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Watkins Vanilla

The Vanilla Experts Since 1895

Order your Watkins Vanilla at my secure J.R. Watkins Online Catalog or call Watkins at 1-800-WATKINS and give my ID# 335001 as your Consultant.

Start with the finest premium-grade Madagascar Bourbon vanilla beans available, and add over a century of experience in making vanilla, and the result is the very best vanilla on the planet.

Vanilla, one of our favorite baking flavors, is anything but plain. Vanilla’s exotic yet comforting combination of floral and spice is sought after by cooks worldwide. Pure vanilla is derived from the vanilla bean, fruit of an orchid plant.

Today, most of the world’s vanilla comes from Madagascar and the surrounding Bourbon Islands, off the coast of Africa. Smooth, mellow Madagascar Bourbon vanilla is an all-purpose vanilla, ideal in everything from cookies and sticky buns to cake and ice cream.

Our award-winning Original Gourmet Baking Vanilla (previously called Original Double Strength Vanilla) (shown above) is based on the same quality that goes into our exquisite Pure Vanilla, but is fortified for bake-proof, freeze-proof, extra-strength flavor. Originally introduced in 1895, Watkins Original Double-Strength Vanilla was awarded the Grand Prize with Gold Medal for Highest Quality at the International Exposition, Paris in 1928.

  • Award-winning
  • Less alcohol
  • Double strength
  • Bake proof and freeze proof
  • Made with the finest Madagascar Bourbon vanilla beans
  • The best all purpose vanilla for baking and freezing

01008 - Original Gourmet Baking Vanilla (previously called Original Double Strength Vanilla), 11 fl oz/325 mL - $15.99
21222 - Original Gourmet Baking Vanilla (previously called Original Double Strength Vanilla), 8 fl oz/236 mL - $11.99
60390 - Original Gourmet Baking Vanilla (previously called Original Double Strength Vanilla), 2 fl oz/60 mL - $4.99
01077 - Original Gourmet Baking Vanilla (previously called Original Double Strength Vanilla), 1 gallon/3.78 L - $199.99

60400 - Pure Vanilla Extract (Madagascar Bourbon), 1 fl oz/29 ml - $6.99
60387 - Pure Vanilla Extract (Madagascar Bourbon), 2 fl oz/59 ml - $8.99
01012 - Pure Vanilla Extract (Madagascar Bourbon), 11 fl oz/325 ml - $29.99
01078 - Pure Vanilla Extract (Madagascar Bourbon), 1 gallon/3.78 L - $239.99

Clear Vanilla Imitation Extract (previously called Double-Strength Imitation Clear Vanilla) has those same properties, but because its expert formulation allows us to achieve a rich flavor without the dark color of vanilla, it won't darken white baked goods.

  • Low alcohol
  • Double strength
  • Bake proof and freeze proof
  • Crystal clear formula won't discolor white baked goods
  • Best for wedding cakes, white frostings, and other white baked goods

01007 - Clear Vanilla Imitation Extract (previously called Double-Strength Imitation Clear Vanilla), 11 fl oz/325 mL - $10.99
60389 - Clear Vanilla Imitation Extract (previously called Double-Strength Imitation Clear Vanilla), 2 fl oz/60 mL - $3.49
01076 - Clear Vanilla Imitation Extract (previously called Double-Strength Imitation Clear Vanilla), 1 gallon/3.78 L - $69.99

Order your Watkins Vanilla at my secure J. R. Watkins Online Catalog

See online catalog for Canadian prices.

What is the difference between Watkins Original Gourmet Baking Vanilla (previously called Original Double Strength Vanilla) and Watkins Pure Madagascar Bourbon Vanilla?

Although both contain real Madagascar Bourbon Vanilla extract, Watkins Original Gourmet Baking 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. Watkins Original Double-Strength Vanilla contains only 8 1/4 % alcohol versus Watkins Pure Vanilla Extract contains 35% alcohol.

Fun Fact
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.

Vanilla is the fruit of an orchid plant, which grows in the form of a bean pod. Although there are over 110 varieties of vanilla orchids, only one, Vanilla planifolia, produces the fruit which gives us 99 percent of commercial vanilla.

Vanilla beans are expensive, retailing in some specialty shops for $2-3 each. The price of pure vanilla extract is also obviously high, but varies due to the quality of the beans used. Pure vanilla extract should have no sugar added, has an indefinite shelf-life and will last forever, aging like fine wine or liquor. It takes nearly a pound of these precious beans to make just one gallon of vanilla extract.

Cooking With Vanilla

Vanilla is used not only in pastries, desserts, and baked goods, but is also excellent with seafoods. It is a popular ingredient of coffees, soda, perfumes, cigars and pipe tobaccos.

Much more than just an ingredient in baked goods, vanilla is a magical flavoring and can do wonders for most foods and beverages. It's also very useful in calming our minds and bodies and helping us to feel good.

Some of my Favorite Recipes using Watkins Vanilla

Apple Cake

3 cups/750 mL flour
3 tsp/15 mL Baking Powder
1 tsp/5 mL salt
2 cups/500 mL sugar
4 eggs
1 cup/250 mL vegetable oil
1/2 cup/125 mL orange juice
2-1/2 tsp/12.5 mL Original Double-Strength Vanilla (11 oz)

Apple Mixture
4 large apples, peeled and sliced
1 cup/250 mL sugar
2 to 3 tsp/10-15 mL Cinnamon

Preheat oven to 350 degrees F/180 degrees C. In large mixing bowl, beat cake ingredients for two minutes. Put half the batter in a greased and floured tube pan. In medium mixing bowl, toss sliced apples with sugar and cinnamon. Arrange half of the sliced apples in 1 to 2 layers on top of batter in cake pan. Add remaining batter; top with remaining apples. Bake for 1 hour, or longer if needed (until a knife stuck into the cake a little off-center comes out clean). Remove to rack to cool, then invert onto a serving plate. You may need to slide a knife around the inside and outside edges of the pan for easier removal.

Apple Pancakes

1 1/2 cups Flour
1/2 cup Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
3 cups Apples, shredded
2 1/2 cups Low-Fat Sour Cream
2 Eggs, slightly beaten
2 teaspoons Vanilla

In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. In medium bowl, combine apples, sour cream, egg and vanilla, then mix well. Add apple mixture to dry ingredients and stir until just blended. Lightly grease griddle or large skillet, then heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle and flatten slightly. Cook until bubbles form and tops look dry. Turn pancake and cook until golden brown on bottoms.

Buttermilk Pancakes

1 egg
1 cup buttermilk
2 tablespoons salad oil
1 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon Watkins Vanilla
1/2 teaspoon salt

Beat egg; add remaining ingredients in order listed and beat until smooth. Grease heated griddle. To test griddle, sprinkle with a few drops of water. If drops sputter griddle is hot.

Pour batter from spoon or pitcher onto hot greddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break. Cook until golden brown. Makes 10 four inch pancakes. Serve with syrup or preserves.

Carrot Cake with Vanilla Nut Frosting

1 cup/250 mL sugar
3 eggs
2/3 cup/160 mL Original Grapeseed Oil
1 tsp/5 mL Original Double-Strength Vanilla
1-1/2 cups/375 mL all-purpose flour
2 tsp/10 mL Cinnamon
1/2 tsp/2.5 mL Ground Cloves
1/2 tsp/2.5 mL Nutmeg
1/2 tsp/2.5 mL Allspice
1/2 tsp/2.5 mL salt
1 tsp/5 mL Baking Powder
1-1/2 tsp/7.5 mL baking soda
2 cups/500 mL finely-grated carrots
1 cup/250 mL walnuts, chopped

1 (8 oz/227 g) package cream cheese
1/3 cup/80 mL butter (room temperature)
2-1/2 cups/625 mL powdered sugar
1/2 tsp/2.5 mL Vanilla Nut Extract

  1. Preheat oven to 350 degrees F/180 degrees C. Spray two 9-inch/23-cm round pans (2 inches/5 cm high) with Watkins Cooking Spray and dust with flour.
  2. Combine sugar, oil and eggs and beat for one minute. Mix in vanilla. Mix in all remaining ingredients except carrots and nuts. Beat about one minute. Fold in carrots and nuts. Pour into pans and bake for 30 minutes.
  3. Beat butter, cream cheese and extract until smooth. Add powdered sugar 1/2 cup at a time and beat until frosting reaches a spreading consistency. Makes 12 servings.

