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.

60380 Almond
60431 Banana
60366 Bubble Gum
60432 Butter
60305 Butter Vanilla
60445 Caramel
60383 Chai Tea
60433 Cherry
60435 Coconut
60304 Cream Cheese
60378 Hazelnut
60436 Maple
60382 Maple Bacon
60367 Pistachio
60452 Pumpkin Spice
60438 Raspberry
60303 Red Velvet
60439 Root Beer
60440 Rum
60441 Strawberry
60389 Clear Vanilla Flavor
60390 Original Gourmet Baking Vanilla

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.

60391 Pure Almond
60430 Pure Anise
60379 Pure Coffee
60395 Pure Lemon
60437 Pure Mint
60392 Pure Orange
60394 Pure Peppermint
60387 Pure Vanilla 2 fl oz/59 ml
60400 Pure Vanilla 1 fl oz/29 ml
60368 Pure Cinnamon
60369 Pure Cocoa
60371 Pure Lime
60372 Pure Rosemary

Baker's Size Extracts 11 fl oz/325 ml
01015 Pure Almond
01010 Butter
01011 Pure Lemon
01012 Pure Vanilla

Our most economical extracts, 11 fl oz/325 ml

01008 Watkins Original Gourmet Baking Vanilla (previously called Watkins Original Double-Strength Vanilla)
01007 Watkins Clear Vanilla Flavor (previously called Watkins Double-Strength Imitation Clear Vanilla Extract
01012 Pure Vanilla Extract

Gallon-Size Extracts

01077 Watkins Original Gourmet Baking Vanilla (previously called Watkins Original Double-Strength Vanilla), 1 gallon

01076 Watkins Clear Vanilla Flavor (previously called Watkins Double-Strength Imitation Clear Vanilla Extract), 1 gallon

01078 Watkins Pure 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 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 Gourmet Baking 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 Gourmet Baking 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.