Oat

This recipe can be doubled and baked in a 13x9x2-inch baking dish.

This bread is adapted from Jean Lemlin's recipe, from our March 1994 issue.

"I used to live in New York, and once, several years ago, I stopped by Olive's sandwich shop in SoHo with a friend," writes J-R John of Philadelphia, Pennsylvania. "After lunch I bought one of the 'cowboy cookies'; this was an extra-large and especially good chocolate chip cookie. I've never forgotten it."

The clever topping is made with a cake mix.

A fall favorite that's topped with vanilla ice cream or lightly sweetened whipped cream.

Fresh cranberries are usually sold only from November through January. So freeze a few extra bags to make this anytime.

This recipe was developed from a banana muffin that had a similar crumbly top. When I saw Stephan eat the top and pick out the banana chunks, I realized a new dessert would be healthier, moister, and better appreciated. I was right, but be sure to serve this very warm and don't use very old, overripe bananas — the taste becomes a little intense for children. Mash and freeze such overripe bananas in a plastic container for a banana bread or other similar confections.

The frozen berries aren't thawed before you use them, so this dessert is super fast.

You can bake this apple oatmeal crumble (with the oven rack in the upper third of the oven) and roast the tomatoes (on the rack in the lower third) for this low-fat menu at the same time.

These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.

Serve this quick treat with heavy cream or vanilla ice cream.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.