Homemade Cherry Almond Ice Cream

I know I don’t need to tell you summer has its hot breath on us. Well unless maybe you live in the Yukon! Here in Southwest Oklahoma it’s hot and the forecast is for more hot. I told Shannon there were two things I remembered about summer growing up: hot afternoons and cold homemade ice cream. I think everyone in town had an ice cream maker. On Mama’s old crank-style maker, one kid would have to sit on top while another one cranked on it.   Vanilla was the staple blend most of the time, but we decided to change it up a bit and created a concoction that will chill them taste buds with a little creamy almond flavor with chunks of cherry. Now it’s time to get to crankin’ or break out the new fangled electric ice cream maker and let’s share some goodness!

 

 

Print Recipe
Cherry Almond Ice Cream
Prep Time 15 minutes
Cook Time 30 minutes
Servings
gallon
Ingredients
  • 4 eggs
  • 2 cups ½sugar
  • 2 pints heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 cups pitted and coarsely chopped dark sweet cherries
  • ¾ cup sliced almonds
  • milk
  • Ice
  • Rock Salt
Prep Time 15 minutes
Cook Time 30 minutes
Servings
gallon
Ingredients
  • 4 eggs
  • 2 cups ½sugar
  • 2 pints heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 cups pitted and coarsely chopped dark sweet cherries
  • ¾ cup sliced almonds
  • milk
  • Ice
  • Rock Salt
Instructions
  1. From your electric or crank ice cream maker, place the canister in the icebox and chill for about 30 minutes.
  2. Meanwhile, in a large mixing bowl beat the eggs well. Whisk in the sugar until thickened and smooth.
  3. Whisk in the cream, vanilla and almond extracts.
  4. Stir in the cherries and then almonds.
  5. Pour the mixture into the chilled canister. Pour in enough milk until it reaches the “Fill Line” of your 1 gallon canister.
  6. Put the canister in the freezer bucket and alternate layers of ice and rock salt between the canister and bucket until it reaches close to the top.
  7. Plug in or crack for about 30 minutes or until motor stops and ice cream is thick. Remove the dasher and seal the canister. Drain the water off of the ice and repack the freezer bucket with more ice and salt. Allow to set for about 1 hour to harden.
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Dutch Oven Cherry Cobbler

What’s a more iconic dish to cook in a Dutch oven than a cobbler? I’ve cooked many a cobbler and let’s just say when Shannon came up with this recipe I wasn’t excited about another cobbler. But the cherry and almond together make a great combination. It’s also a really easy dump cobbler that is great for beginners or to please a crowd. 

The batter recipe can be used for any cobbler and fruit combination. So get creative and get in the kitchen!

 

Watch the Video…

Print Recipe
Dutch Oven Cherry Cobbler
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2 cups milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract (optional- great with cherry)
  • 1 teaspoon cinnamon (optional - great with peaches)
  • 1 stick butter, melted
  • 2 cups fruit or more to taste, we like to add about 1/3 - 1/2 cup of juice to for more taste
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2 cups milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract (optional- great with cherry)
  • 1 teaspoon cinnamon (optional - great with peaches)
  • 1 stick butter, melted
  • 2 cups fruit or more to taste, we like to add about 1/3 - 1/2 cup of juice to for more taste
Instructions
  1. Mix together the flour, sugar, salt baking powder, milk and vanilla together.
  2. Pour the butter in a greased 12-inch deep Dutch oven or a 11x13-inch casserole dish.
  3. Pour the batter in the Dutch oven. Evenly top with the fruit and juice.
  4. If baking in the house- bake at 350 degrees for about 40 minutes or until it’s about ¾ baked through like a cake, but still has a soft center.
Recipe Notes

If you like more of a gooey cobbler add more juice and don't cook the cobbler as long.

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Chocolate Mocha Mousse

If you’re looking for something to make your sweetie- then we’ve got a sweet treat for y’all. I don’t know about you, but I tend to founder on a Valentine’s Day meal, and by the time I get to the dessert round I can hardly find room. I guess that’s why Shan came up with this Moose – I mean Mousse dessert. I sure ain’t never made one of these on the wagon, but I’m thinking those fellers would like it. It’s got a lighter consistency than a pudding with a great chocolate and coffee taste.
Makes: 4 – 5 servings
Prep time: 10 minutes
Total Time 40 minutes
1 cup whipping cream
1/3 cup plus 2 tablespoons sugar (divided)
1 teaspoon vanilla
1 tablespoon cocoa powder
2 egg whites
1 tablespoon instant coffee grounds
Strawberries for serving
In a medium bowl, beat the cream, 1/3 cup sugar and vanilla until the cream stiffens. Beat in the cocoa powder until combined.In a separate bowl, beat the egg whites and instant coffee until stiff. Beat in the remaining 2 tablespoons of sugar until combined and smooth.Fold the egg white mixture into the cream mixture.Place in the icebox for about 30 minutes or until chilled, or ready to serve.Serve chilled with strawberries​
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Old Fashioned Chocolate Cake with My Favorite Buttercream Icing

