Sweet Potato Pound Cake

Looking for something to serve up

your guest's this Holiday Season?

This cake will put smiles on everyone's

face around your table.

 

Sweet Potato Pound Cake

1 cup Butter

2 Cups Sugar

4 Egg's ~ beaten

1 tsp. Vanilla

3 Cups All Purpose Flour

2 tsp. Baking Powder

1 tsp. Cinnamon

1/2 tsp. Baking Soda

1/4 tsp. Salt

1/4 tsp. Nutmeg

2 Cups Mashed Sweet Potato's

 

Preheat oven to 350

Prepare a 10" inch Flute Pan

by generously greasing/ flouring the pan.

In a large mixing bowl cream

together the butter and sugar until

light and fluffy. Then add in the

eggs, vanilla and sweet potatoes. 

Sift together all the remaining ingredients,

 adding in a cup at a time. Mix until

smooth. Evenly pour into the

prepared baking pan. Bake on

the center rack of the oven for

1 hour. Let cool for 1/2 hour before

removing from pan.

While you are letting the cake cool

you can prepare a simple

Caramel sauce to drizzle over the cake.

 

Creamy Caramel Sauce

1 Stick Butter

1 C. Brown Sugar~ packed

1/2 Cup Whipping Cream

1 tsp. Vanilla

1/8 tsp. Salt

 

In a sauce pan melt butter.

Add sugar stirring to combine.

Add remaining ingredients, stir until

sugar is dissolved and mixture is smooth.

*You can keep this stored in the fridge

in a jar for up to 3 weeks.

 

Happy Baking,

Lark

 

 

 

 

Pumpkin Spice Bread Pudding Cake with Creamy Caramel Sauce

This is a Super Moist Cake with a

silky smooth custard like texture.

Serve it warm with a creamy

caramel sauce and your

guest's will think they are eating

bread pudding. Except there isn't

any bread in this recipe.

 

Pumpkin Spice Bread Pudding Cake

4 Egg's ~ separated

1 TBSP. Water

1 Cup Sugar

1 Stick Butter~ melted

1 Cup All Purpose Flour

1 Cup Whole Milk

1 Cup Buttermilk

2 tsp. Pumpkin Pie Spice

1 tsp. Vanilla

 

Preheat oven to 350

Grease and line with parchment paper

a 9x9" pan, leaving excess paper to

hang over the edges.

 

Beat egg whites on high in your mixing

bowl until stiff~ set aside.

Next beat egg yolks, sugar, water,

milk(s), pumpkin spice and vanilla

together until smooth.

Add in flour and mix well.

 Now fold egg whites into batter.

DO NOT WHISK  You want

"lumps" of egg white to be seen.

Pour batter into your prepared

baking pan.

Bake on the center rack of oven

for 45-60 minutes. You want the

cake to be cooked through, however you

want the feel of the cake to be like

a sponge. For my oven it took

55 minutes to bake.

Let cool completely before

removing from the pan and

slicing.

I like to cut in into diamond shapes,

and serve with a warm Caramel Sauce.

 

Creamy Caramel Sauce

1 Stick Butter

1 C. Brown Sugar~ packed

1/2 Cup Whipping Cream

1 tsp. Vanilla

1/8 tsp. Salt

 

In a sauce pan melt butter.

Add sugar stirring to combine.

Add remaining ingredients, stir until

sugar is dissolved and mixture is smooth.

*You can keep this stored in the fridge

in a jar for up to 3 weeks.

 

This would be great to serve to company

for brunch, or a snack.

Any bread pudding lovers will

think this cake is divine.

ENJOY,

Lark

 

 

 

 

 

 



Homemade Spaghetti Sauce~ A Canning Session

Many of you know how much I enjoy

canning. And this time of the year is

when I enjoy canning the most.

Usually the weather has cooled off

enough that I can open the windows

and doors to enjoy the cool breeze as I

am stirring and stirring over the warm

stove. (lol) However this Summer

heat is hanging on a lot longer.

That being said, this is my 1st canning

session of the Fall Season.

I thought I would share with y'all

just how I go about prepping the

tomatoes in order to start making

my homemade spaghetti sauce.

