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Little Bottles of Natural Goodness 
 

Bickford Butter Chicken

Posted on May 08, 2018 by Bickford Flavors

This Keto-friendly Bickford Butter Chicken recipe let's you be adventurous with flavors, without having to invest in a cabinet of Indian Spices. Plus, you get to use a rotisserie chicken as a massive shortcut. 

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Cinnamon Tostada Recipe

Posted on March 01, 2014 by Bickford Flavors

Ingredients:



  • 2 whole wheat tortillas (10-inch) 
  • 1 tbsp light-brown sugar
  • ¼ tsp Bickford Cinnamon Flavor
  • 1½ tsp butter, room temperature

 

Directions:

 


Heat broiler, with rack 4 inches from heat. Place tortillas on a baking sheet. In a small bowl combine sugar, butter and Bickford Cinnamon Flavor. Dividing evenly, spread butter on one side of each tortilla. Broil until sugar is golden brown and has melted, 1 to 2 minutes. (Tortillas will puff under broiler and become flat again once taken out). Cut each tortilla into wedges.

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Cinnamon Butter Cookies Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:


3 tbs. white sugar
1 cup dark brown sugar
1/2 cup white sugar
1 cup butter, softened
2 eggs
1 tsp. Bickford’s Pure Vanilla
3 tbs. Bickford’s Cinnamon Butter Flavor
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt

 

Directions:



Preheat oven to 300 degrees F.
Set 3 tablespoons white sugar in a small bowl and set aside. Blend dark brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs, pure vanilla, cinnamon butter flavor and mix until light and fluffy. Whisk flour, baking soda and salt together in a separate bowl. Add remaining sugar, mixing at low speed just long enough to combine. Roll dough into 1 inch balls, then roll each ball into sugar to coat. Place cookies on ungreased cookie sheets and bake at 300 degrees F (150 degrees C) for 18 to 20 minutes. Remove from sheets and let cool on racks.

 

Image Source: Flickr

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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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Seven Flavors Pound Cake Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 2 sticks butter
  • 3 cups of sugar
  • ½ cup cooking oil
  • 5 eggs
  • 1 cup milk
  • 3 cups flour
  • ½ tsp baking powder
  • 1 tsp each of the following: Bickford Flavors 
    • Lemon Flavor
    • Rum Flavor
    • Pure Vanilla
    • Orange Flavor
    • Coconut Flavor
    • Pineapple Flavor
    • Butter Flavor

 

Directions:

 

With mixer, combine butter and oil. Add sugar and eggs and mix well. Add flour and baking powder, alternating with milk. Add the seven Bickford Flavors. Bake in a greased and floured Bundt pan at 325° for 1¼ to 1½ hours. Cool cake in pan 10 to 15 minutes, and then remove.

Glaze:

 

  • 1 cup sugar
  • ½ cup milk
  • 1 tsp each of the Bickford Flavors


Combine ingredients in small saucepan and dissolve sugar over low heat. Pour glaze over cake.

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