Recipes — almond

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...

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...

Ingredients:    1 cup butter, softened  1 cup sugar  2 egg yolks  1 tsp. Bickford’s Pure Vanilla  1 tsp. Bickford’s Almond Flavor  ¼ tsp. salt  2 ½ cups all-purpose flour  1 ¼ cups chopped almonds  ½ cup apricot or raspberry preserves   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...

Ingredients: 1 pound curly spinach, well washed, thick stems removed, water still clinging to leaves Coarse salt and ground pepper 2 tbsp butter 1 tbsp all-purpose flour ¾ to 1 cup milk ⅛ tsp Bickford Almond Flavor Place spinach in a large saucepan (3 to 4 quarts) over medium heat (it will be extremely full) and season with salt. Cover and cook, tossing occasionally until wilted, 4 to 5 minutes.  Transfer to a colander and rinse under cold water until completely cooled; squeeze out as much liquid as possible and set aside.In a medium saucepan, heat butter over medium-low, add Bickford...