Category Archives: desserts

Sep 08

Fritters 2

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This is my favorite recipe for Apple Fritters. This recipe can be used with any fresh fruit of your liking. I have used it to make Blueberry Fritters, Strawberry Fritters, even Banana Fritters. So give it a try and let me know what ya’ll think.

Apple Fritters:

1 cup sifted all-purpose flour

1 1/2 teaspoons baking powder

1/4 cup sugar

1 teaspoon vanilla

1 teaspoon salt

1 egg, beaten

1/3 cup milk

1 tablespoon melted shortening

2 large apples

oil for deep frying

Sift together flour, baking powder, sugar, and salt. Combine egg,vanilla and milk; add to flour mixture; beat until smooth. Add shortening and mix well. Peel and core apples; cut into 8 wedges. Dip apple wedges into batter and fry in 370° oil for about 4 minutes, or until brown.

Hope ya’ll enjoy this recipe.

Hope to see ya’ll soon.

Sep 07

Fritters

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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.

Sep 06

Pumpkins , Pumpkins and Pumpkins

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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.