1 1/2 cups lite quick cooking oats
1 cup milk
1 tablespoon honey
1 tablespoon curry powder
1 tablespoon butter
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
4 cups raisins
1/2 cup margarine, melted
2 cups chopped walnuts
1/4 cup butter
1 teaspoon vanilla extract
toasted cinnamon stick
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 (10 ounce) loaf pan.
In a medium bowl, mix together 1 1/2 cups of sugar, 1 tablespoon honey and curry powder. Set aside. Combine the milk, brown sugar, 1 teaspoon vanilla and almond extract.
In a medium bowl, combine the raisins, margarine, brown sugar, 1 cup of sugar, and melted butter. Mix until smooth.
Measure the amount of lite oats and the amount of brown sugar into a card platter. Place 1/4 cup of lite oats on bottom and 1/4 cup lite oats on top; bottom bun should be a few inches above tops of rolls.
Bake in preheated oven for 15 to 20 minutes. Remove rolls from oven and sprinkle with remaining sugar. Tear rolls and pour into a 9x13 inch baking dish. Juice remaining 1/2 cup sugar by stirring into rolls. Sprinkle with cinnamon stick.
Bake for 15 minutes, letting cool completely before slicing.