Candied Ginger Pear Bread

 Harvest time tends to give us a bounty

of fresh pears and apples. I love this time of

year. Baking is one of my most favorite

hobbies. So when I was baking several

loaves of quick bread, I thought up this

recipe....hoping it would be a hit with

my family and friends.

It was a HUGE success.

The little pieces of candied ginger in this

bread, makes it a special treat.

 

Candied Ginger Pear Bread 

1/2 Cup Butter~ softened

1 Cup Sugar

2 Egg's ~ Beaten

1 teaspoon Vanilla

1/2 teaspoon Salt

1 teaspoon Baking Powder

1/2 teaspoon Apple Pie Spice

2 Cup All Purpose Flour

1/4 Cup Buttermilk

1 Cup Fresh Pear's~ peeled/chopped

1/4 Cup Candied Ginger

 

Preheat oven to 350

In a large bowl combine all ingredients.

Stir to combine. DO NOT BEAT.

Pour batter into a well greased

9x5 loaf pan.

Bake for 1 hour.

*I also like to sprinkle the top of the

batter with some Cinnamon/ Sugar

before I bake it.

Let loaf cool completely

before you cut and serve.

*You can find Crystalized (Candied)

Ginger at your local grocery store.

Usually found in the Spice/Baking isle.

HAPPY HARVEST,

LARK

 

 

Pomegranate Buttermilk Scones

 

If you are a lover of  scones and

pomegranates, this recipe is one you

will love. These biscuit like scones are

light and flaky, with the buttermilk making

sure they are moist. Through out the scones

you will find a sweet tart pomegranate

kernel in every bite. DIVINE!

 

Pomegranate Buttermilk Scone's

3 Cups All Purpose Flour

3/4 Cup Sugar

2 1/2 tsp. Baking Powder

1 tsp. Salt

1/2 tsp. Baking Soda

2/3 Cup Butter~ cold

2 TBSP Fresh Orange Zest

1/2 C. Fresh Pomegranate Kernels

1 Cup Buttermilk

*Butter~ melted for top of scones

*Sugar~ for top of Scones

 

Preheat oven to 425

Start by getting your pomegranate

kernels out . An easy way to do this

is to cut into the skin with a sharp knife,

then break open. Peel back any thick

pulp skin or peel. Turn over a bowl with seeds

facing down. Then tap back of the

pomegranate with a metal spoon.

You need to tap firmly. The kernels

will fall into the bowl.

*You can also freeze the kernels

in a freezer bag for up to 3 months!

Now you are ready....

Start by sifting together all the dry ingredients.

Then using a pastry blender or a fork

cut in the butter. Then add in the

fresh zest and pomegranates.

Add in the buttermilk.

Stir until mixed, DO NOT BEAT.

On a floured surface shape into

a large circle. Transfer onto a

parchment lined baking sheet.

*Brush top with melted butter

and sprinkle with sugar if desired.

Lightly score scones with a

sharp knife into 8-10 slices

depending on how large you would

like each scone to be.

Bake for 23-28 minutes

or until the scone is golden brown

and cooked through to the center.

Let scones set to cool for 10 minutes

before you cut and serve.

These would be perfect to serve

with your morning coffee, hot chocolate

or for afternoon tea.

Happy Baking,

Lark

 

 



Orange Zest Sweet Potato Bread

This bread is a mix between a

sweet roll and white bread.

It is smooth, and soft slightly

sweet with a hint of orange.

You can leave off the Cream Cheese

glaze if you want to slice it for toast.

Either way you serve it, I am sure you

will be going back for a second slice.

 

Orange Zest Sweet Potato Bread

2 1/4 tsp. Dry Active Yeast (I Use Red Star)

1/4 C. Sugar

Zest of 1 Orange

3/4 Cup Sweet Potatoes~ mashed

1/2 C. Warm Water

3 TBSP. Butter~ softened

1 tsp. Salt

2 Egg's

3-4 Cups All Purpose Flour

 

Dissolve yeast in the warm water

along with 1 TBSP. of Sugar.

Let bloom for 5 minutes.

In mixing bowl combine remaining sugar,

orange zest sweet potato, butter, salt and egg's.

