Congratulations Russell Westbrook on a historic and record-breaking season! What Braum’s Premium Ice Cream flavor would the King of the Prairie be? Well, Neapolitan of course! Just like the classic flavor, he has it all. Thanks for a fantastic Thunder season! Now let’s great ready for playoffs!
Hosting a Thunder playoff party? Check our guide to the perfect Thunder-themed gathering!
Sallisaw, OK –It’s been six months since Braum’s tore down their Sallisaw location and began construction on a brand new building. Today, they are celebrating by serving customers for the first time in the new building.
It is located in the same location as the previous store at 615 S. Kerr Blvd. It will also maintain the same operating hours from 6:00 a.m. to 10:45 p.m.
The store will host a Grand Opening celebration next week. It will run from Monday, April 10th through Sunday, April 16th. There will be grand opening special sales, prize drawings and even free kid cones on Saturday, April 15th from 1:00 p.m. to 6:00 p.m. (Kids must be fifteen (15) or under and accompanied by a parent.)
The new location features a very sleek and modern design with nearly 6,000 square feet, double drive-through windows and seating for about 80 guests.
“The layout brings a fresh feel to the stores and we are excited that we were able to replace the older building with the new, updated look,” said Drew Braum, President and CEO of the company. “This has always been a great area and it was time to upgrade the store for all of our wonderful customers.”
This store brings the total Braum’s stores in operation to 279. All stores are located in a five-state area: Oklahoma, Texas, Kansas, Missouri and Arkansas.
Braum’s features an old-fashioned ice cream fountain along with a grill area for breakfast, lunch and dinner. This new store also has a large Fresh Market area with more than 100 fresh meats, fruits, vegetables and fresh-from-the-farm dairy products.
Reading proficiency by third grade is the strongest indicator of high school graduation, according to the American Academy of Pediatrics.
Reading opens worlds through imagination and provides access to endless information. Although reading is vital to a child’s development, it can be difficult for parents and teachers to encourage reading in young students. When you provide an incentive for kids to read, you increase the likelihood that they’ll learn to love and value reading.
Teachers at Fillmore Elementary School in Oklahoma City partner with Braum’s Book Buddy program to offer sweet rewards to young readers.
Book Buddy, a reading incentive program, supports community schools by rewarding students with Braum’s treats in exchange for reading. The incentives, though small, can make a big difference to young students who need encouragement as they practice their reading skills. This year, over 400,000 students from Oklahoma, Texas, Kansas, Missouri, and Arkansas are enrolled in the program.
“At the beginning of the year, I have students who will come into my room and say they don’t want to read. They’ll try to get through the required reading, but don’t want to do anything extra,” said Holly Wilson, a second grade teacher at Fillmore Elementary.
Participating in Book Buddy helps her students reach reading goals by incorporating an important element into learning – fun, and of course, ice cream!
Incentive is powerful with young students. Fillmore first grade teacher Jere Templeton uses the program to refocus her class on reading with effort.
“My class can get a little fidgety and the coupons bring them back in,” she said. “It gives them something to look forward to.”
Students are more eager to grab books outside of the classroom to earn reading points and keep their eyes on their goals. The extra reading practice is often vital to their success.
“It makes a dramatic difference,” Templeton said.
She even goes a step further by having her students write and draw about the book they’ve read so they can interact and comprehend the stories they read. She expects that all this practice will pay off in the end.
“I really believe that the extra reading they are doing will be reflected in this year’s standardized reading exam scores,” she said.
While students get excited about free ice cream, the program has truly proven to be much more.
The program has lead students to develop a love for reading, which in turn has improved their reading levels. Wilson can recall a former student who participated in the program and who continues to benefit from the reading habits he developed while he was in her classroom. She said that he initially started reading just for the ice cream prize, but in time he developed a deep love for reading.
“He started reading more often and graduated to larger books, and then he was reaching for chapter books before I knew it,” she said.
Although a few years have passed, he still loves reading to this day.
“His mom told me he’s started reading Harry Potter,” Wilson said.
Current students at Fillmore are also benefitting from the regular reading. Adventures have been shared with Pete the Cat; stops have been made at the Magic Treehouse. Wilson’s class is vocal about their favorite series.
“Green Eggs and Ham is my favorite book,” second grader Adrian Burrola said.
More reading means more exposure to different topics. Wilson includes books in her classroom about baseball heroes, African American history, and holidays.
“Once the students show an interest in a topic or time period, I really see them gravitate towards those kinds of books,” she said. “Passion and interest grow from independent study.”
The students’ excitement stands as a true testament to her statement. Their exclamations on a variety of subjects can be heard walking down the hall any given day of the week. “We read about the Titanic in class,” said Angel Rose Alvarez, one of Wilson’s students.
“I have a lot of Christmas books at home,” said 2nd grader April Faire.
Participation in Book Buddy continues to grow steadily each year, with participating schools in Oklahoma, Texas, Kansas, and Arkansas.
“I wish more schools did this program because it’s one of the best programs to encourage and engage kids in reading,” Wilson said. “They want the ice cream. It is a sweet and tangible thing that they can strive to obtain. By them reading and having to take responsibility for what they have to do they are increasing their word and learning knowledge.”
Want to know how you can bring book buddy to your school? We’d love to help! Read more about Book Buddy rules and regulations, or email the Braum’s team at bookbuddy@www.braums.com.
Tecumseh, OK – Ice cream lovers and burger devourers get ready because the wait is finally over! The local Braum’s will open its doors to the public at 6:00 a.m. on Tuesday, January 31st.
It is located at 1217 N. Broadway. This store has been in the works for quite some time, and it is finally ready to serve up delicious ice cream treats, scrumptious burgers and much more for the Tecumseh community.
“We have been looking to build in Tecumseh for several years, but all the pieces just had not come together before,” said Drew Braum, President and CEO of the company. “Now that everything is in place, we are very excited to have the store up and running to start the New Year off right; with ice cream and burgers, of course!”
A celebration will even be taking place during Grand Opening Week, which is slated for February 6th-12th. During this week, there will be special sales, prize drawings and even free kid cones on Saturday, February 11th from 1:00 p.m. to 6:00 p.m. (Kids must be fifteen (15) or under and accompanied by an adult)
If you have not been by the new location yet, the building features a very sleek and modern design with nearly 6,000 square feet, double drive-through windows and seating for about 80 guests.
