Corn on the cob~

• 3 1/2 cups flour
• 2 tbsp. baking powder
• 1 tsp. dry mustard
• 3/4 tsp. salt
• 3/4 cup butter, softened
• 1 1/2 cups grated old cheddar cheese (the stronger the cheese the more flavour in the biscuit), you may use a combination of Jalapeno or other strong flavoured cheeses, mix it up a bit.
• 1-14 oz. can creamed corn
• 2 eggs, beaten
• 2 tbsp. milk to brush on top

1. Combine all dry ingredients. 
2. Cut in butter, stir in cheese, corn and eggs.
3. Knead 10-12 times.
4. Roll out to 1" thick on a lightly floured counter.
5. Cut into desired shape.
6. Brush tops with milk.
7. Bake @ 400 for 20 minutes or until golden brown (each oven varies, so keep a close eye on them.)
8. These are very quick and easy to mix up and fresh hot out of the oven is always best!

Picture and recipe from Mennonite Girls Can Cook (blog)

The Spook House

I remember the times when our boys were small and Andy's co-worker had fields of corn.  Andy would meet him in the field and load up our yellow station wagon brimmed full with the luscious offering of summer.  A final gift of summer. I would call my mother and give her the warning that we were on our way to the Spook House.  When we arrived big pots of boiling water were burbling away under the outdoor fire station.  Tables were covered with oil cloth, knives were sharpened and containers and bags were at the ready, but first we would have our fill of buttered corn.  Everyone we knew wanted to be with us that week end to enjoy the harvest.  First the corn was boiled, then stations of strippers cut the corn from the ears and filled bags for freezing while relaying how the bags would come in handy when snow was flying. Secured in ice chests, the corn stayed cool for the trip home.  I loved that time as well as the cherry picking time at the Spook House. Our
children have a lot of good memories. Our
boys and their cousins had a wonderful childhood.  They were lucky. This biscuit recipe would have been put to good use had we had it then.