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

 

 

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

 

 

 

 

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

 

 



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

 

 

 

 

 

 



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



Peanut Butter Bars with PB Frosting

If you are a Peanut Butter Lover,

you are going to go crazy over these!

They are soft, chewy and loaded

with peanut butter flavor.

And I was just talking about the bar

part.....the frosting~ Oh My Heck!

So put on your apron and start

preheating the oven, you are going

to be thankful you have time to

make another batch before the family

gets home! (lol)

 

Peanut Butter Bars

1 Cup All Purpose Flour

3/4 tsp. Baking Powder

1/2 tsp. Salt

1/2 C. Shortening

1/2 C. Creamy Peanut Butter

1 C. Brown Sugar~ packed

2 Eggs

1 TBSP Vanilla

 

Preheat oven to 350

In mixing bowl cream together the

shortening, peanut butter and brown sugar.

Beat in eggs and vanilla.

Add in all your remaining ingredients.

Spread into a greased 9x13" pan.

Bake for 25-30 minutes.

Let bars cool completely before frosting.

 

Peanut Butter Frosting

1 lb. Powdered Sugar

1/2 C. Creamy Peanut Butter

1/2 C. Shortening

1 tsp. Salt

1 tsp. Vanilla

1/3 C. Boiling water

 

In a mixing bowl beat together

all ingredients except the water.

*You will add the water slowly

as you are beating together the other

ingredients.

Frost cooled bars.

 

Peanut Butter lovers UNITE!

Lark

 

 



Butterscotch Pumpkin Toffee Muffins

WARNING: These are addictive!

Since creating this recipe, I have

had to make 2 batches....NO I didn't

eat them. However all my taste testers

just couldn't stop with one. And I had

promised my husbands co-workers

a treat on Monday. Needless to say

I had a double batch!

 

Butterscotch Pumpkin Toffee Muffins

2 C. All Purpose Flour

1 1/2 tsp. Pumpkin Pie Spice

3/4 C. Sugar

1/4 tsp. Salt

2 tsp. Baking Powder

1/2 C. Buttermilk

1 C. Pumpkin puree

1/4 C. Oil or Apple Sauce

1 Egg

1 tsp. Vanilla

1 C. Butterscotch Chips

1/4 C. Toffee Pieces

 

Preheat oven to 350

 

Sift together first (5) ingredients.

In a separate bowl combine the

buttermilk, oil, egg, and vanilla

Beat well until smooth. Add this to the dry

ingredients, stir to blend. Fold in the

butterscotch chips and toffee pieces.

Scoop into sprayed muffin tins.

Bake for 20-28 minutes.

Let muffins set in pan for a couple

of minutes then turn out onto a cooling rack.

I drizzled mine with a

maple flavored icing.

DIVINE!

Lark

 

 



Carrot Cake Pancakes

YUP, They taste as good as they look!

Soft on the inside with a nice crisp from the

griddle cooked edge. Filled with all the same

ingredients you love in a carrot cake.

Breakfast is looking better and better isn't it?

 I will admit we even had these for dinner!

 

Carrot Cake Pancakes

2 C. All Purpose Flour

1 1/2 tsp. Baking Powder

1 tsp. Baking Soda

1 tsp. Cinnamon

1/4 tsp. Nutmeg

1/8 tsp. Ginger

1 tsp. Salt

2 C. Buttermilk

1/2 C. Crushed Pineapple~ drained

2/3 C. Brown Sugar

1/4 C. Butter~ softened

2 Egg's

2 tsp. Vanilla

2 C. Carrot's ~ Finely Shredded

 

Start by sifting the first (7) ingredients

together. In separate bowl combine the

remaining ingredients, mixing well.

Now fold the dry ingredients into the

wet, mixing just enough to blend.

DO NOT BEAT.

Pour batter onto a heated griddle.

Cook until air bubbles appear, then flip

to other side. This will take about 3 minutes.

Serve warm with, My Homemade Vanilla Cream Syrup

or a swirl of cream cheese frosting.

Perfect way to start the day!

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

 

 

 

 

 



Banana Chocolate Chip Cornmeal Scone

This recipe is a creation of the

blending of two great recipes,

Corn Bread and Scones. 

Banana Chocolate Chip Cornmeal Scone

1 C. Flour

3/4 C. Yellow Cornmeal

1/2 C. Sugar

2 tsp. Baking Powder

1 tsp. Salt

1/4 tsp. Cinnamon

1 Ripe Banana~ mashed

1 Egg

1 C. Milk

1/4 C. Oil

1 tsp. Vanilla

1/2 C. Mini Chocolate Chip

Preheat oven to 400

*also preheat your cast iron skillet

Sift together the first 6 ingredients.

In another bowl combine mashed

banana, egg, milk, oil and vanilla.

Beat until well blended.

Pour the wet ingredients into

cornmeal flour mixture. Whisk

together well. Fold in chocolate chips.

Pour this into your preheated

cast iron skillet, spread evenly.

Place into your oven on the

center rack. Bake for 16-18 minutes.

Let cool in skillet for 10 minutes

before you cut and serve.
You can serve this for breakfast,

brunch, or for Tea.

It can also make a very simple

dessert for a picnic.

ENJOY,

Lark
Author / Creator of Lark's Country Heart



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