November 20th, 2015
It’s an Extract Extravaganza! Save 20% on Watkins Original Double Strength Vanilla and other 11 ounce Watkins Extracts!
BLOWOUT SALE ON BAKER SIZE EXTRACTS (11 oz)
Double Strength Vanilla Reg. $14.99 Sale Price $11.99
Pure Vanilla Reg. $19.99 Sale Price $15.99
Double Strength Clear Vanilla Reg. $10.99 Sale Price $8.79
Almond Extract Reg $11.99 Sale Price $9.59
Lemon Extract Reg $12.99 Sale Price $10.39
Butter Extract Reg. $11.99 Sale Price $9.59
plus many more sale items! (US prices)
Check out the rest of Watkins November Sale HERE
Call us, (626)536-3654, by November 23 to save 5% and get FREE shipping on Watkins Orders over $100 in November!!!
November 18th, 2015
Giant Home for the Holidays Sale
To view & order click here:
Terry and Doug Forrest, your Independent Fuller Brush Distributors
SHOP-Specials-Home for the Holidays Sale
Over 60 items on sale for up to 40% off
Low flat shipping of $7.95
November 16th, 2015
Enjoy the delicousness of Watkins Large Extracts, call us by November 23 to save 20% on Clear Vanilla, Imitation Almond Extract, Imitation Butter Extract, Pure Lemon Extract and Pure Vanilla
Watkins Almond Bars
2 cups sugar
1 cup melted butter
2 cups all-purpose flour
1 1/2 teaspoons Watkins Pure Almond Extract
In a mixing bowl, beat the eggs and sugar until lemon-colored. Add the butter, flour and Watkins Pure Almond Extract, mix well. Spread into a greased 13 x 9 inch baking pan. Bake at 325 degrees for 30 – 35 minutes or until a toothpick comes out clean in the center. Cool on wire rack. Sprinkle with confectioners’ sugar, cut and serve.
November 10th, 2015
J.R. Watkins Vanilla has been a beloved mainstay of American kitchens for over a hundred years, get it while it’s on sale this month, save 20% in November!
9 tablespoons butter, softened
1/3 cup sugar
1 cup molasses
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Watkins Ginger
1 teaspoon Watkins Cinnamon
1/4 teaspoon salt
3/4 cup water
1 cup packed brown sugar
1 tablespoon cornstarch
1 cup cold water
1/4 cup butter, cubed
1 teaspoon Watkins Vanilla
Whipped cream, optional
In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg until well blended. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water.
Transfer to a greased 9-in.-square. baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.
For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired. Yield: 9 servings.