1 ½ cups quick-cooking rolled oats 1 cup bran flake cereal 1 cup coarsely chopped peanuts 1 cup raisins 1 cup miniature marshmallow ½ cup honey 1/3 cup brown sugar 1 cup peanut butter ¼ cup butter or margarine ½ cup cocoa 2 tsp vanilla In a large bowl combine oats, Bran cereal, peanuts, raisins and marshmallows. Combine honey and brown sugar in a saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Add peanut butter and butter; stir until smooth; remove from heat. Stir in cocoa and vanilla. Pour over cereal mixture, stir to combine. Press into a 9-inch square pan, cool and cut into…

6 tablespoons butter or margarine (3/4 stick) 6 eggs 2 cups milk 2 cups all-purpose flour 1 teaspoon salt About 1½ hours before serving In small saucepan over low heat. Melt butter or margarine. Grease well eight deep 7-ounce pottery custard cups. Set custard cups in jelly-roll pan for easier handling. Preheat oven to 375°F. In large bowl, with mixer at low speed, beat eggs until frothy; beat in milk and butter until blended. Beat in flour and salt until batter is smooth. Fill each custard cup three-quar­ters full with batter. Bake 1 hour; then quickly make small slit in top of each popover to let out steam; bake 10…

2 cups milk 4 eggs 1/3 cups butter 1/2 cup flour 3/4 cup sugar 1 cup coconut 1 1/2 tsp. vanilla Combine all ingredients in blender; blend 1 minute. Pour into well greased and floured 10 inch pie pan. Bake at 350 degrees for 40-45 minutes or until custard sets. Flour makes a crust and custard rises to the top. 30 Variations – http://www.cooks.com/rec/search/0,1-0,impossible_custard_pie,FF.html