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 glass bottles.
21380 Almond
21381 Banana
21392 Butter
21373 Butternut
21371 Butter Pecan
21364 Caramel
21398 Chocolate
21383 Coconut
21395 Lemon
21368 Mango
21385 Maple
21387 Orange
21367 Peach
21365 Peanut Butter
21388 Peppermint
21389 Pineapple
21705 Raspberry
21391 Rum
21386 Strawberry
21375 Clear Vanilla
21390 Vanilla (Original Double Strength)
21376 Vanilla Nut
Our most popular extracts are available in a larger, more economical size for serious bakers, 6 fl. oz./180 mL glass bottles.
01191 Almond
01192 Butter
01193 Caramel
01194 Coconut
01195 Lemon
01196 Vanilla (Original Double-Strength)
01197 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 Clear Vanilla Extract
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 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.
Six-Flavor Glaze
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.
Spritz Cookies
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 egg
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.
Raspberry Vinaigrette
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.
