WATKINS VANILLA

Watkins Vanilla has been produced by Watkins for over 100 years.  It is the world's finest vanilla produced.  It was even awarded a first place ribbon in the World's Fair.  Watkins is recognized as the name in Vanilla by hundreds and thousands of customers.

Watkins Vanilla is bake and freeze proof.  It will not loose flavor when used in ice cream or baked in a cake.  It is also low in alcohol  only 8.25% as compared to 35% on pure vanilla which can take away from the taste of what you are baking.


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!

Watkins Vanilla is available in any size from 2oz to a gallon.

Here is just one recipe using Watkins Vanilla.

To order Watkins products click here:  Watkinsonline.com and use ID #394694 when checking out.



Chocolate Berry Pound Cake with Whipped Berry Cream



1/2 cup/125 mL raspberry preserves
2 cups/500 mL all-purpose flour
1 1/2 cups/375 mL granulated sugar
3/4 cup/180 mL Watkins All-Natural Baking Cocoa
1 1/2 tsp/7.5 mL baking soda
1 tsp/5 mL salt
2/3 cup/160 mL butter, softened
2 cups/500 mL sour cream
2 eggs
1 tsp/5 mL Watkins Original Double Strength Vanilla

Preheat oven to 350°F/180°C. Grease and flour a 10-inch/25-cm fluted tube
or bundt pan. Melt the preserves in a small saucepan over low heat; stir until
smooth, then cool. Place flour, sugar, cocoa, baking soda and salt in a large
mixing bowl. Stir with a whisk to blend well. Add the softened butter, sour
cream, eggs, vanilla and melted preserves. Beat at medium speed 3 to
4 minutes or until well-blended. Pour batter into prepared pan and bake
50 to 60 minutes or until a wooden pick inserted into center of cake
comes out clean. Cool 10 minutes on rack, then turn out of pan and cool
completely before slicing.

Whipped Berry Cream:


Whipped Berry Cream
1/4 cup/60 mL raspberry preserves
1 drop red food coloring (optional)
1 cup/250 mL whipping cream
1/4 cup/60 mL sifted confectioner’s sugar
Fresh raspberries (optional garnish)


To make cream: Melt preserves in a small saucepan over low heat. Stir until
smooth and cool slightly. Stir in red food coloring (if using). Chill beaters
and bowl in freezer for several minutes. When chilled, pour cream into bowl
and add sugar. Begin whipping at high speed. While whipping, slowly pour
in melted preserves in a steady stream and whip until stiff. Store covered, in
refrigerator before serving over pound cake. Garnish with raspberries
if desired.

Hope you enjoyed the pound cake?

You may buy the vanilla and or anything else Watkins has by clicking on the highlighted links.  That will take you directly to my Watkins sight.

If you are interested in being able to make money selling Watkins products you may click here.



Tom Carpenter

tsginfo.com/tc6446