(After all NOT everyone knows how to can!)

#1~ you need to make sure you have

all the proper Canning Supplies.

#2~ Next choose a tomato that will hold

the taste and texture you like.

#3~ Make sure you set aside enough

time to give the process it's due. Canning

is NOT hard, however it IS time consuming.

 

 

To start you need to place a large stock pot

half way full of water to boil.  While the water

is heating you will cut a "x" into the bottom

of each tomato. I also like to remove the

hull of the tomato at this time.

I do this to all of the tomatoes

before I start placing them into the

boiling water, it makes it go a lot

faster since you wont have to stop

to cut more tomatoes.

Now using a large spoon or ladle

place about 6-8 tomatoes depending

on the size of your tomatoes,
into the water.

 

 

You will let them set in the water

for about 30 seconds, or until the

skin on the tomato starts to wrinkle

and peel back. Quickly remove each

tomato and place them directly into

a ice bath. I just do this in my sink.

This will stop the cooking process

as well as cool the tomato down

enough to make it easier to handle

while you remove the skin.

I remove the skins as soon as I can,

while the other tomatoes are boiling.

 At this point it is up to you to
decide if you like chunky or smooth
spaghetti sauce. My family likes
smooth, so at this point I place
them into my food processor to
puree.  Once you have all the tomatoes
either puréed or chopped, you can start
mixing the ingredients together for the sauce.
*I usually just taste and add ingredients as I go
along in the cooking process.
 I  tried to narrowed my recipe down to make it a
little bit easier for Y'all to make a smaller
batch if needed. FOR EVERY 8 Cups of tomato
puree or chopped you will add the following:

3 (8 oz.) Tomato Paste ~ I like to use Hunt's Brand
that has added Basil, Oregano and Garlic
4 Garlic Cloves ~ minced
1 Med White onion~ minced
1/4 C. Green Onion~ minced
1 tsp. Oregano
1 TBSP. Italian Seasoning
1 tsp. Black Pepper
1 TBSP Salt
4 Pkg.'s Dry Spaghetti Sauce Mix
2 C. Water.
*Optional Mushrooms~ minced

Mix all ingredients together and place in a
large stock pot, simmer on Med.-Low heat
for 2 hours. Stirring often.

**Taste the sauce and add more water
if it is too strong tasting or add more
of your desired ingredients.
Now your ready to ladle it into your
hot cleaned jars. (follow the directions
on the jar box if you have any questions.)
I process them in a Hot Water bath for
15 minutes each batch. Let cool over night.

Happy Canning Season!
Lark

 

 

 



Creamy Coconut Syrup

Coconut Syrup

1 Stick Butter

1 1/2 Cups Buttermilk

1 C. Sugar

1/2 tsp. Baking Soda

1 tsp. Coconut Extract

 

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!

**Try My Humming Bird Cake Waffle

recipe by going HERE.**

 

Feel like your on vacation

while eating breakfast at home!

Lark

Homemade Thousand Island Dressing

If you or someone you know loves

Thousand Island Dressing, you will

definitely want to make this ASAP!

My husband is a HUGE fan of

thousand island dressing. One

evening as we were just getting

ready to sit down for dinner,

of which a green salad was served.

And of course we were out of thousand

island dressing. (I am a ranch fan, so I had

no idea we needed more.) So of course

my husband was bummed...so him being

quick witted turns to me and says~

"You're a Food Blogger, why don't you

to just whip some up?"

Well those of you who know me,

know that I don't just jump to any one's

bidding. (lol) Needless to say he ate

his dinner salad with Ranch.  :)

However the next day I made him some

Homemade Thousand Island Dressing.

 

Homemade Thousand Island Dressing

1 C. Mayo

1 C. Chili Sauce (you can use Ketchup)

1/4 C. Sweet Relish

2 tsp. Worcestershire Sauce

1/4 C. Milk

1 tsp. Minced Garlic

1 tsp. Minced Onion

1 tsp. Paprika

Salt/ Pepper to taste

 

I like to place all the ingredients into

my food processor, however you can

just whisk all the ingredients together

if you wish. That is all there is to it!

