1/2 cup sliced almonds

1/2 cup chopped pecans or walnuts

1/4 c up flaked coconut

1/2 cup dried cranberries, blueberries, raisins

1/4 cup brown sugar, packed

1/4 cup canola oil

1/4 maple syrup or maple agave

1 t. cinnamon

1 t. vanilla extract

Combine oats, almonds, pecans, coconut and dried berries. In a small bowl combine brown sugar, oil, maple syrup, cinnamon and micowave about a minute or until sugar dissolves. Add vanilla. Pour over oat mixture and stir well to combine. Pour onto 2 cooking sheets coated with cooking spray(15″x10″x1″ ). Spread evenly. Bake in 350 degree oven for 20-30 minutes or until mixture gets crisp and brown. Do not burn. Watch carefully the last few minutes, it burns quickly at the end. Cool on wire rack about 5 minutes. Store in airtight container. (I left brown sugar out of the next batch and used alittle less oil and it’s just as good or better….not so sweet. I like it better)

We eat this as cereal in the morning, but, also makes a great topping for ice cream or yogurt.

3 c. sliced rhubarb, fresh or frozen 1 ” pieces

2 pints fresh strawberries, mashed

2 T. lemon juice

1 c. sugar

1/3 c. cornstarch

Cake:

3 c. all-purpose flour

1 c. sugar

1 t. baking powder

1 t. baking soda

1/2 t. salt

1 c. butter or margarine, cut into small pieces

1 1/2 c. buttermilk

2 eggs

1 t. vanilla extract

Topping:

1/4 c. butter or margarine

3/4 c. all-purpose flour

3/4 c. sugar

Preparation:

In a large saucepan combine rhubarb, strawberries & lemon juice. Cover and cook on medium heat for 5 mins. Combine sugar & cornstarch, stir into strawberry rhubarb mixture. Bring to a boil on medium heat, stir constantly until thick & remove from heat.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, beat together buttermilk, eggs and vanilla, stir into crumb mixture. Spread half the batter into a greased 9X13″ pan. Spread filling over the batter. Drop remaining batter evenly over the filling with a tablespoon.

Iin a saucepan over low heat, melt butter. Remove saucepan from heat and stir in flour and sugar until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees for 45 minutes or until cake is done. Cool cake in pan on rack.  There may be spillage while cooking. Foil on lower oven rack is good to catch the drips.

1 t. baking soda

1/2 t. salt

1/2 c. shortening or butter, softened

1 1/2 c. brown sugar

1 egg

1 c. sour cream

1 t. vanilla

2 1/2 c. fresh rhubarb, cut into small pieces

Topping:

1/2 c. sugar

1/2 c. nuts, chopped

1 t. cinnamon

1 T. butter, melted

Mix flour, baking soda and salt. Set aside.  In a large bowl, cream together shortening and brown sugar. Beat in egg. Beat in flour and sour cream alternating until blended. Add vanilla & rhubarb. Mix. Spread into a greased and floured 9X13″ pan. Mix together topping ingredients and sprinkle over the top. Bake at 350 degrees for 45 mins.

Soak overnight in 3 T. water

Add 3 T. yogurt

1 t. lemon juice

1 t. honey

1 grated apple

Fold all together. Top with chopped almonds. Makes one serving.

This recipe is from Mom in 1979.

1 1/3 c. margarine

1 1/2 c. quick cooking oatmeal, uncooked

1/3 c. flour

1 1/2 t. baking powder

1/2 t. salt

1 T. sugar

1/4 t. cinnamon

2 eggs

2 bananas

Heat margarine and skim milk. Stir in oatmeal and let cool. In a bowl, mix the flour, baking powder, salt, sugar and cinnamon. Separate eggs and blend the yolks into the oatmeal mixture, followed by the flour mixture. Beat the egg whites until stiff and fold into oatmeal mixture along with banana. Place 1/4 c. protions of the mixture on a lightly greased, hot griddle. Cook until bubbles appear, then turn. Serve with melted margarine and syrup.

This recipe came from my Mom in 1991.

Soak overnight in 3 T. water

Add 3 T. plain yogurt 

1 t. lemon juice

1 t. honey

1 grated apple

1 T. chopped almonds or walnuts

Fold all ingredients together. Top with nutes. Makes one serving.

This recipe is from Mom.

1 T. sugar

2 eggs

3/4 c. milk

1/4 c. maple syrup

1 1/2 c. shredded cheddar or american cheese

12 slices bacon, cooked & crumbled

Heat oven to 425 degrees. Grease and flour a 13 X 9 X 2 pan. Mix all ingredients & 1/2 of the cheese together. Pour into pan. Bake uncovered for 10 – 15 mins. Top with remainder of the cheese and bacon. Bake for 5 minutes.  Makes 10 servings.

This recipe was from Lucille in 1983.

3 1/2 t. baking powder

3 T. sugar

1 egg

1 c. milk

3 T. oil

1 c. corn canned, frozen or fresh (or zuchini, apples, etc.)

Combine flour, baking powder and sugar. Beat egg & add milk. Add this to the flour mixture and mix well. Add corn and oil. Bake on a hot griddle as you would pancakes. (Omit corn for a great pancake recipe).

This recipe is from Mom in 1986.

2 c. (8 oz.) shredded cheddar cheese

10 eggs – slightly beaten

4 c. (1 qt.) milk

1/4 t. onion powder

1 t. dry mustard

8 – 10 slices cooked bacon, crumbled

1/2 c. sliced mushrooms

1/2 c. chopped, peeled tomato

Generously butter a 9X13″ baking dish. Place bread cubes in dish and sprinkle with cheese. Beat together eggs, milk, mustard and onion powder. Sprinkle with bacon, mushrooms and tomato. Cover and chill up to 24 hrs. (I usually chill for 12 hrs or overnight). Preheat oven to 325 degrees. Bake uncovered 1 hour. Makes 12 servings.

Recipe given to me by Nana in 1978.