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Little Bottles of Natural Goodness 

Mixed Berry Stuffed French Toast

Posted on July 15, 2016 by Bickford Flavors

 

For this recipe, you'll be making one recipe of Bickford Cinnamon French Toast and preparing the following filling and topping.

Ingredients:

*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
    • Filling:
      *3 TBSP powdered sugar
      *4 oz cream cheese (room temperature)

      Directions:

      1. While preparing French Toast, add corn starch, sugar, water, berries, and nutmeg to a saucepan and mix well.
      2. Over medium-high heat and stirring frequently, bring mixture to a boil and then immediately turn heat down to med-low. Add Bickford Mixed Berry Flavor. Stir frequently.
      3. In a small bowl, mix all filling ingredients until completely smooth.
      4. For each serving, place one slice of French toast on the plate. Add a dollop of filling and spread over toast. Place another slice of toast on top. Spoon topping over the French toast and serve.

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      Red, White, and Blue Stuffed Strawberries

      Posted on July 04, 2016 by Bickford Flavors

      Ingredients:

      Approximately 40 average size strawberries
      Blueberries
      1 small package (4 servings) Instant Vanilla Pudding
      1 Cup Whipping Cream
      1 Cup Milk
      1/2-1 tsp Bickford Flavors Almond Flavoring

      Directions:
      Hull strawberries and then starting at the small end of the strawberry cut first one way then turn strawberry and cut the opposite way approximately three quarters of the way down. Set on a plate, and gently pull the
      strawberries open a little bit.

      Filling:
      In bowl whip cream until stiff peaks form. While whipping, in another bowl, whisk the pudding into the milk. Add Bickford Flavors Almond into the pudding, then fold into the whipped cream until it is completely combined.
      Fill storage bag and snip one corner of bag, pipe into strawberries and top with a blueberry.

      Image Source (Flickr)

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      Almond-Stuffed Strawberries

      Posted on May 01, 2016 by Bickford Flavors

      Ingredients:

      • 12 medium strawberries, rinsed
      • 3/4 cup semisweet chocolate chips
      • 1 package (3 ounces) cream cheese
      • 2 tablespoons honey
      • 1/8 teaspoon Bickford Almond Flavor
      • 1 tablespoon chopped almonds

      Directions:
      1. Halve berries lengthwise; core center, leaving stem. Dry on paper towel-lined baking sheet.
      2. Melt chocolate in microwave-safe bowl on high 60 seconds; stir.
      3. Line second sheet with waxed paper. Holding berry by stem, dip in chocolate, covering half of the berry. Place on paper-lined sheet. Repeat with other berries. Chill 10 minutes.
      4. Beat together cheese, honey, and Bickford Almond Flavor. Spoon in pastry bag. Pipe in berries. Sprinkle with nuts.

      Recipe adapted from http://www.recipe.com/almond-stuffed-strawberries/

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      Oatmeal Casserole Recipe

      Posted on March 01, 2015 by Bickford Flavors

      Ingredients:

       

       

      Directions:

       

      Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet. If you do not have that size-baking dish, a 9 by 13 pan is fine, just thinner.  In a large bowl, mix together the oats, sugar, baking powder, salt, half the berries and half the chocolate.  In another bowl, whisk together the milk, egg, butter, cinnamon flavor and pure vanilla.  Add the oat mixture to prepared baking dish. Arrange the remaining berries and chocolate on top, add the banana slices to the top, pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.  Bake 35 to 40 minutes or until the top is golden brown and the milk mixture has set.  After it has cooled, cover with plastic wrap and store in fridge. When ready for breakfast, heat in microwave for 1-3 minutes, or until warmed through.

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