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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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They Grow Up Too Fast

5/24/2017

 
The last of my six original grandma campers graduated from high school this past weekend. Our Nik was just three years old when he joined our group of campers. We thought maybe he would only last a couple of days but he ended up staying the full week. We would find him sound asleep curled up in a corner from time to time! Good times, good memories! The picture is of the six on one of our field trips to the Grotto of Redemption that summer.
I have another rhubarb recipe for you given to me by Helga Anderson. I hope that you will enjoy!
 
Rhubarb Bars

Crust:
1 cup butter (do not soften)
1 cup brown sugar
1/2 tsp. soda
1 1/2 cups quick oatmeal
1 1/2 cups flour
1 cup chopped nuts of your choice
Combine ingredients until crumbly (best done with your fingers). Pat 3/4 of the mixture into a greased 9x13 inch pan (flour hands to spread)

Filling:
4 full cups of cut up rhubarb
1 1/2 cups sugar
1 small box of cherry jello
2 rounded tbsp. of cornstarch
1/4 cup water (or apple or orange juice)


Combine ingredients in a sauce pan and cook til it thickens. Cool slightly. Pour into crust and top with left over crumbs. Bake 30-35 minutes at 350 degrees or until nice light brown. You can cut and serve as bars or cut in squares with a dollop of cool whip as a dessert. Keep in the refrigerator, it will stay firmer.

Have a great week!
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6/5/2017 11:16:40 pm

We all have a moment in our lives where we would like to give importance to the things that we have and the recipe that is posted in this blog will help me to come up with an idea that is useful to the different events that I will attend. I want to spread the joy to my family and they will love the rhubarb bars. This will be a surprise for the people that I love. I will wait for the next post that will be connected to this blog.

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