Watkins offers more than 350 high-quality products for you, your family, and your home. Every product is backed by a 100% money-back guarantee.
Order from our online catalog or call toll free 1-800-WATKINS (1-800-928-5467) and give ID# 335001.
Watkins Extracts are concentrated, true-to-life and keep their long lasting flavor and strength. These extracts and liquid flavorings are economical to use and add a full, rich flavor to a variety of foods, not just baked goods. Use for ice cream, syrup, frostings, candies, breads, fruit sauces, jellies, marinades, and gelatins.
Watkins offers a wide variety of extracts and flavors. The following are available in 2 fl oz/59 ml bottles.
60444 Peanut Butter - Limited Quantities
60439 Root Beer
60389 Clear Vanilla
60390 Vanilla (Original Double Strength)
60442 Vanilla Nut
Watkins All-Natural Pure Extracts
These pure, all-natural extracts are free of artificial colors and flavors and made from all-natural oils. The following are available in 2 fl oz/59 ml bottles.
60391 Pure Almond
60430 Pure Anise
60379 Pure Coffee
60395 Pure Lemon
60437 Pure Mint
60392 Pure Orange
60394 Pure Peppermint
60387 Pure Vanilla 2 fl oz/59 ml
60400 Pure Vanilla 1 fl oz/29 ml
Pure Madagascar Bourbon Pure Vanilla Extract
60400 Pure Organic Vanilla Extract 1 fl oz/29 ml
60387 Pure Organic Vanilla Extract 2 fl oz/59 ml
Baker's Size Extracts 11 fl oz/325 ml
01011 Pure Lemon
01012 Pure Vanilla
Our most economical extracts - double strength, bake proof and freeze proof, 11 fl oz/325 ml
01008 Watkins Original Double-Strength Vanilla
01007 Watkins Double-Strength Imitation Clear Vanilla Extract
01077 Watkins Original Double-Strength Vanilla, 1 gallon
01076 Watkins Double-Strength Imitation Clear Vanilla Extract, 1 gallon
1 cup/250 mL (2 sticks) butter or margarine, softened
1/2 cup/125 mL vegetable shortening
3 cups/750 mL sugar
5 eggs, beaten until lemon-colored
3 cups/750 mL all-purpose flour
1/2 tsp/2.5 mL Watkins Baking Powder
1 cup/250 mL milk
1 tsp/5 mL Watkins Coconut Extract
1 tsp/5 mL Watkins Rum Extract
1 tsp/5 mL Watkins Butter Extract
1 tsp/5 mL Watkins Lemon Extract
1 tsp/5 mL Watkins Original Vanilla
Six-Flavor Glaze (recipe follows)
Cream together the butter, shortening, and sugar in large mixing bowl until light and fluffy. Add eggs
and beat until smooth. In small bowl, combine flour and baking powder; mix well and set aside.
Combine milk and extracts. Add flour mixture to creamed mixture alternately with milk mixture,
beginning and ending with flour mixture. Spoon mixture into a greased 10-inch/25-cm tube (angel
food cake) pan or bundt pan. Bake at 325 degrees F/165 degrees C for 1-1/2 to 1-3/4 hours or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack, invert again. Place waxed paper under rack to catch glaze drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down sides of cake. Let cool completely.
1/2 cup/125 mL sugar
1/4 cup/60 mL water
1/2 tsp/2.5 mL Watkins Coconut Extract
1/2 tsp/2.5 mL Watkins Rum Extract
1/2 tsp/2.5 mL Watkins Butter Extract
1/2 tsp/2.5 mL Watkins Lemon Extract
1/2 tsp/2.5 mL Watkins Original Vanilla
1/2 tsp/2.5 mL Watkins Almond Extract
Combine all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring until sugar is
dissolved. Makes 12 servings.
1 cup/250 mL butter or margarine, softened
1/2 cup/125 mL sugar
2-1/4 cups/560 mL all-purpose flour
1/2 tsp/2.5 mL salt
1 tsp/5 mL Watkins Almond or Vanilla Extract
Food coloring, if desired
Cream together butter and sugar; stir in remaining ingredients. Place dough in cookie press; form
desired shapes on ungreased cookie sheet. Bake at 400 degrees F/205 degrees C for 6 to 9 minutes or until set but not brown. Immediately remove from cookie sheet to cooling rack. Makes 60 cookies.
Caramel Apple Dip
1 package (8 oz/227 g) cream cheese, softened
1/4 to 1/3 cup/60 to 80 mL brown sugar
1 tsp/5 mL Watkins Vanilla
1/2 tsp/2.5 mL Watkins Caramel Extract
Apples or pears, cored and sliced
Blend first four ingredients using electric mixer. Use as a dip for apple slices. Makes 1 cup/250 mL.
Homemade Maple-Flavored Syrup
1 cup/250 mL sugar
1 cup/250 mL water
3/4 tsp/4 mL Watkins Maple Extract
Boil sugar and water in a sauce pan. Cool; add maple extract. Serve warm or at room temperature on pancakes or waffles.
1/3 cup/80 mL Watkins Original Grapeseed Oil
1/4 cup/60 mL white wine vinegar
2-1/2 tbsp/37.5 mL sugar
2 tsp/10 mL Watkins Pure Vanilla Extract
1/2 tsp/2.5 mL Watkins Raspberry Extract
Combine all ingredients; mix well and chill until serving time.
Pina Colada Topping
1 can (8 oz/227 g) unsweetened crushed pineapple, undrained
1 large ripe banana, peeled and chopped (about 1/2 cup/125 mL)
1/8 tsp/0.6 mL Watkins Rum Extract
1/8 tsp/0.6 mL Watkins Coconut Extract
2 tbsp/30 mL toasted shredded coconut
Combine pineapple, banana and extracts in small bowl. Refrigerate until ready to use. Spoon over
frozen yogurt and sprinkle with coconut. Serve over frozen non-fat vanilla yogurt, low-fat ice
cream, angel food cake, waffles or pancakes. Makes 1 cup/250 mL.
Pineapple-Ginger Fruit Dip
8 oz/227 g marshmallow creme
8 oz/227 g cream cheese, softened
1-1/2 tbsp/23 mL Watkins Pineapple Extract
1 tbsp/15 mL Watkins Lemon Peel
1/4 tsp/1.2 mL Watkins Ginger
Beat the marshmallow creme and cream cheese together. Add the pineapple extract, lemon peel
and ginger; mix well and refrigerate until ready to use. Serve as a dip for fruit kebabs or pour over fruit.
Watkins Home Business Opportunity
Eleisia and Randall Whitney
Watkins Independent Associates
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