Soft and Chewy Apple Cider Caramels

Every once in a while I create a

recipe that makes me want to

share it with everyone I know.

When creating recipes it can take a couple

 of tries to perfect, tweak, get the right balance

of certain ingredients in order to have a

successful end product. Well after many

and I mean MANY tries of making these

caramels, I am SHOUTING out load

with a smile on my face..."I DID IT!"

These Apple Cider Caramels are

one of my absolute favorite caramels!

You care going to be amazed at just

how good they are.

 

Soft and Chewy Apple Cider Caramels

2 Cups Heavy Whipping Cream

1 Cup Light Corn Syrup

2 Cups White Sugar

6 TBSP. Butter~ cut into pieces

1 1/2  teaspoon of Apple Pie Spice~ divided

1/2 Cup Boiled Cider ~ *see note below

1/2 teaspoon Salt

 

*Take 1 Cup Apple Cider and

boil it down until you receive a 1/2 Cup

of boiled cider.

 

Lightly grease a 9x9 pan, line with

parchment paper and lightly grease

the paper as well. Leave enough paper to

hand over the edges. This will make it easier to

remove the set caramel out of the pan.

In a large pot combine the cream, corn syrup,

sugar, butter, cider and 1/2 teaspoon of

the apple pie spice. Bring to a boil stirring until

all the sugar has dissolved. (make sure you place

your candy thermometer into the pot first thing)

When it reaches a boil, STOP stirring.

Reduce heat to med-high, cooking until the

candy reaches 248 degree's.

(It took me about 24 minutes)

Remove from heat, stir in salt and remaining

apple pie spice. Pour into your prepared pan.

Let caramel sit for a minute or 2 and then I

like to sprinkle the top with cinnamon/sugar.

Just enough to give it a little sparkle. ;)

Let cool and set. I made this late at night

and then just let it set over night.

Cut into small pieces by using a sharp

knife that you can dip into hot water

before each new cut. I then like to

wrap each piece in wax paper to keep fresh.

Store in an air tight container.

The perfect Holiday Treat,

Lark

 



A New DIY site for Crafts / Christmas Cards

The Holiday Season has started!

If your like me I tend to start planning

on DIY decorations and crafts to add

that homemade touch to the holiday's.
  I search all over the internet
 looking for the newest and latest idea's.
 This year I have found

a fabulous D.I.Y site that has a ton

of idea's to inspire you.

JULEP  has everything from

Holiday craft ideas, Fonts, Party,

DIY Wedding to Holiday Tips and

much, much more!

 

*Just LOOK at this cute

Scratch Off Advent Calendar.

 I just know you are going to find

a ton of ideas to get you in the

crafting mood.

 

Another MUST visit Site you

are going to be thrilled you found

is Minted here you are going

to find a huge selection of Holiday

cards to personalize with your own

photo's to send to everyone on your

Christmas list.

Take a peek at a few samples~

 There are so many to choose from.

I cant wait to get my order back

to send off to my family and friends.

Not only can you make holiday

cards, you can make party

invitations, birth or wedding

announcements.

The possibilities are endless.

 

You can also follow Julep

and Minted on  Face Book HERE 

and Twitter HERE as well as

on Pinterest HERE .

 

HAPPY CRAFTING!

Lark

 

Minted has given me a credit to use for

the purchase of my own Holiday Cards

in return for advertising their site to

Lark's Country Heart readers.

 

 

 

 

 



Peanut Butter and Jelly French Toast

I love eating a big breakfast on the weekends.

However every once in awhile I get the craving

for something a little sweet for breakfast.

This is the perfect way to make sure I am

not over doing it, and getting some protein

in my morning breakfast at the same time.

This is a fabulous recipe to have your

children make along side you.

 

Peanut Butter and Jelly French Toast

Sliced Bread

Peanut Butter

Jelly/Jam

2 Eggs~ beaten

1 tsp. Vanilla

3 TBSP. Milk

Powdered Sugar

Syrup

 

Start by making a plain ole

peanut butter/jelly sandwich.

Sandwich the 2 sliced together.

Now in a bowl combine the

eggs, milk and vanilla. Beat together.

Using a pastry brush, brush both top

and bottom of sandwich with the

egg batter evenly.

Place into a heated skillet.

Let cook on each side until

 golden brown.

