1 cup white sugar
1/2 cup boiling water
1/2 cup potato starch
1 cup all-purpose flour
6 cups rolled oats
1/3 cup butter
1 tablespoon vanilla extract
1/4 teaspoon almond extract
1 cup rolled speared almonds
In a saucepan, combine sugar, boiling water and potato starch. Bring to a boil, stirring. Reduce heat to a simmer, stirring constantly.
Return mixture to a bowl and mix into boiling mixture. Do not pour over bottom of casserole or pan.
Stir eggs and vanilla into boiling mixture. Remove from heat, stirring constantly.
Restaurant Garlic Slices: To Make Garlic: Grind one tablespoon of minced garlic into a large bowl and rub garlic on top of casserole. Roast in pan of microwave oven for 10 to 15 minutes, turning every 15 minutes to increase browning time.
Sour Cream Sprinkle: In a large bowl, beat flour and baking sugar until blended. Stir egg and garlic mixture into rye mixture, then stir in 1/2 cup butter or margarine. Fill springform to the top of casserole. Bake in microwave for 1-1/2 hours, or until firm. Roll casserole, inset, and top with caramelized rum sauce. Cool. Remove from microwave. Chill before serving.