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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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Numbers down!

9/20/2017

 
If you recall, my doctor gave me three months to get my blood sugar, A1C and weight down. Last week I had the check-up and although the numbers were above normal, my weight was down seven pounds (it should have been 27 by the way I watched my carbs!).She said that I was on the right track, so didn’t need to be on medication and she would see me in six months. Of course, I celebrated by going to Baker’s Square and having a piece of pie! The big test will be the holidays. I made a Blueberry coffee cake when I served circle on Saturday. They requested that I print the recipe. It comes from a Lutz Wing/FCH cookbook and was submitted by Kay Sandersfeld. It says to bake it in a bundt/tube pan. I used a 9x13 pan, so it works both ways.

Blueberry Coffee Cake
3 cups unsifted flour 
​
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, softened
1 1/2 cups granulated sugar
1 tsp. vanilla
4 eggs
1 cup sour cream
2 cups blue berries
Filling:
1/4 cup light brown sugar
1 Tbsp. flour
1 tsp. cinnamon
Glaze:
1 cup confectioners  sugar
1-2 Tbsp. milk


Preheat oven to 350 degrees. Lightly grease and flour a 10 inch tube/bundt pan or 9x13 inch pan. Sift the three cups flour with baking powder, soda and salt, set aside. In a large bowl beat granulated sugar, vanilla and butter until fluffy. Add eggs, one at a time, beat after each egg added. At low speed beat in flour mixture (in 3 additions) alternately with sour cream (2 additions). Turn 1/3 batter into prepared pan, spreading evenly. Sprinkle half the blueberries, then sprinkle on half of the brown sugar/flour/cinnamon mixture. Repeat layering, ending with a batter layer.Bake 50-60 minutes or until toothpick comes out clean. Cool on wire rack 10 minutes. Remove from pan, if using a tube/bundt pan. Mix confectioners sugar and milk until smooth, drizzle over cake.
Have a great week!
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