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Little Bottles of Natural Goodness 
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Lemon Cake

Posted on July 28, 2017 by Bickford Flavors

Featuring Bickford Pure Vanilla and Bickford Lemon Flavor

Receipe submitted by Patty Penca, Painesville, Ohio

Ingredients


For Cake:

  • 1 box white cake mix
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1 box lemon instant pudding
  • 1/2 tsp. salt
  • 4 eggs
  • 1 1/3 cup water
  • 2 tbs. butter, melted
  • 1 cup sour cream
  • 1 tsp. Bickford Pure Vanilla
  • 1-2 tsp. Bickford Lemon Flavor
For Frosting:
 
 

Instructions
Mix all cake ingredients for 2 minutes.  Scrape bowl and mix for an additional minute.  Pour into greased and floured cake pan.  Bake at 325 degrees.  Cake is done when a toothpick has some crumbs clinging to it.  While cake is cooling, mix lemon pie filling and 1 tsp. of Bickford Lemon Flavor.  Frost cake with pie filling.  Cover and refrigerate. 

 

 

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Lovestruck Ice Cream Sandwiches

Posted on February 04, 2017 by Bickford Flavors

Ingredients:

  • 1 3/4 cup all-purpose flour (can substitute gluten-free flour, adding 3/4 tsp xanthan gum if your blend doesn't already contain it)
  • 1/2 cup Dutch-process unsweetened cocoa powder
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 3 TBSP unsalted butter, melted and cooled
  • 6 TBSP vegetable shortening, melted and cooled
  • 2 extra-large eggs at room temperature, beaten
  • 1 tsp Bickford Pure Vanilla flavor
  • 1/2 tsp Bickford Chocolate flavor
  • 2 pints ice cream, any flavor, softened in refrigerator
Instructions:
  1. Preheat oven to 325. Line rimmed baking sheets with parchment paper and set them aside.
  2. In a large bowl, place the flour, xanthan gum (if using GF flour), cocoa powder, brown sugar, granulated sugar and salt. Whisk to combine. Add butter, shortening, eggs, Bickford Pure Vanilla flavor, and Bickford Chocolate flavor, mixing to combine after each addition. The dough should come together, and be smooth and pliable.
  3. Divide the dough into two equal portions, and place each between two sheets of unbleached parchment paper. Roll each into a rectangle about 1/4 inch thick, and place both rectangles in the freezer for 10 minutes or until firm.
  4. Remove the rolled out dough from the freezer, and cut into heart shapes. Place the cutouts about 1 inch apart on the prepared baking sheets. With a toothpick, poke evenly-spaced holes in each cutout (see picture above for reference).
  5. Place the baking sheets, one at a time, in the center of the preheated oven and bake, rotating once during baking, for about 7 minutes or until the top of a cookie springs back when pressed gently. Do not over bake. Remove from the oven and allow to cool on the baking sheet until firm.
  6. Place desired amount of ice cream on the bottom (flat) side of one cookie and very gently spread it evenly over the cookie. Place the bottom side of another cookie on top of the ice cream. Repeat for all cookies. Wrap each cookie in parchment or waxed paper and freeze immediately.

 

Recipe adapted from Gluten-Free on a Shoestring: https://glutenfreeonashoestring.com/ice-cream-sandwich-chocolate-wafer-cookies/

Image by Cláudia Assad from Rio Branco/AC, Brasil (Valentine's Day  Uploaded by Szczebrzeszynski) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

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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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      Cotton Candy Ice Cream Recipe

      Posted on July 04, 2016 by Bickford Flavors

      Ingredients:

       

      • 2 cups half n half
      • 3 Tbs. Bickford’s Cotton Candy Flavor 
      • 1 tsp. Bickford’s Light Vanilla 
      • 6 eggs, beaten
      • 3 1/2 cups white sugar
      • 10 fresh peaches, pitted and chopped
      • 4 cups heavy cream
      • 3/4 teaspoon salt

       

      Directions:


      Mix all ingredients. Set up your ice cream machine and pour in the cream mixture. Mix as per the instructions on your ice cream maker. 10-15 minutes later you will have yummy Cotton Candy Ice Cream!

       

      Photo By Steven Depolo https://commons.wikimedia.org/w/index.php?curid=28848855

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      Cinnamon French Toast

      Posted on May 30, 2016 by Bickford Flavors

      Ingredients:

      • 1 tsp ground cinnamon
      • 4 eggs
      • 1/4 cup milk
      • 1/4 tsp Bickford Pure Vanilla Flavor
      • 8 slices bread
      • butter or oil for cooking
      • maple syrup for topping
      • powdered sugar, berries, whipped cream (optional) for garnish


      Instructions:

      1. Heat an electric skillet or large skillet over medium heat. Coat with butter or cooking oil.
      2. In a pie plate, whisk together cinnamon, eggs, milk, and Bickford Pure Vanilla Flavor.
      3. Dip bread in mixture and fry until golden brown. Flip and cook the other side until golden brown.
      4. Sprinkle with powdered sugar and serve with syrup, berries, cream, or other toppings.

       

       

      Photo by Ralph Daily - French Toast, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=45206035

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