"Win Free Vanilla" Watkins Contest - Not Just Vanilla!

Enter to win $100 worth of Watkins Gourmet Food Products at  https://www.winfreevanilla.com/335001

When you enter you will be given a person link to share with friends, family, and around the internet. The more people you tell about the contest the more chances you have to win!

Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream made with a Cuisinart freezer and Watkins Vanilla Extract. Nothing better on a hot spring or summer day! 

I always keep the freezer bowl of our Cuisinart Ice Cream Freezer in the freezer so we can make homemade ice cream on a whim. Just mix up the ingredients and chill for an hour or two. Then turn on the Cuisinart freezer, pour the mix through the top opening and freeze. In 30 minutes or less the ice cream is soft serve. Serve immediately or put in freezer container and freeze to a firmer texture.

I've used this recipe to make Homemade Vanilla Ice Cream for 30 years or more. It's simple and tastes delicious. Yummy in a Root Beer Float or a sundae or a cone.

We had two days with temperatures over 100 degrees. Today is about 20 degrees cooler, thank goodness!

*** As a caution, this recipe uses fresh raw eggs. We have always had good luck with this recipe with no ill effects but if you prefer not to use raw eggs this recipe is not for you. Pasteurized eggs are an alternative.

Watkins Vanilla Extract makes this ice cream super flavorful and delicious!

Homemade Vanilla Ice Cream
4 fresh eggs (or use pasteurized eggs)
2 1/2 cups sugar
6 cups whole milk
4 cups light cream
2 tablespoons Watkins Vanilla Extract
1/2 teaspoon salt

In a large bowl beat eggs until light. Add sugar gradually, beating until mixture thickens. Add remaining ingredients; mix thoroughly. Chill mixture and freeze in an ice cream freezer according to manufacturer's directions. Makes 1 gallon. 

I usually make half of the recipe because my ice cream freezer cannot hold a gallon of ice cream. Actually, making half the recipe makes two Cuisinart freezers full of ice cream. 

This is the model of the Cuisinart Ice Cream Freezer I use and it makes about 1 1/2 quart ice cream.

  

Oatmeal Raisin Cookies for Your Next Picnic or Barbecue

Oatmeal Raisin Cookies

These cookies are crunchy on the outside and chewy on the inside. They are my favorite oatmeal raisin cookies. Bake these cookies for your next picnic or barbecue. They'll be a hit! They also taste great with a glass of cold milk for a snack.

I've made these cookies a little smaller and put a scoop of vanilla ice cream between two cookies to make ice cream sandwiches. Divine!

Package them individually in plastic sandwich bags and place in a large napkin lined basket for a school bake sale or carnival. People can buy individual cookies for a treat to nibble while enjoying the activities.

I baked these cookies using just the Vanilla Extract as a flavoring. They are absolutely delicious. If you like a little spice add some Watkins Cinnamon.

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Watkins Baking Powder
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 large eggs
2 teaspoons Watkins Vanilla Extract
3 cups oats (not instant)
1 1/2 cups raisins
1/2 teaspoon Watkins Cinnamon (optional) Add with dry ingredients.

1. Preheat oven to 350 degrees F.
2. Whisk together dry ingredients; set aside.
3. Combine butter, sugar, brown sugar, eggs and vanilla in mixer bowl and mix on low.
4. To cream, increase speed to high and beat until fluffy and the color of the dough lightens.
5. Carefully stir the flour mixture into the creamed mixture until no flour is visible. Start mixer on low or the flour will fly out of the bowl.
6. Do not over mix. (Over mixing develops the gluten, making the cookies tough.) Add the oats and raisins; stir to incorporate.
7. Drop by tablespoonfuls 2-inches apart onto baking sheet sprayed with nonstick spray or lined with parchment paper. I rolled the dough into balls to make the cookies evenly shaped.
8. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
9. Remove from oven; let cookies cool slightly on baking sheet and then transfer to a wire rack to cool. Makes 36 cookies.

http://www.Watkins1868.com/eleisiawhitney

Make Some Family Memories Baking With Award-Winning Vanilla Extract

This is one of my most favorite photos of my son when he was little, helping me make sugar cookies. He looks so determined! He turned out to be a very good cook and experiments with all kinds of healthy recipes for his family. Our granddaughter, his daughter, has never eaten store-bought baby food. All of her food is prepared from fresh fruits, vegetables, and meats.

We have always used Watkins Vanilla Extract in our homemade cookies and frostings. In this photo we were making sugar cookies, some plain and some frosted. I love the flavor of fluffy vanilla frosting on cookies, cupcakes, and cakes.

Watkins Double-Strength Imitation Clear Vanilla Extract is best for cookies, cakes, candies, and frostings that you want to be pure white. Professional bakers use our clear vanilla in wedding cakes and other baked goods. Our colorless Clear Vanilla has all the bake-proof, freeze-proof, double strength flavor of our famous Original Double Strength Vanilla but without the color.

• Low alcohol
• Crystal clear formula won’t discolor white cakes, frostings, or baked goods

This month Watkins Double-Strength Imitation Clear Vanilla Extract is on sale. Save $1.00 in the US and $2.00 in Canada on an 11 fluid ounce/325 milliliter bottle, our value size. 

01007 (11 fl oz/325 mL) Regularly $10.00 US - Special $9.99

01007 (11 fl oz/325 mL) Regularly $12.99 Canada - Special $10.99

Make some family memories of your own with Watkins products!

