Long before the hasty breakfasts of today, Colonial dames fed stacks of breakfast fritters like these to their sea-faring menfolk. these are colorful and delectable enough for a company brunch when made bite-size, but they're filling enough for a hearty meal, too, after some energetic out- door activity. Cranberry Corn Fritters 1 cup fresh cranberries 1 cup sugar 1 cup corn kernels 2 eggs Salt and pepper 1 teaspoon baking powder 3/4 cups flour 1/4 cup powdered sugar 1 cup, approximately, vegetable oil for frying
Chop cranberries and mix with sugar. Combine corn, eggs, salt, and pepper. Stir in baking powder and flour to make a heavy batter. Add cranberry mixture. Drop spoons of batter into 1/2-inch hot fat in a shallow frying pan. Fry golden brown but cook only a few at a time so fritters won't stick together. Sprinkle generously with powdered sugar before serving.
The following recipe is quick and easy and uses a small can of cranberry sauce. Cranberry Muffins 2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt (to taste) 1/2 cup sugar 2 eggs 3/4 cup milk 1/4 cup melted shortening 18-ounce can whole berry cranberry sauce
Sift dry ingredients together; beat eggs and combine. Add milk and shortening, then cranberry sauce. Bake in greased muffin tins in preheated oven at 400 degrees F.20 to 30 minutes.