Homemade Seasoned Croutons

Have you ever made your own croutons before? They are so easy and taste much better than store bought. Plus it uses up any old bread you might have on the counter, just waiting to be thrown out. With Soup Season here, croutons are a great topping to add to creamy soups. Give it a try, I promise you will not be disappointed.
Homemade Seasoned  Croutons

Homemade Seasoned Croutons
4-5 Cups Day Old Dried Bread Cubes *
See Note
1 Stick Butter, melted
1/2 teaspoon Garlic Salt
1/4 teaspoon Black Pepper
1 Tablespoon Dried Chives or Parsley

Make sure to cube the old bread and lay it out to dry overnight.
Preheat oven to 250 degree’s
Place dried bread into a gallon sized plastic bag. Mix together the butter, garlic salt, pepper and chives. Pour over bread in bag, seal bag and shake to coat all the bread evenly. Evenly spread bread onto a foil lined baking sheet.  Bake for 15 minutes, stir and continue to bake in 10 minute increments until bread is golden brown. Allow to cool on pan before storing in an airtight plastic bag or container.  That is all there is to it. ~ Lark

RED VELVET CAKE

It is said that everyone has a special
“Red Velvet” cake recipe somewhere
in their recipe files. (WHO said
that I have NO idea…ha, ha).
Because I know I didn’t have one.
I never really thought that I
needed one.  One day I was asked
to look through my many recipes
to find my “said” favorite 
red velvet cake recipe.
It was a L–O–N–G search!
Then all of a sudden I remembered
that I had made a really moist 
chocolate cake recipe last month.
I knew I could alter it into
a FABULOUS red velvet cake.
I made the recipe into (6)
Mini Bundt Cake’s however
you can make this in
a 9×13, or 2- 8 inch rounds.
RED VELVET CAKE
2 1/2 C. Flour
1/2 C. Cocoa Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 C. Margarine~ softened
2 C. Sugar
4 Egglands Best Eggs
1 C. Sour Cream
1/2 C. Milk
2 TBSP Red Food Coloring*
*If you feel this is to much coloring,
you can add 1 oz. )
2 tsp. Vanilla Extract
*Cream Cheese Frosting

Preheat oven to 350
Sift together flour, cocoa, soda, salt.~ set aside
Cream together margarine and sugar
until light and fluffy. Beat in egg’s
one at a time, mix until smooth.
Then add the sour cream, milk,
food coloring and vanilla.
Mix in sifted ingredients into
the batter slowly.
Pour into greased pans.
Bake for 20-25 minutes
or until cooked through.
Frost Cooled Cake with your
favorite Cream Cheese Frosting.
Add a little color to your cake,
Lark

Salty Cinnamon Popcorn

If you like kettle corn and cinnamon flavor, you’re gonna LOVE this treat! It has the light salty taste with the added flavor of a cinnamon candy popcorn. The best of both world’s. Plus it couldn’t be easier to make. Perfect treat for all those up coming Halloween parties.

Salty Cinnamon Popcorn

Salty Cinnamon Popcorn
1 Cup Butter
1/2 Cup Light Corn Syrup
1/2 teaspoon Salt
1 (8oz.) Pkg. Cinnamon Candies
4 Bags Microwave Light Butter Popcorn, sift out kernals

Place popped popcorn into a lightly greased bowl, set aside. You will also want to prep a lightly greased baking sheet to place the hot coated popcorn onto later. In a sauce pan combine the butter, corn syrup,salt and cinnamon candies. Constantly stirring over a med.-high heat until all the candies have melted and dissolved.*During this process, the candies will feel like they are melting into a “lump”, KEEP STIRRING. They will eventually separate and melt.This will take 8-10 minutes.  Pour hot mixture over popcorn and stir to coat. You will then place the popcorn mixture onto the prepared sheet pan to dry. That’s it! Enjoy~ Lark

Bread Pudding

I’m bringing back an old time favorite…Bread pudding! I can remember my Grandma serving this cold with evaporated milk poured over the top. I put my twist on this favorite and boy oh boy is it delicious.
Lark’s Country Simple Bread Pudding
10-12 Slices of day old bread (torn or cut into pieces)
1/4 C. Butter – melted
1 tsp. Cinnamon
1/4 tsp. Nutmeg
3/4 C. Sugar- divided
6 Eggs, beaten
2 tsp. Vanilla
1/2 tsp. Salt
3 C.  Whole Milk
*Optional 1/2 c. Raisins or Chocolate chips*
 
Preheat oven to 375
Place torn bread into a large bowl. 
Pour the melted butter over bread, toss to cover all the bread.
Next mix together 1/2 C. of the sugar, cinnamon and nutmeg.
Stir that into the bread to coat all the bread.
Place bread/sugar mixture into a 9×9 pan.
Beat together the eggs, vanilla, milk and
 remaining sugar until the sugar is dissolved.
Pour over the bread and let “soak” for 15 minutes.
*If you are adding in raisins or choc.-chips sprinkle 
them over the bread, before pouring the egg mixture on top.
Bake on center rack in oven for 30-40 minutes
or until a knife inserted into the center comes clean.
 
