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Watkins

    Watkins Makes Baking More Flavorful

    One of the most needed and desired flavors in baking is vanilla. There is absolutely no denying the wonderful flavor that vanilla adds to cakes, cookies, and pastry. Original Gourmet Baking Vanilla wit ...
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    Watkins

    Watkins Makes Baking More Flavorful

    One of the most needed and desired flavors in baking is vanilla. There is absolutely no denying the wonderful flavor that vanilla adds to cakes, cookies, and pastry. Original Gourmet Baking Vanilla with Pure Vanilla Extract comes in a BPA-free container that holds in all the vanilla goodness until it’s needed. Vanilla is actually the bean produced by the pollinated vanilla orchid, which is native to Madagascar. The double-strength, gluten-free vanilla flavor will not bake out, either. Try Watkins Gourmet Baking Vanilla in coffee or milkshakes, too, it will add another dimension to these beverages.

    How Watkins Helps to Make Baking Colorful and Creative

    Whether it’s for a birthday party or a holiday, colorful frosting, decorations, cakes or cookies definitely add a festive and merry spirit. Watkins makes Assorted Food Coloring – 4 Pack to allow creativity to run rampant in the kitchen. The nice thing about Assorted Food Coloring from Watkins is that it is artificial dye-free and artificial flavor-free to provide safe coloring for foods. Gluten-free coloring from Watkins are made with Mother Nature’s own natural colors from spices and vegetable juices.

    Watkins Started with Liniment for Sore Muscles

    Over a hundred years ago, men and women really worked hard. It’s not surprising that by the end of the day, muscles might be just a trifle sore. Many was the smile raised when they saw that bottle of Watkins Liniment come off the shelf, ready to be rubbed into sore muscles, thanks to J. R. Watkins, who first introduced his liniment in 1868. Since that time Watkins has expanded its line to include a line of natural spices and seasonings that may help to make cooking and baking more delicious.
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