If you don’t celebrate any other holiday this year- I guess this would be the one to pick! It’s National Cake Day and in its honor we’re posting our favorite cake. This chocolate cake is an old-fashioned recipe from my great aunt. It’s super moist with a classic chocolate cake flavor. But probably my most favorite part- and really the cake is just an excuse to make it- is the ICING! Shan makes the best icing I’ve ever had. I don’t think you can get much better than a simple buttercream icing. So whether you put it on the cake or just secretly eat out of the bowl- you’re going to love it!
So get to celebrating, and happy National Cake Day! Now I can’t wait for Bacon Day to roll around!
OLD FASHIONED CHOCOLATE CAKE
PREP TIME: 10 MINUTES
TOTAL TIME: 35 MINUTES
MAKES 1, 9×13 or 2, 9-inch round cakes
Ingredients
2 cups flour
2 cups sugar
1 teaspoon baking soda
1 cup water
2 sticks, butter
1/4 heaping cup cocoa
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla
1. Preheat the oven to 350°F. Lightly butter and flour a 9-x-13-inch baking pan or 2, 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, and baking soda.
3. In a small saucepan combine the water, butter and cocoa. Bring to a boil over medium-high heat, stirring constantly. Let boil for 30 seconds.
4. Slowly whisk the cocoa mixture into the flour mixture. Whisk in the buttermilk, eggs and vanilla.
5. Pour the batter into the pan(s). Bake for about 25 minutes or until an inserted toothpick comes out clean.
6. Allow to cool to room temperature before removing from the pan(s) and icing.
BUTTERCREAM ICING
PREP TIME: 10 MINUTES
TOTAL TIME: 40 MINUTES
Ingredients
1 1/2 cups cream
5 tablespoons flour
2 sticks butter, softened
1 cup sugar
1 teaspoon vanilla
1. In a saucepan heat the cream and flour over medium heat, stirring constantly. Continue to cook until the mixture reaches a thick paste consistency. Remove from the heat and place in the icebox or freezer until chilled (do not freeze).
2. Meanwhile, in a large bowl, beat the butter and sugar together until smooth. Whisk in the vanilla.
2. Remove the flour mixture from the icebox/freezer and beat until smooth. Add it to the sugar mixture and beat on high until it is extremely smooth.
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Strawberry Peach Cobbler

This is a classic dessert done in a Dutch oven or in the house.
It’s usually the first dessert we make when we are cooking for a ranch because it’s our tradition to put the ranch’s brand on top to kick off the works.
Use the batter as a base for any cobbler recipe- don’t be afraid to mix fruit and experiment!
PREP TIME: 15 MINUTES
TOTAL TIME: 60 MINUTES
MAKES 8 TO 10 SERVINGS
1 (15.5-ounce) tub sliced frozen strawberries, reserve juice
1 (29-ounce) can sliced peaches in heavy syrup, ½ juice drained
2 cups all-purpose flour2 cups sugar4 teaspoons baking powder
1 teaspoon salt½  teaspoon cinnamon
2 cups milk1 teaspoon vanilla extract
1 stick butter, melted1 to 2 cups Hershey’s Kisses
1. Preheat the oven to 350°F with a rack in the middle. Lightly butter an 11-x-13-inch baking pan or 12-inch
2. In a large bowl, combine the strawberries with the juice and peaches with juice. Set aside.
3. In a large bowl, whisk together the dry ingredients. Whisk in the milk and vanilla.
4. Pour the melted butter into the baking pan. Pour the batter into the pan.
5. Spoon the fruit mixture evenly on top of the batter.
6. Bake for 40 to 45 minutes, or until about three quarters of the cobbler has baked through like a cake and is golden brown on top. The rest should be slightly gooey because it will set as it cools. I like to poke the cobbler in several spots with a spoon about halfway through, to help even out the baking.
7. About 10 minutes before the cobbler is done, place the Hershey’s Kisses on the top, pushing them in slightly. Continue baking until the cobbler is done. Serve warm or at room temperature.
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AMAZON’S Top 100 Cookbooks