The company currently has 278 stores in a five-state area: Oklahoma, Texas, Kansas, Missouri and Arkansas. There are 127 in Oklahoma alone.
Our stores combine an old-fashioned ice cream fountain along with a grill area for breakfast, lunch and dinner. This new store also has a large Fresh Market area with more than 100 fresh meats, fruits, vegetables and fresh-from-the-farm dairy products.
It’s the most wonderful time of year – Braum’s Egg Nog and Premium Egg Nog Ice Cream are back!
These holiday favorites have been making appearances at holiday get-togethers for generations. The return of our holiday products revive visions of winter afternoons sweetened with a scoop of egg nog ice cream. They remind loyal fans of glasses of egg nog over loud family game nights and exciting present exchanges. Just the thought of egg nog conjures up cozy Christmas sweaters and a sense of good cheer.
For some, the return of these seasonal classics is as anticipated Christmas morning! We know you need to get your egg nog fix. This year, we recommend you try a few new recipes to take your egg nog obsession to new heights. These egg nog recipes are so good you’ll be the star of every holiday party and have no problem getting on Santa’s nice list.
So go on, keep passing out those cups of good cheer!
Want more recipes to showcase at your holiday feasts? Read through the Braum’s 2016 Holiday Recipe Brochure
What You Need
How to Make It
Recipe courtesy of Caryn Ross
Make It Your Own
What You Need
How to Make It
Make It Your Own
What You Need
How to Make It
Make It Your Own
What You Need
How to Make It
Recipe courtesy of Caryn Ross
Our summer Perfect Pair contest brought thousands of ice cream flavor duos that were full of fun puns, pop culture references, and even inspiration.
It was so hard to choose that we decided to go back and grab a few of our more festive favorites to highlight this holiday season!
We’re excited to spread cheer with these clever mashups of Braum’s ice cream flavors. Whether you’re trekking through the woods to grandmother’s house for Thanksgiving or sitting fireside on New Year’s Eve, these festive concoctions will kindle your holiday spirit.
When you grab your next Braum’s double scoop cone, considered giving these combinations a try! The combos will have you dreaming visions of cozy autumnal feasts, sledding down snowy hillsides, and quite possibly dancing sugar plum fairies.
Congrats to our participants who contributed these tasty tidings. Happy Holidays from Braum’s!
Dietary restrictions can sometimes make restaurants and grocery stores difficult to navigate. But an allergy or sensitivity to gluten doesn’t mean you have to miss out on the frozen goodness Braum’s has to offer. We have dozens of gluten-free flavors.
Some people avoid gluten because they have celiac disease, which causes the immune system to react abnormally to gluten. Symptoms can range from nonexistent to severe, so those who suffer from the disease must be especially cautious about what they eat. Others may have sensitivity to gluten, which isn’t as severe as celiac disease but can still cause symptoms.
Gluten can be found in a host of foods, such as bread and pastas. It is in the ingredients of several of our ice creams. For example, our popular Cookies ‘n’ Cream flavor has cookie pieces, which contain gluten.
To help those with celiac disease, gluten sensitivity, and special diets, we have created a list of 10 of the most popular Braum’s flavors that are gluten-free. There are dozens more, so be sure to check the ingredients listed with our premium ice cream, regular and no sugar added frozen yogurts, and sherbets.
Few things in life are sweeter than birthday cake and ice cream, but imagine combining both to create a concoction you’ll want to triple on your next waffle cone. You can have your cake and eat it (in ice cream form), too.
It’s little wonder why our famous Premium Birthday Cake ice cream is a fan favorite. The eye-catching blue ice cream is packed with amazing birthday cake flavor. White ribbons of marshmallow wave through the scoop and are complemented by pieces of classic pound cake.
Just a scoop can make any day feel like your birthday. Whether you’re blowing out candles or you simply want to treat yourself, these Birthday Cake ice cream concoctions will add an extra touch to your celebration.
Sometimes less is more – and adorable. Next time you whip up an ice cream cake to please party guests, consider serving individual mini cakes. The personal cakes can last for several weeks in your freezer, making it a convenient, make-ahead option.
What You Need
How to Make It
Make It Your Own
A terrine is a box-shaped dish that you slice to serve. A terrine can be used for savory foods to make a main dish, but — clearly — we think this food is a dish best served cold.
What You Need
How to Make It
Make It Your Own
These milkshakes will bring everybody to your yard. Proceed with caution.
What You Need
How to Make It (Makes two servings)
Make It Your Own
The winners of Braum’s Perfect Pair: The World’s Greatest Double-Dip Contest are now enjoying their prizes!
The staff at each of their home stores was able to present them with their awards during September.
Andy Taylor was awarded the contest’s grand prize for the ’80s throwback entry of “Wake Me Up before You Fro-Yo”. The musically inspired flavor combination pairs Cappuccino Chunky Chocolate Frozen Yogurt and Light English Toffee.
Taylor received coupons for 52 cartons of free ice cream and the honor of having the entry featured in his home Braum’s store in Tyler, Texas.
Our second prize winner, Brian Payne, of Yukon, Oklahoma received a $50 gift card along with a #1 Combo Meal and Single Dip Ice Cream Voucher.
His entry that snagged him 2nd place was “Let Them Eat Cake” — Braum’s French Vanilla Ice Cream and Premium Birthday Cake.
Our third winner, Esteban Ramirez, of Wichita, Kansas definitely had a little fun when he went to accept his prizes. He donned a costume to represent his winning combo.We received more than 4,000 unique contest entries. It was difficult to select a limited group of winners from thousands of clever concoctions.
He titled it, “Oompa Loompa” — and it featured Braum’s Lime Sherbet and Orange Sherbet. He received a $25 dollar gift card along with a #1 Combo and Single Dip Ice Cream voucher.
Coming in at fourth place was Miranda Terry, of Goddard, Kansas. Her winning pair featured Braum’s Premium Brownie Batter and Premium Chocolate Chip Cookie Dough. She cleverly dubbed it “Mad Batter.”
Miranda took home a $10 gift card, a #1 Combo and a Single Dip Ice Cream Voucher.
There were also ten honorable mentions that received a free combo meal and an ice cream treat.
We received more than 4,000 unique contest entries. It was difficult to select a limited group of winners from thousands of clever concoctions.