**Can be stored in a covered container

in the fridge for 4 weeks.

ENJOY!

Lark



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

 

 

 

 

 



Creamy White Mushroom Sauce~ Smothered Chicken and Pasta

This is a basic white gravy with the added

richness of mushrooms and garlic.

You can also serve this over top some

grilled pork chops or a great steak.

Our family loves it served over pasta.

Yet I had some left over sauce that I

saved to use later on in the week,

this time I served it with rice.

It reminded me of mushroom risotto!

 

Creamy White Mushroom Sauce

1 (8oz.) Sliced Button Mushrooms

4 TBSP. All Purpose Flour

3 TBSP Butter

1 tsp. Garlic~ minced

1 C. Chicken Broth

1 C. Whipping Cream

1 TBSP Dijon Mustard

 

In a saucepan sauté  the butter and garlic.

Place the mushrooms and flour

into a plastic bag, toss to coat

the mushrooms.

Add them to the saucepan.

Whisk together the broth, cream

and Dijon mustard. Pour into the

saucepan, stirring until sauce thickens.

Now it's time to smother a grilled

chicken breast atop a bed of pasta.

*OR You choose a new combination

of how  to serve up this  creamy

 comforting mushroom goodness.

Crazy about Mushrooms,

Lark

 



Chicken and Sausage Gumbo /Cooking Planit Review

Many of you that have followed

along with me on this foodie

journey of mine, are just like me.

In regards to liking to get in the

kitchen and just GO to work.

However I do know that there are

many out there that do NOT enjoy

being in the kitchen. For many it is

a time management issue, perhaps

a lack of confidence, or not

understanding how to coordinate

ingredients together.

This is where the Cooking Planit

web site will help you change all

those little deterrents. Cooking Planit has

asked if I would give their web site a try, then 

share with my readers what I thought about it.

As I logged on for the first time I wasn't quite

sure what it was all about or just how it worked.

SO I thought that I would let them

describe it to:

"Whether you’re a professional chef, working

 mother or single young professional, 

Cooking Planit brings a fool-proof approach to

 cooking great meals on a budget.

 Users can adjust personal preferences and/or

dietary restrictions to weed out any unwanted

 options to bring the best recipes forward.

 From mapping out a menu, to grocery shopping,

to coordinating several dishes in the kitchen....

you are sure to impress your family and friends

 with your new skills."

You have the option of using one of the

many recipes on their site, or you can input

one of your own to help you set up a

plan of action.

I will say in my opinion Cooking Planit  would

be a great site for brand new cooks, beginners.

They make sure to list every step you need to

make. For example if making a garden salad

it would tell you to rise the lettuce, spin or pat dry,

then tell you to cut or tear the lettuce......

Do you understand what I am explaining?

It describes every basic step in

"kindergarten" terms. 

For me, using it took more time, than if I just

went about how I usually prepare my families meal.

I prepared (2) meals using two of the recipes

found on the Cooking Planit site. Following

EACH and EVERY direction they provided.

I then made one of my own recipes

(listed below) using their directions,

then I  prepared it on my own, as I usually

would. I wanted to see if there

 was a time difference.

There was a HUGE time difference!

It took an extra 49 minutes to prepare the

my recipe by using their site.

I felt like I was using up more time checking

on each step, than if I just went ahead and

prepared it.

**I do want to make it clear though, that if you

are NOT a person that feels at home in

the kitchen, Cooking Planit might be the

perfect tool to help you become so.

My first thought when trying out this

site was it would be great for

newly graduated High School students,

or a newly married couple.

It all adds up to what level/skill you

cook at. Go visit Cooking Planit and

see if the simple cooking steps will help

you feel more at ease in the kitchen.
 

Chicken and Sausage Gumbo

8 C. Water

2 C. Chicken Broth

4 Skinless Boneless Chicken Breasts

1 (13oz.) Beef Smoked Sausage~ sliced

1 Onion~ Chopped

4 Celery Ribs~ diced

2 Garlic Cloves~ minced

2 TBSP. Butter

1 C. Flour

1 Stick Butter~ cubed

1 (8oz.) Hunts Roasted Garlic Tomato Sauce

Salt/Pepper to taste
*Cooked Rice to serve with Gumbo

In a large stock pot bring to a boil the

water, chicken, broth, onion and any seasoning

you want to add. I like cumin, chili powder

and garlic powder. I use 1 tsp. each. Boil

for 15-20 minutes or until the chicken

is cooked through and easy to cut.

