Since 1868, North American households have come to rely on one company’s cooking and baking products to prepare tasty and delicious family recipes that often go back for several generations. That company is Watkins Incorporated of Winona, Minnesota. From Watkins Cinnamon, Watkins Black Pepper,Watkins All-Spice and numerous other organic seasonings to Watkins Double-Strength Vanilla Extract, Watkins Lemon Extract, Watkins Coconut Extract and many other famous Watkins organic extracts and flavorings, Watkins products are a reliable, proven and high quality staple in kitchen pantries across the United States and Canada.
If you have fond memories of Thanksgiving and Christmas dinners at your mother or grandmother’s house, and you want to invigorate your family’s Thanksgiving or Christmas with the taste, aromas and flavors of yesterday, rekindling the spirit of your childhood years, I can’t think of a better way to “spice up” this your Thanksgiving, Christmas and New Year holiday time than by cooking and baking with Watkins products.
You can order Watkins products now by clicking here. Likewise, if you would like to begin earning a great spare time income that can be grown over time to a full-time business of your own, click here to learn more about the Watkins home-business opportunity and how you can begin selling Watkins products in your community.
Do you enjoy cooking and baking? If so, you no doubt have heard of Watkins products — founded in 1868 and manufacturers of the greatest spices and flavorings in the world. Take for example our award winning Double Strenght Vanilla Extract, our fantastic Watkins Cinnamon and Watkins black pepper just to name a few. If you haven’t heard of Watkins, I suggest you consider buying these 3 products for start to learn just how great the quality and flavor is with Watkins kitchen seasonings and flavorings.
Most people think “black pepper is black pepper, how could Watkins or any other brand be any different than another?” Trust me when I say this isn’t true. In the early 1900′s our founder, Mr. J.R. Watkins, invented and developed a special low friction process for grinding pepper beans to make black pepper. Because of his special patiented grinding technique, our manufacturing process doesn’t overheat the essential oils in the pepper bean, making our black pepper taste more vibrant than any on the market. We also don’t grind up pepper leaves and stalks, ensuring our black pepper doesn’t contain fillers like store-bought black pepper. Thus, our black pepper doesn’t make you sneeze. It’s the powdered residue of gound up stalks and leaves that cause people to sneeze when they’re using black pepper. Since we don’t pack our pepper with fillers, we deliver the highest grade of black pepper, not diluted down by fillers, thus providing you that “Wow!” taste the first time and every time you use our product.
The more you use Watkins flavorings and seasonings, the more you’ll come to respect our product quality and be willing to try other Watkins products. If you want to see the full line of Watkins products, visit my Watkins products store now by clicking this link: Shop for Watkins Products here!
- 1/4 cup/60 mL Baking Cocoa
- 1/2 tsp/2.5 mL Baking Powder
- 8 tbsp/120 mL unsalted butter
- 1 cup/250 mL all-purpose flour
- 1/2 tsp/2.5 mL salt
- 8 oz/225 g bittersweet chocolate
- 1 1/4 cups/310 mL sugar
- 3 eggs
- 1 tsp/5 mL Original Double-Strength Vanilla
- 1 cup/250 mL walnuts (optional)
Preheat oven to 350°F/180°C degrees. Brush a 9-inch/23-cm square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch/5-cm overhand on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
Melt together butter and chocolate. Add in sugar and eggs mix to combine. Add flour mixture; mix just until moistened. Transfer batter to baking pan.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 40 minutes. Cool in pan for 30 minutes. Using paper overhand, lift brownies out of pan; transfer to wire rack to cool completely.
Watkins has manufactured its famous Double-Strength Vanilla Extract since 1895. This wonderful product has been a favorite of bakers and home cooks since its inception. The product still remains Watkins number one selling product. That’s saying a lot, considering the fact that Watkins manufactures and markets 350 different products.
Everyone thinks of vanilla as a product which is easily and quickly manufactured. The actual truth is that years are required from the time the plant first pushes through the soil to the finished product which is shipped to consumers in bottles. Six to nine months are required for the flowers themselves to develop into vanilla beans. Actually, a total of about three and on half years elapse from the time that the vanilla planter begins his work until the ripened beans arrive at Watkins plant. Countless hours of hand work are required before the bundles of beans are packed in their cases to be shipped to Watkins factory. Once the vanilla beans arrive at Watkins, they are stored for at least a year before they begin the manufacturing process.
The beans as received at the manufacturing laboratory are first chopped very fine and weighed into white oak casks where sugar is added to aid in developing the flavor, and the while mass is covered with an equal volume of cologne spirits and distilled water. The casks are now carefully sealed and placed on racks where they are turned from day to day for a period ranging from 4 to 6 months. This is called the macerating process.
After the beans have been properly macerated, they are deprived of their soluble constituents by a percolating process. A process where liquid passes downward through the mass and performs the acto of exhausting, straining and filtering at the same time.
The resulting liquid (Percolate) is now adjusted so that each 100 cubic centimeters will contain the soluble matter from not less than 10 grams of beans and the resulting product is again stored in casks for aging.
Vanillin is developed within the beans during the process of curing, and is the chief flavoring agent, but this statement must be qualified by making mention of the more volatile aldehydes and esters which develop during the process of careful manufacturing, and seem to come from the combined virtues of the properly made vanilla extract.
It is of further interest to note that while the delicate flavor of true vanilla is fixed and fascinating in all cold food products, it can be more or less destroyed by the action of heat. However, Watkins uses a process with proprietary ingredients that, when combined with a high grade bean, seem to fix these same aldehydes and esters so that they are ever present in cooked foods as well as in icings and frostings. This is why for over a hundred years Watkins has touted the fact that our Watkins double-strength vanilla extract is “bake-proofed,” with that strong Watkins vanilla flavor existing even after foods are cooked with our vanilla.
Watkins chooses only the finest Madagascar Gold Coast Bourbon vanilla beans. Our vanilla contains only 8% alcohol, versus 35% alcohol for pure vanilla extract made by our largest competitor. Watkins double-strength vanilla is both bake-proof and freezer-proof. Winner of the Gold Medal Award for Highest Quality in the 1928 International Exposition in Paris, France — our great tasting vanilla has been a popular stable in North American households since 1895.