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Buttermilk Corn Fritters
Quick and easy corn fritters. Serve with maple
syrup or molasses.
Ingredients:
1 1/3 cups buttermilk baking mix
1 1/2 teaspoons baking powder
1 (17 ounce) can cream-style corn
1 egg, beaten
1 cup vegetable oil
1 (12 ounce) bottle maple syrup or molasses
Directions:
1. In a medium mixing bowl, sift together baking mix and
baking powder. In a small mixing bowl, combine corn and egg.
2. Combine egg and flour mixture, stir gently.
3. Heat oil in large skillet over medium heat. Drop batter by
tablespoonfuls into hot oil one layer at a time. Fry for 2 minutes
on each side or until golden brown. Drain fritters on absorbent paper.
Serve immediately with maple syrup or molasses.
Makes 16 fritters
Pumpkin Cookies
Ingredients
1 cup butter, softened
1 cup granulated sugar
1 egg
1 tsp. vanilla
1 cup canned pumpkin
2 cups flour, sifted
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 cup chopped walnuts
Icing:
1/2 cup brown sugar
3 Tbsp. butter
1/4 cup milk
Icing sugar
General Info:
Preheat oven to 350º
Yield: 30 cookies approx.
Instructions:
Cream together margarine, sugar & egg.
Add vanilla, & pumpkin; mix well.
Combine flour, baking soda, baking powder, cinnamon, and salt.
Add flour to pumpkin mixture, stir, add walnuts and mix well.
Drop heaping teasspoons of dough onto a greased cookie sheet.
Bake for 10-12 minutes until golden brown.
Instructions for icing:
In a small saucepan, combine brown sugar, milk, and butter.
Boil for 3 minutes and remove from heat
Add enough icing sugar to make a thick spreading consistency.
Serving suggestions & Notes:
These are a nicely spiced cookie, good with or without the icing.
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