Our Perfect Pair winners and honorable mentions were selected for their originality, title creativity, and pairing of ice cream flavors.
Again, we would like to thank all contest participants for contributing their wacky, delicious, and amazingly clever ideas!
Winners
Grand Prize: Andy Taylor, of Kilgore, Texas
“Wake Me Up before You Fro-Yo” — Cappuccino Chunky Chocolate Frozen Yogurt and Light English Toffee
Second Place: Brian Payne, of Yukon, Oklahoma
“Let Them Eat Cake” — French Vanilla Ice Cream and Premium Birthday Cake
Third Place: Esteban Ramirez, of Wichita, Kansas
“Oompa Loompa” — Lime Sherbet and Orange Sherbet
Fourth Place: Miranda Terry, of Goddard, Kansas
“Mad Batter” — Premium Brownie Batter and Premium Chocolate Chip Cookie Dough
Honorable mentions
We are proud to be named the Made in Oklahoma Coalition’s August Restaurant of the Month. The MIO’s monthly spotlight features Oklahoma restaurants dedicated to providing quality, local goods. Throughout August, the organization featured facts about our commitment to providing Oklahoma products on its Facebook page.
From fresh dairy products and bakery goods to the quality beef used in our burgers, we are no stranger to providing hungry Oklahomans delicious, locally produced food.
“Freshness has always been important to Braum’s. Each Braum’s store receives a delivery every other day,” says Terry Holden, the marketing and advertising director for Braum’s.
The Braum Family Farm in Tuttle, Oklahoma, is home to the restaurant’s product creation. The Braum’s Processing Plant and Bakery are on the farm as well. It’s here where we create your favorite Braum’s treats fresh every day.
Our farm allows us to bring customers better-tasting goods by eliminating the need to transport vast amounts of ingredients across great distances. Our trucks leave from and return to the farm on the same day, delivering fresh products to each Braum’s store.
Being based in Oklahoma has more than a few benefits. Oklahoma’s centralized location allows for fresh daily deliveries to not only store locations in state but also to stores in Texas, Kansas, Missouri, and Arkansas.
While geographic location is an advantage, being an Oklahoma business and producer means much more. With its farm-friendly climate and driven, hardworking community of employees, Oklahoma easily allows for the production of quality products.
“Considerations such as climate, productive workforces, and good transportation systems are benefits that play an important role in our production locations,” Holden says.
Next time you bite into a Braum’s burger or pick up a pint of ice cream, remember it was made just down the road.
Learn more about the Braum’s farm and schedule a tour of the Braum’s Processing Plant and Bakery.
The Made in Oklahoma Coalition aims to promote brand awareness and consumer loyalty for food and agricultural products local to Oklahoma. Founded in 2000, MIO brings attention to the economic benefits of supporting Oklahoma food manufacturers through the purchasing of their local products and produce.
Springfield, MO – The city of Springfield is getting a whole lot sweeter! Braum’s opened its 6th location in the city on Tuesday, May 3rd. The new store is at 3020 E. Sunshine. This is Braum’s 280th store in a five-state area.
The new building is almost 5,000 square feet of space with double-drive through windows and a dining room that can seat about 75 guests. This location is one of Braum’s more modern designs.
“There is a lot of anticipation for the doors to open at this store,” said Drew Braum, President and CEO of the company. “We hope that opening a 6th store in this area helps give everyone access to a local Braum’s so that they can enjoy everything our stores have to offer,” Braum said.
Braum’s features an old-fashioned ice cream fountain along with a grill area for breakfast, lunch and dinner. This new store also has a large Fresh Market area with more than 100 fresh meats, fruits, vegetables and fresh-from-the-farm dairy products.
About Braum’s
Bill and Mary Braum opened their first Braum’s store in 1968. The company is still family owned and operated. Braum’s has stores in Oklahoma, Texas, Kansas, Missouri and Arkansas with 14 stores in Missouri.
To say that the Oklahoma City Thunder and their fans are excited heading into game five against the Spurs in the second round of playoffs, well, that would be an understatement.
More than 18,000 fans packed Chesapeake Energy Arena to cheer on the Thunder last Sunday night, when the team evened the series against the San Antonio in game four, defeating the Spurs 111-97. To top it off, nearly all of those fans were wearing shirts sponsored by Braum’s.
Braum’s is a regular season sponsor, so when the Thunder makes it to the playoffs, they love to show their support.
“Sponsoring playoff shirts allows us to engage with the Thunder fans and our local community,” said Amanda Beuchaw, public relations director for Braum’s.
Braum’s has sponsored playoff shirts for three seasons and towels for one season. The Thunder staff creates the unique shirt designs, often with a memorable slogan. In 2014, the Braum’s shirt said “We are Oklahoma.”
“Since coming to OKC in 2008, the Thunder organization has really been a vital part of the community,” Beuchaw said. “They have helped bring Oklahomans together more than ever before, which in essence can be summed up as ‘We are Oklahoma.’ Braum’s is proud to call this great state our home and be a part of the Thunder family.”
You’ve cheered all season long, sporting your lightning bolts and orange and blue – and here it is: the playoffs. With all the excitement and momentum surrounding the playoffs, the last thing you want to do is fret about is what you’re going to serve to your friends for the game! Well, don’t worry – we’ve compiled some of our favorite recipes and ideas for throwing the perfect Thunder playoff party.
Of course, we’re inclined to believe that no party is complete without a few scoops of your favorite flavor. But for a Thunder-themed party, keep it festive by serving our classic Orange Sherbet and our No. 1 best-selling flavor: Birthday Cake. Of course – since it’s playoff season for the OKC Thunder – our Oklahoma stores have temporarily renamed Birthday Cake to “Thunder Dip”. If you don’t like these flavors paired together, serve them separately and let your guests make their own creations.
No ice cream bar is complete without a host of toppings. Create two separate lines, one with fruity, fresh toppings for the Orange Sherbet and one with the classic ice cream bar toppings for the Birthday Cake flavor.
When hosting a playoffs party, finger-food is the name of the game. Provide guests with snacks that are quick and easy to pile on a plate during commercial breaks. A few staples include fresh fruit and veggies trays, chips, nuts, pigs in a blanket, pizza bites, and dips. Below are three of our favorite recipes, but if you’re looking for more, we have recipes for our favorite drinks, desserts, and snacks here.
