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Watkins Double Strength Vanilla
Vanilla- 
Watkins has produced the world finest award winning vanilla for over 100 years. They buy only the finest vanilla beans which are the Bourbon variety and they are grown on the island of Madagascar.
Watkins Original Double Strength Vanilla is a delicious concentrated flavor that is economical to use and delivers superior results. Need a gift for your kids teacher, favorite nurse or babysitter look no further.
Watkins dedication to quality is what makes Watkins the best vanilla you can buy.
Premium-grade Madagascar Bourbon vanilla beans: For rich full flavor.
Double Strength: Extremely concentrated- 132 uses (1/2 tsp per use) per 11fl. Oz
Bake-proof/freeze proof: Flavor won’t dissipate when making ice-cream or baking at high temps.
Low Alcohol: Only 8 ¼% versus pure vanilla extract which contains 35% alcohol and which the flavors can be lost under high heat.
Watkins Clear Vanilla
If you do wedding cakes and other goods that need to be pure white the clear vanilla is the answer. It is also double strength along with being bake-proof and freeze-proof.
Crystal-clear formula: Will not discolor white foods like frostings, whipped cream and wedding cakes.
Expert formulation: flavor is a very close match to Watkins Original Double Strength Vanilla.
Bake-proof/freeze-proof: Flavor won’t dissipate when making ice-cream or baking.
Perfect for commercial bakeries and restaurants.
Difference between Watkins Original Double-Strength Vanilla and Watkins Pure Madagascar Bourbon Vanilla
Both contain real Madagascar Bourbon Vanilla extract, Watkins Original Double-Strength Vanilla is made with 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, like in whipping cream, butter, cereal, or favorite beverages.
Uses for Clear Vanilla
Wedding cakes, white frostings, toppings, anywhere you would use vanilla extract but do not want discoloration.
Uses for Original Double-Strength Vanilla
Milk shakes, banana bread, pancakes, French toast, cakes, cookies, coffee, frostings, custards, butter for shrimp and lobster, green beans, virtually any baked good.
OLD-FASHIONED SOUR CREAM COOKIES
3 cups all-purpose flour
1 tsp Watkins Baking Powder
½ tsp baking soda
½ tsp salt
1 cup butter, softened
1-1/2 cups sugar
2 eggs
1 cup sour cream
2 tsp Watkins Clear Vanilla Extract
Topping
¼ cup sugar
½ tsp Watkins Cinnamon
Sift flour with baking powder, soda and salt; set aside. In large mixing bowl, beat butter, sugar and eggs at medium speed of mixer until light and fluffy. At low speed, beat in sour cream and vanilla until smooth. Gradually beat in flour mixture until well-combined. Refrigerate at least 1 hour or until firm enough to roll into balls. Combine sugar and cinnamon; set aside. When dough is firm enough to handle, roll into 1-inch balls and place on lightly greased cookie sheet. Sprinkle lightly with topping.
Bake at 350 degrees for 10 to 12 minutes or until lightly browned on bottoms. Remove cookies to wire rack to cool completely. Makes 5 dozen
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The statements made and opinions expressed on this page are those of the Independent Watkins Associate 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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