"Peach Lorraine is Golden and Glorious and to be Praised to Enjoy and Taste...!"

This recipe dessert evokes the goodness of cereals and their "nuttiness" with the addition of honey, br. sugar and cinnamon all buttered up with a yellow cake mix around their centers for a cobbler kissed with exquisite caramelized, butterscotch full cream vanilla ice cream.

Ingredients:

1. 1/2 c rolled oats

2. 1/2 c rolled barley

3. 1/2 tsp salt (pinch to taste)

4. 1/2 c honey

5. 1/4 c br sugar

6. 3 tsp cinnamon

7. 2 tblsp almond flour

8. 2 tblsp butter

9. 1 box Betty Crocker(R) yellow cake mix

   +instructions to add butter+milk+eggs

10. 1 large can of peach or preferably preserves (halved then cut into quarters)

Baking and Serving Instructions:

1. To prepare the granola, mix the cereals together in a bowl, then the rest of the liquid and solid ingredients, including the almond flour as a binder and after thorough mixing spread roughly on a larded cookie sheet and bake at 165 deg C for 35-40 mins until golden brown on the baking sheet. Note the caramelization of the melange and with a sharp implement (e. g. a knife) shatter to rough bits the granola mix for transfer into a mixing bowl ff.

2. To make the cobbler take the yellow cake mix by using the instructions from the cake mix's box adding the butter, milk, eggs + dry ingredient mix from the box with the granola medium grained bits and carefully place close to each other each of the peach halves (from the can) side down on the baking pan, and coat with lemon juice to prevent too much Browning rxn,, to preferably a glass Pyrex(R) or Corningware(R) baking pan. Bake 165 deg C, 35-40 mins.

3. To serve use an elegant serving dish or dessert bowl with matching tea cups and take a portion to fill and gingerly loosen chucks with the peach fruit pieces and add with a small scoop (3) ice cream to top the peach cobbler.