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 item number are for USA products. Find similar products at my online Watkins website. Choose the Canadian flag. https://shop.Watkins1868.com/consultant/eleisiawhitney

Gourmet Extracts and Flavorings
Enjoy your favorite extracts in larger size offerings.

4 fl oz/118mL
21223 All Natural Original Gourmet Baking Vanilla
21225 Pure Almond
21224 Pure Vanilla

8 fl oz/325mL
21222 All Natural Original Gourmet Baking Vanilla
21200 Pure Vanilla

11 fl oz/325 mL 01008 All Natural Original Gourmet Baking Vanilla
01010 Butter
01007 Clear Vanilla Flavor
21905 Coconut
01015 Pure Almond
01011 Pure Lemon
01012 Pure Vanilla

Pure Extracts, 2 fl oz/59 mL
Our pure extracts are free of artificial colors and flavors. For pure flavor, come to Watkins.

60391 Pure Almond
60340 Pure Anise
60368 Pure Cinnamon
60379 Pure Coffee
60395 Pure Lemon
60437 Pure Mint
60392 Pure Orange
60394 Pure Peppermint
60387 Pure Vanilla

Gourmet Extracts and Flavorings, 2 fl oz/59 mL
These uality extracts and flavors are all backed by the same expertise that has made Watkins Vanilla the choice of generations.

60381 All Natural Original Gourmet Baking Vanilla
60431 Banana
60432 Butter
60445 Caramel
60433 Cherry
60389 Clear Vanilla Flavor
60435 Coconut
60436 Maple
60452 Pumpkin Spice
60438 Raspberry
60439 Root Beer
60440 Rum
60441 Strawberry

Organic Extracts
Watkins is committed to bringing natural and superior flavor to market with our Organic Extract Line.

2 fl oz/59 mL
60204 ll Natural Original Gourmet Baking Vanilla
60201 Organic Pure Almond
60202 Organic Pure Lemon
60205 Pure Orange
60206 Orgaic Pure Peppermint
60200 Organic Pure Vanilla

4 fl oz/118 mL
21230 Organic Pure Almond
21229 Organic Pure Lemon
21228 Organic Pure Vanilla

8 fl oz/236 mL
21220 Organic Pure Vanilla

Organic Pure Vanilla Bean Paste with Seeds, 2 os/56 g
Our Organic Pure Vanilla Bean Paste delivers the same rich, classic, flavor as Pure Vanilla Extract in a convenient paste formula. Replace 1 tsp/5 mL of paste for 1 tsp/5 mL traditional extracts or 1 tbsp/15 mL for one vanilla bean.

60398 Organic Pure Vanilla Bean Paste

11 fl oz/325 mL Vanillas - Value Size
01008 All Natural Original Gourmet Baking Vanilla
01007 Clear Vanilla Flavor
01012 Pure Vanilla Extract

Gallon-Size Extracts
01077 All Natural Original Gourmet Baking Vanilla, 1 gallon
01076 Clear Vanilla Flavor, 1 gallon
01078 Pure Vanilla Extract, 1 gallon

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 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, 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 canola or vegetable 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.