Mix well. Add in the yeast mixture

and 3 Cups of flour. Mix, adding in

more flour if dough is to sticky.

Remove from mixing bowl and

knead for a few minutes until dough

is smooth. Rub a small amount of oil

over the dough, place in a bowl and cover.

Let dough rise for 1 hour. Punch down

dough, form into a loaf. Place into a

lightly greased loaf pan. Cover

with a light towel and place in a warm dry

area to raise double in size.

Bake @ 375 for 30 minutes.

Remove from pan and cool on a wire rack.

*If you are adding a glaze to the bread,

wait to pour it over bread  until it

is completely cooled.

Cream Cheese Frosting

1 (8oz.) Cream Cheese~ softened

1/4 C. Butter~ softened

2 1/2 C. Powdered Sugar

1 tsp. Vanilla
2 tsp. Orange Zest

Beat until smooth.
To make it "pourable" heat
in the microwave for 30 seconds.

Holiday Season,
Lark
 


 

 

Old Fashion Apple Fritter's

It's time to start picking all those

Apples in the orchard. I love going

out and picking them off the tree in

the cool crisp Fall weather.

There is just something about

picking apples that makes me start

nostalgic day dreaming.

When you get all those fresh

ripe apples home, I start combing through

old family cook books for recipes.

This is a very simple old fashion recipe

for drop Apple Fritters.

I hope you will take the time to

make a batch with your loved ones

this Fall. You will never regret the

time spent in the kitchen making

memories to last a lifetime.

 

Old Fashion Apple Fritters

1 Cup. All Purpose Flour

2/3 C. Sugar

1 tsp. Baking Powder

1/4 tsp. Salt

1 tsp. Cinnamon

1 tsp. Apple Pie Spice

1/4 tsp. Nutmeg

1 tsp. Vanilla

1/2 C. Applesauce

1 Egg

1/3 C. Buttermilk

1 C. Granny Smith Apples~ Diced

 

Start by sifting all dry ingredients

together. Add in applesauce, vanilla,

egg and buttermilk. Stir just enough to

mix all together. (DO NOT BEAT)

Then fold in the apple pieces.

Heat oil in a deep pan, on med. heat.

*You can test the oil to see if it is

hot enough by dropping a small

amount of batter in. If it floats its ready!

Using two large spoons, drop dough

into the oil carefully. The dough will float

after a few seconds. Cook on each side

about 3 minutes or until golden brown.

Test the center of each fritter to make

sure it is cooked all the way through.

Drain excess oil off by placing

them on paper towels. While still warm

dip each fritter into a *simple icing.

*Icing: 1 Cup Powdered Sugar

1 TBSP. Milk

Make some Memories,

Lark



Homemade Peaches & Cream Pie

Nothing says Summer more than

all the fresh fruit available.

I can not stop buying it.

For I know that very soon

 all the fruit will be gone.

Well at least the fresh picked

anyway. Yes I know you can get

fruit year around, however I really

believe it doesn't taste the same.

Peaches are one of those fruits

that I only eat fresh during the

Summer months. That being said

I go a little over board...lol.

That is how this Pie came to be.

I had to find a way of using up

some of the "older" peaches

I had  sitting in the fridge.

I was NOT going to toss them out!

Peaches and Cream Pie

3 Cup's Fresh Sliced Peaches

1 Cup Sugar

1/3 Cup All Purpose Flour

1/8 teaspoon Salt

2 Egg's

1/2 Cup Sour Cream

1/8 teaspoon Cinnamon

1/2 teaspoon Almond Extract

1~  9"inch Unbaked Pie Shell*

*I like to use my Cream Cheese Pie Crust

Crumb Topping~

1/2 Cup Sugar

1/2 Cup All Purpose Flour

1/4 Cup Butter~ cold/cubed

Preheat oven to  350

Start by placing the sliced peaches into

your unbaked pie shell.

In a small bowl sift together the

flour, sugar and salt.

In a separate bowl beat together the

egg's, sour cream and extract.

Pour half of the dry ingredients into

the cream mixture. Mix well.

