Lemon Lime Gin & Tonic

Lemon Lime Gin & Tonic

Directions: Fill  provided  16  oz.  mason  jar  with your favorite gin. Let sit at room temperature for 6 to 12 hours depending on your preference of flavor strength, gently shaking 3 to 4 times during this  period  to  be  sure  all sugars are dissolved. Strain  after    appropriate    resting    time. After straining,  set  in  refrigerator  until  ready  to  use. Good for 30 days

To make Gin and Tonic: Over ice, pour 1 to 3 parts infused gin, add 3 parts tonic water. Stir, garnish with a slice of lemon and lime, and enjoy!

Ingredients: Turbinado Raw Cane Sugar, Vanilla Bean, Granulated Sugar, Lemon Peel, Dehydrated Lime, Dehydrated Lemon

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

Lavender Gin & Tonic

Lavendar Gin & Tonic

Directions: Fill  provided  16  oz.  mason  jar  with your gin preference. Let sit at room temperature for 6 to 12 hours depending on your preference of flavor strength, gently shaking 3 to 4 times during this  period  to  be  sure  all  sugars  are dissolved.
Strain    after    appropriate    resting    time. 
After straining, set  in  refrigerator  until  ready  to  use. Good for 30 days

To make Lavender Gin and Tonic: Over ice, pour 1 to 3partsinfused gin, add 3 parts tonic water. Stir, garnish with a slice of lime, and enjoy!

Ingredients:Turbinado Raw Cane Sugar, Vanilla Bean, Coriander Seed, Organic Lavender Flowers, Dehydrated Lime

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

Three Ways to Brew Iced Tea

Hot Brew and Chill:  

Makes a strong tea fairly quickly  

1.   Pour desired tea flavor in the tea bag and place in the jar. Add hot water to the 4 cup line.  

2.   Steep for 3-5 minutes  

1.   Remove tea bag and let the tea cool for 5-10 minutes  

2.   Fill the jar the rest of the way with cold water, cover, and refrigerate (at least 2 hours is best) or add ice and serve right away. Add more or less cold water to adjust the strength of your tea.  

Cold Brew:  

Softer flavor with less tannin  

1.   Pour desired tea flavor in the tea bag and place in the jar, fill with cool to room temperature water.   

1.   Cover the jar and refrigerate for 8-12 hours. Longer brewing time will make a stronger tea.  

2.   Remove the tea bag and serve  

Sun Tea:  

Similar to cold brew in flavor but a little faster  

1.   Pour desired tea flavor in the tea bag and place in the jar, fill with cool to room temperature water.   

1.   Cover the jar and set outside or in a sunny window for no more than 4 hours.  

2.   Remove the tea bag and serve immediately.  

NOTE: sun tea is best if consumed same-day   

Choco Almond Bliss Cookies in a Bag/Jar

Ingredients: Chocolate Chip Cookie Base (Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Emulsifier [Soy Lecithin], Artificial Flavor), Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Sugar, Vegetable Shortening (Contains One Or More Of The Following: Canola And/Or Palm Oil), Whey, Contains 2% Or Less Of Each Of The Following: Leavening (Baking Soda), Salt), Dry Roasted Almonds, sweetened coconut (coconut, sodium metabisulfite [whiteness]), Powdered Sugar (sugar, cornstarch), Water, Propylene Glycol (anti-caking agent), Cellulose Gel, Salt.)

Allergens: Milk, Soy, Tree Nuts (including almonds and coconut), And Wheat.

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You Will Need:

1 large egg
5 Tablespoons butter (browned)
2 teaspoons vanilla

Instructions:

Preheat oven to 375°F.
Combine mix with egg and vanilla stirring by hand.
Brown the butter before mixing into the above mixed ingredients. To brown: melt butter over medium heat until amber in color. Swirl pan to get butter to melt evenly. Watch the browning process because it can burn easily. Once browned, add to mixed ingredients and mix thoroughly.
Drop by Tablespoons onto a greased baking sheet 1-2 inches apart.
Bake for 8-10 minutes, or until golden brown.
Cool for 2 minutes before removing from baking sheet to cool on rack.

Yields approximately 18 cookies

Chocolate Peanut Butter Chip Cookies in a Bag/Jar

Ingredients: Sugar cookie mix (Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening (Contains One Or More Of The Following: Canola And/Or Palm Oil). Contains 2% Or Less Of Each Of The Following: Whey, Salt, Whole Egg, Corn Starch, Butter (Cream, Salt), Leavening (Baking Soda), Nonfat Milk, Soy Lecithin, Natural And Artificial Flavor, Sodium Caseinate, Palm Oil, Yellow 5, Yellow 6, Bht), cocoa, Reese's peanut butter chips (PARTIALLY DEFATTED PEANUTS; SUGAR; HYDROGENATED VEGETABLE OIL [PALM KERNEL OIL; SOYBEAN OIL]; CORN SYRUP SOLIDS; DEXTROSE; REDUCED PROTEIN WHEY (MILK); CONTAINS 2% OR LESS OF: PALM KERNEL OIL; SALT; VANILLIN, ARTIFICIAL FLAVOR; LECITHIN (SOY))

Allergens: Milk, Soy, Peanut, And Egg.
Made With Bioengineered Ingredient(S).