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*Frank’s Red Hot Sauce is a registered trademark of Reckitt Benckiser, Inc.
The guests are arriving and the food is ready to go; now all you need to do is sport your favorite player’s jersey and turn on the game! Drop by your local Fresh Market today for the ingredients you need to throw the perfect playoff party.
Are you a fan of all things cheesy and gooey? We are, too. April 12 is National Grilled Cheese Day, and we’ll be celebrating with our favorite variations of the classic grilled cheese sandwich. We visited our local Braum’s Fresh Market and scouted out the best ingredients to make our favorite recipes. If you’re interested in a one-stop shopping experience to help you celebrate National Grilled Cheese Day, Braum’s Fresh Market has you covered.
The beautiful thing about grilled cheese sandwiches is that you can use your favorite type of bread. Love whole-grain? Grab a couple slices. A big fan of garlic bread? Mamma mia, how delicious! Our personal favorite for a classic sandwich is the Braum’s Buttermilk Bread, which is strong enough to handle any toppings you layer on, and toasts nicely in a skillet.
If you saw our “10 Things You Can’t Make Without Butter” post, you’ll know that we’re big fans of a fresh pat of butter. For a classic grilled cheese sandwich, using butter on your bread is the key to a crispy but not burnt crust. Before assembling your sandwich, coat the outside edges (that will touch the pan) of your bread with butter.
The magic of a grilled cheese sandwich happens here, of course. From your everyday cheddar to the specialty smoked Gouda, have fun with your sandwich and explore new options. We’ve picked out a few of our favorite recipes using different cheese variations, below.
No matter what you put inside your sandwich, follow these basic directions for a yummy meal.
If you’re feeling hungry, stop by your nearby Fresh Market for all the supplies you need to create your own version of a classic grilled cheese sandwich. And let us know: what is your favorite grilled cheese recipe?
If you’ve been to our farm, you know that we’re not just an ice cream maker. We’re a real working dairy, and while we make some of the best ice cream and milk in the world, we don’t spend as much of our time talking about the other outstanding dairy products we make. Now is a great time to celebrate dairy’s savory star – butter.
Here are 10 things you can’t make – and enjoy – without butter.
Popovers, the fancier cousin to the humble pancake, are a buttery, eggy way to start the day. These light and fluffy treats are not only a delight because of their form, but also because their ingredients are so readily available – flour, eggs, salt and butter. While dedicated popover pans do exist, they can just as easily be made in a regular muffin tin. The key is whipping the eggs to a frothy lightness. Air bubbles are key to making the rolls “pop over” the sides of the tin.
Popover recipes:
How to Make Popovers – The Kitchn
Popovers with Strawberry Butter – Just One Cookbook
Jeff’s Incredible Popovers – Edible Tulsa
Sugar cookies, butter cookies, classic chocolate chip – cookie recipes always seem to start with “cream together butter and sugar”. These two ingredients are critical to making traditional (and delicious) cookies. Why do we cream the butter and sugar together? It helps incorporate the sugar evenly and the air that gets mixed in makes your cookies less dense.
Sugar cookie recipes:
Rolled Sugar Cookie Recipe – Oklahoma City Moms Blog
Sugar Cookies – Cookin’ Cowgirl
The Basics of Sugar Cookies – Bee in our Bonnet
Butter is one of the defining flavors of a good shrimp (or chicken!) scampi. Paired with garlic and lemon, the buttery shrimp is at once rich and light, savory and just a bit sweet. Easy to make, scampi is a quick meal that can be served over pasta or rice, or eaten on its own.
Shrimp scampi recipes:
The Basics of Shrimp Scampi – ChowHound
16-Minute Meal: Shrimp Scampi – The Pioneer Woman
Brown Butter Garlic Shrimp – Add a Pinch
Cinnamon rolls come with a double dose of butter – butter in the dough, and butter in the glaze. These sugary, cinnamon-y delights are a staple of southern breakfasts.Cinnamon roll recipes:
Skillet Cinnamon Rolls – Edible Tulsa
Eggnog Cinnamon Rolls – Modern Pilgrim
Pie dough is simple on its face – combine four ingredients (flour, salt, water, and your choice of fat) and bake. Bakers disagree, though, on which fat is best for pie crusts. Lard, shortening, and oil all join butter on the short list of available fats. Butter, though, reigns supreme for flaky, flavorful crusts. Other fats can give you flaky, but none can deliver the flavor of butter.
The crust isn’t the only place butter shines though. Custard-based pies often include butter as a rich complement to their egg-heavy insides.
Pie recipes:
Pecan Pie Recipe – Edible Oklahoma City
Chocolate Pecan Pie Recipe – David Lebovitz
Buttermilk Pie Recipe – Lynn’s Kitchen Adventures
Buttermilk Pie – Homesick Texan
Like piecrusts, the secret to flaky, delicious croissants is incorporating layers of butter in the dough. This gives croissants both their signature flake and their buttery flavor.
Croissant Recipes:
Croissants – Laura in the Kitchen
Homemade Croissants – The Baker Chick
Roux forms the basis of three of the classical “mother sauces” of French cooking, which is a fancy way of saying a lot of the sauces we like to eat get their start with this mix of flour and butter cooked together. In the Midwest, roux plays an important role in the making of cream gravy, perfect for pouring over biscuits or chicken fried steak (the state meal of Oklahoma).
Roux Recipes:
Herbed Baked Chicken with Cream Gravy – Restless Chipotle
Restaurant Style Southern White Gravy Recipe – Uncle Jerry’s Kitchen
Creamed Spinach – The Pioneer Woman
Speaking of sauces, breakfasts across the country would be incomplete without the butter-laden Hollandaise sauce that makes Eggs Benedict what it is. Hollandaise is a mixture of egg yolks and butter, creamy and tart from the inclusion of lemon juice. It’s delicious on Eggs Benedict, but equally delightful on steamed vegetables. Sauce Béarnaise, a common sauce added to steaks, is derived from Hollandaise.
Hollandaise sauce recipes:
Baked Eggs Napoleon With Hollandaise Sauce – Simply Gloria
Mustard Greens and Hollandaise Stack – The Meaning of Pie
Toffee, butter toffee, butter crunch. By any name, this sweet treat is the perfect blend of savory butter and sweet sugar.
