Old fashioned oats will toast golden and be crunchier that quik cooking oats. To create clusters add 1tablespoon water to mixture and squeeze together with fists to seal the binding. Leave clusters when baking.

Ingredients

10 cups old fashioned rolled oats
1/4 teaspoon salt
1 cup honey or 1/2 cup and honey and 1/2 cup maple syrup
3/4 cup canola oil
1/2 cup brown sugar
1/4 cup flax seeds toasted or plain
1/2 cup wheat germ (optional)
dried fruit to taste
nuts to taste
1 teaspoon vanilla extract (optional)
1/2 teaspoon cinnamon (optional)

 Directions

1. In  large bowl mix together the oats, salt and brown sugar and mix well. Add cinnamon (if using)  and mix well.
2. Whisk together the honey, oil and vanilla (if using) and add to dry mixture. Mix all together with your hands to coat dry ingredients completely. Squeeze in your fists to make clumps.
3. Spread onto large cookie sheet and place in preheated (325 degrees) oven for 10 minutes. Using spatula turn. Add the flax seeds and return to oven for 5 minutes. Add nuts if you are using, mix and turn again and return to oven for 5 minutes.  Remove from oven when light brown. If dark brow it will taste burned.  When cooled add fruit to taste.
4. Store up to 2 weeks in an airtight container or freeze up to 4 months in airtight container.

Ingredients
1-1/3 cups all-purpose flour
2/3 cup yellow cornmeal
1 Tbsp baking powder
2 Tbs sugar
1 tsp salt
3 Tbsp cold butter or margarine, cut up
1 Tbsp shortening
1 egg
3/4 cup whole milk

1 pkg. miniature frankfurters (about 48), drained and patted dry

HONEY MUSTARD SAUCE:
1/3 cup honey
1/3 cup prepared mustard
1 tablespoon molasses

Directions
Preheat oven to 450°
In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs.

Beat egg and milk; stir into dry ingredients until a soft dough forms. Turn onto a lightly floured surface; knead 6-8 times or until smooth.

Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter.

Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets, seam sides up.

Bake corn dogs 12 to 15 minutes or until biscuits are golden.

Combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs.

Makes 4 dozen corn dogs.