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Lovelace Manor Bed & Breakfast, 2236 Marietta Ave, Lancaster, PA, USA, 17603 Phone: 717-399-3275lovelacemanor@comcast.net |
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1 ½ cups firmly packed brown sugar 1 ½ cups regular wheat germ 1 large package (8 oz) shredded coconut 1 ½ cups salted cashews, chopped ½ cup oil ¾ cup honey 2 teaspoons vanilla Directions: Stir to blend oats, sugar, wheat germ, coconut, and cashews. In a small pan, heat oil, honey and vanilla, stirring until bubbling. Thoroughly mix the liquids with the dry ingredients. Grease 2 large 10 by 15 inch rimmed baking sheets, then divide cereal mixture between pans, spreading it out evenly. Bake uncovered in a 325 degree oven for 15 to 20 minutes or until coconut is lightly browned, stirring two or three times with a wide spatula. Remove pans from oven; stir granola several times as it cools to prevent sticking. When thoroughly cool, store airtight. Makes 16 cups. 2 Cups flour 2 Tablespoons baking powder 1/4 Cup sugar 1/2 Teaspoon salt In a large bowl, mix the following together. 2 Eggs (beaten) 1/4 Cup Vegetable oil 1 Cup pineapple juice 1 Cup milk Directions: Blend the liquid mixture into the dry mixture, stirring with a whisk. Heat griddle to 325 degrees. Using 1/4 cup of mix per pancake. Turn over after 3 minutes or pancake gets golden brown on bottom. In a small pot. Melt 1 Stick butter on medium heat, but do not let is start boiling Mix 1 cup of sugar into the butter Add 1 Tablespoon flour Stir ½ cup half/half into the mixture, keep stirring on medium heat The mixture will thicken, as it begins to boil, lower heat to low and let it simmer. Add 4 teaspoons of rum (I like pineapple or coconut rum) and keep the sauce on lowest heat setting just to keep it warm. Put 1 serving of pancakes on a plate, sprinkle crushed pineapple over the pancakes. Add a section of mandarin orange on top of each pancake. Pour some rum sauce over the pancakes then sprinkle with coconut. Serve with link sausage or bacon. |
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