/2 a box of quaker oats (the round canister).
Once
edium sized bowl; mix until oats are thoroughly coated. Saute green
Preheat oven to 350\u00b0F.
Mix the strawberries, peaches, lemon juice, white sugar, first whole-wheat flour, first cinnamon, and nutmeg in an 8 inch square baking dish.
Make the topping by tossing together the remaining whole-wheat flour, brown sugar, oats, butter, and cinnamon.
Sprinkle the topping mixture over the strawberry peach filling.
Bake 35 minutes or until the topping is golden brown and crisp.
Serve with ice cream or whipped cream.6-.
in a small bowl combine oats, the cereal, nuts, the 1
Place sliced peaches in baking dish.
Combine remaining ingredients and sprinkle over peaches.
Bake at 375\u00b0 for 45 minutes or until topping is golden brown.
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.
Preheat oven to 375\u00b0.
Grease an 8-inch square baking dish. Combine peaches and lemon juice in baking dish; top with cherries. Thoroughly mix remaining ingredients together and sprinkle over cherries.
Bake 25 to 30 minutes until topping is golden brown.
Drain peaches thoroughly.
Mix cornstarch, cinnamon, nutmeg and lemon juice and turn into baking dish.
Combine oats, butter, sugar and salt.
Mix until crumbly.
Sprinkle over peaches.
Bake at 375\u00b0 approximately 30 minutes.
Heat oven to 375\u00b0.
Beat margarine and sugars until creamy. Beat in egg and vanilla.
Add combined flour, baking soda, salt and spices; mix well.
Stir in oats.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie.
Cool 1 minute on cookie sheet.
Remove to wire rack.
Makes about 4 1/2 dozen.
Heat oven to 375\u00b0.
Beat together margarine and sugars until light and fluffy.
Beat in egg and vanilla.
Combine flour, baking soda, salt and spices.
Add to margarine mixture, mixing well. Stir in oats.
Drop by tablespoonful onto ungreased cookie sheet. Bake 8 to 9 minutes for chewy, 10 to 11 minutes for crisp cookie. Makes 4 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 and morsels and mix well.
Drop by tablespoons on ungreased cookie sheet.
Bake 9 to 10 minutes for chewy cookie or 12 to 13 minutes for a crisp cookie.
Cool 1 minute on cookie sheet, then wire rack.
Combine oats, melted oleo and salt.
Combine sugar and baking powder together and pour over oat mixture, blending with a fork. Add beaten egg, then nuts and vanilla.
Cover cookie sheet with aluminum foil, drop small amounts of mixture on sheet at wide intervals as they spread.
Bake at 350\u00b0 for 7 to 9 minutes.
Watch closely, they burn easily.
Let cool on foil before removing. Keep crisp in airtight container.
Heat oven to 425\u00b0.
Combine flour, 1 cup oats, sugar and baking powder.
Cut in 1/2 cup margarine until crumbly.
Remove 1 cup mixture and combine with 1/4 cup oats.
Cut in 1/4 cup margarine until crumbly; set aside.
ish.
Mix the rhubarb, peach, white sugar, and 1/4
Combine first 4 ingredients; toss lightly.
Layer on the bottom of an 8-inch baking dish.
Heat oven to 375\u00b0.
Combine oats, nuts and brown sugar.
Add margarine; mix well until crumbly.
Sprinkle over apples.
Bake about 30 minutes or until apples are tender and topping is browned.
Serve warm or chilled.
Cut together flour and butter and add oats, brown sugar and cinnamon.
Should be a crumbly texture; do not use beaters.
Place apples in buttered 8 x 9-inch pan.
Sprinkle with sugar.
Cover with oat mixture and pat gently into apples.
Bake at 350\u00b0 for 35 minutes.
Heat oven at 375\u00b0.
Mix all dry ingredients together, then add all others.
Bake 9 to 10 minutes for chewy, 12 to 13 minutes for crisp.
Cool 1 minute on cookie sheet and remove to wire rack.
Spray a 9 X 9 inch baking dish.
Drain peaches and reserve 1/2 cup juice.
Freeze left over juice for another use if desired.
Mix peaches with 1/2 cup reserved juice, tapioca and 1/4 cup oats.
Pour into the baking dish and let set for at least 15 minutes.
In the mean time mix the remaining ingredients,.
sprinkle evenly over the top of the peaches, if the 15 minutes are up.
Bake at 350 degrees for 30 minutes.
Cool on wire rack.
Adjust seasonings to taste. I like more nutmeg.
Arrange peaches in an 8-inch square glass dish (microwave-safe).
Melt butter in a small glass bowl in microwave. Mix flour, oats, brown sugar, salt, cinnamon and nutmeg in a bowl.
Add melted butter; mix until crumbly.
Sprinkle crumb mixture over peaches.
Cook, uncovered, in microwave for 7 to 8 minutes on High (rotate the dish one-quarter turn once).
Garnish with whipped cream or vanilla ice cream.