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June 2021
AuthorI'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. Categories
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Grandkids time!6/25/2019 We have had 16 year old Hunter, 13 year old Taylor and 27 year old Aimee for their summer visit, two different families! Aimee went home yesterday but Hunter and Taylor will stay until tomorrow. On our agenda today is visiting Okoboji, where we will play miniature golf, visit the amusement park and meet up with another Grandson Nik, 20 and of course eat! Having company means lots of cooking, teenagers have hearty appetites and lucky for me they are not picky eaters. Yesterday morning I made biscuits with sausage gravy which they loved. Today I am sharing you the recipe for the biscuits; next week I will put the recipe in for the gravy. Plan ahead - the biscuit dough needs to chill at least 30 minutes to overnight after mixed up. They were melt in your mouth good!
Breakfast Biscuits: 4 cups self rising flour + flour for your work surface 2 Tablespoons baking powder 1 tsp. baking soda 3/4 # (3 sticks) butter, cold, cut in small slices 2 large eggs, beaten 1 1/2 cups buttermilk Mix together flour, baking powder and baking soda, cut in butter ( like you do for pie crust) whisk eggs, add buttermilk and stir into dry ingredients, using a wooden spoon, if your dough is too dry add more buttermilk 1 Tablespoon at a time till all flour mixture is mixed in until the dough is a sticky mass, cover bowl and let chill at least 30 minutes to overnight. Flour work surface, turn out dough and form into a mound, use your floured hands to shape dough into a 14 inch round about 1/2 inch thick ( you can use a rolling pin if you want). Cut out biscuits with a 2 1/2 inch biscuit cutter, place on a parchment covered cookie sheet so biscuits are touching. Bake at 400 degrees for 15-20 minutes until light brown. If you reroll the scraps you should get 20 biscuits. Brush tops with melted butter. Best served warm out of the oven. Can keep for up to 2 days and reheat them or freeze. Great with sausage gravy or butter and jam. Have a great week! We have had 16 year old Hunter, 13 year old Taylor and 27 year old Aimee for their summer visit, two different families! Aimee went home yesterday but Hunter and Taylor will stay until tomorrow. On our agenda today is visiting Okoboji, where we will play miniature golf, visit the amusement park and meet up with another Grandson Nik, 20 and of course eat! Having company means lots of cooking, teenagers have hearty appetites and lucky for me they are not picky eaters. Yesterday morning I made biscuits with sausage gravy which they loved. Today I am sharing you the recipe for the biscuits; next week I will put the recipe in for the gravy. Plan ahead - the biscuit dough needs to chill at least 30 minutes to overnight after mixed up. They were melt in your mouth good! Breakfast Biscuits: 4 cups self rising flour + flour for your work surface 2 Tablespoons baking powder 1 tsp. baking soda 3/4 # (3 sticks) butter, cold, cut in small slices 2 large eggs, beaten 1 1/2 cups buttermilk Mix together flour, baking powder and baking soda, cut in butter ( like you do for pie crust) whisk eggs, add buttermilk and stir into dry ingredients, using a wooden spoon, if your dough is too dry add more buttermilk 1 Tablespoon at a time till all flour mixture is mixed in until the dough is a sticky mass, cover bowl and let chill at least 30 minutes to overnight. Flour work surface, turn out dough and form into a mound, use your floured hands to shape dough into a 14 inch round about 1/2 inch thick ( you can use a rolling pin if you want). Cut out biscuits with a 2 1/2 inch biscuit cutter, place on a parchment covered cookie sheet so biscuits are touching. Bake at 400 degrees for 15-20 minutes until light brown. If you reroll the scraps you should get 20 biscuits. Brush tops with melted butter. Best served warm out of the oven. Can keep for up to 2 days and reheat them or freeze. Great with sausage gravy or butter and jam. Have a great week!
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A Favorite6/19/2019 One of my favorite things is homemade bread, slathered with butter and topped with a slice of cheese. Butter just soaks in the home made bread, which is why I dare not make it too often. My son Jason recently sent me his recipe for bread he says is his go to recipe to make, its fairly fast to put together and there is no kneading. I don’t have the stamina to do that for very long. I loved this bread, I would call it rustic. The texture is a little coarser than some bread (the better for butter to soak into it!).
Everyday Bread: 2 pkg. quick acting yeast 3 1/2 cups hot water 1/3 cup honey 4 tsp. salt 1 1/2 cups whole wheat flour 5 1/2 cups all purpose flour 1/3 cup flax meal 1/3 cup sunflower seeds Butter the inside of two 9x5 in. loaf pans and a large enough piece of waxed paper to cover both of them. In a large bowl, mix the yeast with the water, let set until bubbly. Add honey, salt and then flours and seeds. Mix well. Scrape the dough into pans and cover with buttered waxed paper. Let rise for about an hour or until doubles in size. Preheat oven to 400 degrees. Bake loaves for 30 minutes. Remove bread from pans and return to oven for an additional 15 minutes. Bread is done when it is richly brown and sounds hollow when tapped. Have a great week!
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A New Recipe6/12/2019 I have a friend who thinks I am really brave when I try a new recipe when I am going to have company over, I guess I want to live dangerously!! This week I received a new bar cookie recipe from a friend I attended nursing school with like 50 years ago (that can’t be possible), I have received many good recipes from my friend Dianne through the years so I made them for a fund raiser at our church last Saturday. Lucky for me when I went to eat there were some remaining so I could try one and they were good, in fact it was requested that I put it in What’s Cooking, so here it is!
Salty Caramel Peanut Bars: 1 pouch ( 1 # 5 oz. ) sugar cookie mix, reserve 3 Tblsp. 1/4 cup brown sugar 3/4 cup cold butter Mix brown sugar and cookie mix, cut in butter, then press in bottom of a greased jelly roll pan. Bake at 350 degrees for 18 minutes Immediately sprinkle on crust: 2 cups salted cocktail peanuts and 1 cup chocolate chips. In a microwave heat 1 jar( 12.5 oz ) caramel topping ( uncovered) on high for 30 seconds, then mix in the reserved 3 Tblsp. cookie mix and drizzle over the peanuts and chocolate chips. Sprinkle with 1/2 tsp. sea salt. Bake for 12-14 minutes at 350 degrees, cool completely before cutting. Have a good week, Happy Father’s day to all the Father’s !
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The Rhubarb is ready!6/5/2019 I hope you who have been struggling with water in your basements are getting the problem under control. We have one corner of our basement that leaks even with a sump pump, requires the use of a rinse and vacum and of course we are left with that musty odor for awhile, but I know some of you have had it much worse.
This rhubarb pudding cake recipe is easy to make using fresh or frozen rhubarb. Simple hot water poured over the cake makes a sauce while baking. I like it because it makes a 8 or 9 inch pan so a better size for just the two of us. I hope you will like it. Old Fashioned Rhubarb Pudding Cake: 2 cups chopped rhubarb 1 3/4 cup sugar, divided 3 Tablespoons butter, softened 1 tsp. baking powder 1/4 tsp. salt 2/3 cup milk 1/2 tsp. vanilla extract 1/2 tsp. almond extract 1 cup flour 1 tablespoon cornstarch 2/3 cup boiling water Cover the bottom of an 8 or 9 inch square pan with rhubarb. Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together, pour over rhubarb. Mix together the remaining sugar and cornstarch together, sprinkle over mixture in pan. Pour boiling water over the top. Bake at 375 degrees for 45 minutes. May serve with whipped topping or ice cream. Have a great week! |
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