You can serve this hot or cold.
*My family likes it best topped with my Homemade Apple/Pumpkin Spice Syrup
 
 
Make old memories into new ones!
Lark
 
 
 

Chocolate Buttermilk Pie

Chocolate Buttermilk Pie

 

As the the Fall / Winter Season slowly approaches, it makes me want to be in the kitchen more and more. I love to open the window’s and let the fresh crisp, cool air indoors. I do more baking in the winter months that the whole year combine. I wanted to start off this years baking season with a new recipe I had been playing around with (aka~ trying to perfect) This Chocolate Buttermilk Pie is rich and smooth with a nice crunchy topping. You are going to be amazed at how simple it is to make. One taste and I promise you will be making it again.

Chocolate Buttermilk Pie
3 Egg’s
2 1/2 Cups Sugar
1/2 Cup Butter, melted
4 Tablespoon’s Cornstarch
4 Tablespoon’s  Cocoa Powder
1/2 Cup Buttermilk
2 teaspoon’s Vanilla
1 9″ inch Pie Shell, unbaked

Preheat oven to 400 degree’s
In a mixing bowl whisk together egg’s, sugar, butter, buttermilk and vanilla. Sift into the same bowl the  sugar, cornstarch, and cocoa powder. Continue whisking until all ingredients are blended, pour into unbaked pie shell. Bake for 15 minutes then reduce heat to 350 for 1 hour. Let the pie cool completely before slicing and serving. Happy Baking~ Lark

 

Pumpkin Fritters with Creamy Caramel Glaze

Pumpkin Fritters with a Creamy Caramel Glaze

What can I say about these divine Pumpkin Fritters that just looking at the picture doesn’t tell you? They are a light and fluffy pumpkin pillow that is covered in a creamy buttery caramel that makes you want to lick the plate clean! They are seriously addictive!…Therefore a MUST make as soon as possible treat. :)

Pumpkin Fritters with a Creamy Caramel Glaze
~Fritter
1 Cup Pumpkin Puree
1 Cup All Purpose Flour
1/3 Cup Sugar
2 teaspoons Baking Powder
1/4 teaspoon Salt
1 teaspoon Pumpkin Pie Spice
2 Eggs, beaten
1/4 Cup Buttermilk

~Creamy Caramel Glaze
1/2 Cup Butter
1/2 Cup Buttermilk
1 Cup Brown Sugar
1 teaspoon Vanilla
1/2 teaspoon Baking Soda

In a mixing bowl combine the pumpkin, sugar, eggs, buttermilk together. Slowly add in flour, baking powder, salt and pumpkin pie spice mixing until smooth. I like to then start heating my oil on medium heat . *Watch the heat of the oil as you cook your fritters, it will become hotter. So you may need to lower the heat setting. Carefully drop fritter batter into the heated oil, a spoonful at a time. The fritter will float to the top as it cooks, you will want to cook each side for 2-3 minutes or until golden and center of fritter is cooked all the way through. Place each fritter onto a paper towel to drain off any excess oil, then allow fritter to cool on a wire rack. When all the fritters have been cooked and are then cooling, its time to start making the caramel glaze. You will want to make this is a large sauce pan, because when you stir in the baking soda the mixture will become aerated and will rise. Combine the butter, buttermilk, brown sugar and vanilla together. Stirring until butter is melted and sugar is dissolved. Bring mixture to a boil for 3 minutes, remove from heat and stir in the baking soda. Let this cool for at least 10 minutes before serving. You can either pour the glaze over a plateful of fritters or serve the caramel glaze on the side for your guests to dip the fritters into. No matter how you serve these, I am sure they will be a hit! Happy Fall Y’all! ~Lark

 

 

Caramel Apple Mini Bundt Cake

What a great pairing Caramel
and Apple’s make together.
Tart, tangy and sweet….what’s not to love?
It took me 2 attempts to get these 
just right , to share with you.
I am glad I decided to make a few changes
because these are DIVINE!!!
 
*This made 6 Mini Bundt cakes, you may make this
recipe into a bundt, 9×13, or 2~ 8″ round’s*
 
Caramel Apple Mini Bundt Cake
1 (18.5 oz.) Yellow Cake Mix
1 C. Apple Butter
1 Lg. Granny Smith Apple~ diced
2 Eggs
1 tsp. Apple Pie Spice
1 tsp. Cinnamon
* or Caramel Ice Cream Topping
 
Preheat oven to 350
In a mixing bowl combine the cake mix,
apple butter, apple, eggs, spices.
Then stir in 1/2 C. of the caramel dip.
This will be a thick batter.
Pour into lightly greased bundt pans.
Bake for 35-38 minutes, until the center is 
cooked all the way through.
Let cakes cool on wire rack IN the pan.
Once they have been cooled, flip out of pans
and drizzle the remaining caramel dip
over each of the cake.
Delightfully Divine,
Lark