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need:

½ cup butter, melted
¼ cup warm water

Directions:

Preheat oven to 375°F.

Pour out the bag of dry ingredients into a bowl. Mix thoroughly.

In a separate container melt butter in microwave or stove top, add warm water.

Combine dry and wet ingredients. Mix by hand or with stand mixer (paddle) on low for 1 minute. Drop by Tablespoon onto greased baking sheet. Bake at 375°F for 13 to15 minutes, depending on oven and actual size of cookie. Remove from cookie sheet and cool on rack.

Yields 18 cookies.

Gluten Free Biscuit Mix- Bin 1356

Ingredients:

2 Eggs
3/4 cup Buttermilk
2 3/4 cups Gluten Free Biscuit Mix
1/2 cup cold Butter, cubed
1/4 cup melted bButter, optional

Optional add-ins:

1 cup grated Sharp Cheddar
1/2 cup cooked and crumbled Bacon
1-2 Tbsp minced fresh or dried Herbs
1 Tbsp diced Jalapeno

Instructions:

Preheat over to 400 degrees F. Grease a baking sheet or line with parchment paper.
Mix eggs and buttermilk in a small bowl and set aside.
Place baking mix in large bowl. Using a fork or pastry blender, cut in cold butter until it’s the size of small peas.
Add egg mixture to dry ingredients, with optinal add-ins and stir until evenly moistened. Turn mixture out onto a gluten free floured surface and knead briefly to form a dough. Pat dough out to 1 inch thick. Fold the dough in half over itself and pat out again to 1 inch thick. Repeat folding and patting twice more.
Cut biscuits and transfer to the baking sheet. Brush the top of each biscuit melted butter, if desired. Bake until golden brown, approximately 20 minutes.

Yields 8 biscuits.

Cranberry White Chocolate Oatmeal Cookies in a Bag/Jar

Ingredients:
Oatmeal cookie base (Rolled Oats, Sugar, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (Contains One Or More Of The Following: Canola And/Or Palm Oil), Brown Sugar. Contains 2% Or Less Of Each Of The Following: Dairy Product Solids, Egg White, Leavening (Baking Soda), Salt, Artificial Flavor, Soy Lecithin, Whey, Sodium Caseinate, Palm Oil, Sodium Lauryl Sulfate), Sweetened Cranberries (Cranberries, Sugar, Sunflower Oil), white vanilla baking chips (SUGAR; SKIM MILK; HYDROGENATED VEGETABLE OIL [PALM KERNEL OIL; SOYBEAN OIL; PALM OIL]; PALM KERNEL OIL; CONTAINS 2% OR LESS OF: ARTIFICIAL FLAVOR; LECITHIN (SOY); SALT)
Allergens: Wheat, Milk, Soy, And Egg.
Made With Bioengineered Ingredient(S).=

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

Instructions:
Preheat oven to 375°F.
Combine mix with ¼ cup water.  Stir by hand or with stand mixer (paddle) on low for 1 minute.  Drop by teaspoonfuls onto a greased baking sheet. Bake at 375°F for 10-15 minutes or until golden brown.

Yields 2-3 dozen

Chocolate Joy Bites (Vegan)

Ingredients:

1 Cup BD Almond Flour

3 Tablespoons BD Vermont Maple Syrup

1 Teaspoon vanilla extract

8 oz BD Roasted Peanut Butter

1 ½ cup BD Vegan Dark Chocolate Morsels

2 Tablespoons BD Kosher Flake Salt

Directions:

-     Preheat oven to 250 degrees F and line a baking sheet with parchment paper

-     In a bowl, combine almond flour, maple syrup and vanilla extract until a wet dough is formed.

-     Take a tablespoonful of dough, roll it in your palms and place on parchment paper. Continue until you have used all of the dough.

-     Once all the balls are formed, create a crater in the middle of the ball using your finger to poke it.  Pinch the sides of the crater to make them thin and press into the bottom to make it flat.

-     Bake for 30 to 35 minutes.  The dough should be a hard shell, let cool.

-     Place a tablespoonful of your choice of BD peanut butter into the crater and freeze the cookies for 20 to 30 minutes.  The nut butter should be firm to the touch.

-     Melt the dark chocolate over a double boiler, stirring to incorporate it all into a smooth batter.

