---------- 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
 
-----
 