Add in the remaining dry ingredients

and beat well again. Now pour cream

filling over top of the peaches.

*I like to place my pie on a cookie pan

to catch any overflow.

Now it's time to mix up the crumb

topping for this pie. In a bowl sift

together the flour and sugar. Then

cut in the cold butter with a fork or

pastry blender. You will want for the

crumbs to be pea size that

will come together if you pinch it

 between your finger's.

Sprinkle evenly over entire pie.

Place onto the center rack of your

preheated oven, bake for 1 hour.

Let pie cool completely

before serving.

Believe me it is so hard to wait

for it to cool, because the smell

of this pie baking is DIVINE!

It will be worth the wait I promise.

I like to serve it up with some

fresh sliced peaches and fresh

whipped cream.

*This Pie also freezes

really well for up to a month.

Now dive on in, ENJOY!

Lark

Creator/Author of Lark's Country Heart

*I have also shared this recipe over on

my sweet friend Christy Jordan's site~

Southern Plate



Hummingbird Cake Waffles with Coconut Syrup

If you have never heard of a

Hummingbird Cake before, you must

not be Southern or have been to the

South. Because they are everywhere

in the South. You can find this cake

listed on many menu's or in bakeries.

I would compare it to a carrot cake,

because it is a dense moist cake.

Usually topped with a cream cheese

frosting and nuts. What makes this

cake so full of flavor are the banana's

and crushed pineapple.  Recipes of this

cake are found in every Southern

cook book passed down through the

generations.  Many cooks like to add

their favorite, spice, fruit or nut to

the batter to make it their "signature".

I guess you could say that is what I

 have  done with this recipe as well.

Hummingbird Cake Waffles

with Coconut Syrup

1 1/2 Cups All Purpose Flour

2 tsp. Baking Powder

3/4 tsp. Salt

1 tsp. Cinnamon

1 1/2 Cups Buttermilk

1/2 C. Sugar

2 Egg's

2 TBSP Oil

2 Ripe Banana's~ mashed

1 (8oz.) Crushed Pineapple ~ drained

 

Coconut Syrup

1 Stick Butter

1 1/2 Cups Buttermilk

1 C. Sugar

1/2 tsp. Baking Soda

1 tsp. Coconut Extract

 

Start by sifting together the

flour, baking powder, salt

and cinnamon. Set aside.

In a small bowl combine the

remaining ingredients, stir to

mix well. Pour this into the

dry sifted ingredients,

beat together. Let batter sit

for 10 minutes while you make

the  coconut syrup.

In a sauce pan combine all

the ingredients expect the

extract. Bring mixture to a

rolling boil for 2 minutes.

Remove from heat, stir in extract.

Now it's time for waffles!

Follow directions for your own waffle

maker. However I will let you know

I had to add another minute of cooking

time to mine, due to the cake being

so thick and full of yumminess.

Serve them hot along side the

sinful coconut syrup~ divine!

I am sure that once you have

tasted these waffles, and this sinfully

delicious coconut syrup you will

be addicted!

 

Lark

 

 

 

 

 



Come visit me over at Christy Jordan's Southern Plate

Doesn't this Peaches and Cream Pie

make your mouth water?

Well Y'all can find my recipe

over at my Sweet Friend

Christy Jordan Southern Plate 

where I will be a guest sharing

this recipe. I hope Y'all will

stop in for a visit, and leave a comment.

If you haven't been to Christy's

site yet, you have been missing out!

Y'all will want to grab a glass

of Sweet Tea and put your feet up.

You will also want to become a

follower of

 Christy Jordans Southern Plate~ Face Book Page

See Y'all over yonder!

Lark



Fried Apples~ aka "Cracker Barrel" style

 If you are a fan of the

restaurant Cracker Barrel, you are

going to love this recipe!

The simplicity of this recipe

will have you making it often.

 

Lark's Fried Apples

4 TBSP. Bacon Grease

1/2 C. Brown Sugar~ packed

1/2 tsp. Cinnamon

1/4 tsp. Nutmeg

2 TBSP Cornstarch

1 C. Water

4 Lg. Granny Smith Apples

 

In a large cast iron skillet heat

the bacon grease. (I don't keep bacon

grease on hand, so this gave me the excuse

to fry up a pound!)

