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 week my son John was here visiting we went over to my Mom’s in Blue Earth and Pa Lloyd took our 5 generation picture with our baby Lydia. The front row (L to R) is my mom, Cary Taylor, (a young 101), holding her great-great granddaughter Lydia Renee Phillis, Lydia’s mom, my granddaughter Samantha Phillis, (back row) our son John Lloyd, grandfather and me great grandma! Doesn’t seem possible that I am a great grandma. I mention them from time to time, so thought you might enjoy putting faces with the names!
It seems like spring is having a difficult time warming up and staying that way. We are now covering up our geraniums at night. We were so excited to have a mother cardinal build a nest in our trumpet vine just a few feet from our back door. She sat on her nest for two days and then Thursday morning she was gone, a couple of feathers remained along with her tipped nest! Some critter must have gotten her or chased her away. We were so looking forward to watching a cardinal family grow, but guess its not to be!
Today I’m sharing a dessert recipe that Sue Barnes shared with me sometime ago. It’s light and looks like spring to me and I love raspberries. Hope that you will enjoy it too!
1 cup vanilla wafer crumbs
1/2 cup chopped slivered almonds
1/4 cup melted butter
Mix together, press firmly into the bottom of an 8 inch spring form pan. Bake at 350 degrees for 10 minutes, cool.
14 oz. can sweetened condensed milk
3 Tbsp. lemon juice
3 Tbsp. orange juice
10 oz. frozen raspberries with syrup
1 cup cream, whipped
In a large bowl combine condensed milk, lemon juice and orange juice. Beat until smooth, add raspberries. Beat on low until well blended. Fold in whipped cream, pour over crust, freeze until firm. Let stand 15 minutes at room temperature before serving.
Have a great week!