---------- Recipe via Meal-Master (tm) v8.02 Title: Berry Berry Streusel Bars Categories: Cookies, Bars Yield: 16 bars 1 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 1/4 c All-purpose flour 1/2 c Brown sugar, firmly packed 3/4 c Margarine or butter; melted 1 c Fresh or frozen blueberries 1/3 c Raspberry preserves -OR- strawberry preserves 1 ts All-purpose flour 1/2 ts Grated lemon peel (optional) Heat oven to 350 F. Combine oats, flour, brown sugar and margarine; mix until crumbly. Reserve 1 cup for topping; set aside. Press remaining oat mixture onto bottom of ungreased 8 or 9-inch square baking pan. Bake 13 to 15 minutes or until light golden brown. Cool slightly. In medium bowl, combine remaining ingredients; mix gently. Spread over crust. Sprinkle with reserved oat mixture, patting gently. Bake 20 to 22 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered. Nutrition Information (1 bar): * Calories 190 * Fat 9 g * Sodium 110 mg * Dietary Fiber 1 g Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Famous Oatmeal Cookies Categories: Cookies Yield: 60 cookies 3/4 c Vegetable shortening 1 c Brown sugar, firmly packed 1/2 c Granulated sugar 1 Egg 1/4 c Water 1 ts Vanilla 3 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 c All-purpose flour 1 ts Salt (optional) 1/2 ts Baking soda Heat oven to 350 F. Beat together shortening, sugars, eggs, water and vanilla until creamy. Add combined dry ingedients; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 12 to 15 minutes. Remove to wire rack; cool completely. Store tightly covered. Nutrition Information: (1 cookie, regular size): * Calories 70 * Fat 3g * Sodium 10g * Dietary Fiber 0g VARIATIONS: =========== My Own Special Cookies: Stir in 1 cup (any combination of) raisins, chopped nuts, semisweet chocolate pieces or flaked coconut. Large Cookies: Drop by rounded tablespoonfuls. Bake 12 to 14 minutes at 375 F. Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Double Chocolate Cookies Categories: Cookies Yield: 42 cookies 12 oz Semisweet chocolate pieces -- divided 1 c Margarine or butter -- softened 3/4 c Brown sugar, firmly packed 1 Egg 1 ts Vanilla 1 1/4 c All-purpose flour 2 ts Baking powder 1/4 ts Baking soda 1/4 ts Salt (optional) 2 c Quaker Oats, uncooked -- (quick or old-fashioned) Heat oven to 350 F. In small saucepan, melt half the chocolate pieces (1 cup) over low heat; cool. Beat margarine and sugar until creamy. Blend in melted chocolate, egg and vanilla. Gradually add combined dry ingredients except oats; mix well. Stir in oats and remaining 1 cup chocolate pieces. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 12 to 14 minutes or until set. Cool 2 minutes on cookie sheet; remove to wire rack. Store tightly covered. Nutrition Information (1 cookie): * Calories 120 * Fat 7g * Sodium 85mg * Dietary Fiber 0g VARIATION: Double Chocolate Bar Cookies: Heat oven to 375 F. Press dough evenly onto bottom of greased 13 x 9-inch baking pan. Bake about 25 minutes or until wooden pick inserted in center comes out clean. Cool completely; cut into bars. Store tightly covered. (32 bars) Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Vanishing Oatmeal Raisin Cookies Categories: Cookies Yield: 48 cookies 1 c Margarine or butter -- softened 1 c Brown sugar, firmly packed 1/2 c Granulated sugar 2 Eggs 1 ts Vanilla 1 1/2 c All-purpose flour 1 ts Baking soda 1 ts Ground cinnamon 1/2 ts Salt (optional) 3 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 c Sun-Maid(R) Raisins Heat oven to 350 F. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour; baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered. Nutrition Information (1 cookie): * Calories 100 * Fat 4g * Sodium 75mg * Dietary Fiber 1g VARIATIONS ========== o Stir in 1 cup chopped nuts o Substitute 1 cup semisweet chocolate pieces or candy coated chocolate pieces for raisins; omit cinnamon o Substitute 1 cup diced mixed fruit for raisins Ice Cream Sandwich Cookies: Spread softened ice cream on bottom side of one cookie; top with second cookie. Wrap securely; freeze. Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Caramel Oatmeal Chewies Categories: Cookies Yield: 32 bars 1 3/4 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 1/2 c All-purpose flour 3/4 c Brown sugar, firmly packed 1/2 ts Baking soda 1/4 ts Salt (optional) 3/4 c Margarine or butter; melted 1 c Chopped nuts 6 oz Semisweet chocolate pieces 1 c Topping --(buttscotch caramel fudge) 1/4 c All-purpose flour Heat oven to 350 F. Lightly grease 13 x 9-inch baking pan. Combine oats, 1-1/2 cups flour, brown sugar, baking soda and salt; mix well. Add margarine; mix until crumbly. Reserve 1 cup for topping; set aside. Press remaining oat mixture onto bottom of prepared pan. Bake 10 to 12 minutes or until light golden brown; cool 10 minutes. Top with nuts and chocolate pieces. Combine caramel topping and 1/4 cup flour, mixing until smooth; drizzle over chocolate pieces to within 1/4-inch of edge. Sprinkle with reserved oat mixture. Bake 18 to 22 minutes or until golden brown. Cool completely; cut into bars. Store tightly covered. Nutrition Information (1 bar): * Calories 200 * Fat 9g * Sodium 105mg * Dietary Fiber 1 g Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Peanutty Crisscrosses Categories: Cookies Yield: 84 cookies 3/4 c Margarine or butter -- softened 1 c Peanut butter 1 1/2 c Brown sugar, firmly packed 1/3 c Water 1 Egg 1 ts Vanilla 3 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 1/2 c All-purpose flour 1/2 ts Baking soda Granulated sugar Beat together margarine; peanut butter and sugar until creamy. Add water, egg and vanilla; beat well. Add combined oats, flour and baking soda; mix well. Cover; chill about 1 hour. Heat oven to 350 F. Shape dough into 1-inch balls. Place on ungreased cookie sheet; flatten with tines of fork dipped in granulated sugar to form crisscross pattern. Bake 9 to 10 minutes or until edges are golden brown. Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely. Store tightly covered. Nutrition Information (1 cookie): * Calories 70 * Fat 3g * Sodium 40 mg * Dietary Fiber 0g Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Banana Split Sundae Cookies Categories: Cookies, Desserts Yield: 24 cookies 1 c Margarine or butter -- softened 1 c Brown sugar, firmly packed 1 1/2 c Mashed ripe banana -- (about 4 medium) 2 Eggs 2 ts Vanilla 2 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) 2 c All-purpose flour 1 ts Baking soda 1/4 ts Salt (optional) 6 oz Semisweet chocolate pieces Ice cream or frozen yogurt Ice cream topping -- (any flavor) Heat oven to 350 F. Beat together margarine and sugar until creamy. Add banana, eggs and vanilla; beat well. Add combined oats, flour, baking soda and salt; mix well. Stir in chocolate pieces; mix well. Drop by 1/4 cupfuls onto ungreased cookie sheet about 3 inches apart. Spread dough to 3-1/2-inch diameter. Bake 14 to 16 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. To serve, top each cookie with a scoop of ice cream and ice cream topping. Nutrition Information (1 cookie without ice cream or topping): * Calories: 225 * Fat 11g * Sodium 130mg * Dietary Fiber 1g Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Swiss Breakfast Parfait Categories: Breakfast, Low-fat Yield: 4 servings 1 c Quaker Oats, uncooked -- (quick or old-fashioned) 16 oz Vanilla yogurt -- nonfat or lowfat 8 oz Crushed pineapple in juice -- undrained 2 tb Sliced almonds (optional) 2 c Sliced strawberries -- fresh or frozen In medium bowl, combine oats, yogurt, pineapple and almonds; mix well. Cover, refrigerate overnight or up to 4 days. To serve, layer oat mixture and strawberries in 4 parfait glasses. Garnish