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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Yarai mixing glass — cocktail builds, infusions, fat washes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Yarai mixing glass — cocktail builds, infusions, fat washes
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Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer. Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.