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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The Holidays are just around the corner!
This is the time of year I start going through my recipes and planning my holiday baking. I always say I am going to cut back, but by the time I make everyone in the family’s favorite, I am cooking just as much as ever!
The recipe I am sharing with you today comes from a friend I attended nursing school with in Minneapolis over 50 years ago! Dianne still occasionally slips one of her special recipes into her annual Christmas greeting. She has never sent me one that I haven’t used time and time again! It also brings fond memories of the experiences we shared all those years ago!
I like to serve these muffins for a brunch or even an afternoon coffee or tea. They are almost like a dessert!
3 Tbsp soft butter or margarine
1 cup sugar
1/2 cup water
1/2 cup evaporated milk
2 cups flour
1 tsp salt
2 tsp baking powder
2 cups whole cranberries
1 stick butter
2 cups sugar
1 cup evaporated milk
2 tsp vanilla
Mix in order given; put in greased muffin tins and bake at 350 degrees for about 20 minutes. Serve with the butter sauce (the sauce makes the muffins).
For butter sauce: heat all ingredients in a saucepan until sugar is dissolved. Cool slightly; serve warm over the muffins.