10/2010

Watkins Original Double-Strength Vanilla

Article No. 01008 (325 mL/11 fl. oz. Trial-Mark™ bottle;

pictured at right) (plastic)

Article No. 21390 (59 mL/2 fl. oz.) (plastic)

Commercial Size:Article No. 01077 (3.78 L/1 U.S. gallon) (plastic)

Vanillaisthemostpopularflavorintheworldtoday,andfewcompaniescanclaimanameassociationwithvanillalikeWatkinscan.Havingproducedtheworld’sfinestvanillaformorethan100years,Watkinsisrecognizedasthenameinvanillabyhundredsofthousandsofloyalcustomers.Ourdedi-cationtoqualitybeginswithbuyingonlythefinestvanillabeans.

ThebestvanillabeansintheworldarethoseoftheBourbonvariety — specificallythosegrownontheislandofMadagascaroffthecoastofAfrica.Thislabor-intensivecropisofsuchhighqualitythatasinglebeancanretailformorethan$3(U.S.).

Watkins’signatureblendofrealvanillaextractandrichfortifiers(includingartificialflavorings)giveitsaward-winningOriginalDoubleStrengthVanillaadelicious,concentratedflavorthatiseconomicaltouseandguaranteessuperiorresults.

OurdedicationtoqualityiswhatmakesWatkinsthebestvanillayoucanbuy.

• Premium-grade Madagascar Bourbon vanilla beans:Forfull,richflavor.

•Double strength:Extremelyconcentrated —132uses(1/2tsp/2.5mLperuse)per11fl.oz./325mLbottle.

•Bake-proof/freeze-proof:Flavorwon’tdissipatewhenmakingicecreamorfoodsbakedathightemperatures.

• Low alcohol:Only8.25%versuspurevanillaextractwhichcontains35%alcoholandcancarryawaydelicateflavorcomponentsunderhighheat.

Fun Fact:Watkinshassoldnearly13.5milliongallonsofvanillaextract — enoughtofill17olympic-sizedswimmingpoolsorfillastandardbathtubtotherim213,682times.

What is the difference between Watkins Original Double-Strength Vanilla and Watkins Pure Madagascar Bourbon Vanilla?AlthoughbothcontainrealMadagascarBourbonVanillaextract,WatkinsOriginalDouble-StrengthVanillaismadewithconsiderablylessalcoholandisfortifiedwithstabilizerswhichmakeitmoreeffectiveforbakingandfreezing.PureVanillaextractisbetterusedinrecipesthatdonotrequirebakingorfreezing,suchasaddingtowhippedcream,butter,cereal,orafavoritebeverage.

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Originallyintroducedin1895,WatkinsOriginalDouble-StrengthVanillawasawardedtheGrandPrizewithGoldMedal

forHighestQualityattheInternationalExposition,

Parisin1928.

Watkins Original Chocolate Chip Cookies1/2cup/125mLsugar1/2cup/125mLbrownsugar1/3cup/80mLbutterormargarine,softened1/3cup/80mLvegetableshortening1egg1tsp/5mLWatkins Original Double-Strength

Vanilla1-1/2cups/375mLall-purposeflour1/2tsp/2.5mLbakingsoda1/2tsp/2.5mLsalt1package(6oz/170g)semisweetchocolatechips1/2cup/125mLchoppedwalnuts,optional

Combinesugars,butter,shortening,egg,andvanilla.Stirinremainingingredients.Dropdoughbyroundedtablespoonfulsontoungreasedcookiesheet.Bakeat375°F/190°Cfor8to10minutesoruntillightlybrowned.Coolslightlybeforeremovingfromcookiesheettowireracktocool.

Makesapproximately40cookies.

More Watkins recipes at www.WatkinsOnline.com

Demo TipAskyourcustomertocomparethearomaofWatkinsOriginalDouble-StrengthVanillawiththeircurrentbrand.Ifcustomer’scurrentbrandisanimitationvanilla,itmaybecheaperthanWatkins…anditwillsmellthatway!PlaceadropofWatkinsOriginalDouble-StrengthVanillaoncustomer’srightforefingerandthendothesamewiththecustomer’scurrentimitationbrandontheleftforefinger.Havethecustomerrubbothforefingerswiththethumb.(Thisrubbingcre-atesheat,causingalcoholinthevanillatostarttoevaporate.)Havethecustomersmellagain,notingthestrongfull-flavored,well-rounded,full-bodiedvanillascentontheforefingerwiththeWatkinsOriginalDouble-StrengthVanilla,andthedimin-ishedscentonforefingerwiththecompetitivebrand.WatkinsOriginalDouble-StrengthVanillacontainsfortifiedingredientswhichmakeitmorestable;thealcoholdoesnotevaporateasquickly,thereforeproducingalonger-lastingvanillaaroma.Manyvanillascontainnorealvanilla,onlyimita-tionvanillin.WatkinsOriginalDouble-StrengthVanillacontainstheextractofrealMadagascarvanillabeansaswellashigh-quality,proprietaryartificialflavorings.Itisoursecret,time-testedformulationthatmakesWatkinsOriginalDouble-StrengthVanillasouniqueandsosuperior!