This picture looks like there is a ton

of bacon grease in it, however

there is only the 4 TBSP.

In a small bowl whisk together

the brown sugar, cinnamon, nutmeg

and cornstarch. Peel and slice the

apples. I like the apples on the

"thin" side, however you can slice

then as thick as you would like.

Add the sugar mixture to the heated

bacon grease, whisk to blend.

Slowly pour in the water while

whisking. Continue to whisk until

it begins to thicken and boil.

Let it boil for 3 minutes.

Now add in your apple slices.

Turn down your heat, stir until

the apples become fork tender.

Now they are ready to serve up.

You can eat these warm or chilled

which ever way you desire.

These will last  for up to 3 weeks

 in the fridge. I kept a jar of

these fried apples to make a

"Fried Apple Crisp" for dessert

later on in the week.

ENJOY,

Lark

 

 

 

 

 

 



Breakfast Paninni's

Every once in awhile, don't you just

get a craving to eat dessert for breakfast?

Well now you can!

I made mine with Blueberries,

however you can switch them

out for your favorite berry.

 

Breakfast Panini's

1 Angel Food Cake~ *I like the loaf style

1 (8oz.) Berry flavored Cream Cheese

Butter~ I like I cant believe its not butter spray

Fresh Berries

 

Start by slicing your angel food cake.

Next spread the flavored cream cheese

on one slice, top with berries and

sandwich together.

Spray/spread butter on both

outer sides of the cake.

Place in your Panini press,

cook until golden brown.

Ta-dah! Easy Peasy right?

Now I dare you to only eat one!

Magic Mornings,

Lark 

 

 

Skillet Rhubarb Cobbler

Ever since I was given a

Lodge Cast Iron Skillet, I have been

thinking up Skillet recipes.

I cant say enough about how

much I love it! (as well as how

much I love the made in the USA

Lodge Company!) Now onto this

divine dessert. If you cant find

any rhubarb you can easily

replace it with a cherry pie filling.

Believe it or not, this is SUPER easy!

 

Skillet Rhubarb Cobbler

16 Large Marshmallows

2 C. Rhubarb

1/2 C. Sugar

1 TBSP. Lemon Juice

1 (18.5oz.) White Cake Mix

 

Start by mixing the rhubarb, sugar

and lemon juice together. Let set 15 minutes.

Now prepare the cake mix

as directed on the box. Set aside.

Place fruit filling in skillet, cook on med.

heat for 5 minutes, stirring constantly.

Remove from heat.

Place the marshmallows into the fruit

filling, push them down to the bottom

of the skillet.

Spoon the cake mix over top.

*I like to sprinkle a little bit of

cinnamon/sugar over the cake batter

before placing in the oven to bake.

Place into a 350 degree oven

bake for 30 minutes.

We like to serve it warm with a

scoop of vanilla ice cream.

The Flavor's of Summer,

Lark



Grandma's Applesauce Chess Pie

 It's Pie time!

Another passed down  pie recipe

 from my Grandma Marcum.

This pie isn't very sweet and has

a custard cream filling. Then top

it all off with a crunchy cereal crust

and it makes you want a second slice.

 

Applesauce Chess Pie

4 Eggs

1 C. Sugar

1 C. Applesauce

2 TBSP. Butter~ melted

1 tsp. Fresh Lemon Zest

1 TBSP Fresh Lemon Juice

1/2 tsp. Salt

1 (9"inch) Unbaked Pastry Shell

 

Topping~

1 C. Crushed Cinnamon Toast Crunch Cereal

1/2 C. Brown Sugar

1/4 C. Butter~ melted

 

Preheat oven to 375

In bowl combine the eggs and sugar

together beat well. Add in remaining

 ingredients, blend well. Pour into

the unbaked pastry shell.

To make topping combine all

ingredients, mix to make crumbs.

Sprinkle over top of the  filling.

Place on center rack in oven.

 Bake for 60 minutes

Serve after completely cooled.

*I like to serve it chilled, with

a dollop of whipped cream.

 Pass the Pie!

Lark