Little Bottles of Natural Goodness 

Fruit Pizza Recipe

Posted on February 25, 2014 by Bickford Flavors



  • 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




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 how thick you would like your fruit)
  • ¾ cup strawberry pie glaze


Combine cream cheese and sugar and beat until creamy. Fold in or beat in cool whip. Spread on top of cooled crust. Combine strawberries and glaze and gently spoon over cream topping.


Recipe by Lee Ann Miller
Ohio Amish Country Living

 ¾ cup strawberry pie glaze ¾ cup strawberry pie glaze

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Fresh Fruit Tart Recipe

Posted on February 21, 2014 by Bickford Flavors



  • 2 cups ground gingersnap cookies (about 38 cookies)
  • 2 tbsp sugar
  • 1/3 cup butter shortening or stick


  • 8 ounce cream cheese, softened
  • ¼ cup sugar
  • 2 tsp Bickford Lemon Flavor
  • ½ cup whipping cream
  • assorted fruit: strawberries, blueberries, kiwi, oranges, red or green grapes
  • ¼ cup apricot preserves
  • 1tbsp Bickford Apricot Flavor



Preheat oven to 350°.

For Crust: In a medium bowl, combine ground cookies and sugar. With a pastry blender, add shortening and mix until moist clumps form. Press mixture into bottom and sides of 10” removable bottom tart pan.
Bake 8 minutes or until lightly browned. Let cool.

For Filling: Combine cream cheese, sugar and Bickford Lemon Flavor with an electric mixer. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours. Arrange fruit on top of chilled filling. Combine apricot preserves with apricot flavor and brush over top. Garnish with mint leaves and serve.

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