Fun Fact about Watkins Original Double-Strength Vanilla:An11-ouncebottleofWatkinsVanillaprovidestheflavoringefficiencyof22ouncesofstandardpurevanillaextract.

10/2010

Watkins Original Double-Strength Vanilla

Article No. 01007 (325 mL/11 fl. oz. Trial-Mark™ bottle;

pictured at right) (plastic)

Article No. 21375 (59 mL/2 fl. oz.) (plastic)

Commercial Size: Article No. 01076 (3.78 L/1 U.S. gallon) (plastic)

Thecolormostoftenassociatedwithvanillaiswhite.Ironically,vanillaisdarkbrown—nearlyblack—andtendstodiscolorwhitefoods.Seriousbakerswhoproduceweddingcakesandothergoodsthatneedtobepurewhiteneedanalternative.

Watkinshascapturedatrue,rich,full-bodiedvanillaflavorinaclearformula.LikeourOriginalDouble-StrengthVanilla,it’sdoublestrength,bake-proofandfreeze-proof,soyougetalltheflavoryouwant—withoutthecoloryoudon’t.

• Crystal-clear formula:Willnotdiscolorwhitefoods,suchasfrostings,whippedcreamsandweddingcakes.

• Expert formulation:Eventhoughrealvanillacannotbemadeclear,ourflavorexpertshavedevelopedaveryclosematchtoourOriginalDouble-StrengthVanilla.

• Bake-proof/freeze-proof:Flavorwon’tdissipatewhenmakingicecreamorbakedgoods—perfectforcommercialbakeriesandrestaurants.

Old-Fashioned Sour Cream Cookies3cups/750mLall-purposeflour1tsp/5mLWatkins Baking Powder1/2tsp/2.5mLbakingsoda1/2tsp/2.5mLsalt1cup/250mLbutter,softened1-1/2cups/375mLsugar2eggs1cup/250mLsourcream2tsp/10mLWatkins Clear Vanilla Extract

Topping1/4cup/60mLsugar1/2tsp/2.5mLWatkins Cinnamon

Siftflourwithbakingpowder,sodaandsalt;setaside.Inlargemixingbowl,beatbutter,sugarandeggsatmediumspeedofmixeruntillightandfluffy.Atlowspeed,beatinsourcreamandvanillauntilsmooth.Graduallybeatinflourmixtureuntilwell-combined.Refrigerateatleast1houroruntilfirmenoughtorollintoballs.Combinesugarandcinnamon;setaside.Whendoughisfirmenoughtohandle,rollinto1-inch/25-mmballsandplaceonlightlygreasedcookiesheet.Sprinklelightlywithtopping.Bakeat350°F/180°Cfor10to12minutesoruntillightlybrownedonbottoms.Removecookiestowireracktocoolcompletely.

Makes5dozen.

10/2010

Double-Strength Imitation Clear Vanilla Extract

(59 mL/2 fl. oz. each) (plastic)

Thesefat-freeliquidflavoringsareeconomicaltouseandaddafull,richflavortoavarietyoffoods—notjustbakedgoods.They’reconcentrated,true-to-life,andallbackedbythesameexpertisethat’smadeWatkinsVanillathechoiceofgenerations.

•Quality ingredients:Highinflavoringcontent;full,long-lastingflavorandstrength.

• Convenient:Theeasywaytoaddsomeofyourfavoriteflavors.

•Versatile:Useforbakedgoods,icecream,syrup,frostings,candies,breads,fruitsauces,jellies,marinades,andgelatins.

• Variety:Oneofthewidestflavorvarietiesavail-able.

• Concentrated: Economical;alittlegoesalongway.

Product Listing

AlmondArticle No. 21380Sugarcookies,biscotti,hotchocolate,coffeecakes,macaroons,cherrypie,bakedbeans,SoyNilla®

Spritz Cookies1cup/250mLbutterormargarine,softened1/2cup/125mLsugar2-1/4cups/560mLall-purposeflour1/2tsp/2.5mLsalt1egg1tsp/5mLWatkins Almond or Vanilla ExtractFoodcoloring,ifdesired

Creamtogetherbutterandsugar;stirinremainingingredients.Placedoughincookiepress;formdesiredshapesonungreasedcookiesheet.Bakeat400°F/205°Cfor6to9minutesoruntilsetbutnotbrown.Immediatelyremovefromcookiesheettocoolingrack.Makes60cookies.

