09.07.08

Fritters

Posted in desserts, Southern Specialities at 12:00 am

You can make Fritters with about anything. But my favorites are Blueberry Fritters, Apple Fritters and my all time favorite is Corn Fritters. So I am going to share the simplest Corn Fritter recipe I know with ya’ll. I hope you give this recipe a try and let me hear from ya’ll about what you think of this recipe.

Corn Fritters:

2 cups biscuit mix like Bisquick

2/3 cup milk
1 egg
2 cups corn kernels

1/2 teaspoon black pepper

Dash of salt

Mix biscuit mix, milk,and egg until well blended (batter will be lumpy). Stir in corn,salt and pepper. Drop by small teaspoonfuls into deep hot fat (360 to 375 degrees). Turn and fry until golden brown on both sides. About 4 minutes each side. Drain on absorbent paper. Serve hot with cream butter.

09.06.08

Pumpkins , Pumpkins and Pumpkins

Posted in pumpkin, Southern Specialities at 12:00 am

I see pumpkins everywhere these days and I just love seeing them. Means the holidays are coming. First Halloween with its Jack O Lanterns. Then Thanksgiving with its fantastic pies. So I decided to share my recipe for one of my most favorite pumpkin bread recipes. So I hope ya’ll enjoy it. Let me hear from ya’ll.

Patti’s Pumpkin Pecan Bread:

3 cups sugar
1 cup vegetable oil
4 large eggs
2 cups fresh pumpkin or 1 small can pumpkin
3 1/4 cups all-purpose flour

1/4 cup corn meal flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2/3 cup water
1 to 1 1/2 cups chopped pecans, toasted

Preheat the oven to 350 degrees.

Beat first 11 ingredients at low speed with an electric mixer 3 minutes or until blended. Add 2/3 cup water, beating until blended. Stir in pecans. Pour batter into 2 greased and floured 9- x 5-inch loaf pans.

Bake for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack.

Hope to see ya’ll really soon.

09.04.08

The Last of the Summer Corn

Posted in corn, Vegetables at 12:00 am

This is a recipe I got many years ago from a friend up north by way of Maine. Hope ya’ll enjoy this recipe.

Northern Corn Chowder:

2 slices of bacon, cut into strips

1 tablespoons unsalted butter

1 yellow onion, diced

2 tablespoons all-purpose flour

2 cups fresh corn

1 potato, peeled and diced

2 1/2 cups whole milk

1/2 cup cream

1/2 teaspoon fresh ground black pepper

1 teaspoon salt

In a heavy bottom soup or stock pot, sauté the bacon in the butter on medium heat until the bacon is cooked, but not crisp. Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well.

Bring up to a gentle simmer, reduce heat to low and cook, stirring occasionally, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree. Add back into the pot with the other half the un-blended mixture. Adjust the seasoning and serve immediately.

I hope ya’ll give this recipe a try and let me hear from you about what ya’ll think .

Hope to see ya’ll really soon.