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Q U A K E R ® O A T S

H O L I D A Y R E C I P E S

F R O N T

QUAKER® OATS

LEMON

OAT^ACIES

2 cups (4 sticks) margarine, softened 1 cup sugar 2 cups all-purpose flour 3 cups Quaker® Oats (quick or old fashioned, uncooked) 1 tablespoon grated lemon peel 1 teaspoon vanilla Powdered sugar

Beat margarine and sugar until creamy. Add remaining ingredients except powdered sugar; mix well. Cover; chill 30 minutes. Heat

oven to 350°F. Shape dough into 1-inch balls; place on ungreased cookie sheet. Flatten with bot tom of glass dipped in

powdered sugar. Bake 12 to 15 minuses or until edges are light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. A B O U T 4-1/2 D O Z E N

Heat oven to 375°F. Beat margarine, sugars, eggs and vanilla until creamy. Gradually add combined flour, baking soda, salt and cinna-

mon; mix well. Stir in remaining ingredients. Drop by level measuring tablespoonfuls onto ungreased cookie sheet. Bake 7 to

8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheet; remove to wire rack. Cool com-

pletely. A B O U T 4 D O Z E N

OATMEAL

^COTCHIES

1 cup (2 sticks) margarine or butter, softened

3/4 cup granulated sugar 3/4 cup firmly packed brown sugar 2 eggs 1 teaspoon vanilla or 2 teaspoons

grated orange peel (about 1 orange) 1-1/4 cups all-purpose flour

1 teaspoon baking soda 1/2 teaspoon salt (optional) 1/2 teaspoon ground cinnamon 3 cups Quaker® Oats (quick or

old fashioned, uncooked) One 12-ounce package (2 cups)

Nesde® Toll House® Butterscotch Flavored Morsels

DOUBLE DECADENCE

CHOCOLATE CHIP

BROWNIES

1 cup sugar 1-1/4 cups all-purpose flour 2/3 cup (1 stick and 3 tablespoons) 1 cup Quaker® Oats (quick or old

margarine or butter, softened fashioned, uncooked) 2 eggs 1 teaspoon baking powder 1 teaspoon vanilla 1/2 cup chopped nuts (optional) One 12-ounce package (2 cups) Powdered sugar

Nestle® Toll House® Semi-Sweet Chocolate Morsels, divided

Heat oven to 350°F. Lightly grease 13x9-inch baking pan. Beat sugar, margarine, eggs and vanilla until smooth. Add 1 cup morsels, melted*; mix well. Add flour, oats, baking powder, remaining 1 cup morsels and nuts, mixing well. Spread into prepared pan. Bake 25 to

30 minutes or until brownies pull away from sides of pan. Cool com-pletely. Sprinkle with powdered sugar, if desired. Cut into bars.

2 D O Z E N * To melt 1 cut) chocolate morsels: Microwave at HIGH 1 to 2 minutes, stirring every 30 seconds until smooth. Or, heat in heavy saucepan over low heat, stirring until smooth.

1-3/4 cups Quaker® Oats (quick or old fashioned, uncooked)

1-1/2 cups all-purpose flour 3/4 cup firmly packed brown sugar 1/2 teaspoon baking soda 1/4 teaspoon salt (optional) 3/4 cup (1-1/2 sticks) margarine,

melted

1 cup chopped nuts 1 cup Nesde® Toll House®

Semi-Sweet Chocolate Morsels 1 cup butterscotch caramel fudge

topping 1/4 cup all-purpose flour

Heat oven to 350°F. Grease 13 x 9-inch baking pan. Combine oats, flour, brown sugar, soda and salt; mix well. Stir in margarine, mixing until well blended. Reserve 1 cup; press remaining onto bottom of pre -pared pan. Bake 10 to 12 minutes or until light brown; cool 10 minutes. Top with nuts and chocolate pieces. Mix caramel topping and 1/4 cup flour until smooth; drizzle over chocolate pieces to within 1/4-inch of

pan edges. Sprinkle with reserved oat mixture. Bake an additional 18 to 22 minutes or until golden brown. Cool; chill until set. 32 BARS

(ARAMEL OATMEAL

CHEWIES

Fillings Approximately 40 assorted pieces of small candy such as bite-size pieces of semi-sweet chocolate, candy-coated chocolate pieces, jelly beans, gum drops or spearmint leaves Coatings Colored sugar crystals or decors Powdered sugar*

Heat oven to 325°F. For cookies, beat margarine and sugar until fluffy. Add egg and vanilla; beat well. Add flour, oats and salt; mix well. Shape dough into 1-inch balls. For filling, press desired candy piece into center of each ball and

shape dough around candy so it is completely hidden. For coating, roll cookies in colored sugar crystals or decors until evenly coated or coat in powdered sugar as direct-ed below* Place balls on ungreased cookie sheet before baking. Bake 14 to, 17 min-utes or until bot toms are light golden brown. Remove to wire rack. Cool completely. A B O U T 4 D O Z E N C O O K I E S * For powdered sugar coated cookies, bake uncoated cookies as directed above. Remove to wire rack; cool 5 minutes. Place about 314 cup powdered sugar in a plastic bag. Gently shake 3 to 4 cookies in powdered sugar until coated. Repeat with remaining cookies. Sift remaining powdered sugar over cookies.

