Little Bottles of Natural Goodness 

Italian Pasta Salad

Posted on July 21, 2017 by Bickford Flavors

Featuring Bickford Garlic Flavor, this bright and delicious pasta salad is a crowd pleaser and can be made in advance to make a gathering that much more enjoyable!


For Dressing:
  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • 1 TBSP Bickford Garlic Flavor
  • 2 tsp TBSP Italian Seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 TBSP grated Parmesan cheese (optional)

For Salad:

  • 1 (16 oz) package rotini or penne pasta
  • 1 package grape or cherry tomatoes, halved
  • 1 yellow bell pepper, chopped
  • 1 red onion, chopped
  • 1 large cucumber, cut lengthwise twice then sliced
  • 1 cup broccoli florets
  • 1 cup black olives, pitted and sliced



  1. Cook pasta according to package instructions
  2. Add all ingredients except dressing to a serving bowl and toss to combine.
  3. Add dressing ingredients to a shaker jar or cruet and mix.
  4. If serving immediately, add dressing and toss to coat. If serving later, add dressing just before serving.


Photo by jeffreyw - Mmm... Pasta salad with olives and caper berriesUploaded by Fæ, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=23120515




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Iced Italian Anise Cookies

Posted on May 09, 2016 by Bickford Flavors

Ingredients for Cookies:

  • 1⁄2 cup butter, softened
  • 1⁄2 cup sugar
  • 3 large eggs
  • 1 teaspoon Bickford Anise Flavor
  • 2 1⁄2 cups all-purpose flour (may need up to 3 cups)
  • 1 tablespoon baking powder
  • 2 -3 tablespoons milk

Ingredients for Icing:
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 2-3 drops Bickford Anise Flavor
  • food coloring
  • decorative candy sprinkles


  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  2. Cream the butter and sugar until light and fluffy, about 5 minutes.
  3. Add eggs, one at a time, mixing after each addition.
  4. Add Bickford Anise Flavor.
  5. In a separate bowl, blend flour and baking powder.
  6. Turn mixer on med-low and add about 1/3 of the dry ingredients to the butter/sugar/egg mixture then add 1 T. milk. Add another third of the flour and another 1 T. milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter (it should be softer than a drop cookie dough).
  7. Use a 1 T. cookie scooper to make simple round drop cookies - use wet fingers to pat any rough edges OR for an Easter-Egg look, roll 1 T. dough into an elongated ball.
  8. Bake cookies 10-12 minutes (they won't be brown but the insides will be soft and cake-like).


  1. Mix sugar, milk and Bickford Anise Flavor to make a sugar glaze.
  2. If you're adding food coloring, divide the glaze into bowls and add color(s).
  3. Glaze cookies and immediately top with sprinkles.
  4. Allow icing to harden overnight; then store in air-tight containers or freeze.



Recipe adapted from http://www.food.com/recipe/italian-anise-cookies-with-icing-and-sprinkles-214498?photo=324303

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Easy Baked Ravioli Recipe

Posted on February 05, 2014 by Bickford Flavors
  • 2 tsp. Italian dressing 
  • 1 medium red pepper, chopped 
  • ⅛ tsp. Bickford’s Garlic Flavor 
  • 1 can (15 oz) marinara sauce 
  • ¼ tsp. crushed red pepper (optional) 
  • 1 pkg. (9 oz) four cheese ravioli, cooked and drained 
  • ½ cup shredded low-moisture part-skim 
  •  mozzarella cheese 


Preheat oven to 350°F. Heat dressing in large skillet on medium heat; add peppers, onions, Bickford’s Garlic Flavor.  Spread ½ cup of sauce mixture onto bottom of shallow 11 x 7-inch baking dish. Cover with layers of half each of the ravioli, remaining sauce mixture and cheese.  Repeat layers. Cover with foil and bake 25 minutes or until heated through. 

Repeat layers. Cover with foil and bake 25 minutes or until heated through. 

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