BananaArticle No. 21381 Branmuffins,bananabread,fruitsaladdressing,creampie,SoyNilla®

ButterArticle No. 21392 Cornbread,cakes,cookies,frostings,piecrusts,biscuits,waffles,pancakes,Frenchtoast,rice,pasta,mashedpotatoes,yellowsquash

CaramelArticle No. 21364 Cinnamonrolls,frostings,chocolatechipcookies,chocolatefrostings,butterscotchdesserts

Caramel Apple Dip1package(8oz/227g)creamcheese,softened1/4to1/3cup/60to80mLbrownsugar1tsp/5mLWatkins Vanilla 1/2tsp/2.5mLWatkins Caramel Extract Applesorpears,coredandsliced

Blendfirstfouringredientsusingelectricmixer.Useasadipforappleslices.Makes1cup/250mL.

Cherry Article No. 20433 Cola,SoyNilla®,bakedapples,chocolatesauce,frostings,barbecuesauce,cakes,cookies

Cherry Chocolate Cake1cup/250mL(2sticks)butter,softened1-1/2cups/375mLbrownsugar4eggs1tbsp/15mLWatkins Cherry Extract2cups/500mLflour3/4cup/180mLWatkins Baking Cocoa1-1/4tsp/6mLbakingsoda1/2tsp/2.5mLsalt1cup/250mLstrongblackcoffee,roomtemperature

(or1cup/250mLwaterand1tablespoon/15mLEspressopowder)

2cups/500mLhalvedMaraschinocherries,patteddry

2cups/500mLsemi-sweetchocolatechips

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2/2011

Watkins Gourmet Extracts and Flavors

Cherry Chocolate Cake (cont’d)Beatbutterandbrownsugar3minutesonhighinlargebowlofelectricmixer,untillightandfluffy.Beatineggs,oneatatime,andextractuntilwellcombined.Stirtogetherflour,cocoapowder,bak-ingsodaandsalt.Onlow,beathalfofdrymixtureintobuttermixtureuntilblended;slowlyaddcof-fee;beatuntilblended.Addremainingflourmix-tureuntilwellblended.Stirincherriesandchips.

Spreadingreasedandfloured(oruseno-stickspraywithflour)12-cup/2.8Lflutedtubepan.Bakein350°F/175°Coven45minutesoruntiltoothpickinsertedincentercomesoutclean.Coolinpan15minutes;invertonwireracktocoolcompletelybeforecutting.Deliciousasasnackingcakeortopwithyourfavoriteglaze.12to16servings

Chocolate Article No. 21398 Coffee,poundcake,milk,SoyNilla®,frosting

Café Swiss MochaSwiss Style Coffee...a blend of coffee and chocolate.by the cup:1tbsp/15mLnon-dairycreamer1tsp/5mLsugar(orsweetenertotaste)1tsp/5mLinstantcoffee1/4tsp/1.2mLWatkins Vanilla1/4tsp/1.2mLWatkins Chocolate Extract

CinnamonArticle No. 20434 Hotcider,bakedapples,homemadecandies,coffee,tea,applesauce,potpourri,cookies,cake,pie

Cinnamon Brown Sugar Walnut Pie1can(14oz/400g)sweetenedcondensedmilk1cup/250mLbrownsugar2eggs1-1/2tsp/7.5mLWatkins Cinnamon Extract1/2tsp/2.5mLsalt1-1/2cups/375mLcoarselychoppedwalnuts,

toasted19-inch/23-cmunbakedpiecrust

Beattogethersweetenedcondensedmilk,brownsugar,eggs,extractandsalt.Stirinwalnuts.Pourintounbakedcrust.Bakein350°F/175°Coven55minutesoruntilsharpknifeinsertedincentercomesoutclean,lightlycoveringentirepiewithfoilthelast15minutesofbaking.Coolcompletelyonwirerackbeforecutting.Servewithwhippedtopping.8servings

CoconutArticle No. 21383 Macaroons,quickbreads,fruitsaladdressing,meringue,whippedtopping,SoyNilla®,breadingforfriedchicken,chocolatesauce,icecreamsauces

Coconut Fudge Sauce3/4cup/180mLevaporatedmilk1package(6oz/170g)semi-sweetchocolatechips1/2cup/125mLsugar1-1/2tsp/7.5mLbutterormargarine2tsp/10mLWatkins Coconut Extract

Heatmilk,chocolatechips,andsugarinlargesaucepanovermediumheat,stirringconstantlyuntilchocolateismeltedandmixturebeginstoboil.Removefromheat;stirinbutterandextract.Pourintojars;covertightly.Refrigeratenolongerthan4weeks.Servewarmorcoldovericecream.Makes1-1/2cups/375mL.

