Tag: Quaker Oats

Cherry Crisp

Cherry Crisp

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from ‘Round the Clock Recipes from Mary Alden (1963)

About the Recipe

Some days, you wake up and say – “I want to bake something today.” And you ask your husband what you should bake. And he says, “I don’t know, some fruity, crumbly, cobbler-y thing?” So obviously, you go to your shelf and start thumbing through a Quaker Oats advertising cookbook – obviously! And you end up with this super easy, delicious cherry crisp.

This was so easy to make, but I do have a few thoughts:

  • I would easily double the cherries that this recipe calls for. I used frozen cherries and let them thaw in the morning before I baked.
  • I used regular old rolled oats (Quaker brand, of course). I think quick oats actually would work better for this one. The oats came out just a little more crunchy than I would have liked.
  • The almond is a great touch. Almond and cherry go really well together. If almond isn’t your thing, it would work just as well with vanilla or even orange extract.
  • The vanilla ice cream was an absolute must. It cut through the tartness of the cherries and was just perfect, especially when it was hot out of the oven.

But that’s it! This is an easy one to pull out when you need a quick dessert or are just jonesing for something sweet. Enjoy!

About the book

I’ve said it before, and I’ll say it again – I love these advertising cookbooks. The title pages and illustrations are so delightfully ’60’s. The font reminds me of the original Parent Trap, the one with Hayley Mills. Enjoy the art (and a few bonus recipes)!

The Recipe!

Ingredients:

3 cups red pitted tart cherries, drained
1/2 t almond extract (optional)
1/3 cup sifted all-purpose flour
1 cup Quaker or Mother’s Oats (quick or old fashioned, uncooked)
1/2 cup firmly-packed brown sugar
1/2 t salt
1/3 cup melted butter or margarine

Directions:

Combine cherries and almond extract; place in greased 8-inch square baking pan. Combine dry ingredients; add melted butter, mixing until crumbly. Sprinkle crumb mixture over cherries.

Bake in preheated moderate oven (375*F) 20-25 minutes. Serve warm or cold with cream or ice cream. Makes 6 servings

Royal Coconut Cookies

Royal Coconut Cookies

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Quaker Surprise Recipes (195?)

About the Recipe

My family and I were invited to join a close friend / auntie for dinner tonight, and I was asked to bring dessert. I wanted to grab a recipe that was fairly simple so that my 2-year-old son, Maxx could help. These sweet, crispy on the outside, chewy on the inside cookies were exactly the right choice!

The recipe is written very simply, so I’ll offer a few reminders:

  • The year is now 2024, and stand mixers exist. Please feel free to use one. I forgot at first, and was wondering why I was having some difficulty getting everything to come together. An electric beater will also work, or you can go old school and pull out a hand beater!
  • There’s a ton of sweetness already in this recipe. Unsweetened coconut flakes will do just fine if you can find them.
  • I used vanilla extract, which worked well, but I think this recipe would really come to life with the almond extract.

All in all, this was the perfect recipe to make with Maxx. And he was so excited to try them with his friend Weatherby!

About the book

This little booklet is so stinkin’ cute! It comes from the Mary Alden Test Kitchen in partnership with Quaker Oats/Mother’s Oats (according to this article, acquired in 1911). Dating the book was challenging, but I’m guessing mid/late 1950’s. That seems to be the height of Mary Alden’s other cookbooks. Instant oats are also nowhere to be found in this booklet, and they were introduced in 1961. Any other marketing/brand name collaboration would have highlighted that kind of new product innovation. Anyway – enough of the history! Enjoy the book!

The Recipe!

Ingredients:

1 1/4 cups sifted enriched flour
1 t baking powder
1 t soda
1/2 t salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter or shortening, soft
1 egg
1/2 t almond or vanilla extract
1 cup Quick Quaker or Mother’s Oats, uncooked
1 cup coconut

Directions:

1. Sift together flour, baking powder, soda and salt into bowl. Add sugars, butter, egg and flavoring. Beat until smooth, about 2 minutes.

2. Fold in rolled oats and coconut.

3. Shape dough into small balls; place on greased baking sheet.

4. Bake in a moderate oven (350*F) 12 to 15 minutes. Makes 3 dozen cookies