I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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Always room for dessert!
I took this dessert to a church supper last week and several people requested the recipe. I am sharing it with you today. It’s a favorite of my 98 year old Mom.
I found the recipe in the United Methodist Church cookbook. It was submitted by Sue Nelson. If you like cheese cake you will love this!
1 chocolate cake mix (Devil’s food or German Chocolate - I use German Chocolate)
1 cup coconut
1 cup chopped nuts, walnuts or pecans
1 stick butter
1 (8oz) cream cheese
3 1/2 cups powdered sugar
Grease a 9x13 inch cake pan; sprinkle coconut followed by the nuts on bottom of pan.
Mix cake as directed on box; pour over coconut and nuts. Mix melted butter, cream cheese and powdered sugar; spoon over cake.
Bake at 350 degrees for 35-40 minutes. I always check it after 30 minutes. Cool and serve with a little whipped topping. When the cake cools the surface looks bumpy and lumpy.
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I'm thinking SPRING!
I discovered this recipe from the Grace Lutheran church cookbook, I thought it was so different I had to try it! I love it, it makes a large salad and I think, because it’s a pretty yellow it looks like spring! This salad is going to be on my Easter menu, its different, easy, light almost could be a dessert . Hope you like it too!
2 cups boiling water
1 large pkg. lemon Jello
1 can lemon pie filling
1 8 oz ctn. cool whip
1 large can crushed pineapple, drained
Dissolve jello in boiling water. Chill until just beginning to set, Stir in remaining ingredients. Refrigerate until set. Serves 12-15 pple. This recipe was submitted to the cookbook by Peg Mowery and she received it from Marilyn Holtey.
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The exercise group I attend asked me to put my popover recipe in the paper this week, seems I made them for the group one time. I don’t make them very often because you can’t use the oven for anything else while they are baking and of course they are best hot out of the oven! I do have popover pans but I have seen recipes where they suggest using custard cups or muffin tins. I have never done that so I’m not sure how it works out!
My popover pans happen to be a small size so this recipe makes 12 for me, but 6 regular size ones, they are really good served with honey butter!
2 large eggs
1 cup 2 % or whole milk
1 cup flour
1/2 scant tsp salt
2 Tbs melted butter
Grease 6 regular popover pans, also the rims. Put all the above ingredients in a blender, blend until smooth, let rest 15 minutes, then mix briefly and pour into cups filling 3/4 full. Bake at 400 degrees for 25 minutes then at 350 degrees for 10 minutes. DO NOT OPEN the oven door until the time is up. Remove from oven. Using a sharp knife, pierce top to let steam escape and serve!
How is that for easy? Hope you enjoy them! Have a great week and enjoy the warmer weather!
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St. Patrick’s Day Dessert!
I always like to make something green on St Patrick’s Day and this dessert fits the bill!
My friend Jan Oberg shared this recipe with me a few years ago. She said it’s a favorite, one that is requested by her family when they visit. We like it too! I find that if you put the can of evaporated milk in the refrigerator overnight it whips up just like real whipped cream. I also put my bowl and beaters in the refrigerator about an hour before I am going to use them just for good measure!
1 pkg. crushed Oreo cookies mixed with 1/2 cup melted butter. (Set aside a few crushed cookies before you add the butter for decorating the top). Press the cookie/ butter mixture on the bottom of a 9x13 pan.
Filling - Mix together and let almost set:
1 pkg. lime jello ( 3 oz size)
1 cup boiling water
3 (generous) Tbsp lemon juice
1/3 cup sugar
Green food coloring
Beat 1 large can cold evaporated milk ‘til very fluffy; add thickened jello mixture and a little green food coloring: beat a little longer. Pour over crumbs in cake pan; sprinkle remaining crumbs over top. Chill until set.
Is spring here yet????