• Home
  • ARCHIVES
  • Design/ Print
    • Print Reorder Form
  • Only good news...online
    • Events Forms
    • Obituaries
    • Only Good News_Archives
  • Advertise
  • What's Cooking
  • Tom Palen Archives
  • COR Connections
  • About Us
  • Home
  • ARCHIVES
  • Design/ Print
    • Print Reorder Form
  • Only good news...online
    • Events Forms
    • Obituaries
    • Only Good News_Archives
  • Advertise
  • What's Cooking
  • Tom Palen Archives
  • COR Connections
  • About Us
FAIRMONT PHOTO PRESS
  • Home
  • ARCHIVES
  • Design/ Print
    • Print Reorder Form
  • Only good news...online
    • Events Forms
    • Obituaries
    • Only Good News_Archives
  • Advertise
  • What's Cooking
  • Tom Palen Archives
  • COR Connections
  • About Us
Picture

    Archives
    ​

    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013

    Author

    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. 

    Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!

    I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)


    Categories

    All

    RSS Feed

Back to Blog

The Rhubarb is Ready!

5/26/2021

 
 
​The rain we received was enough to revive my flowers and rhubarb! We only got 1/2 inch so hope we get more this week. My foxglove are in full bloom I love them, and the birds are keeping us busy refilling the feeders. Love the sunshine mornings and all of the activity in our back yard!  I often make a coconut impossible pie so I was anxious to try todays recipe, I liked it, hope you do too.
 
Impossible Rhubarb Pie
 
2 1/2 cups rhubarb, cut up
1 cup sugar
1/2 cup Bisquick
1 tsp. cinnamon
3/4 cup milk
2 eggs
2 Tablespoons butter, melted
1/4 tsp. nutmeg
 
Streusel topping:
2 Tablespoons firm butter
1/2 cup Bisquick
1/4 cup packed brown sugar
1/4 cup chopped nuts
 
Arrange rhubarb in a greased 9-inch pit plate. Mix remaining ingredients in a blender and blend for 2 minutes. Pour over rhubarb, let set for 5 minutes. Combine streusel ingredients and sprinkle over top. Bake at 375 degrees for 40 minutes or until a knife comes out clean. Serve warm or cool.
 
Have a great week!
0 Comments
Read More
Back to Blog

The Baltimore Orioles Have Arrived!

5/12/2021

 
​Such a welcome Mother’s day gift yesterday, when I observed three male Orioles at my ready and waiting grape jelly, oranges and nectar Oriole feeders! I have had them ready since May 1st, so far only Robins and finches had been visiting! A sure sign that spring is here, now if it would just warm up some! My Grandson Nik spent the afternoon with us yesterday, this week he leaves for a summer job in central North Dakota at a fish hatchery , one of his duties will to inspect boats that are entering or leaving the lake. He will be 8 hours from home so I doubt if he will be home much. I was grateful for his help in mulching my flowers. Pa Lloyd had shoulder surgery last week so has an arm in a sling for 6 weeks, I think he just wants to get out of doing dishes!! Anyway  it was a treat to have Nik with us, a real Mother’s day gift!
 
I love cooked onions so I get excited when I spot Vidalia onions in the grocery store. Today I am sharing a favorite recipe for cooked onions which by the way is a great topping for baked potatoes.
 
Roasted Parmesan creamed onions
 
3 sweet onions, peeled and thinly sliced
1 cup heavy cream
1/4 cup white wine
1/2 cup parmesan cheese, grated
4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 tsp. garlic powder
1/4 tsp. cayenne, optional
Kosher salt and freshly ground pepper, to taste
 
Preheat oven to 375 degrees.
Spread onion rings out in a 9x13- inch baking dish, keeping rings and layers intact, then drizzle with olive oil and season generously with salt and pepper. Roast in oven for 15 minutes or until softened. Remove onions from oven and raise temperature to 450 degrees. Combine heavy cream, wine, butter, garlic butter and cayenne in a medium saucepan over medium heat and cook until butter is melted and bubbles form on the outside edge of cream. Pour over pre-roasted onions, sprinkling parmesan cheese over all the onions. Cover dish with aluminum foil and bake for another 20 minutes. Remove foil and cook for another 5-10 minutes, or until onions are caramelized and cheese is golden brown. Serve hot.
 
Have a great week and stay safe!
0 Comments
Read More
Contact Us:
Phone: 507.238.9456
e-mail: frontdesk@fairmontphotopress.com
Photo Press | 112 E. First Street
| 
P.O. Box 973 | Fairmont, MN 56031



Office Hours: 
Monday-Friday 8:00 a.m. - 4:00 p.m.
​
Proudly powered by Weebly
Picture
Picture