Note from Watkins Kitchen: Also try other Watkins Extracts, such as Raspberry, in place of Coconut.

Lemon (U.S. only)Article No. 21395Sugarcookies,zucchinibread,icedtea,lemonbars,lemondrops,substituteforlemonpeel,blueberrycobbler

No-Bake Lemon Cheesecake1/2cup/125mLgrahamcrackercrumbs1envelopeunflavoredgelatin1/4cup/60mLcoldwater3packages(8oz/227geach)fat-freecreamcheese,

softened1cup/250mLsugar1cup/250mLfat-freesourcream2tsp/10mLWatkins Lemon Extract1tsp/5mLWatkins VanillaSlicedfreshfruitorcannedpiecherriesorblueberries

Coata9-inch/23-cmspringformpanwithWatkins Cooking Spray.Sprinklegrahamcrackercrumbsevenlyoverbottom;setaside.Sprinklegelatinoverwaterinsmallsaucepan;letstand1minute.Placeoverlowheatandstiruntilgranulesarecompletelydissolvedandmixtureisclear.Removefromheat.

Beatcreamcheeseandsugarinalargebowlwithanelectricmixeruntilsmooth.Beatinsourcream.Atlowspeed,beatindissolvedgelatinmixtureandextracts.Pourintopreparedpan.Coverandrefrigerateatleast4hoursoruntilfirm.Loosencheesecakefrompanandcutintoslices.Servewithfruitarrangedovertop.Makes8servings.

(continued)

2/2011

Watkins Gourmet Extracts and Flavors

Maple Article No. 21385Oatmealcookies,carrotcake,frostings,barbecuesauce,bakedbeans,sweetpotatoes,oatmeal,muf-fins,pancakeorFrenchtoastbatter

Quick Homemade Syrup1tsp/5mLWatkins Maple Extractto1cup/250mLlightcornsyrupHot Homemade Syrup1cup/250mLsugar,1cup/250mLwaterBoilandadd3/4tsp/4mLWatkins Maple Extract

Peanut Butter Article No. 21365 SoyNilla®,peanutbuttercookies,hotchocolate,chocolateandotherfrostings,whippedtopping,stir-fry,Asiansauces

RaspberryArticle No. 21705 Cakeorfrosting,SoyNilla®,milkshakes,chocolatemilk,hotcocoa,fudge,icedtea,marinades,dressings

Raspberry Vinaigrette1/3cup/80mLWatkins Original Grapeseed Oil1/4cup/60mLwhitewinevinegar2-1/2tbsp/37.5mLsugar2tsp/10mLWatkins Pure Vanilla Extract1/2tsp/2.5mLWatkins Raspberry Extract

Combineallingredients;mixwellandchilluntilservingtime.

Café Framboise“Framboise” is French for “raspberry.” by the cup:2tsp/10mLnon-dairycreamer2tsp/10mLsugar(orsweetenertotaste)1tsp/5mLinstantcoffee1/4tsp/1.2mLWatkins Raspberry Extract

RootbeerArticle No. 21600 Icecream,sauces,syrups,bbqribs,bakedbeans,sparklingsodas

Homemade Root Beer1-3/4cups/430mLsugar2-1/4cups/560mLwater2tbsp/30mLWatkins Root Beer ExtractClubsodaorsparklingwater

Combinesugarandwaterinmediumsaucepan;heatandstiruntilmixturestartstoboilandsugariscompletelydissolved.Removefromheatandcool.Addrootbeerconcentrateandmixthor-oughly.Toserve,add1/2to1/3cup/125mLto80mL(accordingtotaste)rootbeersyrupto5floz/150mLclubsodaorsparklingwater.Makes3cups/750mLrootbeersyrup.

RumArticle No. 21391 Eggnog,sweetrolls,fruitcake,whiteoryellowcake,cookiesandfrostings,oatmeal,fruitsalad,rumraisinsauce,custardandotherdessertsauces,chickensalad,Caribbeanchickendishes

Piña Colada Topping1can(8oz/227g)unsweetenedcrushedpineapple,

undrained1largeripebanana,peeledandchopped

(about1/2cup/125mL)1/8tsp/0.6mLWatkins Rum Extract1/8tsp/0.6mLWatkins Coconut Extract2tbsp/30mLtoastedshreddedcoconut

Combinepineapple,bananaandextractsinsmallbowl.Refrigerateuntilreadytouse.Spoonoverfrozenyogurtandsprinklewithcoconut.Serveoverfrozennon-fatvanillayogurt,low-faticecream,angelfoodcake,wafflesorpancakes.Makes1cup/250mL.