While chicken is boiling, sauté the

onion, celery, garlic and butter.

For 5 minutes or until fork tender.

Add these into the chicken/broth.

Next take the sliced sausage place

in a  skillet cooking over medium

heat to brown on both sides.

Then add this to the stockpot.
Turn down the heat, simmer for
20 minutes.
Now it's time to make your roux.
in a large skillet melt your butter
over medium/high heat.
Stir in the flour, making sure
not to allow the flour to burn!

Once the roux is browned, you will
take a cup at a time of the broth
in the stockpot, adding to the roux
as you whisk. This will become thick.
Keep whisking to make sure you
don't have any lumps.

Take off heat, and stir in the
tomato sauce. Now add this into
stockpot. (at this point all the
ingredients will be in the pot.
Stir until all the roux is mixed in
and blended well.
It will look a little "thin" however
it will thicken up as you stir.
Let simmer for another 20 minutes
then you are ready to serve over
some steamed rice.

ENJOY!
Lark

Go Register for a FREE
Cooking Planit Account HERE

**You can go HERE for a list of

all 50 Food Bloggers and the dates

of which their giveaway/reviews

will be published.
 

*All opinions in the above post
are solely my own. I was not
compensated for this review.
**Cook ware used in this post
are from the T-Fal Stainless Steel
Non-Stick set.

 



Homemade Buttermilk Cole Slaw

Cole slaw is NOT hard to make.

Yet, not a lot of folks take the time to

make it themselves. They just go buy the

pre-made dressing and a bag of

shredded cabbage.  No effort involved

as well as no flavor!

Just try this recipe one time.

And I bet Y'all wont go buying that

flavorless store bought stuff again!

 

Homemade Buttermilk Cole Slaw

1 Head of Green Cabbage~ finely sliced

2 Carrots~ shredded

4 TBSP. Onion ~minced

1/2 C. Mayonnaise

1/3 C. Sugar

1/4 C. Whole Milk

1/4 C. Buttermilk

2 TBSP. Lemon Juice

2 TBSP. Vinegar

1/2 tsp. Salt

1/8 tsp. Black Pepper

1/2 tsp. Celery Seed

 

Mix cabbage, carrots and onion

together in a large bowl.

In a separate bowl combine all

other ingredients, whisk until

sugar has dissolved. Let set for 5 minutes.

Pour over cabbage mix, stir to coat well.

 Cover and let chill for at least

an hour before serving.

** I think it is best if you make this

the night before you want to serve it.

The longer you chill the better it will be.

Homemade taste's better,

Lark



Sweet Potatoes in Orange Pineapple Sauce

Who says Sweet potatoes are a Fall

ingredients? NOT this Girl!

You are gonna love fixing these to take

along to your next gathering.

Make sure you take a copy of the

recipe along with you, because I

am positive your friends will be asking for it. 

 Sweet Potatoes in Orange Pineapple Sauce
1 lb. Sweet Potatoes~ cooked, peeled, cubed
1 (20 oz.) Pineapple Chunks~ drain, reserve juice
1 C. Orange Juice
Zest of a Lemon
2 tsp. Lemon Juice
1/2 C. Brown Sugar
1/2 C. White Sugar
1/8 tsp. Cinnamon
2 TBSP. Corn Starch
2 TBSP. Butter

Preheat oven to 350
Place cubed sweet potatoes and pineapple chunks
 in a baking dish, set aside.
In a sauce pan over medium heat combine the
reserved pineapple juice along with all
remaining ingredients. Stirring constantly
until the sauce thickens. Remove from heat
and pour over sweet potatoes and pineapple.
Stir to combine, bake uncovered for 30 minutes.
*You can also place these in a slow cooker
on low heat for 2 hours.
These are great served warm or chilled.
Therefore making it a great side dish for
all your Summer food gathering's.
Enjoy!
Lark