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Little Bottles of Natural Goodness 
 

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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Coconut Sweet Potato Casserole Recipe

Posted on September 01, 2014 by Bickford Flavors

Ingredients:

 

Directions:

 

 

Heat oven to 350 degrees.  Place sweet potatoes in greased 13x9-inch baking dish  and top with apples.  Mix butter,  salt, Bickford Coconut Flavor and Bickford Apple Flavor, Bickford Maple Flavor and pour over apples.  Sprinkle with flaked coconut, cover and bake 30 minutes.  Uncover, bake 20 to 30 minutes or until apples are tender and coconut is lightly browned.

 

Image Source: Flickr

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Chocolate Covered Candy Creams Recipe

Posted on May 01, 2014 by Bickford Flavors

Ingredients:

Cream Centers

8 oz cream cheese

2 lbs powdered sugar

1-3 tsp. variety of Bickford Flavors (ex. mint, pure vanilla, almond, anise, rum, cherry, orange, lemon)

Food color of your choice

 

Chocolate for Coating

2-12 oz. bags of milk chocolate chips

Directions:

Soften cream cheese in microwave (approx. 30 seconds) or to room temperature.  Begin adding powdered sugar by the cup and work into cream cheese until it gets to be a firm batter.  Separate the ball into as many different balls as you want flavors.  Take each separate ball and make a well in the center and add food coloring and flavor of your choice.  Knead the dough until desired color and taste.  If dough becomes sticky add additional powdered sugar to get it back to a firm dough.  Once you have flavored all the dough balls decide shape to form cream centers to know what candy is what once it is all covered in chocolate. (ex. of shapes round, square, oblong, flattened balls.)  Melt chocolate in microwave or on stove top in a double boiler.  Dip cream centers into chocolate and cover using a spoon or resting on fork, place on wax paper lined cookie sheet to set.  Once set remove and place in air tight containers.  They are great for a gift for the Holidays!

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Baked Granola Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 6 cups rolled oats 
  • 3½ cups rye flakes 
  • 2 cups shredded coconut 
  • 2 cups sunflower seeds 
  • 1 cup sesame seeds 
  • 2 cups chopped almonds 
  • ¾ cup barley malt 
  • ⅔ cup canola oil 
  • 1¼ cups pure maple syrup
  • 1 tbs. Bickford’s Pure Vanilla 
  • 1 tbs. Bickford’s Almond Flavor 
  • 2 tbs. Bickford’s Maple Flavor
  • ½ tsp salt
  • 1 cup raisins

 

Directions:

 

Preheat oven to 375°F. In a large bowl, combine oats, rye flakes, coconut, sunflower seeds, sesame seeds and almonds. In a separate bowl, stir together the barley malt, oil, maple syrup, all extracts and salt. Add the wet mixture to the dry mixture and mix together well. (For granola that sticks together more, use a food processor to combine wet and dry mixtures.)  Spread the combined mixture onto a large baking sheet and bake for 50 minutes, or until the mixture is lightly browned. Let cool for 30 minutes. (Granola will harden and darken as it cools.)  Mix in the raisins and serve immediately or store in an airtight, container for future breakfasts.

 

 

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Baked Granola Recipe

Posted on February 05, 2014 by Bickford Flavors
Ingredients:
  • 6 cups rolled oats 
  • 3½ cups rye flakes 
  • 2 cups shredded coconut 
  • 2 cups sunflower seeds 
  • 1 cup sesame seeds 
  • 2 cups chopped almonds 
  • ¾ cup barley malt 
  • ⅔ cup canola oil 
  • 1¼ cups pure maple syrup 
  • 1 tbs. Bickford’s Pure Vanilla 
  • 1 tbs. Bickford’s Almond Flavor 
  • ¼ tsp. Bickford’s Maple Flavor 
  • ½ tsp salt 
  • 1 cup raisins 

Directions:

Preheat oven to 375°F. In a large bowl, combine oats, rye flakes, coconut, sunflower seeds, sesame seeds and almonds. In a separate bowl, stir together the barley malt, oil, maple syrup, all extracts and salt. Add the wet mixture to the dry mixture and mix together well. (For granola that sticks together more, use a food processor to combine wet and dry mixtures.) Spread the combined mixture onto a large baking sheet and bake for 50 minutes, or until the mixture is lightly browned. Let cool for 30 minutes. (Granola will harden and darken as it cools.) Mix in the raisins and serve immediately or store in an airtight, sealable container for future breakfasts. 

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