with additional strawberries, if desired. Serve chilled. Nutrition Information (1 parfait): * Calories 240 * Fat 2g * Sodium 80mg * Dietary Fiber 4g Source: Quaker Oats Prize-Winning Recipes (Ann Dwyer) Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: California Lemon Crunch Dessert Categories: Desserts Yield: 15 servings -----------------------------------CRUST----------------------------------- 7 oz Flaked coconut 1 c Margarine or butter -- softened 1/2 c Brown sugar, firmly packed 1 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) 3/4 c All-purpose flour 1/2 c Chopped nuts 3/4 ts Ground cinnamon 1/2 ts Baking soda ----------------------------------TOPPING---------------------------------- 8 oz Non-dairy whipped topping -- thawed 16 oz Lemon low-fat yogurt 2 ts Grated lemon peel Heat oven to 350 F. Place coconut in single layer in 13 x 9-inch baking pan. Bake 18 to 20 minutes or until lightly toasted, stirring after 12 minutes. Cool completely; set aside. For crust, beat margarine and brown sugar until creamy. Add dry ingredients; mix well. Reserve 1 cup coconut for topping; stir remaining coconut into oat mixture. Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 18 to 20 minutes or until golden brown. Cool completely. For topping, combine all ingredients, spread evenly over crust. Sprinkle with reserved coconut, pressing lightly. Cover; chill. Cut into squares, store covered in refrigerator. Nutrition Information (1/15 of recipe): * Calories 360 * Fat 24g * Sodium 230mg * Dietary Fiber 2g Source: Quaker Oats Prize-Winning Recipes (Carole MacKenzie) Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Country Oat Cake Categories: Cakes, Desserts Yield: 16 servings ------------------------------------CAKE------------------------------------ 1 pk Spice cake mix (18.5 oz.) 1 c Quaker Oats, uncooked -- (quick or old-fashioned) 8 oz Plain low-fat yogurt 3 Eggs; OR... 3/4 c -Egg substitute 1/4 c Vegetable oil 1/4 c Water 1 1/2 c Finely chopped apple -- (about 2 medium) ----------------------------------TOPPING---------------------------------- 1 c Quaker Oats, uncooked -- (quick or old-fashioned) 1/2 c Brown sugar, firmly packed 1/4 c Margarine or butter; melted 1/2 ts Ground cinnamon Whipped cream (optional) Heat oven to 350 F. Grease and flour 13 x 9-inch baking pan. For cake, combine first six ingredients. Blend on low speed of electric mixer until moistened; mix at medium speed 2 minutes. Stir in apple. Pour into prepared pan. For topping, combine oats, brown sugar, margarine and cinnamon; mix well. Sprinkle evenly over batter. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Serve with whipped cream, if desired. Nutrition Information (1/16 of recipe): * Calories 290 * Fat 11g * Sodium 300mg * Dietary Fiber 1g Source: Quaker Oats Prize-Winning Recipes (Hazel Nute) Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Warm Pralines n' Cream Muffins Categories: Breads Yield: 12 muffins 1/2 c Brown sugar, firmly packed 1/3 c Margarine or butter -- softened 2/3 c Milk 1 Egg 1 ts Maple or vanilla extract 1 c Quaker Oats, uncooked -- (quick or old-fashioned) 1/2 c All-purpose flour 1/3 c Whole wheat flour 1 tb Baking powder 1/2 ts Salt (optional) 3/4 c Chopped pecans; divided Heat oven to 400 F. Line 12 muffin cups with paper baking cups or lightly grease bottoms only. Beat together brown sugar, margarine and cream cheese until creamy. Add milk, egg and maple extract; mix well. Add combined ddry ingredients and 1/2 cup pecans. Bake 20 to 22 minutes or until golden brown. Let muffins stand a few minutes; remove from pan. Serve warm. To freeze muffins: Wrap securely, seal, lable and freeze. To reheat muffins: Unwrap; microwave at HIGH about 30 seconds per muffin. Nutrition Information (1 muffin): * Calories 220 * Fat 14g * Sodium 205 mg * Dietary Fiber 2g Source: Quaker Oats Prize-Winning