Cream Crisco and sugars; add eggs, vanilla and milk and blend well.
Sift flour, baking soda and salt.
Add to mixture gradually and blend well.
Stir in Quaker oats and Raisin Nut Bran.
Mix well.
Drop by spoonfuls on ungreased cookie sheet and bake at 375\u00b0 for 13 minutes.
dium sized bowl; mix until oats are thoroughly coated. Saute
/2 a box of quaker oats (the round canister).
Once
Place oats in blender container.
Blend about 1 minute, stopping blender occasionally to stir oats.
Add remaining ingredients.
Blend on high speed about 1 minute or until smooth.
Heat oven to 400\u00b0.
Lightly spray cookie sheet with nonstick cooking spray or oil lightly.
Combine oats, flour, 2 tablespoons of sugar, baking powder, lemon peel and baking soda; mix well. Cut in margarine until crumbly.
Add buttermilk; mix just until moistened.
Knead on floured surface 10 times.
Place on prepared cookie sheet.
Form into 8-inch circle.
Bake 15 to 20 minutes or until golden brown.
Serve warm with yogurt and combined berries and remaining 2 tablespoons of sugar.
Mash the banana with a fork to make a smooth texture.
Add oats and cinnamon and sweeten to taste.
Brazilian children eat this as an after school snack and they can easily make it by themselves.
n flour mixture followed by oats, pecans and raisins.
Drop
Beat together butter, sugar, egg and vanilla until well blended.
Add combined flour, soda and salt.
Mix well.
Stir in oats, cheese, wheat germ and bacon. Drop by rounded tablespoonfuls onto greased cookie sheet.
Bake in preheated moderate oven at 350\u00b0 for 12 to 14 minutes or until edges are golden brown. Cool 1 minute on cookie sheet. Remove to wire cooling rack. Store in loosely covered container in refrigerator or at room temperature. Makes 3 dozen.
Beat together the butter, sugar, egg and vanilla until well blended.
Add combined flour, soda and salt; mix well.
Stir in oats, cheese, wheat germ and bacon.
Drop by rounded teaspoonfuls onto greased cookie sheet.
Bake in preheated moderate oven (350\u00b0) for 12 to 14 minutes, or until edges are golden brown.
Cool 1 minute on cookie sheet; remove to wire cooling rack.
Store in loosely covered container in refrigerator or at room temperature. Makes about 3 dozen cookies.
Good when camping and hiking.
In a blender (I use the Magic Bullet), blend oats about 1 minute, stirring occasionally (using the Magic Bullet, I don't need to stir it).
Add remaining ingredients; blend on high speed about 1 minute or until smooth.
Heat oven to 400\u00b0. Line 12 medium muffin cups with paper baking cups. Combine oat bran, 1/3 cup brown sugar, flour, baking powder, salt and nutmeg. Add combined milk, egg whites, oil and vanilla, mixing just until moistened. Fill muffin cups almost full. Combine oats and remaining brown sugar. Sprinkle evenly over batter. Bake 20 to 22 minutes or until golden brown.
Heat oven to 350\u00b0.
Beat margarine and sugars until fluffy. Add eggs and vanilla; mix well.
Add combined flour, baking soda and salt; mix well.
Stir in cereal, oats and chocolate pieces. Drop by scant 1/4 cupfuls onto ungreased cookie sheet.
Bake 12 to 15 minutes; remove to wire rack.
Cool completely.
Store, tightly covered.
Makes about 2 1/2 dozen.
Heat oven to 375\u00b0.
Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well.
Add combined flour, baking soda and salt.
Mix well.
Stir in oats, chocolate morsels and nuts.
Mix well.
Mix together in a bowl the Quaker oats and cocoa.
In a pan on stove mix 1/2 cup evaporated milk, sugar and butter.
Bring to soft boil stage.
Mix into bowl with oats and cocoa.
Drop onto wax paper by spoonful and allow to cool.
Place Quaker oats in blender or food processor.
Cover. Blend about
1
minute, stopping blender occasionally to stir oats. Makes 3/4 cup.
Heat oven to 350\u00b0.
Grease 11 x 7-inch glass baking dish. Combine all ingredients except preserves.
Mix well.
Reserve 3/4 cup of oats mixture and press remaining into bottom of prepared dish.
Bake 10 minutes.
Spread preserves evenly over partially baked base to within 1/2 inch of edge.
Sprinkle reserved oats over mixture.
Bake 20 minutes or until golden brown.
Cool and cut into squares.
Store tightly covered at room temperature.
oda and salt. Stir in oats.
Add dry ingredients (by
Heat oven to 375\u00b0.
Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well.
Add combined flour, baking soda and salt; mix well.
Stir in oats, chocolate morsels and nuts; mix well.
Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet.
Bake for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
Cool 1 minute on cookie sheet; remove to wire rack.
Cool completely.
Makes about 5 dozen.
Heat oven to 375\u00b0.
Beat butter and sugars until creamy.
Add eggs, milk and vanilla; beat well.
Add flour, baking soda and salt; mix well.
Stir in oats.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
Cool 1 minute.
Makes 5 dozen 2 1/2-inch cookies.
Mix sugar, cocoa, milk and oleo; bring to a full boil and boil 1 minute (stir until comes to a boil).
Add the vanilla, Quaker oats and peanut butter to the mixture.
Mix and drop by spoonfuls on waxed paper until firm.
Makes 2 to 3 dozen, according to size of cookies.