Amish Granola

6 C. Old Fashion Oatmeal
1/2 C. honey
1/4 C. Canola oil
1/4 C. Brown sugar
2/3 C. sliced almonds
1/2 C. sunflower seeds, not the salted ones
1/2 C. chopped walnuts
1/2 C. wheat germ
1/2 C flake coconut
Combine in a large mixing bowl and blend well.
Preheat your oven to 350F.

On a large baking sheet with sides, evenly spread the granola mix. Bake for 30 minutes stirring at 10 minute intervals to provide even toasting. Store in an air tight container.
This is great eaten the way the Europeans do, with yogurt. You can use milk if you like as well or eat it out of hand.

This one was in an Amish cookbook that my mom has. I have made it many times over the years and plan to make a double batch and take it for our canoe and camping Memorial Day Group Camp out.
God Bless,
Linda

Blueberry Bread Pudding

While I was at my mom's last week we had dinner one night at my brother, Dave and his wife, Gwen's place. The finish was a Blueberry Bread Pudding that is really worth the effort. Not to sure whose recipe she was working but here goes:

3 eggs
4 C. heavy cream
1 1/2 C. sugar
3 tsp. vanilla extract, don't scrimp, use the good stuff, it make all the difference
2 C. fresh or frozen blueberries
1 pkg. (10-12oz) white baking chips
1 loaf (1#) french bread cut into 1 inch cubes

Sauce:
1 pkg. (10-12 oz) white baking chips
1 C. heavy cream

In a large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in the bread cubes and let stand for 15 minutes or until the bread is softened.

Transfer to a greased 9x13 baking dish. Bake uncovered at 350F for 50-60 minutes or until a knife inserted near the center come out clean. Let stand for 5 minutes before serving.

For the sauce, place the chips in a small bowl. In a small sauce pan, bring the cream just to a boil. Pour over the baking chips, whisk until smooth. Serve over the bread pudding.

I love bread pudding warm. Yummmmmmmm