Maple Apple Oatmeal Crisp:



  • 6 cups peeled, thinly sliced organic apples (about 6 to 8 medium)
  • 1/2 cup organic dried cranberries (or raisins)
  • 1/3 cup organic maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon organic vanilla extract
  • 1/2 teaspoon organic ground cinnamon
  • 1/4 teaspoon organic ground nutmeg


  • 1 cup Country Choice Organic Oats® (Quick or Old Fashioned, uncooked)
  • 3/4 cup brown sugar
  • 1/3 cup organic flour
  • 1 teaspoon organic ground cinnamon
  • 1 teaspoon salt
  • 4 tablespoons (1/2 stick) organic butter, melted


  1. Preheat oven to 375ºF. Lightly oil an 8-inch square glass baking dish or 9-inch deep dish pie plate.
  2. In a large bowl toss the apple slices together with the dried cranberries, maple syrup, lemon juice, cinnamon and nutmeg. Spread evenly in the baking dish.
  3. Prepare topping by mixing the oats, brown sugar, flour, cinnamon and salt together. Add the melted butter and stir until evenly moistened. Sprinkle evenly over the fruit.
  4. Bake for 35 to 40 minutes or until the fruit is tender. Remove from oven and let rest for 20 to 30 minutes. Serve with vanilla ice cream or whipped cream, if desired.

Servings: About 8 – 9

Oatmeal Raisin Cookies:


  • 1 cup (2 sticks) organic butter, softened
  • 1 cup brown sugar, firmly packed
  • 1/2 cup organic sugar
  • 1 organic egg
  • 1 teaspoon organic vanilla
  • 1 cup organic all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon organic ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups Country Choice Organic Oats® (Quick or Old Fashioned, uncooked)
  • 1 cup organic raisins


  1. Preheat oven to 375ºF.
  2. In a large bowl mix the softened butter and sugars until creamy. Add the egg and vanilla; mix well.
  3. In a separate bowl, combine the flour, baking soda, cinnamon and salt. Add to the creamed mixture and stir well. Stir in the oats and raisins.
  4. Drop the dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake the cookies for 10 to 12 minutes. Cool on wire racks.

Servings: About 3 dozen

Applesauce Multigrain Muffins:

Streusel Topping

  • 1/3 cup Country Choice Organic Multigrain Hot Cereal (uncooked)
  • 2 tablespoons organic brown sugar
  • 1 tablespoon organic butter, melted
  • 1/2 teaspoon organic ground cinnamon


  • 1 cup Country Choice Organic Multigrain Hot Cereal ® (uncooked)
  • 1 1/2 cup organic flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon organic ground cinnamon
  • 1 cup organic unsweetened applesauce
  • 1/2 cup organic fat-free or low-fat milk
  • 1/2 cup brown sugar
  • 1/4 cup organic sunflower oil
  • 1 organic egg


  1. Preheat oven to 400ºF. Line twelve muffins cups with paper baking cups or lightly oil bottoms only.
  2. Prepare topping by mixing the oats, brown sugar and cinnamon together. Add the melted butter; mix well.
  3. Prepare muffins by combining oats, flour, baking powder, baking soda and cinnamon in a large bowl; mix well. In separate bowl mix together the applesauce, milk, brown sugar, oil and egg. Add to the dry ingredients and stir just until the dry ingredients are moistened.
  4. Sprinkle streusel topping on each muffin (divide the topping evenly among the muffins).
  5. Bake for 18 to 20 minutes. Remove from oven. Serve warm.

Servings: 1 dozen

Easy Organic Banana Pudding:


  • 40 Country Choice Organic Vanilla Wafers
  • 4 – 4oz. cups organic vanilla pudding or 1 package (4-serving size) vanilla pudding and pie filling (prepared)
  • 3 medium organic bananas, sliced
  • organic whipping cream
  • 1 1/2 quart bowl or individual serving glasses


  1. Line bottom and sides of bowl with about 20 Vanilla Wafers.
  2. Top with 1/3 of bananas and 1/3 of vanilla pudding.  Repear layers of Vanilla Wafers, bananas, and vanilla pudding (pudding will be the top layer).
  3. Refrigerate until ready to serve.  Top with whipped cream and garnish with banana slices.
  4. 1 ½ quart bowl or individual serving glasses
  5. Tip: Ingredients can also be layered in individual dishes for a more elegant presentation.