Recipes (Martha Davis) Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Raspberry Streusel Squares Categories: Cookies, Bars Yield: 36 squares 1 1/2 c All-purpose flour 1 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) 1/2 c Granulated sugar 1/2 c Brown sugar, firmly packed 1 ts Baking powder 1/4 ts Salt (optional) 1 c Margarine or butter; chilled 1 c Raspberry preserves or jam 6 oz Semisweet chocolate pieces 1/4 c Chopped almonds 3 oz Semisweet chocolate pieces -OR- 4 oz -White chocolate, melted* -- (Optional) Heat oven to 375 F. Combine flour, oats, sugars, baking powder and salt. Cut in margarine until mixture is crumbly. Reserve 1 cup for streusel; set aside. Press remaining oat mixture onto bottom of ungreased 9-inch square baking pan. Bake 10 minutes. Spread preserves over crust; sprinkle evenly with chocolate pieces. Combine reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently. Bake 30 to 35 minutes or until golden brown. Cool completely. Drizzle with melted chocolate, if desired. Cut into squares. *To melt chocolate: Place in medium microwaveable bowl. Microwave at HIGH 1 to 2 minutes, stirring every 30 seconds until smooth. Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth. Nutrition Information (1 square): * Calories 150 * Fat 7g * Sodium 75 mg * Dietary Fiber 1g Source: Quaker Oats Prize-Winning Recipes (Daniella Nixon) Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Peanut Butter 'n Fudge Filled Bars Categories: Cookies, Bars Yield: 32 bars 1 c Margarine or butter -- softened 2 c Brown sugar, firmly packed 1/4 c Peanut butter 2 Eggs 2 c Quaker Oats, uncooked -- (quick or old-fashioned) 2 c All-purpose flour 1 ts Baking soda 1/4 ts Salt (optional) 14 oz Sweetened condensed milk -- (not evaporated milk) 12 oz Semisweet chocolate pieces 2 tb Peanut butter 1/2 c Chopped peanuts Heat oven to 350 F. Beat together margarine, sugar and 1/4 cup peanut butter until creamy. Add eggs, beat well. Add combined dry ingredients; mix well. Reserve 1 cup for topping, set aside. Spread remaining oat mixture onto bottom of ungreased 13 x 9-inch baking pan. In medium saucepan, combine condensed milk, chocolate pieces and remaining 2 tablespoons peanut butter. Cook over low heat until chocolate is melted, stirring constantly. Remove from heat; stir in peanuts. Spread mixture evenly over crust. Drop reserved oat toppingby teaspoonfuls over chocolate mixture. Bake 25 to 30 minutes or until light golden brown. Cool completely; cut into bars. Nutrition Information (1 bar): * Calories 280 * Fat 14g * Sodium 140mg * Dietary Fiber 1g Source: Quaker Oats Prize-Winning Recipes (Paula McHargue) Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Brownie Oatmeal Cookies Categories: Cookies Yield: 72 cookies 12 oz Semisweet chocolate pieces -- melted* 8 oz Cream cheese; softened 1/2 c Margarine or butter -- softened 1 c Brown sugar, firmly packed 1/2 c Granulated sugar 2 Eggs 1/2 ts Vanilla 1 1/2 c All-purpose flour 1 1/2 ts Baking soda 3 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 c Chopped nuts Powdered sugar (optional) Beat together cream cheese, margarine and sugars until creamy. Add eggs and vanilla; beat well. Add melted chocolate; mix well. Add combined flour and baking soda; mix well. Stir in oats and nuts; mix well. Cover; chill at least 1 hour. Heat oven to 350 F. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.) Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. *To melt chocolate: Place in medium microwaveable bowl. Microwave at HIGH 1 to 2 minutes, stirring every 30 seconds until smooth. Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth. Nutrition Information (1 cookie): * Calories 95 * Fat 5g * Sodium 50mg * Dietary Fiber 0g Source: Quaker Oats Prize-Winning Recipes (Rozena Mahar) Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias -----