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Little Bottles of Natural Goodness 

Natural Vanilla Coffee Creamer

Posted on April 01, 2014 by Bickford Flavors

Ingredients:

 

  • 14 oz. sweetened condensed milk
  • 16 oz. milk of choice (whole, 2%, etc.)
  • 2 tsp. Bickford Pure Vanilla (or Bickford Flavors of your choice)

 

Directions:

 

In medium mixing bowl add all ingredients and whisk together.  Transfer to an airtight container and refrigerate.    Pour desired amount into your morning coffee and enjoy!

 

 

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Baked Granola Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 6 cups rolled oats 
  • 3½ cups rye flakes 
  • 2 cups shredded coconut 
  • 2 cups sunflower seeds 
  • 1 cup sesame seeds 
  • 2 cups chopped almonds 
  • ¾ cup barley malt 
  • ⅔ cup canola oil 
  • 1¼ cups pure maple syrup
  • 1 tbs. Bickford’s Pure Vanilla 
  • 1 tbs. Bickford’s Almond Flavor 
  • 2 tbs. Bickford’s Maple Flavor
  • ½ tsp salt
  • 1 cup raisins

 

Directions:

 

Preheat oven to 375°F. In a large bowl, combine oats, rye flakes, coconut, sunflower seeds, sesame seeds and almonds. In a separate bowl, stir together the barley malt, oil, maple syrup, all extracts and salt. Add the wet mixture to the dry mixture and mix together well. (For granola that sticks together more, use a food processor to combine wet and dry mixtures.)  Spread the combined mixture onto a large baking sheet and bake for 50 minutes, or until the mixture is lightly browned. Let cool for 30 minutes. (Granola will harden and darken as it cools.)  Mix in the raisins and serve immediately or store in an airtight, container for future breakfasts.

 

 

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Fruit Pizza Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:


Crust:

  • 1-1/2 cup powdered sugar
  • 1 stick butter (1/2 cup)
  • 1 stick margarine (1/2 cup)
  • 1 egg
  • 1 tsp Bickford Almond Flavor
  • ½ teaspoon salt
  • 2-1/2 cup all-purpose flour
  • 1 teaspoon cream of tartar

 

Directions:

 

Bake at 375 degrees in a 11x14 jelly roll pan or 2 small pizza pans. Bake approximately for 17-20 minutes. Careful- do not overbake!

 

Cream topping:

  • 8 oz. softened cream cheese
  • ½ cup powdered sugar
  • 8oz. cool whip (if you prefer it fluffier & thicker add an extra 8oz. cool whip)
  • 1 quart washed, sliced strawberries (the amount of strawberries depends on how thick you would like your fruit)
  • ¾ cup strawberry pie glaze

 

Combine cream cheese and sugar and beat until creamy. Fold in or beat in cool whip. Spread on top of cooled crust. Combine strawberries and glaze and gently spoon over cream topping.

 

Recipe by Lee Ann Miller
Ohio Amish Country Living

 ¾ cup strawberry pie glaze ¾ cup strawberry pie glaze

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Angel Wings Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 1 stick (½ cup) butter, softened
  • ½ teaspoon Bickford Butter Flavor
  • 1 cup sugar
  • 2 teaspoons baking powder
  •  1 large egg
  •  1 tsp Bickford Almond Flavor
  •  1⅔ cups all-purpose flour
  •  ¼ cup cornstarch
  • Decoration: white of 1 large egg, slightly beaten, sliced almonds and sugar.

Directions:

 

Beat butter, Bickford Butter Flavor, sugar and baking powder in a large bowl with the mixer on low speed to blend. Increase to medium-high and beat until fluffy. Beat in egg and BICKFORD’S Almond Flavor. On low speed beat in flour and cornstarch until just blended.  Divide dough in half. Shape each portion into a 1-inch thick disk. Wrap individually and refrigerate at least 4 hours or until firm enough to roll out.  Heat oven to 350o F. Have 2½-inch heart-shaped cookie cutter ready.  On lightly floured wax paper with lightly floured rolling pin, roll 1 disk (keep others refrigerated) to ⅛-inch thick. Cut out hearts with cookie cutter. Slide paper onto a baking sheet; freeze 5 to 10 minutes until firm and easy to handle.  Peel hearts off paper. Place 1-inch apart on ungreased baking sheet. Cut a 1½-inch long slit at bottom of hearts. Spread bottom apart slightly to form wings. Brush hearts with egg white. Attach almonds to edges of wings pressing down gently. Sprinkle with a little sugar. (Re-roll scraps only once or cookies will be tough).  Bake 8 to 10 minutes until just golden brown at edges. Remove to wire rack to cool. Repeat with remaining dough.

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Almond Thumbprint Cookies Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

 

Directions:

 

Beat together butter and sugar until creamy. Add egg yolks, flavors and salt. Mix in flour until well blended. Gather into a ball, cover and refrigerate for 1 hour. Heat oven to 375 degrees. Lightly coat baking sheet with non-stick cooking spray. Shape dough to form 1-inch balls. Roll into egg yolks and almonds to coat lightly. Place 2 inches apart on baking sheet. Using your thumb, make depressions in each cookie. Fill each with preserves and bake 20-25 minutes or until golden brown. Let cool and store in airtight container.

Image Source: Flickr

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