Yield: 6 servings

Marbled Pumpkin Cheesecake:


  • 2 cups (approximately 12 oz.)Country Choice Organic Ginger Snaps) crumbs
  • ½ cup finely chopped organic pecans
  • 1/3 cup organic butter, melted
  • 3 – 8 oz. packages organic cream cheese
  • 1 cup organic sugar, divided
  • 2 teaspoons organic vanilla extract
  • 3 organic eggs
  • 1 – 15 oz. can organic pumpkin
  • 1 teaspoon organic cinnamon
  • ¼ teaspoon ground cloves or nutmeg


  1. Heat oven to 325 degrees
  2. Spray 10” springform pan with non-stick baking spray.
  3. Combine cookie crumbs, pecans and butter and press into bottom and up the sides of the pan. Bake for 10 minutes.
  4. Beat cream cheese, ¾ cup of the sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Reserve 2 cups of the batter. Stir remaining ¼ cup sugar, pumpkin and spices into remaining batter until well mixed.
  5. Pour pumpkin batter over the crust. Carefully spoon cream cheese batter over pumpkin batter. Cut through batters with knife several time to give a marbled effect.
  6. Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake. (Cool before removing rim of pan.) Continue cooling on wire rack. Refrigerate 4 hours or overnight. Remove rim of pan before serving.

Serves 12

Oatmeal Apple Cookies:


  • 1/4 cup margarine, room temperature
  • 1/2 cup brown sugar, firmly packed
  • 2 egg whites, slightly beaten
  • 2 medium apples, cored & chopped
  • 2 cups all purpose flour
  • 1 cup Country Choice Organic Quick Oats
  • 1 1/2 tsp. baking soda
  • 2 1/2 tsp. apple pie spice
  • 3/4 cup chopped nuts


Preheat oven to 375° F. In a large bowl, cream margarine and sugar until fluffy. Beat in egg whites and chopped apples. In medium bowl mix flour, rolled oats, baking soda and apple pie spice; add to apple mixture, blending well. Mix in chopped nuts. Spray baking sheet with non-stick cooking spray and drop rounded teaspoonfuls on sheet two inches apart. Top with apricot preserves or pecan halves, if desired. Bake 10-12 minutes, or until lightly browned.

Makes 3 dozen cookies

Mame’s Oatmeal Rolls

Combine oatmeal, margarine, brown sugar, and salt into large mixing bowl. Pour boiling water over ingredients and mix lightly. Allow to cool to luke warm temperature. Stir in yeast. Add flour until fairly stiff. Knead dough on floured board until fairly smooth (about 5 minutes). Put dough in greased bowl and cover. Let rise until double in bulk. Shape into rolls, dip in melted margerine and place on cookie sheet. Let rise until double in bulk. Bake at 375° F. for 15 to 17 minutes, or until lightly browned.

Makes 3 dozen rolls

Frozen Pumpkin Mousse Pie

Prep time: 20 minutes. Cook time: 1 hour 40 minutes.



30 Country Choice Organic Ginger Snap cookies (about 7-1/2 ounces)
2 tablespoons organic raisins
1 tablespoon organic canola oil
1 cup canned Farmer’s Market organic pumpkin puree
1/3 cup packed organic brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 pints vanilla organic ice cream, softened*

Preheat oven to 350 F. Coat a 9-inch deep-dish pie pan with cooking spray.
To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the side of the prepared pan.

Bake crust until set, about 10 minutes.

Transfer to a wire rack to completely cool.
To prepare filling:

Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix
well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
* To quickly soften ice cream, microwave on medium-low for 30-60 seconds.

Back to Top