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Little Bottles of Natural Goodness 

Potato Corn Fritters Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 3 cups frozen corn, thawed and drained
  • 2 pkgs (8½ oz.) corn muffin mix
  • 1 tsp Bickford Basil Flavor
  • 1 tsp Bickford Rosemary Flavor
  • 3 eggs
  • 1½ cups milk
  • 1 pkg refrigerated hash brown potatoes
  • 2 tbsp sugar
  • 2 tsp salt
  • ½ tsp black pepper

Directions:

Mix all ingredients together. Heat oil in deep fryer to 325°. Drop tablespoon size potato mixture in heated oil. Cook 4-5 minutes or until brown. Drain browned fritters on paper towel.

 


Dipping Sauce:


1 jar (12 oz.) apricot preserves
¼ cup mayonnaise
¼ cup sour cream
2 tsp Bickford Lime Flavor


Combine all dipping sauce ingredients and serve with corn fritters.

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Corn Pudding Recipe

Posted on February 19, 2014 by Bickford Flavors

Ingredients:

 

  • 3 eggs, lightly beaten
  • ½ cup sugar
  • 4 tbsp cornstarch
  • 1 15-ounce can creamed corn
  • 1 cup corn kernels (fresh, frozen or canned)
  • salt and pepper
  • 1 13-ounce can evaporated skim milk
  • 1 tsp Bickford Butter Flavor
  • butter
  • 1/2  tsp Bickford Nutmeg Flavor

Directions:

Slowly add eggs to the sugar mixed with cornstarch. Mix in creamed corn and corn kernels. Season with salt and pepper. Stir in evaporated milk and Bickford Butter Flavor and pour into a greased 2-quart baking dish.  The mixture is runny. Top with thin slices of butter and sprinkle BickfordNutmeg Flavor over the top.  Bake at 350° F about one hour or until center is firm. Serves 6 to 8.

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