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Watkins Extracts and Flavorings

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Chocolate Orange Fondue

1/3 cup whipping cream
1 teaspoon grated orange zest
10 to 12 oz semi-sweet chocolate chips
1 tsp Watkins Original Double Strength Vanilla
1 tsp Watkins Orange Extract (on sale this month)

~ Fresh fruits - bananas, strawberries, grapes, tangerines, kiwi, pears, apples, raspberries. Fresh fruit should be ripe but still firm enough to not dissolve while dipping
~ Dried fruit - apricots, dates, fig
~ Cakes or cookies - Bite sized cubes of angel food cake, pound cake, lady fingers or biscotti
~ Nut Breads - Nut breads can be served toasted or fresh. Cut into bite sized pieces. Use date nut bread, cinnamon bread, pumpkin bread, banana bread, or zucchini bread
~ Marshmallows, pretzels

Heat cream, chocolate chips, and orange zest in heavy medium saucepan or electric fondue pot on low heat. Whisk until chocolate is melted and mixture is smooth. Stir in vanilla and orange extracts. If heating in saucepan transfer to fondue pot and keep warm over candle or canned heat burner.

Serve with dippers using fondue forks or skewers.

Replace Orange extract with other Watkins extracts - Banana, Mango, Peach, Pineapple, Raspberry, Strawberry, (fruit extracts on sale this month) Almond, Caramel, Peanut Butter, Peppermint, Coconut

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.

21380 Almond
21381 Banana
21392 Butter
21364 Caramel
20433 Imitation Cherry
20434 Imitation Cinnamon
21398 Chocolate
21383 Coconut
21395 Lemon
21385 Maple
21365 Peanut Butter
21705 Raspberry
21600 Imitation Root Beer
21391 Rum
21386 Strawberry
21375 Clear Vanilla
21390 Vanilla (Original Double Strength)
21376 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.

05407 Pure Anise
00391 Pure Almond
00395 Pure Lemon
00437 Pure Mint
00392 Pure Orange
00394 Pure Peppermint
60387 Pure Vanilla 2 fl oz, US only
60400 Pure Vanilla 1 fl oz, US only

USDA Certified Organic Pure Vanilla Extract

00402 Pure Organic Vanilla Extract 2 fl oz/59 ml
00403 Pure Organic Vanilla Extract 1 fl oz/29 ml

Baker's-Sized Extracts, 8 fl oz/236 ml

21191 Almond
21192 Butter
21194 Coconut
21195 Lemon, US only
21197 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

Gallon-Size Extracts

01077 Watkins Original Double-Strength Vanilla, 1 gallon
01076 Watkins Double-Strength Imitation Clear Vanilla Extract, 1 gallon

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.

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Eleisia and Randall Whitney
Watkins Independent Associates
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who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

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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.