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2/2011

Watkins Gourmet Extracts and Flavors

StrawberryArticle No. 21386Sparklingwater,SoyNilla®,milkshakes,pancakesandsyrups,cookiesandfrostings,strawberrypie

Strawberry Honey Butter1/2cup/125mLbutterormargarine1/4cup/60mLpowderedsugar1/4cup/60mLhoney1tsp/5mLWatkins Strawberry Extract

Whipbutterandpowderedsugartogetheruntilsmooth;stirinhoneyandflavoringofchoice.Useonpancakes,waffles,biscuitsormuffins.Makes3/4cup/180mL.

Vanilla (Clear) Article No. 21375 Weddingcakes,whitefrostings,toppings,any-whereyouwouldusevanillaextractbutdonotwantdiscoloration

Vanilla (Original Double-Strength)Article No. 21390 Milkshakes,bananabread,pancakes,Frenchtoast,cakes,cookies,coffee,frostings,custards,butterforshrimpandlobster,greenbeans,virtuallyanybakedgood

Café French VanillaCreamy taste touched with Vanilla (like ice cream)by the cup:4tsp/20mLnon-dairycreamer2tsp/10mLsugar(orsweetenertotaste)1tsp/5mLinstantcoffee1/2tsp/2.5mLWatkins Vanilla

Vanilla Nut Article No. 21376 Frenchtoast,frostings,cookies,icecreamandsauces,bananabread,chocolatedessertsandtop-pings,coffee,anywhereyouwouldusevanillaextractandwanttheadditionalrichflavorofnuts

2/2011

Watkins Gourmet Extracts and Flavors

Article No. 00402 (59 mL/2 fl. oz.) (plastic)

Article No. 00403 (29 mL/1 fl. oz.) (plastic)

Watkinsvanillahasbeenatrustedbrandforover100years–weknowvanilla.Ourbrandhasbeenthepioneerinpremiumvanillaandextracts.Ourvanillaismadefromtheworld’sfinestMadagascarVanillabeans,soit’sonlynaturalthatwewouldofferthesamegreatproduct,butinaUSDAcerti-fiedpremiumorganicform.

•USDA certified organic.• Premium-grade Madagascar Bourbon vanilla

beans:Forfull,richflavor.

Fresh Fruit TartVarythefruitsbyusingwhateverisonhandorinseasoninyourarea.

Pastrydoughfor10-inch/25-cmpie1package(8oz/227g)creamcheese1/4to1/3cup/60to80mLsugar,totaste1-1/2tsp/7.5mLWatkins Vanilla2peachesornectarines,thinlysliced1cup/250mLfreshblueberries2tbsp/30mLhoney1/2tsp/2.5mLWatkins All-Natural

Orange Extract1/2to1tsp/2.5to5mLwater

Preheatovento450°F/235°C.Preparedoughandpressontobottomandupsidesofa9-inch/23-cmtartpanwithremovablebottom.Trimedgesifnecessary.Prickcrustwithfork.Bakefor9to11minutesoruntillightlybrowned.Removefromovenandcoolcompletely.Insmallbowl,combinecreamcheese,sugarandvanilla;mixwell.Spreadevenlyincookedtartshell.(Atthispoint,tartmaybecoveredandrefrigeratedovernight.)Inlargebowl,combinefruit;carefullyspoonoverfilling.Insmallbowl,combinehoney,orangeextractandenoughwatertomakeaglaze.Brushglazeoverfruit.Storeinrefrigerator.Removesidesofpanbeforeserving.Makes10servings.

10/2010

USDA Certified Organic Vanilla Extract

1/2011

Watkins All-Natural Pure Extracts

(59 mL/2 fl. oz. each) (plastic)

Thesefat-freeliquidextractsareeconomicaltouseandaddafull,richflavortoavarietyofdishes,bakedgoodsandbeverages.Theyareconcentrated,true-to-lifeandbackedbythesameexpertisethatmadeWatkinsVanillathechoiceofgenerations.PackagedinournewTrial-Mark™AmberBottle,theseall-naturalextractsarefreeofartificialcolor-ingandaremadefromall-naturaloils — pureflavorforyourlovedones!

•Quality ingredients:Madewithpureoilsandfreeofartificialcolor.Highflavoringcontent;fulllong-lastingflavorandstrength.

• Convenient:Theeasywaytoaddsomeofyourfavoriteflavors.

•Versatile:Useforbakedgoods,icecream,syrup,frostings,candies,breads,fruitsauces,jellies,marinades,andgelatins.

• Concentrated: Economical;alittlegoesalongway.

