1 (16 ounce) package queen's wheat cereal
1/2 cup applesauce
1 cup quick cooking oats
1 1/2 cups white sugar
1 cup chicken broth
1/2 cup chopped almonds
1/2 teaspoon lemon zest
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
Preheat oven to 350 degrees F (175 degrees C).
Combine the flour, baking powder, baking soda, baking powder mixture and citrus zest in a bowl. Insert a 1/3 cup of the mixture into the bottom of a 9x13 inch baking pan.
In a small saucepan, combine 1/2 cup of the oat mixture with the eggs. Pour over the oat mixture in the pan.
Bake for 30 to 35 minutes in the preheated oven, until toothpick inserted in the middle comes out clean. Turn oven off and let cool.
In a large glass bowl, beat the sugar until light and fluffy. Dip the top of an unwrapped package of cereal into the sugar mixture to form a string. Cut out a standard rectangle 1/4 inch wide. Place about 1/4 inch from the bottom edge down. Frost both sides of the cereal with a large portion of hot syrup.
Combine the chicken broth and almonds; add to coating on both sides. (Note: To make the filling for the filling, mix together the lemon zest, lemon extract and remaining 1/2 cup melted butter or margarine with a small spoon.) Spoon over the cereal.