Toffee Recipes:
Salted Dark Chocolate Almond Toffee – Sally’s Baking Addiction
Toffee Butter Icebox Cookies – Mom on Time Out
Basting chicken with butter, or rubbing it with butter and herbs before roasting, yields a crispy skin full of flavor. Thoroughly drying the skin before adding the butter will help the chicken brown.
Roasted chicken recipes:
Butter Roasted Chicken – Never Enough Thyme
Perfect One Hour Whole Roasted Chicken – Little Spice Jar
Honey Orange Roasted Chicken – A Spicy Perspective
It appears everything is better with butter, and great butter comes from great milk produced by cows with a clean diet. In short, great butter comes from Braum’s. You can stop by your local Braum’s Fresh Market and grab a pound today to start making all these delicious, buttery treats.
Popovers courtesy normanack | CC BY
On the western edge of the Braum’s landscape sits Amarillo, Texas, home to five Braum’s stores. The largest city in the Texas Panhandle, Amarillo was originally called Oneida when it was founded in the late 1880s. The town grew to prominence as a hub of the cattle trade, and remains a stronghold of the meatpacking industry.
As a stop on Interstate 40, Amarillo offers residents and guests alike plenty of entertainment, whether you’re moving into the area or just making a pit stop on a cross-country trek.
Here are some must-see places in the area:
Erected in 1974, Cadillac Ranch is an art installation by the group Ant Farm, who planted 10 Cadillac automobiles nose-first in the west Texas dirt. Funded by the eccentric businessman Stanley Marsh 3, is decorated – and redecorated – by graffiti artists passing by. The unique installation is a must-see sight on the south access road of the highway, east of the exit for Arnot Road.
The American Quarter Horse Hall of Fame & Museum, an education arm of the American Quarter Horse Association (AQHA), exists to preserve the legacy of the famed American Quarter Horse. The quarter horse, long associated with cowboy life and ranch work, was in danger of extinction before becoming an iconic symbol of the American West.
The AQHA museum is a repository of artwork, stories, and artifacts celebrating the role the breed played in winning the West. Exhibits include bronze statues, an educational gallery and a theater.
The Kwahadi Museum of the American Indian celebrates the culture and lifestyles of the Pueblo and Plains peoples. The museum’s halls feature paintings, carvings, and artifacts from the tribes of the area.
Each summer, the Kwahadi brings to life the pageantry and spectacle of the Kwahadi dancers, a youth performance squad which features stories, songs, and dances. This award-winning troupe performs all summer long at the museum, as well as at select times during the fall and winter.
The high plains of Texas aren’t exactly renowned for their amenability to growing things. The Amarillo Garden Club, first organized in 1929, sought to change that. Over the course of the next 25 years, the club expanded and new clubs were formed. With the advent of the Garden Center in 1954, the clubs had a common home, and they worked collectively to fill the space with plant life. By 2007, this garden center had transformed into the Amarillo Botanical Gardens.
The Amarillo Botanical Gardens hosts educational programs for gardeners and school children, and offers facility rentals for private events.
While not in the city proper, no visit to Amarillo is complete without a trip to Palo Duro State Canyon State Park. Second in size only to the Grand Canyon, Palo Duro Canyon is located just a few miles south of Amarillo, toward Canyon, Texas. Spanish explorers made their way into the canyon in 1541, and the canyon has been continuously inhabited by native tribes from the area. The canyon is well-regarded for its geological formations, and each summer hosts the musical performance Texas.
In and around the state park are a number of attractions. The Palo Duro Riding Stables offers horseback riding, camping, and hiking. Adventure seekers can streak across the sky above the canyon on the ziplines at the Palo Duro Adventure Park.
Before you head out of town, visit any five of the area Braum’s stores for a refreshing limeade, cool shake, or a hearty burger and fries.
1700 S. Western
If pumpkin spice indicates the beginning of fall, eggnog ushers in the start of the Christmas season. Recipes for the eggy, custardy drink abound, and it can be found as a component of hundreds more. Eggnog waffles, eggnog lattes, eggnog ice cream – it’s almost impossible to celebrate the holidays without eggnog in some form.
Like so many long-standing favorites, it’s not clear where eggnog came from, why it’s called eggnog, or even what ingredients were in the first recipes.
What culinary historians do know is that in medieval Europe, it was common to find drinks made of warm milk and alcohol, a mixture known as posset. It’s thought that eggnog is a descendent of this early beverage.
Early eggnog almost always included alcohol, and in the newly-formed American colonies, the drink grew to popularity as a heady mix of milk and/or cream, eggs, and rum. Often topped with cinnamon or nutmeg, the drink’s warm spices made it popular in the cold winter months. George Washington himself was known to have written a popular recipe for the beverage.
By the 1800s, eggnog could be found at nearly every holiday party, and regional varieties began to take shape – bourbon replaced rum in the South, for example.
Modern manufacturing relieved home cooks of the long period of beating and mixing required to make eggnog at home, and modern drinkers of the beverage were able to take to their local store to grab a carton or bottle.
The basic recipe for eggnog has not changed in a century. Beat egg yolks and sugar together with nutmeg, and then slowly mix this mixture into a pitcher of milk and cream. Historical versions of the drink may well require alcohol, but many modern drinkers take the beverage without any booze at all.
Concerns about food safety led eggnog to fall out of favor somewhat. For home cooks, the easy solution is to make eggnog with pasteurized eggs. Commercial preparations, including our own genuine eggnog, are pasteurized for safety and can be consumed without worry.
Typically, eggnog is served cold, though it’s not uncommon in some areas to find the drink served warm (especially when fortified with rum or bourbon).
We recommend serving it in a chilled punch bowl, ladling up individual servings as necessary, and topping each with a generous grating of nutmeg. For a holiday dinner party, try serving it up in carafes down the center of a long table, or at individual tables.
Straight eggnog can be added to coffee and hot chocolate for a warm, spicy kick, but other recipes are also well suited to using the drink as an ingredient. Because eggnog is, in essence, a drinkable custard (a mix of dairy and egg), similarly based recipes can often incorporate eggnog’s signature flavor with ease.
Here are a few ways you can use any leftover ‘nog you might have.
Eggnog Pancakes – Crème de la Crumb
Eggnog French Toast with Gingerbread Syrup – Sugar & Soul
Love it or hate – and there seems to be very little middle ground – eggnog is a signature of the holidays. We’re proud to make and serve genuine, delicious, creamy eggnog, and our famous eggnog ice cream. Come by and grab a holiday treat.
