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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Pots De Crème
Pots De Crème
12 oz. semi sweet chocolate chips
4 eggs (room temperature)
dash of salt
2 tsp. Triple Sec or 1 tsp. vanilla
1 cup strong hot coffee
whipped cream or whipped topping
Mix in blender: semi sweet chocolate chips, eggs
dash of salt, and Triple Sec or vanilla. Pulse together, then slowly add hot coffee. Blend until well mixed and chocolate melted and mixture is smooth.Pour into fancy serving size glasses and chill several hours or overnight. Serve with a dollop of whipped cream or whipped topping and a little orange zest. Makes 8-10 servings, depending on the size of your individual serving dishes.
Have a great week and have a Happy Halloween!
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Apple picking Time
We took a jaunt to one of our local apple orchards this week, beautiful weather to take a little drive. So many apples to chose from! My favorite eating apples are Regents which aren’t quite ready yet, they are one of the late ones but worth waiting for. so we bought a bag of sweet tango’s which are good eating too. I am going to try them in one of my favorite fall apple dessert recipe’s this week, apple pastry bars, I like them better than apple pie, served with a scoop of vanilla ice cream, it can’t be beat! This recipe was given to me by Diane Ocel a friend from nursing school days, 50 + years ago.
Apple Pastry Bars
2 1/2 cup flour
1 tsp. salt
1 Tablespoon sugar
1 cup butter (can use half margarine but not as good)
Mix together like pie crust when crumbly add 2 egg yolks whisked in a cup adding enough milk to make 2/3 cup ( save the whites), whisk together mix into crust mixture. Divide dough in half, roll out 1/2 of the dough to fit a 12x15 inch cookie sheet, sprinkle dough with 1 1/2 cups crushed corn flakes, then over flakes slice 10 – 12 apples peeled and sliced thin. Sprinkle apples with 1 1/4 cups sugar and cinnamon to taste. Roll out other half of dough and fit over apples crimping edges together making a few vent slits on top of dough. Whisk saved egg whites until frothy and brush on top of dough. Bake at 350 degrees for about an hour until brown and apples are tender. When out of the oven and still warm I drizzle some powdered sugar icing over the top, 1 cup powdered sugar with enough milk or cream to drizzle.
Have a great week!