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Country corn frittersToday, July 16, is National Corn Fritter Day.  I have revised and am reposting this recipe for corn fritters.  Southerners know how to eat and these little fellers will just melt in your mouth water.  If you’ve never had a corn fritter you are missin’ out on some good southern eatin! Serve them for breakfast, lunch or dinner. We had them this morning for breakfast with honey and sausage. YUMMY!

1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 (1 lb.) can cream style corn
1 egg, slightly beaten
1/2 to 1 cup canola oil
Sift together flour, baking powder, and salt.  Mix corn and egg;  add to dry ingredients, and stir.  Heat canola oil in large skillet over medium heat.  Drop batter by larg spoonfuls into hot canola oil.  Fry  about 2 minutes on each side or until golden brown.  Drain on paper towels.  Makes about 12 fritters
Note:  If you want to make these using frozen corn,  fresh corn or canned whole corn.  I use about 1 1/2 cups corn or one 14.5 ounce can whole kernel corn and 3/4 cup buttermilk in the batter.
These are wonderful served with butter and maple syrup, honey, or sorghum on top.
Kids love them.   Enjoy!


Blueberry Banana Cake with Caramel Frosting This cake is so good with fresh blueberries and the caramel and bananas just add to the goodness!  I think you will love this cake.

1 1/4 cups sugar
1 1/2 sticks butter or margarine or 12 tablespoons, softened
3 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
3 bananas, mashed or about 1 1/2 cups
1 cup fresh blueberries, could use frozen
1 cup nuts of your choice, Optional
Cream sugar, butter and eggs with mixer.  Whisk together flour, baking soda and salt.  Add to sugar and eggs and mix well.  Add buttermilk and vanilla.  Fold in bananas, blueberries and nuts using a spoon.  Spray a 9 x 13 cake pan. Add batter and bake in preheated 350 degree oven 45 to 50 minutes testing for doneness as ovens vary.  Frost with your favorite frosting or with caramel frosting below.
Blueberry Banana Cake with Caramel Frosting
Caramel Frosting
1 cup brown sugar
1/2 cup white sugar
1/2 cup evaporated milk (could use regular milk)
1/4 cup butter or margarine or 4 tablespoons
2 tablespoons light corn syrup
1/2 teaspoon salt
2 tablespoons vanilla extract
Bring all ingredients but vanilla extract to boil on top of the stove.  Boil one minute.  Remove and add vanilla.  Let cool to frosting consistency.  If frosting gets too thick just add a little milk and stir.  When adding to cake if it is thin and runs to sides and corners just pull back to center as it hardens. This frosting is delicious. 
Note:  You could also use cream cheese frosting on this cake and I have posted recipe below.
Cream cheese frosting:

1 (8 oz.) package cream cheese, softened
1 stick margarine, softened
1 box confectionery or powdered sugar (16 oz)
1 tsp. vanilla extract

Whip all frosting ingredients together with mixer until smooth and of spreading consistency.


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Blackberry Cream Cheese Bread This blackberry cream cheese bread is so good in the morning for breakfast with a cup of coffee.  We like it as a snack anytime, too.  You could use all kinds of fruit and berries to make this bread. I love the taste of the lemon along with the cream cheese and blackberries in this bread.

1/2 cup butter or margarine or 1 stick or 8 tablespoons, softened
3/4 cup sugar
2 teaspoons vanilla extract
2 eggs
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons lemon zest
2/3 cup buttermilk
2 cups fresh blackberries (can use frozen)
1 (8 ounce) package cream cheese, softened
Cream butter, sugar, vanilla extract and eggs together with mixer.  Whisk together flour, baking powder, baking soda and lemon zest in another bowl.  Add to creamed mixture along with buttermilk and mix.  Fold in blackberries with a spoon. Cut cream cheese into small pieces and gently fold into flour mixture with spoon.  Spray a 9 x 5 loaf pan.  Pour in bread mixture.  Bake in preheated 350 degree oven for 1 hour and 15 to 20 minutes checking for doneness as ovens vary.  Makes 1 loaf.  Drizzle on glaze recipe below. Enjoy!
Blackberry Cream Cheese Bread
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon milk
Mix together with a wire whisk and drizzle over bread.
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Several people have asked me about a recipe for 7-Up Biscuits.  I looked at several recipes online and on Pinterest and this is my recipe for these biscuits.  I made two batches.  The first batch I used Bisquick and the second batch I used self-rising flour.  Most of the recipes I found online use a baking mix in the recipe instead of flour.  Most recipes also called for 2 cups of the baking mix.  I found this was not enough and the dough was really wet.  Both recipes turned out good. I think the ones using self-rising flour were taller but the ones using a baking mix may have been a little fluffier.  The bottoms get brown because of the butter and both recipes turned out very good.  I really liked the ones with flour a little better than the baking mix and you use less flour.  You can choose which one you want to make or bake both and do your own comparison.  Let me hear from you in the comments if you try these.

7-up Biscuits made with Bisquick

7-Up Biscuits using a baking mix:
3 cups Bisquick or a baking mix like Jiffy
1/2 cup sour cream
1/4 cup butter or margarine or 4 tablespoons, melted (I used real butter)
1/2 cup 7-up
Cut the sour cream into the baking mix until mixture resembles course crumbs.  Add the 7-up and mix with a spoon.  Pour the melted butter onto your baking sheet.(You will need a baking sheet with sides or a casserole dish)  Drop biscuits or roll and cut out onto the butter.  Bake in preheated 425 degree oven for 12 to 15 minutes checking for doneness since ovens vary.  Note: I cut mine out with a biscuit cutter and brushed tops with more melted butter about two minutes before they were done. If not brown enough on top, turn on broiler for last minute or so.) Makes 10 biscuits.
7-up Biscuits made with self-rising flour
7-Up Biscuits using self-rising flour:
2 cups self-rising flour
1/2 cup sour cream
1/4 cup butter or margarine or 4 tablespoons, melted (I used real butter)
1/2 cup 7-up
Same instructions as above except you use the self-rising flour. Makes 10 biscuits.
I love all biscuits and love experimenting and trying new biscuit recipes.  I will definitely make these again but will probably make the self-rising ones.  Just my personal choice.  Enjoy!
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