We recently put out a call to our fabulous Facebook community (seriously, we love our fans!) to hear how you use our extracts. Specifically, Vanilla Extract. We source the finest Madagascar Bourbon vanilla beans to create our award-winning Vanilla that has been a staple in kitchens for more than a century.
Here are what a few of you had to say:
Melodie Pederson, “I use it when I make french toast…yummy!” Great choice, Melodie. We agree!
LeeAnn Evett, “I use it in all my baking and I even add it in recipes that don’t call for vanilla. I love it in French toast egg mixture along with Watkins cinnamon.” Sounds like LeeAnn has found the “power couple” that is Watkins cinnamon and vanilla!
Jan’s Naturals, “Every week I have a couple of bananas that wind up in a loaf of banana bread. I use not only Watkins Vanilla in each batch, but each week I mix it up a little and add some coconut one week, lemon another week, chocolate another, and so on…” Jan is a mix-extract master!
Any other tips to share?