6 cups rolled oats
2 cups shredded coconut
1 cup wheat germ
1 cup chopped nuts (almonds or pecans)
1 cup hulled sunflower seeds
1/2 cup vegetable oil
3/4 cup honey
2 teaspoons vanilla extract
Combine the drey ingredients. Ratio of dry ingredients to wet should be 8 to 1.
For the quantity of dry ingredients listed above, combine and heat in a saucepan the oil, honey and vanilla.
Stir wet ingredients into dry and spread onto two greased cookie sheets.
Bake in a 250 degree F. oven 20 to 30 minutes, stirring occasionally.
Cool completely. Store in an airtight container.
grated toasted soybeans, bran, brown sugar, raisins, and chopped dates.
Country Inn and Bed and Breakfast Cookbook
The Savannah Inn: Bed and Breakfast
300 Savannah Road Lewes, Delaware
Colonel Ludlow Fresh Fruit Cup:
3 to 4 kinds fresh fruit, cut in bite sized pieces
1 Tablespoon vanilla yogurt
1/4 cup granola
Shredded coconut, almond slivers or fresh mint
In a sherbet glass ( I have parfait glasses- it maybe the same ),combine the fresh fruit. Top with yogurt and granola. Garnish with coconut, almond slivers, or fresh mint.
Delicious and very filling. Serves 1
The Colonel Ludlow House
Summit and West Fifth
Winston-Salem, North Carolina