BIG NEWS!
We’re so honored that our cookbook,A Taste of Cowboy, was just named on “Amazon’s Top 100 Cookbooks for a Lifetime of Cooking.”
When Shannon and I put together this cookbook, it was a culmination (and that’s a big word for me), of over 25 years cooking whether it was with Mama in the kitchen or at the chuck wagon for cowboys.
As we were putting this cookbook together we knew we had to include a lot of comfort recipes that are easy to make with uncomplicated but bold flavors. But we wanted this to be more than just recipes. the biggest feedback we get from folks is that the thing they most enjoy are the stories and the pictures Shannon has taken from the ranches we’ve cooked for over the years. Even if you never cook a recipe out of this book, you’ll still get something out of it. We’ve had folks just set it on their coffee table.
We’d love for y’all to check it out and share it with your friends and family. It is available at major bookstores and if you’d like a signed copy you can also get one from our website.
Thank y’all for making this adventure so special for us. Keep the fire hot! Kent

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Bread Pudding with Whiskey Cream Sauce

 

If you have to choose just one thing to make from our recipes, this is it. I can’t believe I’m even giving y’all this recipe! I have kept it a secret in my back pocket for many years, not even sharing it with my own family. I was cooking for a rodeo in Biloxi, Mississippi, when we went to a restaurant that had the best bread pudding I’d ever eaten. I called the chef out to try to get the recipe. Turned out he was a sourdough biscuit fan, so I tried to swap recipes with him, but he must have been a horse trader from way back, because he didn’t give in. It took me years to re-create it, and I think I like it even better than his. My version has a cinnamon French-toast flavor with a dense consistency. Typically bread pudding is made with old bread, but I use hamburger buns, which give it a fresher, lighter taste.
Watch the Video…

PREP TIME: 10 MINUTES
TOTAL TIME: 55 MINUTES
MAKES ABOUT 12 SERVINGS
Ingredients
2 cups milk
1 ½  cups sugar
3 large eggs
1 stick butter, melted
1 teaspoon vanilla extract
1 teaspoon cinnamon, or more to taste
1 teaspoon nutmeg, or more to taste
10 regular-sized hamburger buns
1. Preheat the oven to 350°F. Lightly butter an 8-x-11-inch baking pan or 10-inch cast iron skillet with a rack in the middle.
2. In a large bowl, whisk together the milk, sugar, and eggs until smooth. Slowly whisk in the butter, vanilla, cinnamon, and nutmeg. If you like the flavor of nutmeg, you can add a few more shakes.
3. Tear a bun into approximately 1-inch pieces and add to the wet mixture. Repeat, using half of the buns.
4. Mash the buns with a spoon into the wet mixture until moistened. Tear the remaining buns and add to the mixture. Mash until combined, but don’t mash them so much that the mixture turns to mush. The bread should be completely moistened with some bun pieces still retaining most of their shape. Add more cinnamon or nutmeg, if desired. Scrape the mixture into the baking pan.
5. Bake for about 45 minutes, or until the pudding is sponge-like and springs back when touched in the middle. Feel free to make a judgment call on the baking time. You don’t want it to bake completely through like a cake; re- member it’s bread pudding. You can err on the side of not cooking the pudding quite as long, because it will set up a little more after it cools.
6. Drizzle or drench with Whiskey Cream Sauce. Serve warm or at room temperature.
Whiskey Cream Sauce
PREP TIME: 5 MINUTES
TOTAL TIME: 6 MINUTES
MAKES ABOUT 3 CUPS
Ingredients
1 cup sugar
1 stick butter, melted
2 cups heavy cream
1⁄4 to 1⁄2 cup whiskey
Combine all the ingredients in a medium saucepan. Bring to a boil and boil for 1 minute. Serve warm over the bread pudding.
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Strawberry Peach Pie

