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.
- 1 tsp ground cinnamon
- 4 eggs
- 1/4 cup milk
- 1/4 tsp Bickford Pure Vanilla Flavor
- 8 slices bread
- butter or oil for cooking
- maple syrup for topping
- powdered sugar, berries, whipped cream (optional) for garnish
- Heat an electric skillet or large skillet over medium heat. Coat with butter or cooking oil.
- In a pie plate, whisk together cinnamon, eggs, milk, and Bickford Pure Vanilla Flavor.
- Dip bread in mixture and fry until golden brown. Flip and cook the other side until golden brown.
- Sprinkle with powdered sugar and serve with syrup, berries, cream, or other toppings.
Photo by Ralph Daily - French Toast, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=45206035
- 3 envelopes plain (unflavored) gelatin
- 1 1/4 cups water, separated into 1/2 cup and 3/4 cup
- 2 cups sugar
- Liquid food coloring
- Bickford Mint, Spearmint, Orange, Lemon, Cinnamon, Cherry, or Anise flavoring
- Oil for greasing candy mold/pan
- Sugar for topping the candies
- Very lightly grease candy molds or pans with cooking oil. Set aside.
- Pour 1/2 cup cold water into a large bowl. Sprinkle with the gelatin, stir and set aside.
- To a saucepan, add 3/4 cup water and 2 cups sugar. Bring to a boil. Simmer for 5 minutes.
- Pour the hot sugar mixture into the gelatin mixture. Stir until the gelatin is completely dissolved.
- Break mixture into separate bowls for each color/flavor combination. For a full batch of just one color, add 24 drops of food coloring. If you separated the batch, just start with a few drops of each color and increase until desired color is achieved.
- For a full batch of just one color, add 1 tsp Bickford flavor and stir. Add more flavor, if desired. If you split the batch into separate bowls, start with a few drops of flavoring and increase to desired taste.
- Pour into pans or molds. Chill for several hours or overnight.
- Remove gumdrops from molds. Roll each gumdrop in a bowl of sugar to coat.
- 1 sleeve graham crackers (about 9 crackers)
- ½ stick (4 tablespoons) butter, melted
- 2 tsp sugar
- 2 tsp brown sugar
For the filling
- 1 8-ounce package cream cheese, softened to room temperature
- 1 15-ounce can pumpkin puree
- 3 tsp Bickford Flavors Pumpkin
- 3 tsp Bickford Flavors Cinnamon
- 2 tsp Bickford Flavors Nutmeg
- 1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce container frozen whipped topping, plus extra for garnish if desired
Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy. Add the pumpkin, flavors, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined. Add the sweetened condensed milk and mix again until well combined. Fold in the tub of whipped topping until well combined. Allow the mixture to sit in the refrigerator for about an hour to firm up. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.