Product Listing

All-Natural Pure AlmondArticle No. 00391Sugarcookies,biscotti,hotchocolate,coffeecakes,macaroons,cherrypie,bakedbeans,SoyNilla®

Spritz Cookies1cup/250mLbutterormargarine,softened1/2cup/125mLsugar2-1/4cups/560mLall-purposeflour1/2tsp/2.5mLsalt1egg1tsp/5mLWatkins All-Natural Almond ExtractFoodcoloring,ifdesired

Creamtogetherbutterandsugar;stirinremainingingredients.Placedoughincookiepress;formdesiredshapesonungreasedcookiesheet.Bakeat400°F/205°Cfor6to9minutesoruntilsetbutnotbrown.Immediatelyremovefromcookiesheettocoolingrack.Makes60cookies.

All-Natural Pure AniseArticle No. 05407Hardcandies,cookies,cakes,biscotti,shortbread

Anise Poppy Seed Shortbread1-1/2cups/375mLflour1cup/250mLcrispyricecereal1/2cup/125mLconfectioners’sugar1/4tsp/1.2mLsalt1/2tsp/2.5mLWatkins All-Natural Anise Extract1cup/250mL(2sticks)butter,cutinto16pieces

Combineflour,ricecereal,confectioners’sugarandsaltwith3to4pulsesinfoodprocessor.Addextractandthebutter,severalpiecesatatime,pulsinguntildoughstartstocometogether.

Spreaddoughintoungreased13x9-inch/33x23-cmbakingpan.Bakein350°F/180°Coven20-25minutesoruntilpalegoldenbrown.

Coolcompletelyonwirerackbeforecuttinginto24rectangles,6cutsonthe9-inch/23-cmside,4cutsonthe13-inch/33-cmside.24pieces

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1/2011

All-Natural Pure LemonArticle No. 00395Sugarcookies,zucchinibread,icedtea,lemonbars,lemondrops,blueberrycobbler

Fruit Salad with Creamy Lemon Dressing3oranges,peeledandsectioned2bananas,sliced1mediumapple,chopped1can(8.5oz/241g)pineappletidbits,drained2tbsp/30mLhoney1tsp/5mLWatkins Vanilla Extract1tsp/5mLWatkins All Natural Lemon Extract1/8tsp/0.6mLWatkins NutmegWatkins Cinnamon, adashToastedalmonds,forgarnish

Combineallingredientsexceptalmondsinmediummixingbowl;tosslightly.Chillatleast30minutesbeforeserving.Garnishwithalmonds.Makes6servings.

All-Natural Pure Mint Article No. 00437 Hotcocoa,homemadeicecream,brownies,cookies,candies,fudge

Mint Meringues2eggwhites1/8tsp/0.6mLsalt1/8tsp/0.6mLcreamoftartar1/2cup/125mLwhitesugar1tsp/5mLWatkins All Natural Mint ExtractTopping1/2cup/125mLsemi-sweetchocolatechips1-1/2tsp/7.5mLshortening1/4tsp/1.2mLWatkins All Natural Mint Extract

Beateggwhites,salt,creamoftartarand1/2ofthesugartosoftpeakswithelectricmixeronhigh.Graduallyaddremainingsugarandextract,continuingtobeatuntilstiffpeaksform.Dropbyspoonfuls1-inch/2.5-cmapartontwoparchmentorfoil-linedbakingsheets.Bakein225°F/110°Coven1-1/2hours.Turnoffoven;keepovendoorajarandletmeringuescoolcompletely.Fortop-ping,microwavechocolatechipsandshortening1minuteonHighinsmallmicrowavablebowl.Stirinextract.Dollopateaspoon(5mL)oneachmeringueandswirl.24Meringues

All-Natural Pure OrangeArticle No. 00392 Sparklingwater,cranberrybread,spicedtea,sugarcookies,chocolatesauce,beefstir-fry,glazedcarrots,barbecuesauce,tapiocapudding,spicecake,fruitsalsa

Orange Spice Cookies3/4cup/180mLall-purposeflour1tsp/5mLWatkins Cinnamon1/2tsp/2.5mLallspice1/2tsp/2.5mLWatkins Baking Powder6tbsp/90mLmargarineorbutter1/4cup/60mLsugar2tbsp/30mLbrownsugar1tsp/5mLWatkins Vanilla Extract1/2tsp/2.5mLWatkins All-Natural Orange Extract

Sugar,fordippingWatkins Cooking Spray

Preheatovento325°F/165°C.Spraybakingsheetwithcookingspray;setaside.Inasmallbowlcombineflour,cinnamon,allspiceandbakingpowder.Inalargebowlbeatmargarine,sugarsandextractstogetheruntilsmooth.Beatinflourmixture.Shapedough(doughwillbesoft)into1-inch/2.5-cmballs.Diptopsofeachintosugar.Pressdownwithaforkincriss-crosspattern.Bake12to15minutesoruntilcookiesarelightlybrowned.Removecookiestowirerackandallowtocool.Makes24cookies.

