Little Bottles of Natural Goodness 

Cranberry Orange Pull Apart Bread Recipe

Posted on January 01, 2015 by Bickford Flavors



  • 12 orange rolls or 24 dinner rolls thawed but still cold
  • 3 4-oz pkg non-instant vanilla pudding
  • ¼ cup  dried cranberries
  • 2 tsp Bickford Orange Flavor
  • ½ cup butter or margarine, melted
  • Cream cheese frosting included with rolls


Cut rolls in half and roll in dry pudding mix. Arrange, alternating with cranberries and rolls in large bundt pan sprayed with non-stick cooking spray.  Sprinkle remaining pudding over rolls.  Pour melted butter with Bickford Orange Flavor over top.  Cover with plastic wrap and let rise until double in size.  Remove wrap and bake at 350° 30-35 minutes.  Cover with foil last 15 minutes of baking.  Immediately invert onto a serving platter.  Cool slightly and drizzle with cream cheese frosting.

* If using dinner rolls, add ¼ cup sugar to pudding and follow recipe above. 



For frosting, mix 1 cup powdered sugar, 1 tablespoon melted butter and 2 tablespoons Bickford Orange Flavor.

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Bickford Flavors Thanksgiving Dinner

Posted on November 24, 2014 by Bickford Flavors


In honor of Thanksgiving 2015, we're doing an entire meal! Well, not exactly an entire meal, you'll still have to make your own Turkey, but we got the rest. We've made Orange Cranberry Sauce, Maple Glazed Sweet Potatoes, Rosemary Stuffing, and Lemon Garlic Roasted Brussels Sprouts. Honestly, I don't know how we did it, this is one seriously flavorful and fantastic meal!

Here you go:
Orange Cranberry Sauce

1 bag fresh cranberries

1 c. water

1 c. sugar

2 tsp. Bickford W.S. Orange Flavor


Mix all ingredients in saucepan on medium heat. Bring to a boil and reduce heat and simmer 10-15 minutes. Pour into serving bowl and let cool at least 2 hours.


Maple Glazed Sweet Potatoes

2 - 40 oz. cans sweet potatoes, drained

1 stick butter

1/2 c. brown sugar

2 TBS. Bickford Maple Flavor


In skillet melt butter and brown sugar until dissolved. Add Bickford Maple Flavor and drained sweet potatoes. Heat potatoes 10-15 minutes.


Rosemary Stuffing

1 - 16 oz bag bread cubes

2 stalks celery, diced

1 quart turkey broth

1 stick butter

1 TBS Bickford Rosemary Flavor


In large pan sauté butter and celery until celery is soft. Add Bickford Rosemary Flavor and bread crumbs and turkey broth. Mix until combined, cover and cook 45 minutes, stirring occasionally.


Lemon Garlic Roasted Brussels Sprouts

1- 1 # bag fresh Brussels sprouts. halved

2 TBS Olive Oil

1 1/2 tsp. Bickford Garlic Flavor

1 1/2 tsp Bickford Lemon Flavor

salt & pepper, taste


In bowl mix, brussels sprouts, olive oil and Bickford Garlic Flavor. Once coated put on cookie sheet and bake @ 425 degrees for 25 minutes. Stir once after 10 minutes. Remove from oven and drizzle Bickford Lemon Flavor over and stir.


Enjoy!! From Our Family to yours...Happy Thanksgiving!


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