BUTTERMILK CORN FRITTERS
Makes 16 fritters (16 servings)

1 1/3 cups buttermilk baking mix
1 1/2 teaspoons baking powder
1 (14.75 ounce) can cream-style corn
1 egg, beaten
1 cup vegetable oil
1 1/2 cups maple syrup

In a medium mixing bowl, sift together baking mix and baking powder. In a small mixing bowl, combine corn and egg.

Combine egg and flour mixture, stir gently.

Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil one layer at a time. Fry for 2 minutes on each side or until golden brown.

Drain fritters on absorbent paper. Serve immediately with maple syrup or molasses.

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ROASTED-GARLIC SPREAD
Makes 1 1/4 cups

Roasting garlic gives it a mellow sweetness. The garlic may be roasted two days ahead, squeezed out of its skin, and refrigerated until you are ready to use it. Spread on toasted pitas, or serve as a dip for crudités and endive leaves.

2 whole heads garlic
1/4 cup walnuts
8 ounces sour cream
1 tablespoon olive oil
1/2 teaspoon salt

Preheat oven to 400 degrees F.

Remove any loose papery skin from garlic heads, leaving heads intact. Place heads in small baking pan; cover with foil and bake until soft when squeezed, about 50 minutes.

Meanwhile, place walnuts in small baking pan and bake in same oven with garlic 7 to 10 minutes, until toasted, stirring once. Cool.

When garlic is cool enough to handle, separate garlic into cloves. Squeeze soft garlic from each clove into small bowl; discard skin. (You should have about 1/3 cup.)

In food processor with knife blade attached, blend garlic, sour cream, olive oil, salt, and walnuts until smooth. Spoon into serving bowl; cover and refrigerate up to 3 days if not serving right away.