Here’s a great find, it’s a recipe folder from Quaker Oats featuring 12 different recipes, I believe this was published in 1938. One side of the sheet has a small section promoting two radio show characters, “Betty Lou” from The Quaker Party that was broadcast Saturday nights and “Girl Alone” that was broadcast 5 days a week. The sheet is too long for my scanner so I scanned it in sections. The folder is typed out below and each of the pictures are clickable if you’d like to view a larger size.

Vintage Quaker Oats Recipe Folder - Click To View Larger

Nutty and Nice Eating!


1/2 cup shortening
1 cup light brown sugar
2 eggs (beaten)
1 teaspoon vanilla
1 1/2 cups Quaker Flour (or other general purpose flour)
1/2 teaspoon soda
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
1 cup Quaker or Mother’s Oats (Quick or Regular, uncooked)
3/4 cup sour milk or buttermilk
1/2 cup nut meats (cut fine)
1/2 cup citron (cut fine)
1 cup seedless raisins

Cream the butter and sugar thoroughly. Add eggs and vanilla. Sift together, 1 1/4 cups of the flour (reserving 1/4 cup), the soda, salt and spices. Combine with the Quaker or Mother’s Oats, and add to the creamed mixture, alternately with the sour milk. Flour the fruit and nuts with the 1/4 cup of flour which was reserved. Fold into the cake batter. Place in a well greased, small tube pan and bake 40-45 minutes in a moderate oven (350°).

Vintage Quaker Oats Recipe Folder - Click To View LargerCookie Jar Specials–(Make 4 Dozen)


6 tablespoons shortening
1 cup sugar
1 egg
1 1/4 cups Quaker Flour (or other general purpose flour)
3/4 teaspoon salt
1/2 teaspoon soda
1/4 teaspoon clove
1/4 teaspoon allspice
1/2 teaspoon vanilla
3 tablespoons milk
1 cup raisins
2 cups Quaker or Mother’s Oats (Quick or Regular, uncooked)

Cream shortening and sugar thoroughly. Add egg, beat well. Sift flour, salt, soda and spices together. Add to the creamed mixture. Stir in milk and vanilla. Put raisins and Quaker or Mother’s Oats through the medium blade of the food grinder and add to the dough. Let stand 10 or 15 minutes, then drop from a teaspoon onto a greased cookie sheet. Bake in a moderately hot oven (375°) for 12 minutes.


3/4 cup shortening
1 cup sugar
2 eggs
1 cup and 2 tablespoons Quaker Flour (or other general purpose flour)
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup milk
1 teaspoon vanilla extract
1 cup seedless raisins
3 cups Quaker or Mother’s Oats (Quick or Regular, uncooked)

Cream the shortening and sugar thoroughly. Beat in the eggs, one at a time. Sift together the flour, baking powder, salt and cinnamon. Add to the creamed mixture alternately with the milk. Stir in the vanilla. Add raisins, nuts (chopped fine) and Quaker or Mother’s Oats. Drop from a teaspoon on greased cookie sheet and bake in a moderately hot oven (375°) for approximately 15 minutes.

A Delicious Morsel That Melts in Your Mouth!

1/2 cup shortening
1 cup brown sugar
1 egg (beaten)
1 1/2 cups Quaker Flour (or other general purpose flour)
1 teaspoon soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup Quaker or Mother’s Oats (Quick or Regular, uncooked)
1 cup sour milk or buttermilk
1 cup raisins
1 whole orange

Cream shortening and sugar thoroughly and add the egg. Sift together the flour, soda, baking powder, and salt, and combine with the Quaker or Mother’s Oats. Add to the creamed mixture, alternately with the milk. Put raisins and entire orange, including peel through the medium blade of the food chopper, and fold into the batter. Bake in a greased 9-inch square pan, in a moderate oven (350°), for 50-55 minutes. Frost while still warm with thin confectioners’ sugar icing, or serve with whipped cream.

To Serve with Soup or Salad!