All-Natural Pure Peppermint Article No. 00394 Icedtea,chocolatecake,frostings,cookies,brownies,applejellyforlamb,candies,fudgesauce

Chocolate Mint PieGrahamcrackercrust(purchasedorhomemade

ina9-inch/23-cmpieplate)1(10oz/285g)packagefudgemintcookies,crushed

(about40cookiesor2cups/500mLcrushed)6tbsp/90mLhotwater6oz/170gcreamcheese1/3cup/80mLsugar1tbsp/15mLmilk1/2tsp/2.5mLWatkins All-Natural

Peppermint Extract1(8oz/227g)containernon-dairywhippedtopping1/2tsp/2.5mLWatkins Vanilla Extract6to10dropsgreenfoodcoloring

Mixcrushedcookiesandhotwater;spoonintograhamcrackercrustandgentlyspreadtocoverbottom.Beatcreamcheeseuntilsmooth;graduallybeatinsugar,milkandpeppermintextract.Mixvanillaextractintowhippedtoppingandfoldintocreamcheesemixtureuntilsmooth.Stirinfoodcoloringandspoonintocrust,spreadingevenly.Refrigerateovernight.Ifdesired,garnishwithfreshmintleavesbeforeserving.Makes10servings.

Watkins All-Natural Pure Extracts

Article No. 01115 (170 g/6 oz.)Article No. 01926 (48 g/1.7 oz.)

Cinnamonisoneoftheworld’soldestandmostpopularspices;itisusedincuisinesaroundtheworldandisthemostimportant“sweetspice.”Therearetwokindsofcinnamon:Ceyloncinnamonandcassia.

Ceyloncinnamon(sometimescalled“true”cinnamon)isnativetoSriLanka.Itisapaletancolorandhasanexceptionallymildflavor;verypleasant,butsodelicatethatitseemsweaktotheNorthAmericanpalate.MostoftheCeyloncinnamonimportedintotheUnitedStatesisre-exportedtoMexico.

AlmostallofwhatweinNorthAmericacall“cinnamon”isactuallycassia,whichhasamoreintenseflavor.Watkinspurchasesthebestcinnamonavailableonthemarket…specifically,Korintjecassia.Whenthecinnamonisreceived,itisinspectedforcleanlinessandfreedomfromforeignmatterbeforebeingground.Itisourstrictattentiontodetailthatmakesourcinnamontheverybestavailable.

• Korintje cassia:Thestrongestinflavor;WatkinsCinnamoncontainsaminimumof2%essentialoil;manyothersonthemarketcontain1to2%,andinferiorbrandshaveaslowas0.5%.

• Strict quality control:Eachshipmentistesteduponarrivalforquality.

• Carefully ground and sifted:Toassureuniformparticlesizeandquality.

EnjoyWatkinssuperiorcassiacinnamoninapplepiesandonapplesauce,onicecreamandinmilk-shakes,inFrenchtoastandpancakebatterandoncerealoroatmeal.

Fun Fact:IfyoustackedallthecontainersofCinnamonWatkinshassoldsince1895,itwouldbe15,766timestallerthantheEiffelTower.

10/2010

Watkins Purest Ground Cassia Cinnamon

Originallyintroducedin1895,WatkinsPureCassiaCinnamonwasawarded

theGrandPrizewithGoldMedalforHighestQuality

attheInternationalExposition,Parisin1928.

10/2010

Watkins Purest Ground Cassia Cinnamon

Homemade Cinnamon Rolls4-1/4to4-3/4cups/1to1.25litersall-purposeflour

1packagequick-risingactivedryyeast1-1/4cups/310mLmilk1tsp/5mLWatkins Vanilla 1/4cup/60mLsugar1/4cup/60mLbutter1tsp/5mLsalt1tsp/5mLWatkins Cinnamon2eggs6tbsp/90mLbutter,softened1/2cup/125mLbrownsugar4tsp/20mLWatkins Cinnamon1cup/250mLpowderedsugar1tsp/5mLWatkins Vanilla 4to5tsp/20to25mLmilk