It’s the most wonderful time of the year! Family, food, friends, parties, the list goes on and on. So, during this busy time of the year we try to help make keeping food on the table easy! We’ve created a Holiday Recipe Guide featuring delicious, easy-to-make recipes that will impress your guests and reduce your holiday stress! This year we have everything from an Egg Nog Breakfast Bake to a Grilled Turkey and Brie Sandwich (made with leftovers from Thanksgiving dinner)! Shop our Fresh Market and pick up your free Holiday Recipe Guide today, or flip through it here.
After fighting through rush hour traffic, no one wants to fight the grocery store madness, The Braum’s Fresh Market makes it easy to get the groceries you need to make a great meal for your family, without the hassle of an overcrowded grocery store aisle.
Here are three easy dinners you can enjoy on a busy weeknight from the great selection in our Fresh Market.
Nothing could be simpler than picking up an eye of round, an onion and some potatoes, piling it all in the slow cooker, and arriving home the next day to a fork-tender roast to rival Grandma’s. How do you master this meal? Brown your meat in a large skillet before putting it in the slow cooker, and don’t be afraid to amp up your spices. Cooking on low heat for many hours will deliver an unbeatably tender roast and a delicious jus.
Add some of Braum’s freshly baked dinner rolls and butter from the Braum’s dairy herd, and it’s the recipe for a winning dinner.
Mellisa Swigart at Mom Luck has a great recipe for tender pot roast.
You know that Braum’s sells top-quality dairy products, but did you know we also have fresh eggs, biscuits, bacon, and waffle makings?
It’s simple to dart into your nearest Fresh Market and come away with everything you need to make breakfast for dinner.
Looking for the ways to spice up your egg preparation? The American Egg Board offers an online cooking guide all about the ways you can make eggs. Pair one of the delicious preparations with a side of bacon, freshly-baked buttermilk biscuits or a Braum’s frozen waffle, and dinner is ready in a matter of minutes.
As far as easy comfort foods go, not much beats the warmth of toasty bread paired with gooey melted cheese. As grown ups, though, we can step up our grilled cheese game, and make a hearty, filling meal on two slices of bread.
Start with slices of our oven roasted turkey or brown sugar ham, and gently brown them on both sides in a pan. Remove the meat, melt a pat of butter in the pan, and lay down a slice of one of Braum’s artisan-style breads. While it’s browning, layer on a slice of Meunster cheese and your choice of fresh tomato or avocado slices. Top it off with your meat, a slice of cheddar cheese, and another slice of bread. Layering your bread and cheese together will help keep the sandwich together.
When the bottom layer is sufficiently brown, carefully flip the whole stack over and brown the reverse side. Slice your sandwich in half, and you have all of the comfort of a classic grilled cheese, with flavor a grown up palette can enjoy.
We know weeknights are busy. These are easy meals you can make quickly, or have ready when you get home. For those extra-busy nights, though, we also offer a complete line of “Meals in Minutes” – entrées and side dishes in our freezer section that can be pulled out, warmed, and ready to go.
From the earliest moments of recorded history, humans have been seeking out cool treats for relief from the heat of sun, mixing honey and fruit with snow or ice. Sometime in the 16th century, the dessert we know as ice cream was discovered in England, France, and Italy. Presidents George Washington and Thomas Jefferson were both known to have loved ice cream, and regularly enjoyed it in their homes. Today, Americans consume nearly 50 pints apiece, every year.
Great ice cream begins with great milk and great cream. These two ingredients are the backbone of genuine ice cream, and if they aren’t the very best, you’ll be able to taste it in the final product. To be ice cream – and not light ice cream or frozen yogurt – your dessert needs at least 10% milk fat. Ice cream with a chocolate base can be 8% milk fat, because the fat present in the chocolate will bring the total fat content into acceptable levels. Light ice cream, on the other hand, can only have around 6% milk fat to qualify. We source our milk and cream from our very own dairy herd, which means the dairy in our ice cream has the shortest possible trip from the field to where it’s made into ice cream. That kind of freshness just can’t be beat.
After milk and cream, sweeteners are added to the mix, along with any flavorings the base needs. From the delicious simplicity of vanilla to the sky blue birthday cake, all of our quality ice creams start with this mix of cream, ice cream, and flavorings.
You know that our gourmet ice cream starts with the very best ingredients. But those ingredients transform into something magical when you start mixing them up and cool them down. Two important steps happen before these ingredients make the leap to ice cream—pasteurization and homogenization. The mix is pasteurized according to government regulations in order to kill any bacteria. It’s homogenized to create the smallest possible fat molecules in your ice cream – a key ingredient in creating creamy, smooth ice cream.
Then, it’s off to the freezer, where spinning blades introduce air into the ingredients as they’re cooling. This keeps your ice cream from being a rock-hard brick when you open it up.
Once the ice cream has cooled to a semi-solid state, it’s time to add in all the tasty goodies, or “inclusions.” Those are the bits of peppermint candy in our peppermint ice cream, the chocolate chunks in our Cappuccino Chunky Chocolate, or the peach ribbons, almonds, and lady fingers in our Premium Amaretto Peach Charlotte. Because the ice cream has hardened enough to be stiff, it can hold all of these extra ingredients, without them collecting in the bottom of their container.
Once the inclusions have been added, the ice cream is ready to be packed in containers we make on-site. Those containers then make their way to a freezer the length of a football field, held at -20 degrees. This process hardens the ice cream to its final consistency, and it’s ready to be shipped to your local store.
We don’t just make our ice cream, though. We make the baked goods which go inside our ice cream, and we proudly bake the cones the ice cream is served in. Those cones are mixed up, pressed, cooked, and formed right in our bakery. Some go to our stores for serving at our Braum’s Fountain, and the rest are packaged for our Fresh Market, where our customers can take home a box for their own ice cream.
A spin-off of the venerable lemonade, the limeade is a straightforward old-fashioned drink. It’s no surprise, then, that it’s a staple of our beverage lineup, and a favorite of our customers. We pride ourselves on the quality of our limeade, from the fresh-cut limes, to the simple syrup we use to sweeten it. Why do we do it the old-fashioned way? Because that’s the way it tastes best.