1/2 cup milk (scalded)
3/4 cup Quaker or Mother’s Oats (Quick or Regular, uncooked)
1 cup Quaker Flour (or other general purpose flour)
1/4 teaspoon salt
1 teaspoon sugar
1 1/2 teaspoons baking powder
2 tablespoons shortening
1/4 cup grated cheese

Pour the scalded milk over the Quaker or Mother’s Oats and let stand for 10 minutes. Sift flour, salt, sugar and baking powder together and cut in the shortening. Add cheese. Combine with the milk mixture. Turn out on a well floured board and knead lightly for about 30 seconds. Roll the dough into pencil thin sticks about 4 inches long. Bake on a greased cookie sheet in a hot oven (425°) for 12-15 minutes. Serve as accompaniment to soup or salad.


1 1/4 cups milk
3 cups Quaker or Mother’s Oats
(Quick or Regular, uncooked)
2 cups Quaker Flour (or other general purpose flour)
1/4 cup sugar
1 teaspoon soda
1/2 teaspoon salt
1/2 cup and 2 tablespoons shortening

Scald the milk and pour over the Quaker or Mother’s Oats. Cool slightly. Sift flour, sugar, soda and salt together. Add to the oatmeal mixture. Work shortening into the dough, using the fingertips. Turn onto a lightly floured board, roll very thin and cut with floured cookie cutter. Place on a greased cookie sheet and bake in a hot oven (400°) for 10-12 minutes.

Something New! Something Different!

Vintage Quaker Oats Recipe Folder - Click To View LargerQUAKER’S FRUITED OATMEAL BREAD

2 cups boiling water
1 cup Quaker or Mother’s Oats
(Quick or Regular, uncooked)
1 cake compressed yeast
1/2 cup sugar
1/2 cup warm water
5 to 5 1/2 cups Quaker Flour (or other general purpose flour)
1 tablespoon salt
2 tablespoons shortening (melted)
1/2 cup seedless raisins
1/2 cup nut meats (broken)

Pour boiling water over Quaker or Mother’s Oats, stir well and allow to cool. Crumble yeast into a bowl, add 1/4 cup of the sugar and the warm water; mix well. Sift and measure the flour and add 1/2 cup of it to the yeast mixture; when this batter is light and bubbly, add the Quaker or Mother’s Oats. Stir in the remaining sugar, the salt and the shortening. Combine raisins and nut meats with the flour and add to the first mixture. Brush top of dough with melted shortening, cover and allow to rise until light. Then knead down lightly, shape into loaves and place in greased bread tins. Brush tops with melted butter and let rise until double in bulk. Bake in a moderately hot oven (375°) for 50-55 minutes.

The Beginning and the End of a Perfect Meal!


2 lb. soup bone (1/2 bone 1/2 meat)
2 tablespoons fat
4 teaspoons salt
2 quarts water
1/4 teaspoon pepper
2 cups tomatoes (canned)
1 cup carrots (cubed)
1/4 cup onion (chopped)
1/2 cup celery (chopped)
1/2 cup Quick or 1 cup Regular Quaker or Mother’s Oats (uncooked)

Remove part of meat from cracked soup bone, cube and brown lightly in hot fat. Place meat, soup bone, water, salt and pepper in soup kettle. Cover tightly, simmer approximately 2 hours. Cool, strain and chill–skim off excess fat. There should be 6 1/2 cups stock. Return stock to kettle and add vegetables. Bring to a boil, then add oatmeal slowly. Cover and simmer 1/2 hour, or until vegetables are tender. Soup meat used in making the stock may be cut in small pieces and added. Serve with finely chopped parsley if desired.

(SERVES 5-6)

1 1/2 cups cooked prunes (1-lb. dried)
1 cup cooked Quaker or Mother’s Oats (Quick or Regular)
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 1/2-3 tablespoons sugar
1 egg white
1/4 cup whipping cream

Remove pits from prunes and beat to a pulp with rotary egg beater or electric mixer. Add cooked and cooled Quaker or Mother’s Oats, the cinnamon, salt, and about half the sugar. Beat the egg whites until stiff but not dry, beating in the remaining sugar gradually. Fold into the prune mixture with the whipped cream. Chill well before serving. Serve plain, or garnished with whipped cream.