Add golden raisins or pineapple.
Substitute 2 cups of shredded zucchini in place of the shredded carrots.

Cinnamon Meringue Shells

3 egg whites, room temperature
1 tsp/5 mL Original Double-Strength Vanilla
1/4 tsp/1.2 mL cream of tartar
Dash of salt
3/4 cup/180 mL sugar
1/2 tsp/2.5 mL Cinnamon

Preheat oven to 275 degrees F/140 degrees C. Combine egg whites, vanilla, cream of tartar and salt in large mixing bowl. Beat until soft peaks form. Combine sugar and cinnamon; add 1 tbsp/15 mL at a time, beating well after each addition. Continue beating until very stiff peaks form and all sugar is dissolved. Cover baking sheet with parchment or waxed paper. Equally spread meringue into 8 circles about 3-1/2 inches/9 cm in diameter. Using back of spoon, shape into shells/cups, forming a hollow in center. Bake for 1 hour. Remove from oven and let cool completely. (For crisper meringues, turn off heat and let dry in oven about 1 hour.) Carefully remove from parchment paper and place on serving plates. Fill with sherbet or ice cream and top with fresh fruit. Makes 8 servings. My favorite is vanilla ice cream with fresh strawberries.

Cream Cheese Frosting

1 package (3 ounces) cream cheese, softened
1 tablespoon milk
1 teaspoon Watkins Vanilla
Dash of salt
2 1/2 cups confectioners' sugar

Blend cream cheese, milk, vanilla, and salt. Gradually ad sugar, beating until frosting is smooth and of spreading consistency. If necessary, stir in additional milk, one teaspoon at a time.

Fills and frosts two 8 or 9 inch layers or frosts a 13x9 inch cake.

Dessert Crepes

2 tbsp/30 mL melted butter or margarine
1-1/2 cups/375 mL milk
3 eggs
2/3 cup/160 mL all-purpose flour
1 tsp/5 mL Original Double-Strength Vanilla
1/2 tsp/2.5 mL salt
1/8 tsp/0.6 mL Cinnamon

At least 2 hours before preparing crepes, beat together all of the above ingredients with a wire whisk. Refrigerate 2 hours. Brush a 7-inch/18-cm crêpe pan (or any rounded non-stick skillet) lightly with additional melted butter; heat over medium heat until a drop of water sizzles and rolls off. Pour in scant 1/4 cup/60 ml batter, tilting pan to coat bottom. Cook 1 minute or until top is set. Loosen edges of crêpe with rubber spatula, shaking pan gently to loosen. Invert onto waxed paper. Repeat with remaining batter, stacking crêpes between waxed paper. Use to make blintzes, Crêpes Suzette, or other dishes. Use fruit or cheese fillings. Makes 12 crêpes, 1 per serving.

Five-Flavor Cake

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 Baking Powder
1 cup/250 mL milk
1 tsp/5 mL Coconut Extract
1 tsp/5 mL Rum Extract
1 tsp/5 mL Butter Extract
1 tsp/5 mL Lemon Extract
1 tsp/5 mL Original Double-Strength Vanilla
Six-Flavor Glaze (recipe follows)

Six-Flavor Glaze

1/2 cup/125 mL sugar
1/4 cup/60 mL water
1/2 tsp/2.5 mL Coconut Extract
1/2 tsp/2.5 mL Rum Extract
1/2 tsp/2.5 mL Butter Extract
1/2 tsp/2.5 mL Lemon Extract
1/2 tsp/2.5 mL Original Double-Strength Vanilla
1/2 tsp/2.5 mL Almond Extract

Five-flavor Cake
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. 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.

Six-Flavor Glaze
Combine all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved.

Makes 12 servings.

Golden Vanilla Pound Cake

This pound cake is a rich, brown outside, with an ultra-fine, golden crumb. If you like a dense, firm, loaf-shaped classic pound cake, then this one's for you. One non-traditional touch: the vanilla-sugar glaze brushed atop the cake towards the end of the baking time, which gives it a crackly-crunchy top crust. Bake the cake in a loaf pan or a bundt pan.

