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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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Love these Cool Nights!7/31/2018 Its been so great to be able to open the windows and let the fresh air flow in, great sleeping weather! After buying several peaches at a time we broke down and bought a crate of them. They taste so good, Pa Lloyd’s favorite is the plain old fashioned bisquick short cake warm out of the oven smothered with cut up peaches and piled high with whipped topping! I like to venture out and try different peach desserts one of which I am sharing with you today! Hope that you enjoy it.
Peach Delight 2 cups ( about 2 sleeves) graham cracker, crushed into crumbs . 1 cup walnuts, ground fine 1 cup ( two sticks) melted butter Combine ( reserve 1/2 cup of crumb mixture for topping later) and transfer to a greased 9x13 baking dish, pressing to a even layer. Bake at 350 degrees for 10-12 minutes, cool completely. 8 peaches, peeled and sliced 2 ( 8 oz. ) packages cream cheese, room temp. 3 cups powdered sugar 1 tsp. vanilla 1 1/2 ( 8oz.) containers frozen whipped topping, thawed In a large bowl beat cream cheese with a mixer until softened and smooth, then beat in powdered sugar. and vanilla. Spread cream cheese filling over cooled crust, then arrange peach slices on top of filling. Gently spread whipped topping over the peaches into a smooth layer, then refrigerate for at least 2 hours before serving. Top with reserved graham crumb mixture. Have a great week!
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The Power of Rain!7/25/2018 All of the rain we have had this summer has been great for my flowers! Yes I am tired of all the rain we have had but its recommended that flowers get 1 inch of moisture every week. This summer we have had that plus, my flowers have truly never looked so good. They are so much taller than usual and if I do say so myself beautiful! Problem is they are at their best now so will be getting tired by fair time.
A change of pace today, I’m sharing a cheese dip for you to try. Just picture yourself with a cool beverage on your patio with tortilla chips and dip! Cheese Dip: 1 1/2 cups mayonnaise 1 cup shredded cheddar cheese ( I use mild) 4 green onions chopped 1/2 cup precooked bacon bits 1/2 cup slivered almonds 1 tsp. garlic minced Tortilla chips Mix all dip ingredients and refrigerate until served, serve with tortilla chips. Have a great week!
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A Product of Minnesota!7/17/2018 I love wild rice! I would use it a lot more often if it weren’t so expensive! It’s a good source of fiber and is unique to our state. I got today’s recipe some years ago when our local library hosted a seminar on Minnesota authored cook books. Unfortunately, I don’t remember the name of the cook book or the author. This is definitely the season for salads!
Wild Rice and Dried Cranberry Salad 1 cup raw wild rice, cook in 4 cups of water covered for 1 hour, drain. 1 cup long grain white or brown rice cooked. 3/4 cup unsalted roasted hazelnuts, pecans or hickory nuts. 3-4 clementine’s peeled and sectioned and seeded, tangerines or naval oranges can substituted 1 cup dried cranberries 2 bunches small green onions, cleaned and sliced at an angle coarse salt and black pepper to taste After rice has cooked toss with a little canola oil, cover with plastic wrap, venting then refrigerate until cool. After cooled combine with other salad ingredients and add vinaigrette. Clementine Vinaigrette 1/2 cup freshly squeezed clementine juice ( or orange juice) 2-3 Tablespoons white wine vinegar coarse salt and pepper 1 scant cup canola oil 1 Tablespoon hazel nut oil ( optional) Combine juice, vinegar and salt and pepper, whisk in canola oil and hazel nut oil or you can blend in a blender, pour over salad ingredients and mix. Stay cool and have a good week!
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Dog days of Summer are here!7/10/2018 So writes my #1 son Jason, but like he says after last winter we shouldn’t complain. I was having a recipe slump, my creative side wasn’t cooperating today and then I got just the e-mail from Jason I needed, lucky for you. He sent me a super fast easy breakfast recipe that I am sharing with you today, a fast fix for that unexpected summer company that turns up!
Puffy oven Pancake or Hootin Annies: 6 eggs 1 cup milk 1 cup flour 1/4 tsp. salt 6 Tablespoons butter Heat oven to 450 degrees. In blender blend together eggs, milk, flour and salt. Melt butter in 9x13 inch pan in oven, pour in batter. Bake for 18 minutes ( no peeking) Pancake should be very high and puffy. Remove and cut into 6 squares. Serve immediately with desired toppings. Have a great week!
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Love, Love Fresh Strawberries!7/3/2018 I envy those who have fresh strawberries to pick this time of year, there’s nothing better! Fortunately the store bought ones are pretty good too. Two weeks ago I was looking for a light fresh dessert. I found this one in an old Taste of Home magazine. I especially liked the coconut crust, it was light and best of all gluten free for my granddaughter! Think ahead as it does need to chill at least 4 hours to set up.
Bavarian Strawberry Pie 2 1/2 cups flaked coconut 1/3 cup butter, melted 1 quart fresh strawberries, sliced 3/4 cup sugar 1 envelope unflavored gelatin 1/2 cup cold water 2 tsp. lemon juice 1 cup heavy whipping cream, whipped In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-inch pie plate. Bake at 300 degrees for 30-35 minutes or until lightly browned, cool. In large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing. Yield: 6-8 servings. Stay cool and have a great week! |
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