As we age it seems we find ourselves losing special friends! I just returned home from a vacation with 5 longtime friends only to find out that another friend had passed away. Connie Snyder and my friendship goes back to when I transferred from a country school to “ town school” in third grade. We were brought up in the Methodist church in Elmore, MN. and as adults attended the UMC here in Fairmont. Our friendship supported us through troubled and good times in raising our children.
In our later years we found we had granddaughters the same age, so the four of us did many fun activities through their growing up years, even staying over at motels at times. Connie loved spending time with her children and grandchildren since retiring, tending her outdoor flowers, loved telling a good story and always much laughter. She will be greatly missed by her family and many friends. Today I am sharing a recipe that Connie shared with me a few years ago. I hope you enjoy it as much as Connie and I did.
Connie’s Ground Flax Seed Muffins
1- 14 oz. box of raisin bran, or if you don’t care for raisins, plain bran flakes
4 cups all purpose flour
1 cup ground flax seed
5 tsp. baking soda
2 tsp. salt
3 cups sugar
4 cups buttermilk
1 cup vegetable oil
4 eggs, beaten
1 1/2 cups dried sweetened cranberries
Combine cereal, flour, sugar, baking soda and salt in a large bowl. Mix well. Combine buttermilk, oil and eggs in a separate bowl and whisk well. Pour egg mixture into cereal mixture, stir until just blended, fold in cranberries. Place in a tightly covered container in the refrigerator overnight. The batter will keep in the refrigerator for 4 weeks, Do not stir at anytime after refrigerating or when preparing to bake. Preheat oven to 400, grease muffin cups, spoon in batter. Bake 18 minutes Makes 4 dozen.
Have a great week!
It seems these days many people are on special diets, like lactose free or gluten free, and of course the common ones watching fat and sugar. I think the gluten free is the most difficult to cook for. We use flour for so many recipes. I now have a granddaughter who has started on a gluten free diet and feels much better since she’s been on it, but making a dessert without flour is sometimes a challenge. So when my friend Sharon Hanson served a dessert that was gluten free when I was guest at her home, I immediately asked for the recipe! I also really liked it. What’s not to like when it’s rich, chocolatey, smooth and easy to make? I hope that you will enjoy it too.
12 oz. semi sweet chocolate chips
4 room temperature eggs
1/4 tsp. salt
2 tsp. triple sec liquor (you could substitute 1 tsp. orange extract, if you wish)
1 tsp. vanilla
1 cup strong very hot coffee
In blender mix the chocolate chips, eggs, salt, triple sec and vanilla. Pulse until blended, then slowly add the 1 cup strong hot coffee. Blend until well mixed and smooth. Pour into fancy glasses, depending on your appetite, 6-8 glasses (it’s a rich dessert). Chill at least 2 hours or even overnight. Serve with whipped cream or whipped topping with a sprinkle of orange zest. I figure the hot coffee cooks the eggs.
Have a great week!
I’m always more in the mood to cook when we have cool nights. To me that calls for what I call comfort food. Unfortunately that usually means more calories too! Today’s recipe is an old one, I don’t remember where it came from. It made me so hungry when I read the recipe. I think I will stop at the grocery store tomorrow and make it for lunch. I hope that you will like it too.
Stove Top Meatballs
1 lb. hamburger
1/3 cup evaporated milk
1 box stove top stuffing (made according to directions on the box)
Mix hamburger and evaporated milk. Make a patty and put a spoonful of stuffing in the middle forming the patty around the stuffing. Repeat until all of the hamburger is used. Make them the size you want and place them in casserole. Any leftover stuffing, tuck around the meatballs. Mix 1 can of cream of mushroom soup with 1 Tablespoon ketchup and 1 Tablespoon of Worcestershire sauce, pour over meatballs. Bake at 350 degrees for 1 hour.
Serve with the following rice:
1 cup white rice
1 can beef broth
1 envelope onion soup
1 stick butter
Mix together and bake in 350 degree oven for one hour.
Have a great weekend and enjoy our fall weather!
How suddenly we are full blown into fall! One week it can be hot and humid and the next rainy and cold. I am almost thinking about putting the electric blanket on my bed! It is a beautiful time of the year, however and it’s the month we had our first born, so special memories! I have another salad recipe today. It has become one of my favorites and comes once again from the Taste of Home magazine. I hope that you will enjoy it too.
Fluffy Lime Salad
1 can (8 oz.) crushed pineapple, drained with juice saved
1- 3 oz. pkg. lime Jell-O
3 Tablespoons water
1 pkg. ( 8 oz.) cream cheese
1 cup chopped walnuts
1 cup miniature marshmallows
1 cup whipping cream, whipped
Drain pineapple, saving juice, set pineapple aside. In a saucepan combine Jell-O, reserved juice and water. Cook and stir over low heat until Jell-O is dissolved. Refrigerate until syrupy, about 20-30 minutes. In small mixing bowl beat cream cheese until fluffy. Stir in gelatin, walnuts, pineapple and marshmallows. Fold in whipped cream. Cover and refrigerate for at least 2 hours until set.
Have a great week
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.