Little Bottles of Natural Goodness 

Bickford Irish Cream

Posted on March 09, 2015 by Bickford Flavors


  • 1 c. heavy cream
  • 1 - 14 oz. can sweetened condensed milk
  • 1 tsp. Bickford Flavors Pure Vanilla
  • 1 tsp. Bickford Flavors Almond Flavor
  • 2 tsp. Bickford Flavors Irish Cream Flavor


In a blender, combine all ingredients and blend on high for 30 seconds.  Store in sealed container in refrigerator.  Serve over ice or use in coffee and tea.

Image Source: (Flickr)

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Bickford Flavors Thanksgiving Dinner

Posted on November 24, 2014 by Bickford Flavors


In honor of Thanksgiving 2015, we're doing an entire meal! Well, not exactly an entire meal, you'll still have to make your own Turkey, but we got the rest. We've made Orange Cranberry Sauce, Maple Glazed Sweet Potatoes, Rosemary Stuffing, and Lemon Garlic Roasted Brussels Sprouts. Honestly, I don't know how we did it, this is one seriously flavorful and fantastic meal!

Here you go:
Orange Cranberry Sauce

1 bag fresh cranberries

1 c. water

1 c. sugar

2 tsp. Bickford W.S. Orange Flavor


Mix all ingredients in saucepan on medium heat. Bring to a boil and reduce heat and simmer 10-15 minutes. Pour into serving bowl and let cool at least 2 hours.


Maple Glazed Sweet Potatoes

2 - 40 oz. cans sweet potatoes, drained

1 stick butter

1/2 c. brown sugar

2 TBS. Bickford Maple Flavor


In skillet melt butter and brown sugar until dissolved. Add Bickford Maple Flavor and drained sweet potatoes. Heat potatoes 10-15 minutes.


Rosemary Stuffing

1 - 16 oz bag bread cubes

2 stalks celery, diced

1 quart turkey broth

1 stick butter

1 TBS Bickford Rosemary Flavor


In large pan sauté butter and celery until celery is soft. Add Bickford Rosemary Flavor and bread crumbs and turkey broth. Mix until combined, cover and cook 45 minutes, stirring occasionally.


Lemon Garlic Roasted Brussels Sprouts

1- 1 # bag fresh Brussels sprouts. halved

2 TBS Olive Oil

1 1/2 tsp. Bickford Garlic Flavor

1 1/2 tsp Bickford Lemon Flavor

salt & pepper, taste


In bowl mix, brussels sprouts, olive oil and Bickford Garlic Flavor. Once coated put on cookie sheet and bake @ 425 degrees for 25 minutes. Stir once after 10 minutes. Remove from oven and drizzle Bickford Lemon Flavor over and stir.


Enjoy!! From Our Family to yours...Happy Thanksgiving!


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Garlic Mushroom Casserole Recipe

Posted on October 01, 2014 by Bickford Flavors



  • 16 large mushrooms
  • ½ lb small mushrooms
  • 1 tsp Bickford Garlic Flavor
  • 1 cup chopped almonds
  • ½ lb butter
  • 1 lb ground beef
  • 2 cups seasoned bread crumbs
  • 1 cup grated Swiss or Mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ⅛ tsp Bickford Almond Flavor



Trim large mushrooms; discard ends.  Remove stems and chop small mushrooms.  Saute Bickford Garlic Flavor, chopped mushrooms and almonds in half the butter until well done.  Add beef and cook until done.  Add 1½ cups bread crumbs,  Bickford Almond Flavor and mix thoroughly.  Line bottom of greased casserole with 8 large mushrooms, open side up.  Press sauteed mixture firmly over mushrooms.  Use remaining 8 large mushrooms to cover the sauteed mixture, placed open side down.   Sprinkle with grated Swiss or Mozzarella cheese, remaining  bread crumbs and Parmesan cheese.  Dot with remaining half of butter.  Bake at 350 degrees for 30 minutes or until mushrooms are tender. 

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Buttered Sugar Snaps & Green Peas Recipe

Posted on August 01, 2014 by Bickford Flavors



  • 1 lb Sugar snap peas, trimmed
  • 1 box (10 oz) frozen petite green peas
  • 2 tbsp butter
  • ¼ tsp salt
  • ⅛ tsp pepper
  • ⅛ tsp Bickford Almond Flavor





Bring a large skillet half full of lightly salted water to a boil.  Add snap peas and green peas.   Return to boil and boil 1 minute or until snap peas are crisp-tender.  Drain and rinse with cold water.  Melt butter in same skillet.  Add snap peas, green peas, salt and pepper.  Cook over medium-high heat, stirring, until hot.  Add Bickford Almond Flavor.  Remove to serving bowl, sprinkle with mint and Bickford Mint Flavor if desired.




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Chocolate Covered Candy Creams Recipe

Posted on May 01, 2014 by Bickford Flavors


Cream Centers

8 oz cream cheese

2 lbs powdered sugar

1-3 tsp. variety of Bickford Flavors (ex. mint, pure vanilla, almond, anise, rum, cherry, orange, lemon)

Food color of your choice


Chocolate for Coating

2-12 oz. bags of milk chocolate chips


Soften cream cheese in microwave (approx. 30 seconds) or to room temperature.  Begin adding powdered sugar by the cup and work into cream cheese until it gets to be a firm batter.  Separate the ball into as many different balls as you want flavors.  Take each separate ball and make a well in the center and add food coloring and flavor of your choice.  Knead the dough until desired color and taste.  If dough becomes sticky add additional powdered sugar to get it back to a firm dough.  Once you have flavored all the dough balls decide shape to form cream centers to know what candy is what once it is all covered in chocolate. (ex. of shapes round, square, oblong, flattened balls.)  Melt chocolate in microwave or on stove top in a double boiler.  Dip cream centers into chocolate and cover using a spoon or resting on fork, place on wax paper lined cookie sheet to set.  Once set remove and place in air tight containers.  They are great for a gift for the Holidays!

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