We’re calling this the last of summer pie. We just got a mess of peaches in from our sister-in-law’s orchard and what better way to use them than in an old-fashioned pie.
Now we’re ready for fall.
Makes 1 9-inch pie
Total Time: 20 minutes
Ingredients
3 cups sliced and peeled peaches
2 cups sliced strawberries
½ cup flour
1 cup sugar
¼ teaspoon salt
½ teaspoon cinnamon
2 pie crusts (recipe below)
1 egg, beaten
1. Preheat the oven to 450 degrees F. Lightly butter a 9-inch pie plate.
2. In a large bowl, add the peaches and strawberries. Set aside.
3. In a small bowl, combine the flour, sugar, salt and cinnamon. Slowly add the sugar mixture to the fruit and toss until the fruit is coated. Set aside.
4. Roll out one piecrust onto a lightly floured surface until about 1/8-inch thick. Place in the bottom of the pie plate and up the edges. Lightly brush the crust with the egg.
5. Scrape the fruit mixture onto the crust.
6. Roll out the second crust and place on top of the fruit. Seal the edges of the top and bottom crusts with your fingers or a fork. Brush the top of the crust with the remaining egg. Cut several slits in the top of the pie to vent.
7. Bake for about 10 minutes, then reduce the heat to 350 degrees F. and continue cooking 30 to 40 minutes or until golden brown.
Tip: Cover the edge of the pie with tinfoil if it begins browning too quickly while baking.
Pie Crust
2 ½ cups flour
½ teaspoon salt
2 sticks butter, chilled
½ – ¾ cup cold water
In a large bowl, combine the flour and salt.Cut the butter into tablespoons and add to the mixture. With a pastry cutter or fork, cut the butter into the flour mixture until crumbly.Slowly stir in the water until dough forms a ball.Split the dough in half and wrap each ball with plastic wrap.Place in the icebox for at least 3 hours.

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Dutch Baby with Fresh Berries

Shan’s got a good recipe for y’all here – a Dutch Baby, which is a German pancake. It is a classic cast iron dish perfect for breakfast, brunch or even as a dessert. Served with fresh mixed berries it makes a great treat as a dessert or for breakfast.
About 4 servings
Prep Time: 10 minutes
Total Time: 30 minutes
Ingredients
3 eggs
¾ cup flour
½ cup milk
1 tablespoon sugar
¼ teaspoon salt
1 teaspoon vanilla
1 teaspoon ground ginger
3 tablespoons butter
Powdered sugar, berries/fruit, syrup for serving (optional)
Preheat the oven to 425 degrees F.In a mixing bowl, combine the eggs, flour, milk, sugar, salt, vanilla and ground ginger until smooth.Place the butter in a 10-inch cast iron skillet and melt over medium-high heat.Remove from the heat and pour the batter into the skillet.Bake for about 20 minutes or until puffed and golden brown. There may be a little moisture in the middle of the Dutch baby, which is fine it sets up a little as it cools and gives a gooey texture. Be careful not to overcook or it may cause it to stick to the skillet.Allow to cool slightly before carefully removing from the skillet. Serve warm with powdered sugar and/or mixed fruit, syrup, etc.
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Granny’s Scottish Shortbread Cookies

At our house we have a new favorite cookie and that is Granny’s Scottish Shortbread Cookies, and yes these come all the way from Scotland.
As we say in Oklahoma, “That’s a fur piece away.” And I reckon if you winter there you will need a fur piece to keep you warm!
This recipe comes by way of Wendy and her husband Tom, from Scotland. We met them when they stopped by the wagon while we were performing at Silver Dollar City in Branson, Missouri a couple of years ago.
I loved to hear them talk and I told them, one of us had an accent. They became friends of ours and when we shared a sourdough biscuit of ours, Wendy shared her Granny’s shortbread cookie recipe. Granny’s always know best and we’re sure honored to include this into our favorite recipes.
Prep Time: 15 minutes
Total Time: 30 minutes
Makes about 12 cookies
Ingredients
1 stick plus 2 tablespoons unsalted butter, softened 1⁄4 cup sugar1⁄2 cup cornstarch1 cup all-purpose flour
3 (1.55 oz) Hershey’s milk chocolate bars
1. Preheat the oven to 350degree F with a rack in the middle. Butter a cookie sheet.2. In a medium bowl, cream together the butter and sugar. Add the cornstarch and beat until smooth.
3. Slowly mix in the flour until combined, but crumbly. With your hands, form the dough into a ball.
5. Turn the dough out onto a lightly floured surface and pat the dough out to about 1⁄2-inch thick. Cut the cookies out with a 2 1⁄4-inch cutter (we use a tomato paste can).
6. Place the cookies on the sheet and bake for about 12 – 15 minutes or until the bottoms turn a very light golden brown, be sure not to over bake. Place the cookies on a wire rack to cool.
7. Meanwhile, fill a small saucepan halfway with water and bring to a boil over high heat. Place a glass bowl over the saucepan (a double boiler). Break the chocolate into pieces and place in the bowl. Stir occasionally as the chocolate begins to melt.
8. When the chocolate has completely melted, pour into a coffee mug. When the cookies have cooled dip them halfway in the chocolate and place on waxed paper. Allow the chocolate to set up before serving.
Tip: Use your favorite type of chocolate, sprinkles, etc.