Helen Nottingham Recipes
Corn Fritters
1 cup flour
1 tsp. salt
1 tsp. baking powder
2 eggs, beaten
1/4 cup milk
1 1/2 cups drained whole kernel corn
Sift dry ingredients.
Mix eggs and milk and add to dry ingredients.
Mix until smooth.
Stir in corn and shortening.
Drop by tablespoons in deep hot fat.
Drain on paper towels.
Serve with maple syrup.
Serves 4 to 6
Seven Layer Cookies
1/ 2 cup melted butter
1 1/2 cup Graham cracker crumbs
1 can angel flake coconut
6 oz. pkg. butterscotch chips
6 oz. pkg. chocolate chips
1 can Eagle Brand sweetened condensed milk
1 cup nuts
Put the melted butter in the bottom of a 9×13 baking pan.
Add Graham cracker crumbs.
Layer coconut, butterscotch chips, chocolate chips, drizzle with Eagle Brand milk and add chopped nuts.
Bake at 325º for 30 minutes.