Chantilly Frosting

Makes enough to frost a 9x13-inch cake or two 8-inch layers.

Ingredients:

1 c evaporated milk
1 c white sugar
3 egg yolks, beaten
1/2 c butter
1 teaspoon vanilla extract

Optional: 1-1/3 cups flaked coconut and/or 1 cup chopped macadamia nuts

Directions:

1. Combine milk, sugar, egg yolks, butter and vanilla in the top portion of a double boiler, or in a bowl placed over a saucepan of boiling water. Cook over medium heat until thick, about 12 minutes, stirring constantly to keep the eggs from scrambling and the frosting from clumping. Remove from heat. Add coconut and/or nuts if desired. Cool, stirring occasionally, until thick enough to spread.

This is a basic frosting recipe usually used for German Chocolate Cake.

Granola

Makes 5 cups

Ingredients:
4 c rolled oats
1 c sliced almonds
1 c chopped peanuts
1 c chopped macadamia nuts
1/3 c canola oil
1/2 c honey
1 tsp vanilla extract
1 tbsp ground cinnamon

Directions:

1. Preheat oven to 300 degrees F.
2. In a large bowl, stir oats & nuts together. In a separate bowl, mix together oil, honey, vanilla and cinnamon. Add to dry ingredients; mix well. Spread mixture onto two ungreased baking sheets lined with parchment paper.
3. Bake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing.