Ingredients

• 1 cup oatmeal
• 2 each eggs
• 1 1/2 cup boiling water
• 1 1/2 teaspoon cinnamon
• 1/2 cup shortening
• 1 teaspoon soda
• 1 3/4 cup brown sugar
• 1/2 teaspoon salt
• 1 cup sugar
• 1 1/3 cup flour
• 6 tablespoon butter
• 1/3 cup cream, or evaporated milk
• 1 cup coconut & nuts (optional)

Cake: Mix and set aside oatmeal and boiling water. Mix remaining ingredients and add to oatmeal. Bake in 9x13 inch pan at 350 degrees for 30 to 35 minutes.

Frosting: Mix 3/4 c brown sugar, butter, cream and coconut. Spread over cake after baking and broil until bubbling.

Ingredients

• 1 c Shortening
• 1 c White sugar
• 1 c Brown sugar
• 2 Eggs
• 1/4 c Flour
• 1 ts Soda
• 2 c Apples; chopped
• 1 ts Salt
• 3 c Oatmeal
• 1/2 c Nuts; finely chopped
• 3/4 c Water
• 1 ts Vanilla
• 1/2 ts Cinnamon

Cream shortening and sugar; add water, vanilla, eggs, dry ingredients, oatmeal & apples. Bake 350 deg for one hour in square cake pan or bread pan.

Ingredients

• 1 c Raisins
• 1 ts Vanilla extract
• 1 c Butter
• 1 c Brown sugar
• 1 c White sugar
• 2 1/2 c Flour
• 1 ts Salt
• 1 ts Ground cinnamon
• 2 ts Baking soda
• 2 c Oatmeal; (substitute
• (1/2 c wheat germ for More healthful cookies) 3/4 c Chopped pecans
• 3 Eggs; well beaten

Combine eggs, raisins and vanilla and let stand for one hour, covered with plastic wrap. Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal, wheat germ and chopped nuts. Dough will be stiff. Drop by heaping teaspoons onto ungreased cookie sheet or roll into small balls and flatten sightly on cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Delicious! Secret is soaking of raisins.

Ingredients

• 1 cup soft shortening
• 2 cups granulated sugar
• 2 egg unbeaten
• 4 Tablespoons grated orange rind
• 3 Tablespoons Gerber orange-apricot juice
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 cups sifted flour
• 2 cups Gerber oatmeal cereal

Preheat oven to 375. Cream shortening and sugar together. Add eggs, and beat well. Stir in grated orange rind. Sift together nutmeg, salt, baking powder and flour. Add alternately with juice. Mix in cereal until well blended. Drop dough from teaspoon onto greased cookie sheet. Bake 12-15 minutes. Yield approximately 5 dozen cookies.

Ingredients

• 1 1/4 c Flour
• 1 ts Baking soda
• 1 c Butter or margarine;
• softened 3/4 c Packed brown sugar
• 1/4 c Granulated sugar
• 1 pk Instant vanilla pudding(4oz)
• 2 Eggs
• 3 1/2 c Quick oats
• 1 c Raisins; optional

Preheat oven to 350 degrees. Baking time: 8 minutes Mix flour with baking soda. Combine butter, both sugars and the pudding mix in a large bowl. Beat until smooth and creamy. Beat in eggs. Add flour and oatmeal. Batter will be stiff. Drop from teaspoon onto ungreased cookie sheet about 2 inches apart. Bake for the 8 minutes.

Ingredients

• 1 1/4 c sugar
• 1/3 c butter
• 1 egg
• 1 1/2 tsp vanilla
• 1/2 tsp almond extract
• 2/3 c flour
• 5 tbsp cocoa
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 c milk
• 2 c rolled oatmeal up to 2 1/2 cups

Cream the sugar, butter and egg until light and fluffy. Blend in the vanilla and almond extract. Sift together the flour, cocoa, baking powder and salt. Add to creamed mixture alternately with the milk. Mix well and stir in the oats. Drop by tablespoons on greased baking sheet. Bake in a 350 degree F oven for 12 to 15 minutes, cool on wire cake rack.

Ingredients

• 1 c Oats
• 1/2 ts Salt
• 2 c Water
• 1 c Dates (pitted and halved)

Bring water to a boil. Add salt. Add rolled oats slowly. Cook over low flame in a double boiler. Cook 45 minutes. When done, add the dates. Mix thoroughly. Serve with cream and sugar.

Ingredients

• 1 1/2 c Oatmeal
• 1 1/2 c Boiling water
• 1 Egg
• 1 c Flour
• 2 tb Baking powder
• 1 pn Of salt
• 1/4 c Sugar
• 1 c Milk
• 1/4 c Melted butter
• 3 Jonathan aples, peeled,
• cored and chopped 1/2 c Pecan pieces
• 2 tb Butter

Combine oatmeal and boiling water. Let stand 5 minutes. Add egg, flour, baking powder, salt and sugar. Mix. Stir in milk, melted butter, apples and pecans. Melt 2 tbls. butter in a large, flat skillet or griddle over medium heat. When the butter begins to crackle, spoon on pancake batter to desired size. Gently flip pancakes when bubbles form around the edges and in the center. Cook for another minute and serve with maple syrup. Makes about 15 3inch pancakes.

Ingredients

• 1 cup quick-cooking oats
• 1 cup low fat milk hot
• 3/4 cup cooked or canned pumpkin
• 2 eggs beaten
• 1/4 cup margarine melted
• 2 cups flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup raisins
• 1/2 cup chopped pecans
• OVEN: 350
• In a large bowl, combine oats and milk; allow to stand about 5 minutes. Stir in pumpkin, eggs and margarine.
• In a separate bowl, mix together flour, sugar, baking powder, salt and spices. Gradually add dry ingredients to oatmeal mixture; stir in raisins and nuts and mix well.

Place in a 9 x 5- inch loaf pan. Bake 55 to 60 minutes or til done. Cool on wire rack.

Ingredients

• 1 1/2 c Brown sugar
• 1/2 c Lard
• 2 c Rolled oats
• 2 c Flour
• 1 1/2 c Raisins; seedless - chopped
• 5 tb Milk; sour
• 2 ea Eggs
• 1 ts Baking soda; dissolved in 3
• t. hot water 1 ts Nutmeg

No directions. Combine ingredients. Drop by spoonfuls onto cookie sheet. Bake at 375 F.

Ingredients

• 1 3/4 c Flour
• 1/2 c Oatmeal
• 2 tb Sugar
• 1 t Baking powder
• 1/2 ts Soda and 1/2 tsp. salt
• 1/4 c Butter
• 1/2 c Raisins
• 3/4 c Buttermilk

Mix first 5 ingredients in bowl and cut in the butter. Add the raisins and buttermilk and stir until blended, turn out and knead 10 times. Roll out and cut and place on sheet 1 apart. Bake at 425 for 12-15 min.

Ingredients

• 1 1/2 cups quick-cooking oats
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 eggs
• 2 tablespoons butter or margarine melted
• peanut butter and/or applesauce optional

In a bowl, combine the first five ingredients. In another bowl, combine buttermilk, eggs and butter; stir into the dry ingredients until smooth. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Server with peanut butter and/or applesauce if desired.

Ingredients

• 1 ea Egg
• 3/4 c Milk
• 1 c Raisins
• 1 ea Chopped apple
• 1/2 c Oil
• 1 c All purpose flour
• 1 c Quick oats
• 1/3 c Sugar
• 3 ts Baking powder
• 1 ts Salt
• 1 ts Nutmeg
• 2 ts Cinnamon

Beat egg; stir in remaining ingredients, mixing just enough to moisten. Pour into 12 greased muffin cups until 3/4 full. Bake at 400for 15 to 20 minutes. Serve cool or piping hot with butter.

Ingredients

• 1 1/2 c Quick cooking OR
• 1 1/2 c Old fashioned rolled oats
• 1 tb Whole wheat flour
• 1 tb Baking powder
• 1 1/2 c Skim milk
• 2 Egg whites
• 1 tb Vegetable oil

In blender,process dry ingredients until oat flakes are fine; transfer to medium bowl.Mix liquid ingredients lightly in small bowl;add to dry ingredients.Stir only until dry ingredients are moistened.Let stand 5 minutes.Preheat griddle.Bake on hot griddle, turning with spatula when edges get firm.Makes 10 medium pancakes.

Ingredients

• 1 cup quick cooking oats uncooked
• 1 1/2 cups boiling water
• 1 cup sugar
• 1 cup brown sugar, packed
• 1/4 cup butter or margarine
• 1/4 cup vegetable shortening
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Daisy Frosting: 6 tablespoons butter or margarine melted
• 1/4 cup evaporated milk or cream
• 1/2 teaspoon vanilla extract
• 2/3 cup brown sugar, packed
• 1 cup nuts coasely chop

Measure oats into mixing bowl. Add boiling water; stir and cool. cream both sugars, butter and shortening. Add eggs and vanilla; beat very well. Sift dry ingredients together. Add oatmeal mixture and sifted dry ingredients alternately to creamed mixture. Pour into greased and floured 9x13x2 inch pan. Bake 30-40 minutes in preheated 350 degree oven. Have frosting ready; spread on hot cake and place under broiler for a few minutes to brown. Watch carefully. Frosting: Mix frosting ingredients together and blend well. This cake was a second place winner at the Del Mar fair. Jo Anne Merrill

Ingredients

• 1 c Shortening
• 2 c Brown sugar
• 3 c Oats
• 1 ts Vanilla
• 1 ts Baking soda
• 1/2 c Water
• 1 ts Salt
• 2 c White flour

Beat shortening for 30 seconds. Add sugar & beat till light & fluffy. Mix in the oats. Dissolve soda in water & set aside. Mix in the vanilla & salt. Add the flour, mixing alternately with the water. Ensure that it is well mixed. Roll out dough on a floured board to 1/4 inch thickness. Cut with cookie cutters. Bake at 375F on a cookie sheet for 12 to 15 minutes. Cool on a wire rack. @@

Ingredients

• 1 c Shortening
• 2 c Brown sugar
• 3 c Oats
• 1 ts Vanilla
• 1 ts Baking soda
• 1/2 c Water
• 1 ts Salt
• 2 c White flour

Beat shortening for 30 seconds. Add sugar & beat till light & fluffy. Mix in the oats. Dissolve soda in water & set aside. Mix in the vanilla & salt. Add the flour, mixing alternately with the water. Ensure that it is well mixed. Roll out dough on a floured board to 1/4 inch thickness. Cut with cookie cutters. Bake at 375F on a cookie sheet for 12 to 15 minutes. Cool on a wire rack.