Although both contain real Madagascar Bourbon Vanilla extract, All Natural Original Gourmet Baking Vanilla is made with less alcohol and is fortified with stabilizers which make it more effective for baking and freezing. Watkins Pure 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.

All Natural Original Gourmet Baking Vanilla contains only 8 1/4% alcohol versus Watkins Pure Vanilla Extract contains 35% alcohol.

Fun Fact
Watkins has sold over 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

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 canola or vegetable oil
1/2 cup/125 mL orange juice
2-1/2 tsp/12.5 mL All Natural Original Gourmet Baking 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 canola or vegetable 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

Cake
1 cup/250 mL sugar
3 eggs
2/3 cup/160 mL canola or vegetable oil
1 tsp/5 mL All Natural Original Gourmet Baking 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 or pecans, chopped

Frosting
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 Watkins Vanilla 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.

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

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
1-1/2 cups/375 mL milk
3 eggs
2/3 cup/160 mL all-purpose flour
1 tsp/5 mL All Natural Original Gourmet Baking 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, 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 All Natural Original Gourmet Baking 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 All Natural Original Gourmet Baking 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.

Cinnamon Meringue Shells

3 egg whites, room temperature
1 tsp/5 mL All Natural Original Gourmet Baking 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.

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, 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, 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.

Filling
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, 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
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 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 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
1/4 cup/60 mL powdered sugar
1/4 cup/60 mL honey
1 tsp/5 mL Watkins Pure 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.