Back in the summer I would have prayed for a cold day like today. At 5 A.M. This morning when I had to go out in the freezing cold to go to work, I was dreaming of summer. Isn’t that the way it always goes, we want the opposite of what we’ve got?

I came home this afternoon to a cold house and decided the best way to warm it up was to throw something in the oven. I rummaged around in the freezer and turned up a bag of frozen cherries and a half pint of vanilla ice cream. It seems a cherry cobbler was meant to be. The almond extract and cinnamon in this recipe pair nicely with the cherries. Topped off with a scoop of Mayfield’s vanilla it hits the spot.

Cherry Cobbler 

1 Stick (½ Cup) Butter

1 Cup All Purpose Flour

1 and ¼ Cup Sugar

1 Tbsp. Baking Powder

1/8 tsp Salt

1 Cup Milk

½ tsp Almond Extract

5 Cups Frozen Sweet Cherries

1 Tbsp. Sugar

½ tsp. Ground Cinnamon

Preheat oven to 375 degrees. Place butter in 2 quart casserole dish and place in oven while preheating. (Be sure to watch it and remove when as soon as the butter melts.)

In a medium size bowl stir together flour, 1and ¼ cup sugar, baking powder, and salt. Stir in milk and almond extract. Pour mixture over melted butter in casserole dish. DO NOT STIR.

Scatter frozen cherries evenly over batter in casserole dish. DO NOT STIR

Sprinkle 1 tbsp sugar and ½ tsp. Ground cinnamon over top of cherries.

Bake at 375 degrees for 45 to 55 minutes until top is golden brown.

Serve with a scoop of vanilla ice cream on top.