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.

http://www.notjustvanilla.com/
http://www.everydaynecessities.com/

Microwave Peanut Brittle

My mom always made peanut brittle for the holidays. She made hers in an electric skillet and used a candy thermometer. This recipe is made in the microwave.

Have all your ingredients ready and together when you start this recipe as you have to move quickly between steps. Prepare your baking sheet first so it is ready when you add the baking soda to the mixture. You have to pour the hot brittle onto the baking sheet and spread it out very fast as it hardens quickly.

1 to 1 1/2 cups raw shelled peanuts, skins removed
1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 teaspoon butter
1 teaspoon Watkins Vanilla Extract
1 teaspoon baking soda

1. Grease a baking sheet lightly. Combine peanuts, sugar, corn syrup and salt in a 1 1/2-quart microwave-safe bowl and mix well. Microwave on HIGH for 4 minutes; stir to mix well.

2. Microwave for 4 minutes. Stir in butter and vanilla extract.

3. Microwave on HIGH for 2 minutes. Add baking soda. Stir quickly until light and foamy.

4. Pour immediately onto prepared baking sheet, spreading thinly. Let stand to cool. Break into small pieces. Store in an airtight container. Makes one pound candy.

Vatiation
Use dry roasted lightly salted peanuts instead of raw peanuts and omit the salt called for in the recipe.

Eleisia
http://www.notjustvanilla.com/
http://www.everydaynecessities.com/

Homemade Cherry-Vanilla Cream Soda

Keep things cool with a simple, homemade version of this soda shoppe classic. Thick with the flavor of vanilla, served chilled in a tall glass, this homemade cream soda is a delightfully easy summer treat. For a special treat skip the ice and add a scoop of vanilla or cherry ice cream.

2 cups sugar
2 tablespoons Watkins Vanilla Extract
1/4 tablespoon of Watkins Almond Extract
1/4 cup cherry juice
1 quart soda water

1. In a small saucepan, combine 1 cup water and the sugar. Boil over medium heat for 2 minutes or until the mixture is reduced to a thin syrup.

3. Allow the syrup to cool. Stir in the vanilla and almond extracts and the cherry juice.

4. Pour 2 tablespoons of the cherry-vanilla syrup over ice cubes in a tall glass and fill with soda water. Stir to combine. Yield: Serves 8

Look for cherry juice in the natural foods section of the market if it is not in the juice aisle. 

Pumpkin Bread

Watkins Pumpkin Bread Mix was such a favorite that it sold out before Christmas. This Pumpkin Bread recipe makes a delicious substitute. Bake in 8 1/2 x 4 1/2 inch or mini loaf pans.

I made this recipe with and without chopped walnuts but did not add raisins. If is a moist bread with lots of flavor.

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 can (14 ounce) pumpkin puree
2/3 cup water
1 teaspoon Watkins Original Double Strength Vanilla
3 1/3 cups all-purpose flour
2 teaspoons soda
1 1/2 teaspoons salt
1/2 teaspoon Watkins Baking Powder
1 teaspoon Watkins Cinnamon
1/2 teaspoon Watkins Cloves
2/3 cup coarsely chopped walnuts
2/3 cup raisins (optional)

Heat oven to 350 degrees F. Grease and dust with flour three 8 1/2 x 4 1/2 inch or 5 or 6 mini loaf pans. In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin, water, and vanilla. Blend in flour, soda, salt, baking powder, cinnamon, and cloves. Stir in nuts.

Pour into pans. Bake 50 to 70 minutes depending on size of loaf pans used. Bake until wooden pick inserted in center comes out clean. Cool slightly and then remove bread from pans and cool on rack. Slice and eat while warm or at room temperature. This bread tastes delicious with whipped cream.

Wrap in plastic wrap or foil and then in plastic freezer bags to freeze. This insures freshness. Wrap in decorative plastic wrap or bags for holiday gifts. Or use clear plastic wrap and tie with colorful ribbons.

Banana Ice Cream

If you are looking for a cold creamy summer dessert or treat you'll love Banana Ice Cream. Freeze this banana and vanilla flavored custard in an ice cream freezer according to manufacturer's directions.

Banana Ice Cream

4 cups half-and-half cream
2-1/2 cups sugar
Dash salt
4 eggs, lightly beaten
4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
1 tablespoon Watkins Vanilla Extract
2 cups mashed ripe bananas (4 to 5 medium)

In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.


Watkins Original Double Strength Vanilla Extract, 01008 - 11 fl oz, 01196 - 6 fl oz, 21390 - 2 fl oz
Pure Madagascar Bourbon Vanilla Extract, 01197, 6 fl oz
USDA Certified Organic Madagascar Bourbon Pure Vanilla Extract, 00402, 2 fl oz or 00403, 1 fl oz

Foaming Vanilla Honey Bath

Sunday May 10 is Mother's Day. Cleopatra was known for nourishing her skin with milk-and-honey baths. Mix up this modern-day beauty bath for your Mother or for yourself! Relax in a soothing bath. Honey is nature's silky moisturizer and guaranteed to sweeten your mood!


Foaming Vanilla Honey Bath
1 cup sweet almond oil or light olive oil
1/2 cup honey
1/2 cup Watkins Natural Liquid Hand Soap (your choice of fragrances)
1 tablespoon Watkins Double-Strength Vanilla Extract

Place oil into a bowl; then carefully stir in remaining ingredients until fully blended. Store in a clean plastic bottle and shake before using. Add to running bathwater.

Original recipe from the National Honey Board, adapted using Watkins liquid hand soap and vanilla.


Eleisia
http://www.watkinsonline.com/eleisiawhitney