In saucepan, melt margarine, sugar, cocoa and milk.
Bring to boil while stirring constantly.
Boil for 2 to 3 minutes.
Remove from heat; add peanut butter and stir, then add 3 cups Quick Quaker oats.
Stir until all is coated.
Drop onto waxed or plastic paper by spoonfuls.
Makes 2 dozen cookies.
Cream shortening or margarine and sugar.
Beat in the egg until light.
Add flour, soda, baking powder, salt, cinnamon and nutmeg to creamed mixture.
Add mashed bananas, vanilla and the quick Quaker oats and nuts.
Mix to blend.
Drop from teaspoon onto greased and floured baking sheet.
Bake at 375\u00b0 for 12 to 15 minutes or until browned.
/2 a box of quaker oats (the round canister).
Once
edium sized bowl; mix until oats are thoroughly coated. Saute green
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.
oda and salt. Stir in oats.
Add dry ingredients (by
Place first four ingredients in a saucepan.
Cook at a rolling boil for 1 minute.
Remove from heat.
Add peanut butter, salt and Quaker oats.
Drop by teaspoon on waxed paper immediately.
Makes 3 dozen.
Mix beef, Quaker oats and enough milk to form meatballs (small or large).
Place in a baking dish.
Mix remaining ingredients together; pour over meatballs.
Cover and bake slow (250\u00b0) for about 1 hour and 15 minutes.
morsels and raisins. Then add Quaker oats.
Mix well.
Slightly
Mix margarine, milk and white sugar; boil for 2 minutes. Remove from heat.
Add peanut butter, marshmallow and vanilla; mix thoroughly, then add Quaker oats.
Stir good.
Pour into an 8 x 8-inch buttered pan.
Cream margarine and brown sugar in large bowl.
Add eggs and 2 teaspoon vanilla and beat well.
Sift flour and baking soda.
Add Quaker oats to flour mixture.
Stir dry ingredients into creamed mixture.
Blend and set aside.
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.
Bring sugar, milk, cocoa and butter to a boil.
Boil 2 minutes. Keep stirring.
Remove from heat.
Add vanilla and oats. Mix well.
Then drop by tablespoonful on wax paper and cool.
Mix in the dry oats until they are completely coated
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 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 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.
Place Quaker oats in blender or food processor.
Cover. Blend about
1
minute, stopping blender occasionally to stir oats. Makes 3/4 cup.
Preheat oven to 350\u00b0.
Beat margarine and sugar until light and fluffy.
Blend in orange juice.
Add combined Quaker Oats and flour, mixing well.
Refrigerate 10 minutes.
Shape into 1-inch balls.
Place on ungreased cookie sheet.
Press into 2-inch circles.
Bake 10 to 12 minutes or until edges are light golden brown.
Remove from cookie sheet.
Cool completely.
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.