4 cups old-fashioned rolled oats 2 cups coarsely chopped nuts 1 cup golden raisins 3/4 cup honey 1/2 cup butter or margarine 2 tsp ground cinnamon 1 tsp vanilla dash salt
1 Combine oats, nuts and raisins in a large bowl; mix well and set aside. Combine honey, butter, cinnamon, vanilla and salt in a saucepan; bring to a boil over high heat and boil 1 minute. 2 Pour honey mixture over oat mixture; toss until well blended. Spread on a lightly greased cookie sheet. Bake at 350°F 20 minutes or until lightly browned; stir every 5 minutes. Cool. 3 Crumble and store at room temperature in airtight container up to 2 weeks.
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