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    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!)


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French Peach Cake

8/12/2015

 
It’s fresh peach time

We have almost finished a crate of  wonderful peaches! I’ve been going to make the recipe I am sharing with you today, but I don’t think I have enough of them left. I did make some old fashioned shortcake per Pa Lloyd’s request. That is always good, too. Fresh summer produce is such a treat. I just wish the season lasted a little longer!

French Peach cake:
1 – 1/2 cups sugar, divided
4 tsp water
4 tsp lemon juice
3 cups sliced peaches
3 eggs
1 cup butter, melted
4 oz creamed cheese, cubed and softened
1 cup flour

In a small heavy skillet, combine 3/4 cup sugar and water. Cook without stirring until almost amber colored, about 20-25 minutes. Stir in lemon juice and quickly pour into a 10-inch spring form pan, coating bottom. Arrange peach slices on caramel in circular overlapping pattern. In bowl, beat eggs and remaining sugar until blended; beat in butter then cream cheese until smooth. Stir in flour. Spread over peaches.

Bake at 350 degrees for 35 minutes. Cool 5 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan and invert onto a serving plate.

Optional topping:
1 cup heavy whipping cream
1 tub (8 oz) Philadelphia honey nut flavored
cream cheese spread

1/4 cup powdered sugar

Beat cream until soft peaks form. Separately beat cream cheese spread and sugar until smooth. Gradually fold in whipped cream. Serve with warm cake.

You can use apples or pears instead of peaches if you wish. Have a great week!

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