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.
Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!
I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)
I have to admit, the recipe I am going to share with you today is a little expensive to make, but in my estimation, worth it! I have no idea where I obtained this one. I’ve had it for a long time. This year I am making it and putting it in smaller plastic containers and giving it to my older grandchildren, along with English muffins and their Christmas envelopes. A few years ago our granddaughter Aimee was attending the community college in Austin. When she came to visit I sent her a container of this spread home with her, and her roommates offered to pay me if I would make them some too! It’s great on warm toasted English muffins. It’s flexible, so amounts and types of nut butters and nuts can be changed.
McMama’s Nut Butter 1 cup sunflower seeds 3 cups raw nuts (any type) 1 partially full jar of peanut butter along with 2 full jars of peanut butter (any kind) 1/2 jar of almond butter and whatever other kinds of butter you have or want to use 1/4 cup tahini (sesame seed paste). It has a strong taste, so don’t overdo it. You can find this at the Blue Earth Food Coop store, they may also have it at the health food section at HyVee 3 Tablespoons or more to taste of Nutella (chocolate hazelnut spread) 1/4 cup honey
Put all the nuts seeds in a blender or food processor, mix until well chopped but you don’t want it to get pasty. Put the pre-made nut butters, Nutella, tahini and a drizzle of honey in a large mixing bowl with the newly chopped nut/seed mixture. Combine well with a spoon. When well mixed, spoon the mixture into the now empty peanut butter bars. You’ll have lots of nut butter, so put the rest in an empty mason jar or plastic containers. Enjoy!