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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I love brunch!
When my grown children come home for Easter weekend, we often have our big meal on Saturday and then have an Easter Brunch on Sunday because of their 4-5 hour drive home to return for work on Monday morning! That suits me fine because my favorite meal to fix is breakfast/brunch. I try to fix things that are prepared the night before so they just need to be popped into the oven. The following recipe is one of my favorite fruit recipes to serve for company brunch!
8 oranges, peeled, sliced or sectioned. Cut both ends off the orange, place on a cutting board and with a sharp knife trim off the peel and pith (white part), then continue with the slicing or sectioning
1/2 cup sugar
1/2 cup orange marmalade
1 cup white grape juice
1/2 cup lemon-lime soda ( like sierra mist)
3 Tbsp slivered or sliced almonds, toasted
1 Tbsp coconut, toasted
Place oranges sections in large bowl. In saucepan combine sugar and marmalade, heat until sugar is dissolved. Remove from heat, stir in grape juice and pop, pour over oranges, cover and refrigerate overnight. Using a slotted spoon remove oranges to glass serving dish or individual dishes and top with mixture of almonds and coconut.
To toast almonds and coconut spread on a cookie sheet, roast in 350 degree oven 'til light brown. Watch closely, there’s nothing worse than a burnt nut! I do this a couple of days before and store in a covered container.
I loved that thunder and lightening storm Sunday night - a sure sign of spring, lawns will soon green up!!