HOLIDAY (OOKIE

SURPRISES

Cookie 1 cup (2 sticks) margarine or butter,

softened 3/4 cup powdered sugar 1 teaspoon vanilla l e g g 2 cups all-purpose flour 1-1/4 cups Quaker® Oats (quick or

old fashioned, uncooked) 1/4 teaspoon salt (optional)

(HOCOLATE-(HERRY

THUMBPRINTS

Beat sugar, margarine, eggs and vanilla until smooth. Add 1 cup morsels, melted*; mix well. Stir in oats, flour, baking powder and salt;

mix well. Cover; chill dough 1 hour. Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Press

deep centers with thumb. Place one cherry into each center. Bake 10 to 12 minutes or until set. Remove to wire rack; cool completely. Drizzle cookies with remaining 1 cup chocolate morsels, melted.

ABOUT 4 D O Z E N * To melt 1 cup chocolate morsels: Microwave at HIGH I to 2 minutes, stirring every 30 sec-

onds until smooth. Or; heat in heavy saucepan over low heat, stirring until smooth.

2 cups Quaker® Oats (quick or old fashioned, uncooked)

1-1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt (optional) Two 10-ounce jars (2 cups)

maraschino cherries, drained, patted dry

3/4 cup sugar 2/3 cup (1 stick and 3 tablespoons)

margarine or butter, softened 2 eggs 1 teaspoon vanilla

One 12-ounce package (2 cups) Nesde® Toll House® Semi-Sweet Chocolate Morsels, divided

T^ZZLE-APPLE

STREUSEL BARS

Crust and Streusel 2 cups Quaker® Oats (quick or

old fashioned, uncooked) 2-1/2 cups all-purpose flour 1-1/4 cups sugar 2 teaspoons baking powder 1 cup (2 sticks) margarine or

butter, melted

Filling 3 cups peeled, thinly sliced apples

(about 3 medium) 2 tablespoons all-purpose flour One 12-ounce jar (1 cup)

raspberry or apricot preserves

Heat oven to 375°F. For crust and streusel, combine oats, flour, sugar and baking powder; mix well. Add margarine, mixing until moistened. Reserve 2 cups; set aside. Press remaining oat mixture

onto bottom of 13x9-inch baking pan. Bake 15 minutes. For filling, combine apples and flour. Stir in preserves. Spread onto crust to within 1/2-inch of edge. Sprinkle with reserved oat mixture, pressing lightly. Bake 30 to 35 minutes or until light golden brown. 2 D O Z E N

Heat oven to 350°F. Grease 12-cup Bundtor 10-inch tube pan. For cake, beat sugar and margarine until creamy. Stir in milk, eggs and 2 teaspoons

grated orange peel. Gradually add combined flour, oats, baking powder, bak-ing soda and salt; mix well. Beat on medium speed of electric mixer 1 minute. Fold in cranberries. Spread into prepared pan. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. For glaze, mix all ingredi-ents until smooth; drizzle over cake. 16 SERVINGS

1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt (optional) 2 cups chopped cranberries

Glaze 1 cup powdered sugar 4 to 5 teaspoons orange juice 1/2 teaspoon grated orange peel

Cake 1 cup sugar 3/4 cup (1-1/2 sticks) margarine or

butter, softened 1 cup milk 3 eggs 2 teaspoons grated orange peel 2-1/4 cups all-purpose flour

1-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)

(RANBERRY-ORANGE CAKE

Filling Two 8-ounce packages cream cheese,

softened 2/3 cup sugar 1 teaspoon vanilla 2 eggs 1/2 cup Nestle® Toll House®

Semi-Sweet Chocolate Mini-Morsels 1 cup butterscotch caramel fudge

topping, divided 1 tablespoon all-purpose flour

Heat oven to 350°F. Grease bot tom and side of 9-inch springform pan or 9x9-inch baking pan. For crust, melt morsels and margarine in large saucepan over low heat; cool slightly. Stir in oats, flour and brown sugar; mix well. Press firmly onto bot tom and 1-inch up side of pan. Bake 10 minutes. Cool completely. For filling, beat cream cheese, sugar and vanilla at medium speed of electric mixer until creamy. Add eggs, one at a time, beating well; stir in morsels. Pour over crust. Combine 1 /3 cup caramel topping

and 1 tablespoon flour; mix well. Spoon caramel mixture over filling; swirl with knife. Bake 40 to 50 minutes or until center is set; cool. Chill 6 hours or overnight. Remove rim. T o serve, drizzle with remaining caramel topping. Store covered in refrigerator. 16 S E R V I N G S

CHOCOLATE CARAMEL

CHEESECAKE

Crust 1/2 cup Nestle'® Toll House®

Semi-Sweet Chocolate Mini-Morsels 1/3 cup (5 tablespoons and 1 teaspoon)

margarine or butter 1-1/2 cups Quaker® Oats (quick or old

fashioned, uncooked) 1/2 cup all-purpose flour 1/4 cup firmly packed brown sugar

4-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)

