Oatmeal Quick Bread

CookiesThis is a super easy, slightly sweet, tender bread with a delicate oatmeal flavor. The recipe doubles easily — make extra to toast for breakfast the next day!

1 cup milk

1 cup quick-cooking oats, uncooked

1 tablespoon quick-cooking oats, uncooked

2 large eggs, lightly beaten

6 tablespoons (3/4 stick) margarine or butter, melted

1/4 cup light brown sugar, packed

2 cups all-purpose flour

2 1/4 teaspoons baking powder

1/2 teaspoon salt

  1. Preheat oven to 350 F. Grease 8-1/2-by-4-1/2-inch or 9-by-5-inch loaf pan. In large bowl, combine milk and 1 cup oats; let stand 5 minutes.
  2. To oat mixture, add eggs, margarine or butter, and brown sugar; mix well, making sure there are no lumps of brown sugar. Stir in flour, baking powder and salt just until blended.
  3. Spoon batter into loaf pan. Sprinkle top with remaining oats. Bake 55 to 60 minutes in 8-1/2-by-4-1/2-inch pan (bake 35 to 40 minutes in 9-by-5-inch pan) until toothpick inserted in center of loaf comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack. Serves 12.

¥ Each serving: About 225 calories, 8g total fat (2g saturated), 38mg cholesterol, 225mg sodium, 31g total carbs, 0g dietary fiber, 6g protein.


These fragrant cookies are perfect for the cookie jar.

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 cup butter or margarine (2 sticks), softened

1 1/3 cups plus 1/4 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 teaspoons ground cinnamon

  1. Preheat oven to 375 F. In large bowl, combine flour, cream of tartar and baking soda.
  2. In large bowl, with mixer at medium speed, beat butter and 1 1/3 cups sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition; beat in vanilla. Reduce speed to low; beat in flour mixture until well-blended.
  3. In small bowl, combine remaining 1/4 cup sugar and cinnamon. Roll dough into 1-inch balls. Roll in cinnamon-sugar to coat evenly. Place balls, 1 inch apart, on two ungreased cookie sheets.
  4. Bake cookies until set and slightly crinkled on top, about 12 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. Cool cookies 1 minute on cookie sheet; with wide spatula, transfer cookies to wire racks to cool completely.
  5. Repeat with remaining dough. Makes about 54 cookies.

¥ Each cookie: About 81 calories, 1g protein, 11g carbohydrate, 4g total fat (2g saturated), 17mg cholesterol, 61mg sodium.

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(c) 2014 Hearst Communications, Inc.; All rights reserved


When you find a delicious dessert that also happens to be healthy — well, what more could you ask for?

1 cup nonfat dry milk powder

1 1/2 cups water

2 tablespoons white distilled vinegar

1 (4-serving) package sugar-free instant vanilla pudding mix

1 (8-ounce) can crushed pineapple, packed in fruit juice, undrained

1 cup reduced-calorie whipped topping

1 (11-ounce) can mandarin oranges, rinsed and drained

1 cup diced banana

9 (2 1/2-inch) chocolate graham crackers

  1. In a large bowl, combine dry milk powder, water and vinegar. Let set 5 minutes.
  2. Add dry pudding mix and undrained pineapple. Mix well, using a wire whisk. Blend in whipped topping. Add mandarin oranges and banana. Mix gently to combine. Coarsely crush 6 graham crackers. Fold crushed graham crackers into pudding mixture.
  3. Evenly spoon mixture into 6 dessert dishes. Crush remaining 3 graham crackers into fine crumbs. Sprinkle about 1 teaspoon crumbs over top of each. Refrigerate for at least 10 minutes. Makes 6 servings.

¥ Each serving equals: 168 calories, 0 g fat, 6 g protein, 36 g carb., 238 mg sodium, 1 g fiber; Diabetic Exchanges: 1 Fruit, 1/2 Fat-Free Milk, 1/2 Starch.

 (c) 2014 King Features Synd., Inc.