237 dook recipes

Maple oatmeal loaf for the bread machine, with quick oats, bread flour, real maple syrup, and active dry yeast. A hands-off whole-grain breakfast loaf.

Lemon oat lacies are crisp, lacy oatmeal cookies brightened with fresh lemon zest and dusted with powdered sugar. Buttery shortbread meets oatmeal in a delicate egg-free cookie.

Four-in-one oatmeal cookie base that yields 4 different cookies by adding raisins, peanuts, chocolate chips, or coconut. One dough, four flavors, great for batch baking.

An orzo pasta crust filled with ricotta, spinach, and nutmeg, topped with spaghetti sauce and melted mozzarella. A creative twist on savory pie that kids and adults both devour.

Silky cheesecake made with fat-free cream cheese and graham cracker crust. Lightened-up classic with creamy texture that doesn't taste like diet food.

Low calorie oatmeal cookies made with oat bran, quick oats, apple juice, and just a touch of margarine. No flour, no butter, all the chew.

Rolled oat icebox cookies. Slice-and-bake dough with butter, brown sugar and quick oats for crisp, lightly caramelized cookies made from a log you can keep in the fridge.

Flourless oatmeal brownies with melted semi-sweet chocolate, quick oats as the binder, and chunky walnuts. A dense fudgy brownie with surprising oat texture and no flour at all.

Microwave oatmeal chews are no-bake bars with chewy oat base, melted chocolate chip top, and chopped nuts. Seven-ingredient bars made entirely in the microwave for fast snacking.

Modern hardtack made with flour, masa harina, wheat germ, and oats for a more nutritious survival bread. A shelf-stable cracker that keeps indefinitely in airtight containers.

Porcupine peppers with a layered casserole of green bell pepper strips and seasoned ground beef with rice and diced tomatoes. A twist on classic stuffed peppers baked in an easy layered format.

Chewy oatmeal cookies with brown sugar, white sugar, and quick-cooking oats. A simple, no-frills oat cookie that's soft in the center with golden edges.

Apple-cherry pie with a flaky shortening crust, quick tapioca thickener, and a nutmeg-sugar finish. The tart cherries brighten up classic apple pie in a way plain apples never do.

Nua Pad King: Thai ginger beef with seared sirloin strips, loads of fresh ginger, fish sauce, and oyster sauce tossed with bell peppers and onion. Serve over hot rice for a quick, fiery weeknight meal.

Two-layer oat crumble cake with a pressed crust bottom, apple filling cooked with cornstarch until glossy, and buttery crumb topping. Bake for an hour and serve with vanilla ice cream.

Cranberry pear crisp with a brown rice base topped with oats, pecans, and coconut. A unique fall dessert with tart cranberries and sweet pears.