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

 

 

 

 



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
 


 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



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 

 

 

 

 



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

 



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

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