Little Bottles of Natural Goodness 

Mixed Berry Stuffed French Toast

Posted on July 15, 2016 by Bickford Flavors


For this recipe, you'll be making one recipe of Bickford Cinnamon French Toast and preparing the following filling and topping.


*1 TBSP corn starch
*1/4 cup sugar
*1/4 cup water
*1 cup fresh berries of choice (you can use whole blueberries, raspberries, blackberries, and/or sliced strawberries)
pinch of nutmeg
    • Filling:
      *3 TBSP powdered sugar
      *4 oz cream cheese (room temperature)


      1. While preparing French Toast, add corn starch, sugar, water, berries, and nutmeg to a saucepan and mix well.
      2. Over medium-high heat and stirring frequently, bring mixture to a boil and then immediately turn heat down to med-low. Add Bickford Mixed Berry Flavor. Stir frequently.
      3. In a small bowl, mix all filling ingredients until completely smooth.
      4. For each serving, place one slice of French toast on the plate. Add a dollop of filling and spread over toast. Place another slice of toast on top. Spoon topping over the French toast and serve.

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      Red, White, and Blue Stuffed Strawberries

      Posted on July 04, 2016 by Bickford Flavors


      Approximately 40 average size strawberries
      1 small package (4 servings) Instant Vanilla Pudding
      1 Cup Whipping Cream
      1 Cup Milk
      1/2-1 tsp Bickford Flavors Almond Flavoring

      Hull strawberries and then starting at the small end of the strawberry cut first one way then turn strawberry and cut the opposite way approximately three quarters of the way down. Set on a plate, and gently pull the
      strawberries open a little bit.

      In bowl whip cream until stiff peaks form. While whipping, in another bowl, whisk the pudding into the milk. Add Bickford Flavors Almond into the pudding, then fold into the whipped cream until it is completely combined.
      Fill storage bag and snip one corner of bag, pipe into strawberries and top with a blueberry.

      Image Source (Flickr)

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      Lemon Blueberry Freezer Muffins

      Posted on August 16, 2015 by Bickford Flavors

      1 3⁄4 cups all-purpose flour
      1⁄2 cup sugar (plus)
      2 tablespoons sugar
      2 teaspoons baking powder
      1⁄4 teaspoon salt
      1 tablespoon Bickford Flavors Lemon Flavor
      1 large egg
      1 cup milk
      4 tablespoons butter, melted
      1 teaspoon Bickford Flavors Pure Vanilla
      1 1⁄2 cups blueberries

      Preheat oven to 400°F.
      Grease a 12 cup muffin tin.
      In a large bowl combine flour, sugar, baking powder and salt.
      In a small bowl beat egg, milk, butter and vanilla and lemon flavor
      Pour egg mixture into dry ingredients and stir just until flour is moistened (batter will be lumpy). Fold in blueberries. Spoon into muffin cups and bake 20 to 22 minutes or until tops are golden.
      Cool, wrap in plastic wrap and store in freezer storage bag.
      Remove from freezer and heat in microwave or defrost overnight
      Grab and go


      Image Source: Flickr

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      Oatmeal Casserole Recipe

      Posted on March 01, 2015 by Bickford Flavors






      Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet. If you do not have that size-baking dish, a 9 by 13 pan is fine, just thinner.  In a large bowl, mix together the oats, sugar, baking powder, salt, half the berries and half the chocolate.  In another bowl, whisk together the milk, egg, butter, cinnamon flavor and pure vanilla.  Add the oat mixture to prepared baking dish. Arrange the remaining berries and chocolate on top, add the banana slices to the top, pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.  Bake 35 to 40 minutes or until the top is golden brown and the milk mixture has set.  After it has cooled, cover with plastic wrap and store in fridge. When ready for breakfast, heat in microwave for 1-3 minutes, or until warmed through.

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