Corn Fritters

2 eggs, beaten til fluffy
1 cup flour
1 teaspoon sugar
2 teaspoons baking powder
salt to taste
1 1/2 frozen corn, drained well
1/2 cup milk
1 tablespoon vegetable oil
Oil for frying

Mix all ingredients thoroughly, drop by teaspoon/tablespoon into very hot oil. Fry til brown in 2″ of oil in a deep skillet.

Found in Grandma Fuller’s recipe  box.

Ice Box Oatmeal Cookies

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs, beaten
1 teaspoon vanilla
3 cups oatmeal
1/2 cup nuts
1 1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 350*.
Cream shortening with sugars. stir in eggs and vanilla. Stir in flour, baking soda, salt, oatmeal, and nuts.
Roll in wax paper, chill, then slice thin.
Place on ungreased cookie sheet and bake for 10 minutes.

Thanks to “Great Grandma” Little for this oldy but goody!

Johnny Cake (Sweet Cornbread)

1/2 cup sugar
1/2 cup butter (1 stick)
1 egg
1 cup buttermilk
1 cup flour
1 cup yellow corn meal
1 teaspoon baking soda
1 1/2 teaspoon baking powder

Cream butter and sugar. Add egg and milk. Stir in dry ingredients.
Bake at 350* for 25 minutes or until a sharp knife inserted in center comes out clean.

Thanks to “Grandma” Tracy Fuller for this throwback!

Banana Bread

1 3/4 cup all purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup sugar
1/3 cup stick butter or shortening
2 eggs
2 tablespoons milk

1 tsp vanilla
1 cup (2-3) ripe bananas (the riper the better)
1/4 cup walnuts or raisins

Preheat oven to 350*.
In one bowl, mix first 3 ingredients.
In another bowl beat sugar with butter or shortening. Mix in eggs, milk and bananas.
Add banana mixture to flour mixture, stir. Add walnuts or raisins, stir.
Pour into prepared loaf pan and bake for 60 to 65 minutes.

Or in Perfect Brownie Pan for 35-40 minutes. Let cool on rack about 15 minutes prior to slicing.

Thanks to Sue E. Koonce

Chocolate Chip Cookies

This cookie recipe is my all-time favorite!


1 cup Better for Bread flour, or all-purpose
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
chips and or dried berries of your choice


Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the softened butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. (I hand insert the chips; that way I can control the calorie count and it also allows me to use one bag of chips for two complete batches of cookies!) Chill overnight if possible, but at least 2 hours. Preheat the oven to 350 degrees F. Prepare 2-3 pieces of parchment paper. Roll balls of cookie dough (with chips) into 1/2″ balls and place onto the prepared cookie sheets. Cookies should be about 1-1.5″ inches apart. Slightly flatten with your hand. Bake for 7-10 minutes (depending on your oven) in the preheated oven. Slide parchment paper off baking sheet onto towel on table or counter for a few minutes before transferring to wire racks/plate to cool completely.  

Place second set of cookies on parchment paper and place onto baking sheet and repeat.
Using parchment paper saves a bit of clean up time and energy and only uses 2-3 sheets of paper. Worth it!!

Honed over the years and submitted by ChefHumes. 

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