A Delicious Meal in Itself!
(SERVES 10-12)

1 lb. smoked ham (ground)
1 lb. veal (ground)
3 tablespoons green pepper (chopped)
3 tablespoons onion (chopped)
1/2 teaspoon salt
Dash of pepper
2 eggs
1 cup tomato soup (canned)
1 cup Quaker or Mother’s Oats (Quick or Regular, uncooked)

Combine the meat, green pepper, onion, and seasonings. Add beaten eggs, tomato soup and Quaker or Mother’s Oats. Pack in a standard bread loaf pan. Bake in a moderate oven (350°) for 1 hour and a half.

Presenting Two Fine Meat Dishes!


4 pounds pork shoulder or butt end of loin
2 tablespoons onion (minced)
2 quarts water
6 cups Quaker or Mother’s Oats (Quick or Regular, uncooked)
5 teaspoons salt
1 1/2 teaspoons pepper

Cook the pork bone and onion in the water until the meat is tender. Remove meat from the bone, put through medium blade of the food chopper, and return to the stock. Bring the stock to a boil and gradually stir in the Quaker or Mother’s Oats. Add seasonings and cook over a low flame for about 30 minutes. Pour into bread pans and chill for several hours or over night. Cut into 1/2 inch slices and pan fry until well browned.


6 slices bacon
3/4 lb. beef (ground)
1/4 lb. pork (ground)
1 egg (beaten)
1 tablespoon onion (chopped)
1 cup tomatoes (canned or fresh)
1/4 cup milk
1/2 cup Quaker or Mother’s Oats (Quick or Regular, uncooked)
3/4 teaspoon salt
Dash of pepper

Line 6 muffin tins with strips of bacon. Combine remaining ingredients and mix well. Put into the muffin tins. Bake in a moderate oven (350°) for approximately 1 hour.

Other Side
(The first scan at the top is part of this side)



If grand-tasting foods and new ways to make exciting dishes that will surprise your family and friends interests you–it’s time you learn about Oatmeal Cookery.

Many modern homemakers still think of Quaker and Mother’s Oats as only a fine breakfast cereal. Of course these delicious oatmeals are America’s most popular, thrifty and healthful breakfast. But they are more than that.

Quaker and Mother’s Oats are one of the finest cooking ingredients you can use. Fine, whole-grain oats like Quaker and Mother’s Oats will add new, thrilling flavor to favorite dishes. In fact, the addition of oatmeal to many recipes makes exciting new dishes, as one of America’s foremost women cooks has discovered.

On the other side of this folder we give you 12 of her favorite oatmeal cookery recipes, revealing culinary secrets never before available. All of these recipes have been laboratory-kitchen tested and home tested. So you can’t fail. Try them all. They make dishes that are as economical as they are good because Quaker and Mother’s Oats are always thrifty in price.

And here’s something you’ll more than welcome learning. Oatmeal is about the finest meat “extender” there is. By using economical Quaker or Mother’s Oats, you can use less meat and still make the most delicious Meat Patties or savory Ham Loaf you’ve ever tasted.

Give your family a Quaker Ham Loaf, a Quaker Orange Torte . . . or which ever recipe most appeals to you . . . before another day goes by. You’ll have fun making it. Your family will rave about it. So remember to ask your friendly grocer for a thrifty package of Quaker or Mother’s Oats today.


WHEN you make thrilling new dishes with Oatmeal Cookery, it’s good to know that at the same time you are promoting and safeguarding the health of your family by giving them additional Thiamin (Vitamin B1), vital health food element that is necessary for growth and perfect health because it nourishes nerves, affecting almost every bodily function . . . helps them to look, feel, think their best. And since Thiamin is not stored up in the body, everyone, young and old, should have a new supply daily.

