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

 

 



Skillet Pumpkin Corn Bread

If you are a pumpkin fan

you are in for a treat with this

Skillet Pumpkin Corn Bread!

 

Skillet Pumpkin Corn Bread

1/4 C. Butter~ softened

1 C. Yellow Cornmeal

2/3 C. All Purpose Flour

1 TBSP. Baking Powder

1/2 tsp. Baking Soda

3/4 tsp. Salt

1/8 tsp. Pumpkin Pie Spice

1/4 C. Honey

1 C. Pumpkin Puree

2 Eggs

3/4 C. Buttermilk

 

Preheat oven to 400

Butter the bottom/sides of your

cast iron skillet~ set aside.

In a mixing bowl combine all ingredients

together and whisk until blended well.

Pour into your buttered skillet

place on center rack on oven and

bake for 25-30 minutes.

You can either serve this along side

a bowl of chili or topped off with

 some sweet honey butter.

Happy Fall Y'all!

Lark



Hashbowns and Ham Casserole

I know what your thinking....

this is just ANOTHER breakfast

casserole's like all the others.

Well the answer to that is Yes and NO!

There are no fancy ingredients added.

It can be made ahead of time,

however it surely isn't necessary.

In fact I like it better if made fresh

the same morning you plan to serve it.

So....what makes this casserole so

different? And will make you want to make

it and taste it for yourself?

It is ALL in how you cook the ingredients.

That simple.

Let's get to the recipe, shall we?

 

Hash brown and Ham Casserole

4 Cups Hash browns~*

*I like to bake potatoes then shred.

However you CAN use frozen hash browns.

Just make sure they are thawed!

2 Cups Cooked Ham ~ diced

1 Med. White Onion ~ diced

1 (4oz.) Diced Green Chilies

3 TBSP Flour

1 C. Half/Half

4 Eggs

1 1/2 Cup Shredded Sharp Cheddar Cheese

Salt/Pepper

Butter

 

Preheat oven to 350

Start by melting 4 TBSP butter, pour over

the fresh (or thawed) hash browns, stir

until well coated. Add in salt/pepper to taste.

Now FRY in a skillet or cast iron until

brown and crispy. Place into a lightly sprayed

9x9" pan. Return back to the skillet

to saute' onion, chilies and ham until

onions are fork tender. Now place this

mixture over the hash browns in the pan.

In a small bowl beat together the

eggs, flour and half/half and cheese.

Finally pour this over all the other

ingredients in the pan.

Bake for 40 minutes, or until

golden brown around edges.

Let stand for 10 minutes before

serving. You are going to be amazed

at just how much flavor cooking your

ingredients before assembling them makes.

ENJOY!

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

 



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