This salad is a quick summer side dish perfect to group with any barbecue.

I was raised outside Pittsburgh on our family farm. On the front of the property, there is a mini golf course and snack stand that was established by my grandfather in 1942. I have fond memories of helping my grammy serve pop and candy to our customers. The picture below was taken in front of the stand around 1963. Can you find me?

A few months ago

I am thrilled to be featured

Cake

• 2 cups of flour
• 3 t baking powder
• 1/2 t kosher salt
• 1 cup sugar
• 6 T cocoa
• 1 cup of milk
• 6 T butter, melted
• 1 1/2 t good vanilla extract

Topping<

Dry Ingredients

• 6 cups of old fashioned oats (not quick cooking)
• 2 cups of broken shelled walnuts
• 2 cups shredded coconut (unsweetened)
• 1 cup raw wheat germ
• 1 cup raw sesame seeds

Wet Ingredients

• 3/4 cup oil
• 1/4 cup water
• 1/4 cup molasses
• 1/2 cup honey
• 1/2 cup sugar
• 2 t kosher salt
• 2 t good vanilla extract
• 2 t cinnamon

Preheat the oven to 325º.

Crumb

• 3 sticks of butter, softened
• 2 cups of dark brown sugar
• 3 1/4 cups flour
• 1 1/2 t kosher salt
• 1 t baking soda
• 3 cups quick-cooking oats 
• 1 1/2 cups walnuts, chopped

Date Filling

*If you want more of the filling you could add another 1/2 pound of dates, no need for more sugar but add another 1/2 cup water.

• 2 sticks butter, softened
• 1 3/4 cups white sugar
• 3/4 cup strong molasses
• 2 eggs
• 2 T strong cold coffee brewed or 1 t instant coffee
• 4 cups flour

Crust

• One box of graham crackers plus 4 crackers, crushed into crumbs (You can substitute the extra 4 grahams with 12 ritz or townhouse crackers to add a saltiness.)
• 1 cup of ground roasted almonds 
• 1/2