Remember, too, that Quaker and Mother’s Oats are especially suited to Oatmeal Cookery because Quaker’s special roasting process steps up the fine whole-grain flavor, thus making your oatmeal recipe dishes taste doubly delicious.

Try Quaker’s Oatmeal Cookery now to give your family new, different delicious dishes . . . to give them additional healthful Thiamin which everybody should have daily for perfect health. Ask your grocer today for Quaker or Mother’s Oats.

Chicago, U. S. A.

The 2 Week Diet

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33 Responses to 12 Vintage Quaker Oats Recipes – Folder

marilyn yates
Published 7 February, 2009 in 9:32 am

I’m looking for the Quaker Oats recipe for bar cookies that uses jam in the middle. Please help!

Terry Allen
Published 17 February, 2009 in 6:53 am

My mother had a recipe for an oat cake backed from scratch, with coconut iceing. I think I fake the icing but the cake was so very moist. longing for a piece now If any can help I would be forever holding

Terry Ohio

Published 9 April, 2009 in 8:55 am

I am looking for the meatloaf recipe that used to be on the back of the box.

sheryll pearson
Published 26 August, 2009 in 4:04 am

have been looking for a recipe called shreeport or shreveport brick chilli useing quaker oats, i found it and lost itcan anyone help!

Published 15 September, 2009 in 8:38 am



Mary Helen Stovall
Published 18 October, 2009 in 3:25 pm

I am looking for the recipe that was on the box last year for oatmeal bars made with yogurt.

Published 12 December, 2009 in 11:36 am

A few years ago I found in a newspaper, a cut-out sugar cookie recipe that used rolled oats. I would like to find that recipe.

Published 24 February, 2010 in 9:26 am

Thank you !
I have been looking for the ham loaf recipes for years! I used to eat it as a child, and used to love it. I am cooking it tonight!

Published 21 March, 2010 in 4:06 pm

I’m looking for a granola recipe that uses oats, brown sugar, and craisins. It was in an article featuring fun and healthy recipes to do with kids, maybe in Family Fun magazine.

Linda Oosthuizen
Published 29 March, 2010 in 3:00 am

Looking for the “Fairy Cake” recipe from a really old English Edition of “Royal Baking Powder” Recipe Book. Mine is old and torn and cannot read that particular recipe Thank You

Published 24 August, 2010 in 4:06 pm

I’m looking for an old recipe from Iowa.
It’s called Bushmoka. I’m not sure on spelling. It has 3 kinds of meat, oatmeal,
cloves & or allspice and it was served at breakfast. It was my friends grandma’s recipe. Hope you can help.

Published 9 September, 2010 in 3:48 pm

hi , i am looking for the oatmeal recipe that if i remember correctly, you cook it on top of the stove and there is oatmeal, peanut butter and cocoa in it.
i’m not sure what else is in it, but you cook it in a pot on the stove and then drop it from a tablespoon on to the
wax paper and let cool.
please help me find this recipe i remember from my childhood so i can share it with my children.
thanks, dora fruhling

Published 10 September, 2010 in 2:46 pm

these are no-bake cookies:
3tbsp cocoa
1/2 c. milk
1/2 c butter or margerine
2 c granulated sugar
1c peanut butter(x-crunchy jiff is real good)
3 c. quick oats
1tsp vanilla
combine all but vanilla, oats and peanut butter. bring to boil. boil for 5 minutes, stirring. remove from heat and add peanut butter, vanilla. melt together and add oats..drop on wax paper to cool.
if you don’t want the peanut butter just leave it out
or if you don’t want the cocoa just leave it out.
store in airtight container. they dry out fast. if they don’t set up good and are gooey,from not boiling long enough, my dad used his on ice cream..
we had this recipe back in the early 70’s. they were called missouri cookies(for some reason) but i called them misery cookies couldn’t stop eating them till i got sick

