Nutty Oat Granola
8 cups regular rolled oats
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
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.
Pina Colada Pancakes with Hot Buttered Rum Sauce
In a large bowl, mix the following together, then set aside.
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
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.
Hot Buttered Rum Sauce
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.