Recipes — mixed berry

Shortbread Conversation Hearts

Shortbread Conversation Hearts

Ingredients: 1-1/2 cups butter, softened 1-1/3 cups Powdered Sugar 1.5-2 tsp Bickford flavor of choice (Suggestions: Pure Vanilla, Praline, Almond, Sweet Cherry, Creamsicle, Fruit Circles, Mixed Berry) Food coloring of desired color(s) 2-2/3 cups all-purpose flour Instructions: In a large bowl, cream the butter, powdered sugar, flavor(s) and food coloring until light and fluffy. Gradually beat in flour until well mixed. Divide dough in two balls; flatten each ball into a 1-in.-thick disc and wrap each in plastic wrap. Dough will be soft. Refrigerate for 2 hours or until firm. On a floured surface, roll out one portion of dough...

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DIY Shandy Beer

DIY Shandy Beer

Bickford Flavors are great with all kinds of cocktails but we're inspired by National Beer day and the summertime to mention these delicious DIY shandy beers! We recommend trying lemon, lime, orange, blueberry, mixed berry, or watermelon but the possibilities are endless! For each shandy beer, you'll need: 1 light pilsner beer 1 tsp sugar 3+ drops of desired Bickford Flavor (water soluble) Directions: In a chilled pilsner glass, add sugar and 3 drops of flavor. Add beer. Some flavors may need another drop or two to acheive desired flavor. Use a clean knife to give it a very gentle...

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Mixed Berry Stuffed French Toast

Mixed Berry Stuffed French Toast

  For this recipe, you'll be making one recipe of Bickford Cinnamon French Toast and preparing the following filling and topping. Ingredients: One recipe Bickford Cinnamon French Toast Topping: *1 TBSP corn starch *1/4 cup sugar *1/4 cup water *1 cup fresh berries of choice (you can use whole blueberries, raspberries, blackberries, and/or sliced strawberries) pinch of nutmeg *1 tsp Bickford Mixed Berry flavor Filling: *3 TBSP powdered sugar *4 oz cream cheese (room temperature) *1/4 tsp Bickford Pure Vanilla Directions: While preparing French Toast, add corn starch, sugar, water, berries, and nutmeg to a saucepan and mix well. Over...

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