Combine dry ingredients:
7 cups rolled oats
1 cup wheat germ
½ cup coconut
1 cup nuts (I prefer sliced almonds)
½ tsp. salt
Combine wet ingredients:
½ cup maple syrup, preferably a darker grade
½ cup oil
½ cup boiling water
½ tsp. vanilla (optional)
Mix dry and wet ingredients well.
Bake in 325 oven about one hour, or until golden brown. Stir a few times.
May be doubled or tripled.
Audrey’s Pumpkin Pie or Custard
1 pint milk
1 ½ cups pumpkin
2 eggs (beaten)
½ tsp. salt
½ cup maple syrup (or less, to taste)
½ T. cinnamon
½ T. ginger
Pour into pie crust. Bake at 450 for ten minutes, then at 325 for twenty or thirty minutes, or until firm.
For custard, bake in a greased baking dish at 325 until firm.
Audrey’s Blueberry Soup
A winter staple at Nebraska Knoll
3 cups fresh or frozen blueberries (I use frozen)
4 cups water
4 T. cornstarch
¼ cup maple syrup, or more to taste
Add cornstarch to cold water, heat and whisk until it boils and turns clear. Add the blueberries and simmer 15-20 minutes. Add syrup and cinnamon to taste.
A nice change from pancakes
Dash of salt
½ cup flour
½ cup milk
1 T. butter
Set oven at 425. Dab the butter onto a pie plate and place it in the oven to melt. Beat the eggs, then beat in the other ingredients. Pour batter into hot pie plate. Bake 15-17 minutes. Serve at once with maple syrup.