Popular around the world, the limeade is often found in tropical areas, consumed as a way to beat the insufferable heat. Not too different from our Oklahoma summers, so we find a fresh limeade to be the perfect way to cool down on the hottest days of the year.
For us, the perfect limeade starts with the best possible limes. There’s no artificial flavoring that can compete with the crisp taste of a freshly cut lime, so we’re generous with our lime use. One of the distinctive features of our limeades is that we use simple syrup to deliver the sweet taste our customers expect. No artificial taste, and no grittiness from sugar, just pure sweetness to balance the tartness of the limes.
Fill up a glass with good ice, squeeze in the juice of a fresh lime, and add your simple syrup. All that’s left is to top up with a generous slug of soda, and you have the perfect limeade.
Do you like your limeade a little more sweet? Or, are you after a mouth-puckering tartness? Because we make them from scratch, we can make your limeade just like you like it, every time.
Ready to dive into a fresh limeade? Let us show you where to find your nearest Braum’s store.
July may be National Ice Cream Month, but at Braum’s –it’s an ice cream celebration every day, and it has been that way for many years. However, centuries ago, Europeans could not have possibly foreseen that Braum’s would make the Black Walnut famous by making it an ice cream flavor!
Braum’s Premium Black Walnut ice cream uses real black walnuts and lots of them so that every spoonful of Braum’s Black Walnut ice cream brings you the full flavor of a terrific ice cream.
The company sold almost 193,000 three pint cartons of black walnut last year. Nearly 43,000 pounds of black walnuts were used to make the delicious Braum’s flavor.
Ice cream is like an art and it all starts at the Braum Family Farm in Tuttle, Oklahoma. Located on the farm is Braum’s Processing Plant, Bakery, Private Dairy Herd and Milking Operation.
The milking operation is touted as one of the largest of its kind in the world, milking 800 cows every 32 minutes. The fresh raw milk is used when making Braum’s Ice Cream and other dairy products.
And speaking of ice cream, Braum’s makes over 100 flavors of ice cream, milk and other dairy products as well as ice cream cones, cookies, breads and much more!
When you make over 100 ice cream flavors you’re going to need plenty of ingredients—like milk, fresh from the Braum’s private dairy herd. It is combined with fresh cream and sweetener. Then they add the “inclusions” like chocolate chips, cookies, caramel, and nuts—For instance, Braum’s Black Walnut ice cream.
Plus, everyone knows that ice cream tastes best sitting atop a freshly baked waffle, sugar, or cake cone. That’s why Braum’s bakes their ice cream cones five days a week at their bakery, also located on the Family Farm in Tuttle. Braum’s special built German ovens can bake 15,000 waffle cones an hour!
Ever wondered why the cookies in Braum’s Cookies & Cream Ice Cream taste so good? It’s because the cookies are made fresh in Braum’s own bakery. They even roast the pecans and almonds that they use in Braum’s Ice Cream flavors like Banana Pecan and Chocolate Almond.
Making ice cream is second nature to the Braum Family. Their ice cream expertise spans three generations with over seven decades of history behind it. Bill Braum’s father, Henry, owned a chain of retail ice cream stores in Emporia, Kansas, called “Peter Pan Ice Cream Stores”. Bill Braum starting working for his father as a carhop while still in grade school and the rest, as they say, is history.
In 1968, Bill and his wife, Mary, opened their first Braum’s Ice Cream and Dairy Store in Oklahoma City. Today, Bill and Mary, and their children own and operate 280 Braum’s Ice Cream and Dairy Stores in Oklahoma, Kansas, Texas, Missouri and Arkansas.
For more information about Braum’s, go to the “About Us” section.
You can also follow us on Twitter: Braums_Inc
Or on Facebook: www.facebook.com/BraumsIceCreamandDairyStores
There’s nothing “vanilla” about vanilla.
As a flavor, vanilla is consumed all over the world as a flavor additive (in ice cream and custard, for example), as an extract (in cookies), and for the beans (for your delicious Vanilla Latte).
The flavor may only be one-third of the ice cream “power trio” of chocolate, strawberry, and vanilla, but it’s the most popular flavor in the world by far. But it’s also been termed “the default” flavor by many. That’s hardly fair, as we’ll learn below.
How vanilla became synonymous with “average” is a story that goes way back to the 15th century.
It was the Spanish who brought vanilla back to Europe with them in the 15th century after explorer Hernando Cortes bobbed around the seas stopping off at various islands in what is now Central and South America. Cortes was pretty fond of vanilla and his benefactor, the King of Spain, was delighted by it too. Mostly his taste buds were delighted, and very soon it was a popular flavor in Spain and throughout Europe.
But how did it get to be labeled “plain”?
The short story: vanilla is extremely stable, so chefs used it as a base ingredient in many concoctions and dishes. Later, when the masses began to consume vanilla (as it became cheaper), they added other things to it, like nuts, berries, and jellies and jams. (Yum). As a result, vanilla was seen as “boring” — something that was lacking unless you added other items to it.
That sentiment has survived to this day, though recent trends have helped squash it a bit. The explosive popularity of yogurt as a commercial food item, which started in the 1960s, has helped foster vanilla as a flavor that can stand on its own legs. The beans are extremely popular today because of the coffee industry and the prominence of vanilla flavored coffee.
Ironically, though vanilla still gets tagged with the “bland” label, the ground product of the bean is one of the most expensive spices in the world. Only saffron draws a higher price on the open market.
Vanilla is the only fruit-bearing member of the orchid family. Vanilla has its roots (quite literally) in Mexico: as far back as the 12th century (by some accounts), the vanilla plant was grown in that arid region and the orchids of the plant were cultivated for their flavor. The vanilla bean is the seed of the orchid, which grows like a vine up the trunk of trees or sticks.
According to Patricia Rain, author of “Vanilla: The Cultural History of the World’s Favorite Flavor and Fragrance”, the Totonac people, who lived in the eastern coastal and mountain regions of Mexico, were the first to cultivate the plant. Apparently the diet of the Totonacs consisted of a lot of armadillo, shark, and turtle — so a sweet vanilla treat was welcome.
Sadly for the Totonacs, they were conquered by the Aztecs in the 15th century after a bloody invasion. The Aztecs were a hearty bunch and they soon developed a sweet tooth which was fed by the vanilla pods (and vanilla “beans”). Cortes later took the plant with him to Europe but it was in a dried state, because he didn’t know how to grow it. He and his Spanish countrymen called it “vainilla” or “little pod.”
For years, attempts to cultivate vanilla outside of its native region in Central America were unsuccessful because the plant required a specific bee to pollinate it. That bee, the Melipona bee, was pretty darn special. But in the 19th century a Belgian botanist developed a process for artificial pollination, which doesn’t sound like nearly as much fun.
By the 19th century the vast majority of vanilla on the world market was being grown and produced outside of Mexico. The island of Madagascar became a prominent producer of vanilla and still is today. Indonesia was recognized as a perfect climate for the plant. Vanilla should be grown within ten to twenty degrees of the equator, but most of the crop is grown in the islands of Indonesia, Madagascar, and South and Central America.
In the late 19th century vanilla got a real boost. In 1886 a pharmacist named John Pemberton concocted a syrup he added to fountain water for the purpose of “defeating thirst” and “providing a refreshing feeling“. Thus, Coca-Cola was born in Atlanta, Georgia. A main ingredient of the drink was vanilla, and it remains so today. The success of Coca-Cola helped fuel a steady increase in the growth of vanilla plants.
With the increase in leisure time as a result of the industrial revolution, ice cream consumption soared and people wanted a flavor to spice it up. Vanilla was naturally the first choice. Ironically, global events such as World War I and World War II helped spread the popularity of vanilla ice cream and Vanilla Coke as these items were taken with the soldiers across the world. Presidents Abraham Lincoln, Harry Truman and Dwight Eisenhower were big fans of vanilla ice cream, and Winston Churchill was especially fond of Vanilla Coca-Cola.
The vanilla pod is picked before they ripen and immediately immersed in hot water. After the water helps loosen the pods, they are dried for a long time — usually two to six months.
Today, more than 95% of vanilla on the market is artificial vanilla, flavored with vanillin. At Braum’s we use real vanilla beans in our ice cream and other ice cream-based menu items. We have too much respect for vanilla to do otherwise.
Looking to make your own vanilla milkshake? We have the perfect recipe.
TUTTLE, OK – (May 12th, 2015) – The 24th Annual Tuttle Ice Cream Festival, sponsored by Braum’s, will take place Saturday, June 20th in downtown Tuttle from 9:00 a.m. to 5:00 p.m. It was originally slated to take place in May, but was rescheduled due to the threat of severe weather.
As the name implies, ice cream will be the main attraction thanks to Braum’s Ice Cream and Dairy Stores…just hearing the Braum’s name conjures up visions of scrumptious ice cream.
“The Tuttle Ice Cream Festival is a great partnership between the City of Tuttle and Braum’s that began over two decades ago. It continues to grow every year and gives us a chance to celebrate the wonderful community that is home to our farm, plant, bakery and dairy,” said Drew Braum, President and CEO.
This year is slated to be one of the best years to date, and Braum’s is gearing up for large numbers.
The Festival kicks off at 9 a.m. and will run until 5 p.m.
Festival-goers will be able to choose from eight different ice cream flavors, including a new surprise addition to last year’s lineup!
“It is a flavor has been a real hit with all of our customers and we wanted everyone at the festival to be able to try it out,” Braum said.
Another special treat for visitors will be the parade that kicks off at noon. The Braum’s Family Farm Tour Cow Bus will be taking part in the parade, mooing blinkers and all!
The Tuttle Ice Cream Festival also features live music and performances, a classic car show, a little league baseball tournament, a homemade ice cream contest, an Ice Cream Princess Pageant, games, carnival rides, food, vendor booths, crafts and more!
Oh! And don’t forget to enter the ice cream eating contest and see just how much your sweet tooth can handle.
“It is such a joy to share our love of ice cream. We hope that everyone comes out and enjoys the festival,” Braum added.
For more information about The 24th Annual Tuttle Ice Cream Festival, please contact the City of Tuttle at 405-381-3775.
Braum’s makes fresh dairy products, seven days a week, at their plant located on the Braum Family Farm in Tuttle, Oklahoma. There are 280 Braum’s stores throughout Kansas, Texas, Oklahoma, Missouri, and Arkansas.
Fast Facts
At Braum’s we believe in natural – especially when it comes to our milk. Braum’s milk comes exclusively from our private dairy herd on two of our Oklahoma farms – Tuttle and Shattuck. We also grow the majority of the feed for the dairy herd – a 100% vegetarian diet of alfalfa hay, cottonseed, barley and other grains. Ingredients that come from the land, not a lab. No growth hormones, no antibiotics, nothing but 100 percent pure goodness in every glass.
Ever wonder how Braum’s makes their delicious ice cream, milk, ice cream cones, cookies, breads and more? Check it out in person by taking a free tour of our state-of-the-art Bakery and Processing Plant on the Braum Family Farm in Tuttle, Oklahoma (45 minutes southwest of Oklahoma City).
We offer our BAKERY and PLANT TOURS by RESERVATION ONLY Monday through Friday at 9:00 or 11:00 a.m. We are currently booking tours for this month and the next two months only. Tours are free of charge and last approximately 2 hours.
During the tour, guests will enjoy a 15 minute video, a sample of Braum’s Ice Cream and bakery fresh cookies, and a tour of our Bakery and Processing Plant where you can see how we make and package milk, ice cream, a variety of dairy products, cookies, ice cream cones, breads, buns and more!
Reservations are required and space is limited so in order to accommodate each group we ask that you make your reservations well in advance. We can accommodate approximately 28 guests per tour. If you are interested in booking a tour (and for more information) please contact us at (405) 478-1656. We look forward to seeing you at Braum’s!
Stop by Braum’s Fresh Market for over 150 fresh meats, fruits, and vegetables (and don’t forget our full line of dairy and bakery products). From apples to oranges, beef tenderloin to pork chops, milk and ice cream, and everything in between! And, you are guaranteed the freshest products on the market because we deliver to our stores every other day! Fresh, convenient, and always competitive -that’s Braum’s! Stop by and check out our fresh selection!
Come see us. We’re in your neighborhood and we’re open! Stop by for breakfast, lunch, dinner, ice cream creations made right before your very eyes, the finest milk and dairy products, and all your grocery needs!
All Braum’s stores are open SEVEN days a week: Sunday through Thursday from 6:00 a.m.-10:30 p.m., and Friday and Saturday from 6:00 a.m.-11:00 p.m.
