Did you know that choosing the right Vanilla can make a difference in the flavor of your favorite recipes? Different types of Vanilla have variations of ingredients and different formulas to provide the best flavor for their use.
Let’s look at the different types of Vanilla to give you the best results and flavor for your holiday baking.
Pure Vanilla Extract
Pure vanilla has a high alcohol content so some of the flavor dissipates when cooked, baked, or frozen. The Federal Food and Drug Administration has specific regulations in the United States regarding commercial extract manufacturing. The FDA requires a minimum of 35% alcohol for products labeled Pure Vanilla Extract.
Watkins uses only the finest Madagascar Bourbon vanilla beans in their Pure Vanilla Extract, aged to perfection and processed to our exacting standards. It takes almost a pound of these precious beans to make just one gallon of this premium extract. This fine, delicate flavor is recommended where true vanilla flavor is a must, such as in mousses, sweetened whipped cream, and buttercream frostings.
Whipped Cream
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 Madagascar Bourbon 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 or margarine
1/4 cup/60 mL powdered sugar
1/4 cup/60 mL honey
1 tsp/5 mL Watkins Pure Madagascar Bourbon 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.
Double Strength Vanilla
Double Strength Vanilla has a lower alcohol content so flavor won’t dissipate. It is fortified with stabilizers which make it bake-proof and freeze-proof and double strength. It contains pure vanilla but less alcohol with a rich vanilla flavor and aroma. Double Strength Vanilla is ideal for baked goods, ice cream, desserts, and beverages.
Watkins Original Chocolate Chip Cookies
1/2 cup/125 mL sugar
1/2 cup/125 mL brown sugar
1/3 cup/80 mL butter or margarine, softened
1/3 cup/80 mL vegetable shortening
1 egg
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1-1/2 cups/375 mL all-purpose flour
1/2 tsp/2.5 mL baking soda
1/2 tsp/2.5 mL salt
1 package (6 oz/170 g) semisweet chocolate chips
1/2 cup/125 mL chopped walnuts
Combine sugars, butter, shortening, egg, and vanilla. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 375°F/190°C for 8 to 10 minutes or until lightly browned. Cool slightly before removing from cookie sheet to wire rack to cool. Makes approximately 40 cookies.
Clear Vanilla
Clear or white vanilla is an imitation flavor. Watkins has captured a true, rich, full-bodied vanilla flavor in a clear formula. It is double strength, bake-proof and freeze-proof, so you get all the flavor without the color. Clear Vanilla is perfect for white frosting, white cakes, as well as baked goods and desserts you wish to be pure white.
Vanilla Butter Frosting
3 c. powdered sugar
1/3 c. butter, softened
1 1/2 tsp. Watkins Clear Vanilla
About 2 tbsp. milk
Mix powdered sugar and butter, stir in vanilla and milk; beat until frosting is smooth and of spreading consistency. Add more milk if necessary. Makes enough frosting for a 9 x 13 or 2 round cake layers.
Old-Fashioned Sour Cream Cookies
3 cups/750 mL all-purpose flour
1 tsp/5 mL Watkins Baking Powder
1/2 tsp/2.5 mL baking soda
1/2 tsp/2.5 mL salt
1 cup/250 mL butter, softened
1-1/2 cups/375 mL sugar
2 eggs
1 cup/250 mL sour cream
2 tsp/10 mL Watkins Clear Vanilla Extract
Topping
1/4 cup/60 mL sugar
1/2 tsp/2.5 mL 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/25-mm balls and place on lightly greased cookie sheet. Sprinkle lightly with topping. Bake at 350 F/180 C for 10 to 12 minutes or until lightly browned on bottoms. Remove cookies to wire rack to cool completely. Makes 5 dozen.
Imitation Vanilla Flavoring
This vanilla is made with imitation flavors and contains no pure vanilla. The flavor is formulated to resemble the flavor of vanilla.
Purchase the highest quality of Vanilla you can afford. You’ll taste the difference a premium Vanilla makes in your cooking and baking. I recommend you purchase Watkins!
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Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, Around the Kitchen Table, that brings you recipes, cooking and health tips, and contests for free Watkins products.
Read the current issue at http://www.everydaynecessities.com/sept15-07newsletter.htm
Visit her at http://www.everydaynecessities.com and
http://www.WatkinsOnline.com/eleisiawhitney
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