Cut and serve hot along side

some maple syrup.

Sprinkle with powdered sugar

if desired. Now I dare you to

only eat one!

Better Breakfast,

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
 


 

 

Sweet Potato Spudnuts (Doughnuts)

I don't often take the time to make

homemade doughnut's, because these

are one of the treats that I have NO

will power against. (NOT a good thing to have

 in my house....if you know what I mean?!)

That being said, lately I have been trying to

come up with new recipes for them.

(I must be asking for extra lbs. to jump on my body...lol)

I have made more doughnut recipes in

the last month, that even my family is

begging me to make something else.

I just wanted to let you know the "depth"

of my sincerity to my food blogging.  ;)

I am sure y'all have heard of

Spudnuts before? Well that is where I

got the idea for these delicious doughnuts.

I decided I would substitute sweet potatoes

for the regular mashed potatoes, and add in some

of my favorite Fall flavor inspired spices

to make them melt in your mouth.

It was a HUGE success.

I cant wait for you to try them out for yourself!

 

Sweet Potato Spudnuts (Doughnuts)

*This will make 3 1/2 dozen  doughnuts*

1 Large Sweet Potato ~ peeled/diced

1 tsp. Cinnamon

1/2 tsp. nutmeg

2 Cups Milk

1/2 Cup Sugar

1/2 Cup Shortening (not butter flavored)

1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1 TBSP. Vanilla

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

2 Eggs ~ beaten

1 1/2 tsp. Salt

1 tsp. Pumpkin Pie Spice

6 C. All Purpose Flour

 

Boiled Icing

1 Cup Boiling Water

2 lbs. Powdered Sugar

4 TBSP. Butter

4 TBSP. Vanilla (or Maple, or Cocoa)

 

Place all ingredients in to a

bowl and using a hand mixer

beat until smooth.

 

 

Start by placing your sweet potatoes

in a medium sauce pan, add the cinnamon

and cover with water. Bring to a boil until the

potatoes are fork tender. About 15 minutes.

(You can use Yellow or White Sweet Potatoes)

When they are ready, drain potatoes

reserving 1/2 Cup of the potato water.

 Mash the sweet potatoes,

(DO NOT add butter or anything else

 to the potatoes.) Measure out 1/2

Cup of the mashed sweet potatoes. 

If you have more than you need

for this recipe, you can freeze the extra

potatoes to use in another recipe.

In another saucepan add together the

milk, sugar and shortening. Stir until

the shortening is melted and the sugar

dissolved. Making sure not to boil.

Remove from heat and let cool

to room temperature.

In a small bowl combine the 1/2 warm

potato water and yeast together.

Let yeast bloom for 10 minutes.

Combine the baking soda, baking powder,

1/ Cup sweet potatoes and vanilla in your

 mixing bowl. Mixing to blend.

Next add in the cooled milk mixture as well

as the yeast. On a slow speed mix together.

While mixer is going add in eggs, salt.

Along with flour a cup at a time.

The dough should be smooth, not

to sticky. Remove from mixing bowl, knead

for a few minutes. Place in a greased bowl,

cover and let rise until double in size.

Punch down dough and roll out to a 1" inch

 thickness on a lightly floured surface.

Cut into desired size. I do not re-roll the dough.

 I love to cook up the doughnut holes as well. 

 Let them rest for 15 minutes.

 Usually I have them rest while I start my oil heating.

By the time the oil is ready, the doughnuts are.

I like to cook the doughnut holes first, so I can

 taste a few as I go....I mean so my family can.

Now before you start the frying process

make sure you have a rack ready to place

them on to drain off the excess oil.

As well as having your icing ready

to dip the hot donuts into.

Fry until golden brown on each side.

About 1 minute each side, depending on how

 hot your oil is. *Remember to reduce the heat

on the oil as you continue frying,

 as the oil retains its heat for a long time.

After letting the doughnuts cool for

a minute, dip each one into your icing.

Place back on wire rack to drain.

I like to double dip them, and then drizzle

with a contrasting icing to make them

look "fancy".

Now here is the hardest part....

pack them up and deliver them to

your friends before you eat them all!

Enjoy making these Sweet Potato

Doughnuts  even more by having your kids help

you roll out the dough, cut out the shape

and dip each doughnut into the icing.

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



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