3/4 cup unsalted butter, at room temperature
3-ounce package cream cheese, at room temperature
3/4 teaspoon salt (1/2 teaspoon if you use salted butter)
1 1/2 cups sugar
1 teaspoon Baking Powder
2 teaspoons Watkins Vanilla Extract
1 teaspoon Watkins Almond Extract
5 large eggs, at room temperature
3 tablespoons milk
1 3/4 cups + 2 tablespoons unbleached all-purpose flour

2 tablespoons sugar
1 teaspoon Watkins Vanilla Extract
1 teaspoon water

  1. Preheat the oven to 350 degrees F. Lightly grease a 9 x 5 x 2 3/4-inch loaf pan, or a 12 x 4 x 4-inch tea loaf pan. To avoid overflow as cake bakes, be sure to use the correct size pan!
  2. In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
  3. Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little curdled, but will have gained a bit of volume. Once all the eggs are added, stir in the milk.
  4. Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick (not pourable). Spoon the batter into the prepared pan.
  5. To make the topping, combine the sugar, vanilla, and water. Stir until the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir. Set the topping aside.
  6. Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 55 minutes (for either size pan).
  7. Remove the cake from the oven, and brush with the sugar mixture. It'll be kind of stiff, and may clump up; again, that's ok. Return the cake to the oven for an additional 15 minutes or so. It's a bit challenging trying to figure out when it's done; the center will test done, while the very top, right under the crust, will still be kind of soggy. The center should register about 200 degrees F on an instant-read thermometer.
  8. Remove the cake from the oven, and after 5 minutes loosen the edges. After an additional 5 minutes, turn the cake out of the pan to cool completely on a rack.
If desired, bake the cake in a 9-cup tube or Bundt pan. You'll need to bake it a shorter amount of time than in the loaf pan, so start checking at 55 minutes.

Since this cake is so dense, the baking time can be tricky. You want it thoroughly baked, but not dried out. When the cake is done, a cake tester inserted into the center will come out clean, and the internal temperature at the center will be at least 200 degrees F. The top 1/4 inch or so of the top crust may still be moist and sticky; but it shouldn't be batter-like. The finished cake may have some moist streaks near the top crust; that's ok.

You'll find bringing the butter and cream cheese to room temperature makes them easier to beat without lumps forming. And room-temperature eggs help keep the batter lump-free, too.

Old-Fashioned Taffy

3 cups sugar
1 1/4 cups boiling water
1/4 cup butter (1/2 stick)
2 tablespoons white vinegar
1 teaspoon Watkins Vanilla
1/4 to 1 teaspoon Watkins Extract of your choice
Few drops food coloring (optional)

Butter 13 x 9-inch pan or large platter. Combine sugar, water, butter, and vinegar in a medium saucepan; bring to a boil, stirring occasionally. Cook over medium heat, without stirring, until mixture reaches 260 degrees F on a candy thermometer (hard-ball stage). Remove from heat; stir in vanilla, any other extract of your choice, and food coloring.

Pour into prepared pan. Turn mixture toward center with a spatula as edges firm. When cool enough to handle, pull taffy with lightly buttered hands until satiny, light in color and stiff. Stretch into long strips 1/2 inch wide. Cut into 1-inch pieces with scissors. Wrap pieces individually in waxed paper. (Candy must be wrapped to hold its shape.) Makes about 100 pieces.

Russian Teacakes (Also called Mexican Wedding Cakes)

1 cup butter or margarine, softened
1/2 cup contectioners' sugar
1 teaspoon Watkins Vanilla
2 1/4 cups all purpose flour
1/4 teaspoon salt
3/4 cups finely chopped nuts (almonds, walnuts, pecans)

Heat oven to 400 degrees F. Mix thoroughly butter, sugar, and vanilla. Work in flour, salt, and nuts until dough holds together. Shape dough into 1 inch balls. Place on ungreased baking sheet.

Bake 10 to 12 minutes or until set but not brown. While warm, roll in confectioners' sugar. Cool. Roll in sugar again. Makes about 4 dozen cookies.