Combine1-1/2cups/375mLoftheflourandyeastinlargemixingbowl.Heatthe1-1/4cups/310mLmilk,vanilla,sugar,butter,salt,andcinnamonjustuntilmixtureiswarm(120-130°F/50-55°C),stirringconstantly.Addtoflourmixturealongwitheggs.Beatwithanelectricmixeronlowspeedfor30seconds;scrapingsidesofbowlcon-stantly.Beatonhighspeedfor3minutes.Usingaspoon,stirinasmuchoftheremainingflourasyoucan(doughwillbesoft).Kneadinenoughoftheremainingflourtomakeamoderatelysoftdough(3to5minutestotal).Shapedoughintoaball;placeinalightlygreasedbowl,turningonce.Coverandletriseinawarmplaceuntildoubleinsize(about1to1-1/2hours).(Thedoughisreadyforshapingwhenyoucanlightlypresstwofingers1/2-inch/1-cmintodoughandanindenta-tionremains.)Punchdowndoughanddivideinhalf.Placeeachhalfonlightlyflouredsurfaceandsmoothintoaball.Coverandletrest10minutes.

Onlightlyflouredsurface,rollhalfthedoughintoa12x8-inch/30x20-cmrectangle.Spreadwith3tbsp/45mLofthebutter.Combinebrownsugarandcinnamon;sprinklehalfoverrectangle.Rollupfromshortside.Sealedges(brushingwithwatermakesrollseasiertoseal).Repeatwithremainingdough.Sliceonerollinto8piecesandtheotherrollinto7pieces.Arrangeslices,evenly,cut-sideup,ingreased13x9-inch/33x23-cmbakingdish.Coverandletriseuntilnearlydoubled(about30minutes).Bakeat350°F/180°Cfor25to40minutesoruntillightbrown.Invertatonceontowirerack,invertagain.Coolslightly.Drizzlerollswithaglazemadebycombiningthepowderedsugar,vanilla,andmilk.Serverollswarmorstoreinanair-tightcontainer.

Makes15servings.

Article No. 01141 (340 g/12 oz.)Article No. 01140 (170 g/6 oz.)

Blackpepperis,withoutadoubt,theworld’smostpopularandimportantspice.Ofthetotalspiceusagenationwide,aboutathirdisdevotedtopep-per.Itisusedinvirtuallyeverycuisineintheworld.Itsversatilityandpopularityhaveearneditthetitle“TheKingofSpices.”

Watkinshasbeenfamousforpepperforoverahundredyears,andhasalwayspurchasedthebestpeppercornsavailableonthemarket.Thesetopgradepeppercornsarealwayscleananduniform,andarecarefullyscreenedfortwigsandotherfill-ersbeforebeinggranulated.

Oncegranulated,thepepperisimmediatelypackedintoourtrademarkblacktin.

• Malabar and Lampong peppercorns:Thestron-gestinflavor;preferredforprocessingbecausetheyretainmoreflavor.TheMalabarvarietycomesfromthecoastofIndia;LampongisfromIndonesia.

•Exclusive granulating process: Watkinsexclu-siveprocessgranulateseachberryintodistinctparticlesratherthancrushingorgrindingthemintodust.Ourprocessdoesn’tcreateasmuchfriction,whichcanevaporatetheessentialoilsbygeneratingheat.Theresultisbetterflavorretention.

• Carefully screened:Stemsandotherdebrisaremeticulouslyremovedtoensurethepurestpep-perflavor.

Fun Fact:IfyoustackedallthecontainersofBlackPeppersoldbyWatkinssince1895,itwouldbe35,106timestallerthantheEmpireStateBuilding.

Swirled Black Pepper Bread1package(16oz/454g)hotrollmix3/4tsp/4mLWatkins Basil1/4tsp/1.2mLWatkins Garlic Granules1/4tsp/1.2mLWatkins Onion Granules2tbsp/30mLbutter,softened1/2cup/125mLfinely-gratedParmesancheese1tsp/5mLWatkins Black PepperMeltedbutter

Preparehotrollmixdoughaccordingtopackagedirectionsforbread,addingthebasil,garlicgran-ulesandoniongranulestodrymix.Letrestasdirectedfor5minutes.

Onalightly-flouredsurface,rolldoughintoan18x9-inch/46x23-cmrectangle.Spreaddoughwithbutterandsprinklewithcheeseandpep-per.Rolltightly,jelly-rollfashion,startingfromashortside.Pinchedgesandendstoseal.Placeinagreased9x5-inch/23x13-cmloafpan.Coverwithacleantowelandletrise15to20minutes.Bakeat350°F/180°Cfor35to40minutesoruntilloafsoundshollowwhenlightlytapped.Removefrompanandbrushwithmeltedbutter.Letcoolonwirerack.

Makes1loaf,10servings.

10/2010

Watkins Purest Granulated Black Pepper

Originallyintroducedin1895,WatkinsPureBlackPepperwasawardedtheGrandPrizewithGold

MedalforHighestQualityattheInternational

Exposition,Parisin1928.