-     Remove the cookies from the freezer and generously coat each cookie with the melted chocolate.  Place back on the parchment paper.  Sprinkle a pinch of the kosher flake salt on top, and then back into the freezer to harden completely, about 10 minutes.

-     Remove from the freezer and enjoy!  These do not need to be frozen permanently.  Once the chocolate hardens, they can be placed at room temperature.

Yields 12 to 16 bites

Midnight Joe Coffee Rub

Ingredients:
Kosher Salt, Midnight Joe Coffee, Ground Black Pepper, Toasted White Onion Flakes, Smoked Paprika, Roasted Garlic Granules, Thyme

You will need:

Salt
Pepper
Steak(s)

Instructions:
Brush both sides of the steaks (orwith oil and then sprinkle generously with salt and pepper.
Rub each side of the steaks generously with the mixture until well coated, approximately 1-2 tablespoons.

Cook steaks as desired.

Organic Pickling Spice

Ingredients:

Organic Pickling Spice (Organic Yellow Mustard, Organic Cinnamon, Organic Allspice, Organic Dill Seed, Organic Celery Seed, Organic Bay Leaf, Organic Chili Peppers, Organic Cloves, Organic Caraway, Organic Ginger), Sea Salt.

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need:

2 cups Vinegar

2 cups Water

Cucumbers (or any other vegetable you are going to pickle)

Directions:

Place 2 cups vinegar and 2 cups water in a saucepan and bring to a boil.

While bringing this mixture to a boil, wash and dry the cucumbers.  Keep cucumbers in the refrigerator prior to using if you want a crisp crunch with your pickles. Fill the jar with cucumbers.  

Once the vinegar mixture has boiled, pour it into the mason jar to the top. Please be sure your mason jar is at room temperature prior to using. After topping off the jar, place the lid on it.  Keep at room temperature until the contents are cool enough to place in the refrigerator.  Keep the cucumbers in the brine for 24 hours, then enjoy.  Pickles keep in the refrigerator for up to 2 weeks.

Gluten Free Gingerbread Cookies in a Bag/Jar

Ingredients:

1:1 gluten free baking flour (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum.), Brown Sugar (Sucrose, Molasses),  baking soda, Kosher Flake Salt, Ground Ginger, Ground Cinnamon, Ground Nutmeg, Ground Cloves 

 BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

½ stick butter, softened 

1 large egg 

½ Cup Molasses 

¼ cup warm water  

Instructions:

Heat oven to 350 degrees F.

Mix wet ingredients well.  Add dry ingredients. 

Place rounded tablespoonful on cookie sheet covered with parchment paper.

Bake for 10 minutes 

Makes 18 Cookies 

Gingerbread Cookies in a Bag/Jar

Ingredients:

Unbleached all purpose flour (Unbleached Hard Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Brown Sugar (Sucrose, Molasses), baking soda, Kosher Flake Salt, Ground Ginger, Ground Cinnamon, Ground Nutmeg, Ground Cloves  

 BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

½ stick butter, softened 

1 large egg 

½ Cup Molasses 

¼ cup warm water  

Instructions:

Heat oven to 350 degrees F.

Mix wet ingredients well.  Add dry ingredients. 

Place rounded tablespoonful on cookie sheet covered with parchment paper.

Bake for 10 minutes 

Makes 18 Cookies 

Healthy Crackers

Ingredients: 

1 cup pumpkin seeds

1/3 cup sunflower seeds

1 cup whole flax seeds

1/3 cup sesame seeds

2 Tbsp ground flax

1.5 cup boiling water

1 tsp salt

Everything bagel seasoning for topping- approximately 2 Tbsp

Instructions:

Preheat oven to 315 degrees F.

Prep baking sheet with parchment paper.

Mix dry ingredients well in bowl.  Pour boiling water over and mix until combined. 

Spread evenly, as thin as possible, onto the baking sheet

Top with Everything Bagel Seasoning

Bake 45 on one side and then remove parchment paper and flip the product over. Bake for an additional 30 minutes.

Cool for 1 hour

Break apart, keep in airtight container.  Keeps for 7 days.

Makes 8 servings

Carrot Cake Overnight Oats

Ingredients:

Carrot Mixture:

½ cup BD rolled oats

1 tablespoon BD flaxmeal

1 teaspoon BD cinnamon

½ teaspoon BD ginger

1 Tablespoon BD Cardamom Maple Syrup

1 carrot, grated (about 1/3 cup)

½ cup milk (any type of milk can be used)

1/8 cup BD raisins

Add above ingredients into a 16 oz mason jar.  Shake to mix.

Topping:

1/3 cup Plain Greek Yogurt

1/8 cup Cream Cheese (room temperature)

½ Tablespoon BD Cardamom Maple Syrup

Mix together the yogurt, cream cheese, and maple syrup.  Once combined, add to the mason jar with the carrot mixture.  Optional- sprinkle on a few BD walnuts.

Place top onto mason jar, let sit in refrigerator overnight and enjoy in the morning.

Mixed Bean Soup in a Bag/Jar

Ingredients:

Ingredients: Navy beans, green or yellow split peas, black beans, navy beans, kidney beans, organic onion soup & dip mix (Organic Onion, Organic Maltodextrin, Sea Salt, Organic Garlic, Organic Black Pepper.)

You will need to add your favorite stock.

Instructions:

Add all contents of the jar in a slow cooker, Instant Pot or pot on the stove.  Season with salt and pepper.  Add 3 quarts of your favorite stock. 

Slow cooker: cook on low for 8 hours.

Instant Pot: set on manual, high pressure for 30 minutes, let release naturally for 15 minutes and then quick release.

Stovetop:  Simmer on medium until beans are tender 4 to 6 hours.

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

Yields 6-8 servings

Organic Couscous- Bin 1361

1 cup couscous

1 ½ cup liquid (water or broth). 

Bring 1 ½ cups of water (or broth) to a boil with ½ tsp salt. Add olive oil or butter if desired.

Stir in 1 cup of couscous, cover, and remove from the heat.

Let the couscous steam for 5 minutes. Fluff with a fork before serving.

Yields 2-3 servings

Coleslaw

Ingredients: Raw Cane Sugar, Sea Salt, Dehydrated Carrots, Dried Onion, Celery Seed, Dried Red Bell Peppers, Canola Oil, Dried Celery, Ascorbic Acid (preservative).
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat

Recipe:

1/2 Head Of Cabbage-shredded

1 c. Mayonnaise

2 Tbsp. Creamy Coleslaw Seasoning

Mix the dressing together, then fold in your cabbage, let set for 1 hour or more refrigerated and serve.

Cinnamon Swirl Bread

Dough Ingredients:

1 Cup Milk

4 Tablespoons BD Brown Sugar

2 ¼ teaspoon BD dry yeast

6 Tablespoons BD olive oil

2 eggs

3 ½ cups BD All Purpose Flour, plus more for dusting

1 tsp BD salt

½ Cup BD raisins

Cinnamon Filling Ingredients:

1/3 cup BD Brown sugar

2 Tablespoons BD Ground Cinnamon

3 Tablespoons Melted Butter

Directions:

Combine milk, brown sugar and yeast in the bowl of a stand mixer.  Let sit for 10 minutes, until foamy. After 10 minutes, add oil and eggs. Whisk to combine wet ingredients, then add flour and salt.  Use the dough hook or a spatula to roughly combine the wet and dry ingredients into a shaggy dough.  Add the raisins, then fit the bowl and dough hook to the stand mixer.  Knead on medium low speed for 10 minutes.

Remove the dough hook, cover the bowl with plastic wrap and let the dough rise for 1 hour until doubled in size.

Flour your countertop as lightly as possible, then spread and stretch the dough into a rectangle that is the length of your loaf pan.  The dough will be sticky but resist the urge to add more flour, it will make the bread more dense.

Make the cinnamon filling by stirring together brown sugar, cinnamon and melted butter. Spread the mixture all over the top of the dough rectangle, then roll the dough up as tightly as you can, rolling the long way.  Place the roll seam side down into a greased loaf pan, then cover with plastic wrap to let rise for 30 minutes.

Preheat oven 350 degrees F, bake bread for 40 to 50 minutes until the inside reads 190 to 200 degrees F. Let cool completely before slicing.

 Yield: 8 servings

Chocolate Clusters

Ingredients

• 1 ½ cup BD milk chocolate chips

• 1 ½ cup BD semisweet chocolate chips

• 1-1/2 cups chopped BD walnuts or cashews*

• 1-1/2 cups BD pretzels, broken

Directions

• 1. In a double boiler, melt mixed chocolate chips; over low heat. Once melted, stir to combine. Stir in nuts and pretzels.

• 2. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.

*Feel free to swap in any nut, dried fruit or candy that you choose.

Maple Whipped Sweet Potatoes

Ingredients

• 3pounds red garnet sweet potatoes or yams

• 2 tablespoons BD Cardamom maple syrup

• 2 tablespoons butter, softened

• 1/2 teaspoon salt

• Ground BD cinnamon

• Additional maple syrup, if desired

Instructions:

Heat oven to 350°F. Pierce sweet potatoes with fork. Place potatoes in square pan, 9x9x2 inches. Cover and bake approximately 1 hour 15 minutes or until potatoes can be easily pierced with a knife.

Slip off skins. Beat potatoes with electric mixer on medium speed until no lumps remain. Add 2 tablespoons syrup, butter, salt and desired amount of cinnamon. Continue beating until potatoes are light and fluffy. Drizzle with additional syrup.