Little Bottles of Natural Goodness 

Citrus Chicken

Posted on June 29, 2017 by Bickford Flavors

Bickford Lemon Lime and Orange flavors add a bright touch to grilled chicken that will delight the whole family!



  1. Combine oil, vinegar, Bickford Lemon Lime and Orange flavors, and black pepper in a 1-gallon resealable bag. Seal and shake to combine.
  2. Add 1 lb. chicken. Reseal and toss to coat.
  3. Lay flat in refrigerator and marinate for 1 hour.
  4. Cook on the grill, in the oven, or in a frying pan to your liking.



Photo by Cpl. Kyle N. Runnels - https://www.dvidshub.net/image/906546/26th-meu-and-kearsarge-steel-beach-picnic, Public Domain, https://commons.wikimedia.org/w/index.php?curid=50074491

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DIY Shandy Beer

Posted on August 05, 2016 by Bickford Flavors

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)


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 stir after adding additional drops of flavor. Garnish with a fruit wedge, if desired. Serve immediately.


Photo By Len Rizzi (photographer) - https://commons.wikimedia.org/w/index.php?curid=2139338


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Grand Marnier Chicken

Posted on June 13, 2016 by Bickford Flavors


  • 4 boneless, skinless chicken breasts
  • 1 cup milk
  • 1 cup finely chopped pecans
  • 1 cup grated Parmesan cheese
  • 1 TBSP fresh parsley, chopped
  • 1 cup olive oil
  • Salt and pepper
  • 1 orange, sliced into rounds
  • 1 cup dry white wine
  • 1/2 cup fresh squeezed, unsweetened orange juice
  • 1 (10.5 oz) can chicken broth
  • Bickford Grand Marnier Flavor


  1. Slice chicken breasts in thirds horizontally to make 12 thin chicken fillets. Lightly pound each piece. Place in a dish, and pour milk over them. Soak for 10 minutes. In a shallow bowl, stir together the pecans, Parmesan cheese and parsley. Set aside.
  2. Heat olive oil in a large, heavy skillet over medium-high heat. Dredge chicken pieces in the pecan mixture, and place in the hot oil. Quickly brown on both sides, then remove to a buttered 9x13 inch baking dish, or similar size. Season with salt and pepper to taste. Place orange slices over the top of the chicken.
  3. Preheat the oven to 350 degrees F (175 degrees C). Drain the oil from the skillet, reserving 1/4 cup. Heat the reserved oil with the wine over medium heat until reduced by 1/2. Add broth and orange juice, and reduce by 1/2 again. Pour the sauce over the chicken, then sprinkle with Bickford Grand Marnier Flavor.


Recipe adapted from http://allrecipes.com/recipe/72167/grand-marnier-chicken/

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Gumdrop Candies

Posted on March 15, 2016 by Bickford Flavors


  • 3 envelopes plain (unflavored) gelatin
  • 1 1/4 cups water, separated into 1/2 cup and 3/4 cup
  • 2 cups sugar
  • Liquid food coloring
  • Bickford Mint, Spearmint, Orange, Lemon, Cinnamon, Cherry, or Anise flavoring
  • Oil for greasing candy mold/pan
  • Sugar for topping the candies


  1. Very lightly grease candy molds or pans with cooking oil. Set aside.
  2. Pour 1/2 cup cold water into a large bowl. Sprinkle with the gelatin, stir and set aside.
  3. To a saucepan, add 3/4 cup water and 2 cups sugar. Bring to a boil. Simmer for 5 minutes.
  4. Pour the hot sugar mixture into the gelatin mixture. Stir until the gelatin is completely dissolved.
  5. Break mixture into separate bowls for each color/flavor combination. For a full batch of just one color, add 24 drops of food coloring. If you separated the batch, just start with a few drops of each color and increase until desired color is achieved.
  6. For a full batch of just one color, add 1 tsp Bickford flavor and stir. Add more flavor, if desired. If you split the batch into separate bowls, start with a few drops of flavoring and increase to desired taste.
  7. Pour into pans or molds. Chill for several hours or overnight.
  8. Remove gumdrops from molds. Roll each gumdrop in a bowl of sugar to coat.

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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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