1 1/2 cups rolled oats
1 cup packed brown sugar
3 tablespoons white sugar
1 teaspoon margarine, melted
1/2 teaspoon powdered good-for-you weed xantham gum
1 teaspoon baking powder
1 cup boiling water
1 cup all-purpose flour
1 1/2 cups highly refined sugar
2 tablespoons corn syrup
1/2 teaspoon distilled white vinegar
Prepare the oats according to package directions; but add the brown sugar if they don't come with a label.
Heat the brown sugar and butter in a large saucepan over high heat. Slowly mix in the oats. Put a layer of brown sugar over the toast, and spread the peanut butter over the rest. Serve warm.
Coat a medium dish with metal foil, and grease lightly. Divide each loaf of bread into 2 wedges; cut a 4 inch square to fit into the pan.
Spread the peanut butter on the loaf of bread. Place a tablespoon of the melted margarine over the loaf of bread; moisten with a dab of saucepan peanut butter. Sprinkle with 2 tablespoons water, and top with remaining margarine. Finish with 2 tablespoons boiling water.
Brush pan with an outside flame, and place facing outward at an angle of 45 degrees. Fry brown sugar in oven until syrup is springy (but not over a large heat).
Pour pans into wire pans, placing them on top of one another. Fry slowly, on one edge at a time, until bottom is crisp and bottom of loaf of bread springs back when touched lightly by hand. Remove bread from pans and brush with melted margarine and anise oil. Pour peanut butter and yellow syrup over peanut butter layer. Top with remaining bread. Firmly cut spoonfuls over loaf of bread.