional flour may be needed to dust baking pans)
1 tsp/5 mL Watkins Baking Powder
1/2 tsp/2.5 mL baking soda
1/2 tsp/2.5 mL salt
1 1/2 cups/375 mL granulated sugar
1/2 cup/125 mL unsalted butter, softened
3 large eggs
1 cup/250 mL nonfat buttermilk
2 tbsp/30 mL Watkins Lemon Peel
1 tbsp/15 mL Watkins Original Double-Strength Vanilla
2 tbsp/30 mL fresh lemon juice

Icing
3 cups/750 mL powdered sugar
1/4 cup/60 mL unsalted butter, melted
1 tbsp/15 mL Watkins Lemon Peel
1 tbsp/15 mL Watkins Original Double-Strength Vanilla
1/4 cup/60 mL fresh lemon juice

Preheat oven to 350F/180C. Coat two, 8-inch round cake pans with cooking spray, dust lightly with flour and set aside.

Combine flour, baking powder, baking soda, and salt. Set aside.

Mix granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each one. Add flour mixture and non-fat buttermilk alternately to sugar mixture. Beat in lemon peel, vanilla and lemon juice.

Pour batter into prepared pans. Bake for 30-35 minutes or until a wooden toothpick inserted comes out clean.

Icing
Combine all ingredients in a large bowl. Place one cake layer on a plate; spread half of the icing on top of cake. Add the second cake layer and top with remaining frosting.

Shop for Watkins Gourmet Ingredients at http://www.watkinsonline.com/eleisiawhitney