Published 13 September, 2010 in 7:41 am

this reicpe sound like. NO BAKE COOKIE

These no-bake cookies are made with oats and chocolate, along with optional peanut butter and other ingredients. Scroll down to see more no bake cookie recipes.
•4 ounces butter or margarine
•1/2 cup milk
•2 cups sugar
•1 cup semisweet chocolate chips
•3 to 4 tablespoons peanut butter, optional
•3 cups oats, quick or old-fashioned
•1 teaspoon vanilla extract
Place chocolate chips, peanut butter (if used), oats, and vanilla in a large mixing bowl. Combine the margarine, milk, and sugar in a saucepan; bring to a rolling boil. Boil for 1 minute. Combine the hot mixture with the oatmeal and chocolate chip mixture; stir well. Drop by spoonfuls onto waxed paper.

Published 13 September, 2010 in 7:47 am

Looking for a recipe ORANGR SLICE CAKE
it has orange slices and butter milk in it
Thanks Vedub

Anne Armstrong
Published 17 September, 2010 in 11:40 am

I am also looking for the recipe that was on the back of the oatmeal box for meatloaf.

Published 15 October, 2010 in 4:39 am

To Marilyn Yates

Wholegrain Jam Squares

2 cups Quaker Old-Fashioned Oatmeal

1¾ cups all-purpose flour

1 cup butter (no substitutes)

1 cup firmly packed brown sugar

½ cup chopped nuts

1 t. cinnamon

¾ t. salt

½ t. soda

¾ cup preserves, jam, or jelly

Combine all ingredients except preserves in large mixing bowl; beat at low speed on electric mixer until mixture is crumbly. Reserve 2 cups mixture; press remaining onto bottom of greased 13 x 9-inch baking pan. Spread preserves evenly over base; sprinkle with reserved mixture. Bake in preheated hot oven (400°F) 25 to 30 minutes or until golden brown. Cool; cut into squares.

Variations: omit nuts in oat mixture; add 1/4 tsp nutmeg and i/8 tsp cloves to oat mixture. Substitute 1 c. applesauce, 3/4 c. raisins and 1/2 c. for preserves.

Published 15 October, 2010 in 4:46 am

Here’s the MEATLOAF recipe from an early ’70s Quaker Oats cookbook that I sent away for; I assume it’s the same from the box itself.

Basic Meat Loaf

1 1/2 lb. ground beef

1 c. tomato sauce, catsup or milk

3/4 c. Quaker Oats (Quick or Old fashioned, uncooked)

1/2 c. chopped onion or green pepper

1 egg

1 tsp salt

1/8 tsp pepper

Combine all ingredients; mix well. Shape to form 8×4 inch loaf; bake in large shallow baking pan in preheated moderate oven (350F) about 1 hour. Makes 6-8 servings

For barbecue sauce topping, brush combined 1/3 c. catsup, 1 tbsp firmly packed brown sugar and 1 tbsp prepared mustard over meat loaf during last 10 minutes of baking.

Published 23 December, 2010 in 12:39 pm

I’m looking for the granola recipe that was printed on the Quaker Oats container for quite some time. I don’t know what was included in the ingredients but it’s a favorite of my son-in-law so I would like to have it if at all possible. Thanks!

Kay G
Published 2 February, 2011 in 11:30 am

Years ago I made peanutbutter/oatmeal cookies from a recipe folder that I believe was printed by Quaker. I think that they were called “cowboy cookies”, they were nice and chewy. I have lost the folder, and would love to find that recipe, can anyone out there help?