1 cup firmly packed brown sugar 3/4 cup (1-1/2 sticks) margarine

or butter, melted 1/2 cup corn syrup

1 tablespoon vanilla 1/2 teaspoon salt (optional) One 12-ounce package (2 cups)

Nesde® Toll House® Semi-Sweet Chocolate Morsels

2/3 cup chopped nuts (optional)

Heat oven to 400°F. Grease 15x10-inch jelly roll pan. Combine oats, brown sugar, margarine, corn syrup, vanilla and salt; mix well. Firmly press mixture into prepared pan. Bake about 18 minutes or until mixture is brown and bubbly. Remove from oven.

Immediately sprinkle chocolate morsels evenly over toffee. Let stand 10 minutes. Spread chocolate evenly over toffee; sprinkle with nuts. Cool completely. Cut into squares. Store tightly

covered in cool, dry place. A B O U T 6 D O Z E N

O F F I C I A L M A I L - I N C E R T I F I C A T E

QUAKER® HERITAGE COLLECTOR'S TINS

SEND: *The required number of UPC/Purchase Seals from any Quaker Quick or Old Fashioned Oats for each cookie tir ordered. • A check or money order for the total amount ordered made payable to: Quaker® Oats Cookie Tin ( (DO NOT SEND CASH OR STAMPS). -This official Mail-In Certificate completed.

DESCRIPTION A. Quick Quaker Oats Cookie Tin B. Pure Quaker Oats Cookie Tin C. Old Fashioned Quaker Oats Cookie Tin D. Quaker Oats Heritage Cookie Tin E. Set of All FOUR Cookie Tins

TOTALS

QUANTITY COST $4.50

$4.50

$4.50

$4.50

$13.95

$

UPC'S 1 1 1 1 2

Name (Please Print)

Address Apt.

City State ZipC

Mail To: Quaker Oats Cookie Tin Offer P.O. Box 7 5 7 1 Clinton, IA 5 2 7 3 6 - 7 5 7 1

OFFER EXPIRES DECEMBER 3 1 , 1 9 9 4 OR GOOD WHILE SUPPLIES LAST. This certificate must accompany your requ duplication or reproduction of certificate or UPC/Purchase Seal will be accepted. Requests for additional certificates will acknowledged. Group requests will not be accepted. This offer and/or certificate may not be reproduced, duplicated, or lished without the express written consent of The Quaker Oats Company. Offer good only in U.S.A. and APO/FPO addresse where prohibited, taxed or otherwise restricted. Allow 6-8 weeks for delivery. We cannot deliver to P.O. Boxes. IMPOI WE MUST HAVE YOUR COMPLETE ADDRESS AND ZIP CODE FOR DELIVERY. © 1 9 9 3 QOC

O F F I C I A L M A I L - I N C E R T I F I C A T E

QUAKER® HERITAGE COLLECTOR'S TINS

SEND: 'The required number of UPC/Purchase Seals from any Quaker Quick or Old Fashioned Oats for each cookie tin/set ordered. -A check or money order for the total amount ordered made payable to: Quaker® Oats Cookie Tin Offer (DO NOT SEND CASH OR STAMPS). -This official Mail-In Certificate completed.

DESCRIPTION A. Quick Quaker Oats Cookie Tin B. Pure Quaker Oats Cookie Tin C. Old Fashioned Quaker Oats Cookie Tin D. Quaker Oats Heritage Cookie Tin E. Set of All FOUR Cookie Tins

TOTALS

QUANTITY COST $4.50

$4.50

$4.50

$4.50

$13.95

$

UPC'S 1 1 1 1 2

Name (Please Print)

Address Apt. No.

City State Zip Code

Mail To: Quaker Oats Cookie Tin Offer P.O. Box 7 5 7 1 Clinton, IA 5 2 7 3 6 - 7 5 7 1

OFFER EXPIRES DECEMBER 3 1 , 1 9 9 4 OR GOOD WHILE SUPPLIES LAST. This certificate must accompany your request. No duplication or reproduction of certificate or UPC/Purchase Seal will be accepted. Requests for additional certificates will not be acknowledged. Group requests will not be accepted. This offer and/or certificate may not be reproduced, duplicated, or repub-lished without the express written consent of The Quaker Oats Company. Offer good only in U.S.A. and APO/FPO addresses. Void where prohibited, taxed or otherwise restricted. Allow 6-8 weeks for delivery. We cannot deliver to P.O. Boxes. IMPORTANT: WE MUST HAVE YOUR COMPLETE ADDRESS AND ZIP CODE FOR DELIVERY. © 1 9 9 3 QOC

Look for our Choc-Oat-Chip cookie recipe on the back of every Quaker Oats package.

QUAKER® HERITAGE

COLLECTOR'S TINS

QUAKER® HERITAGE

COLLECTOR'S TINS

Look for our Choc-Oat-Chip cookie recipe on the back of every Quaker Oats package.