Peppered Corn Fritters\r\n1 1\/4 cups fresh or frozen corn, thawed\r\n1 cup sweet red pepper, finely chopped\r\n1 cup green onions, finely chopped\r\n1 1\/4 cups flour\r\n2 tsp. baking powder\r\n1 tsp. ground cumin\r\n1\/4 tsp. salt\r\n1\/8 tsp. pepper\r\n1 cup milk\r\n2 to 4 Tbsp. vegetable oil\r\nIn a bowl, combine the corn, red pepper and onions.\r\nCombine flour baking powder, cumin, salt and pepper and stir into the corn mixture.\r\nGradually add milk, stirring until blended.\r\nHeat 2 Tbsp. oil in a skillet over medium heat.\r\nDrop batter by 1\/4 cupful into skillet.\r\nCook for 2 minutes on each side or until golden brown.\r\nRepeat with remaining batter, and add oil as needed.\r\n\r\nBavarian Apple Torte\r\n3\/4 cup butter, softened\r\n1\/2 cup sugar\r\n1 1\/2 cups flour\r\n1\/2 tsp vanilla extract\r\nFilling\r\n2 \u2013 8oz. pkgs. cream cheese, softened\r\n1\/4 cup sugar\r\n2 eggs\r\n3\/4 tsp. vanilla extract\r\nTopping\r\n3 cups peeled and thinly sliced tart red apples\r\n1\/2 cup sugar\r\n1 tsp. cinnamon\r\nCombine first four ingredients and press onto the bottom of an ungreased 9-inch springform pan.\r\nIn a mixing bowl, beat cream cheese and sugar.\r\nAdd eggs and vanilla and mix well. \r\nPour over the crust.\r\nCombine topping ingredients and spoon over filling.\r\nBake at 350\u00ba for 55 to 65 minutes or until the center is set.\r\nPlace a baking sheet under the pan in case the springform pan leaks.\r\nCool on a wire rack, and store in the refrigerator.