Published 23 May, 2011 in 4:18 pm

im not sure you can help me for im not sure its by quaker but they are called peek a boo oat meal cookies its a firmer cookie they were rolled out in powdered sugar and put together in two layers the top having a circle cut out
to put a spoon of prerserves on top
and when baked did not spread out as much if you have this recipe youwould make many af my family very happy the recipe was lost in a fire many years ago

Published 23 February, 2016 in 7:10 pm

looking for candy cane cookie recipe featured in an ad, it was a stiff dough u formed into cane shape and frosted with white frosting and red stripes

Published 4 September, 2016 in 11:07 pm

Looking for quaker cadrot cake recipe, where you actually grind your own oats for the flour and golden raisins

Linda Levesque
Published 13 November, 2016 in 10:32 pm

In the early 1950’s my grandmother used to make “oatmeal applesauce pancakes” and served them with homemade strawberry syrup…..the treat of a lifetime. The recipe was “set” the night before, made with buttermilk. I have searched unsuccessfully for a similar recipe for years. Anyone have a similar recipe?

Patricia Samanka
Published 6 December, 2017 in 12:26 pm

I had a cookbook from around the 60’s I believe,it had the best fruitcake re.I have ever try,it least 40 or 50 years

Published 27 June, 2018 in 6:24 am

I am looking for a bar cookies that was on the back of the Quaker Oatmeal container. It contained the following ingredients: Oats, crunchy peanut butter, butterscotch morsels/chips, chocolate morsels/chips.

Sandy Sprague
Published 22 May, 2019 in 1:17 am

Was this recipe ever featured on the back of The Quaker Oats Box; “Oatmeal Quickies?” It would have been 1958 to early 60s. It was the first cookie my mom taught me to make. You used your fingers to knead it together then into balls on cookie sheet and pressed with fork. Only 4 ingredients.

Marilyn Barre
Published 11 April, 2020 in 8:03 am

Looking for a recipe from Quaker Oats recipe booklet – 80’s or 90’s- a chicken casserole with oatmeal “dumpling” topping

paul sellers
Published 26 November, 2020 in 1:58 pm

my grandma made a delicious date cake out of oatmeal and we are looking for the recipe and we cannot find it. any help would be grateful

Barbara Walker
Published 18 October, 2021 in 2:31 pm

Looking for Oatmeal spice date cake. Everything was great just looking for one rescipe

Published 22 April, 2022 in 12:31 am

I am looking for an Chewy Oatmeal bar recipe that used to be on the outside of the Quaker oatmeal container that was listed in the mid 70’s. It had an oatmeal crust then a filling poured on top made with sugar eggs and vanilla, then baked in a square pan. I just can’t remember the entire recipe.

Gloria sandlan
Published 12 December, 2022 in 11:39 pm

Back during the 70’s there was an awesome peanut butter oatmeal cookie recipe on the back of the Quaker Oats box. I lost the recipe and want dearly to make them for Christmas. Please if anyone has this recipe. I would love to have it. Oh this recipe has shortening it it instead of butter, if I’m not wrong

Ann M
Published 26 December, 2022 in 7:51 pm

@Gloria Sandlan

Here is a recipe my mother used in the 70’s from Quaker Oats to make their Peanut butter Oatmeal Cookies. I hope this helps.

Quaker Oat’s Peanut Butter Oatmeal Cookies
Makes 84 cookies or 7 dozen

3/4 cup Butter Flavor Crisco
1 cup Peanut butter
1 1/2 cups Brown sugar ; firmly packed
1/2 cup Water
1 Egg
1 teaspoon Vanilla
3 cups Quaker Oats ; quick or old-fasioned, uncooked
1 1/2 cups All purpose flour
1/2 teaspoon Baking soda
Granulated sugar

Beat first three ingredients (crisco, peanut butter, and brown sugar) until creamy, then beat in the water, egg, and vanilla. Combine the dry ingredients and add mixing well. Cover; chill about 2 hours.

To bake:
Heat the oven to 350°F. Shape into 1-inch balls and arrange on an ungreased cookie sheet. Flatten the top of each with fork tines of a fork dipped in granulated sugar forming a crisscross pattern.

Bake 9 to 11 minutes in a preheated 350°F oven or until edges are golden brown.

Allow the cookies to cool one minute on the baking sheet before removing to a wire rack to finish cooling completely.

Store in an air tight container or a resealable bag.

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