Seven Minute Frosting

2 egg whites (1/4 cup)
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
1/3 cup water
1 teaspoon Watkins Vanilla

Combine egg whites, sugar, cream of tartar, and water in top of a double boiler. Beat on high speed 1 minute with electric mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high speed.

Fills and frosts two 8 or 9 inch layers or frosts a 13x9 inch cake.

Sour Cream Coffee Cake

3/4 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons Watkins Vanilla
3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups dairy sour cream
Filling (below)

Heat oven 350 degrees F. Grease tube pan, 10x4 inches, bundt pan, or 2 loaf pans, 9x5x3 inches. Combine butter, sugar, eggs, and vanilla in large mixer bowl. Beat on medium speed 2 minutes or 300 vigorous strokes by hand. Mix in flour, baking powder, baking soda, and salt alternately with sour cream.

For tube or bundt pan, spread 1/3 of batter (about 2 cups) in pan and sprinkle with 1/3 of filling (about 6 tablespoons); repeat 2 times. For loaf pans, spread 1/4 batter (about 1 1/2 cups) in each pan and sprinkle each with 1/4 of filling (about 5 tablespoons); repeat.

Bake about 60 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan before removing. Makes 14 to 16 servings.

Mix 1/2 cup brown sugar (packed), 1/2 cup finely chopped nuts, and 1 1/2 teaspoons Watkins Cinnamon.

Sugar Cookies

3/4 cup shortening (part butter or margarine, softened)
1 cup sugar
2 eggs
1 teaspoon Watkins Vanilla
2 1/2 cups all purpose flour
1 teaspoons baking powder
1 teaspoon salt

Mix thoroughly shortening, sugar, eggs, and vanilla. Blend in flour, baking powder, and salt. Cover; chill at least 1 hour.

Heat oven to 400 degrees F. Roll dough 1/8 inch thick on lightly floured board. Cut into desired shapes with cookie cutters. Place on ungreased baking sheet. Bake 6 to 8 minutes or until very light brown. Makes about 4 dozen 3 inch cookies. Eat plain or frost with butter frosting.

Three-Flavor Fudge

1 box (1 pound) powdered sugar
2 eggs
1 cup (2 sticks) butter
1 package (12 oz) chocolate chips
1 tsp Almond Extract
1 tsp Coconut Extract
1 tsp Original Double-Strength Vanilla
1/2 cup chopped nutmeats (optional)

In mixer bowl, combine sugar and eggs; mix until satiny. In small saucepan, melt butter and chocolate chips; mix well. Add chocolate mixture to sugar and eggs; blend. Mix in extracts. Stir in nuts, if desired. Pour into an 8 x 8-inch buttered pan. Chill in refrigerator before serving. Makes 36 pieces.

Vanilla Butter Frosting

1/2 cup soft butter or margarine
3 cups confectioner's sugar
1 1/2 teaspoons Watkins Vanilla
About 2 tablespoons milk

Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency. Add more milk for desired consistency, one teaspoon at a time.

Fills and frosts two 8 or 9 inch layers or frosts a 13x9 inch cake.

Vanilla Honey Bath

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! Great gift for Mother's Day!

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 Watkins Vanilla.

Vanilla Whipped Cream (Crème Chantilly)

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.

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Eleisia and Randall Whitney
Watkins Independent Consultant #335001
(925) 838-0186
Copyright 2003-2017 - All rights reserved

The statements made and opinions expressed on this page are those of the Independent Watkins Consultant
who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

Testimonials are based on personal experiences, and we cannot guarantee these same results for everyone.

We reserve the right to correct pricing errors on products listed above.
Please note: prices listed in this newsletter are in U.S. dollars. Canadian prices are listed in the online catalog.
Some prices are subject to a surcharge in Alaska, Hawaii, Puerto Rico and the U.S. Virgin Islands.

Web page updated April 8, 2017 by Eleisia Whitney, Independent J.R Watkins Consultant, Sponsor and Bronze Manager #335001 from Danville, California. The Everydaynecessities.com website is created and maintained by myself, J.R Watkins Independent Consultant and National Team Manager, Eleisia Whitney.