10,000 oat bran recipes

This cornbread is delicious, use cream style corn, stir in scallions and cheddar cheese, cheesy and moist.

Whole wheat peanut butter cookies with brown sugar and a single egg, fork-pressed in classic crosshatch style. A nuttier, heartier version of the lunchbox classic.

Yeast-free naan made with eggs, heavy cream, and a mix of all-purpose and whole-wheat flour. Baked then broiled for puffy, golden teardrops in your home oven.

This delicious rhubarb custard pie is a hit at our family dinner table.

Vanilla velvet ice cream skips the custard cooking step and folds whipped eggs straight into a sea of heavy cream and half-and-half. Old-fashioned uncooked ice cream maker recipe with deep dairy flavor.

Budget turkey chili: lean ground turkey, kidney beans, tomato paste, and pantry spices simmered into a thick, no-fat-fry chili. High-protein, wallet-friendly weeknight dinner.

Buttermilk biscuits with shortening cut into sifted flour and a tangy buttermilk dough produce flaky, tender Southern biscuits in 15 minutes. Old-school Annie Mae Jones recipe.

Classic beef and broccoli stir fry with soy-ginger marinated round steak in a glossy cornstarch-thickened sauce. Takeout favorite, made cleaner at home.

Arcadian eight bean chili packs six bean varieties, ground beef, bacon, and dried poblanos into a smoky simmered crowd-feeder. Cinnamon and coriander give this chili an unexpected depth.

Bacon potato-broccoli soup blends crispy bacon, potatoes and onion into a creamy pureed base, then folds in broccoli florets for a chunky finish. A weeknight bowl with smoky depth and a whisper of curry.

Buttermilk pancakes for two with optional blueberries. A small-batch breakfast recipe with fluffy, tender pancakes ready in 20 minutes. No leftovers.

Creamy feta sauce adds zip, and cucumbers adds a pleasant crunch to a juicy hamburger.

Brown sugar apple squares with a buttery crumb base, sour cream batter, cinnamon, and chopped apples. The secret? They taste even better the next day. Makes 12.

Oi Naani, traditional Uzbek flatbread made with milk, yeast, and flour. Shaped by hand with decorative stamped centers and raised edges, then egg-washed and baked golden.

Double almond ice cream layers almond extract through a custard base and folds in butter-sugar caramelized almonds. Two hits of almond, both flavor and crunch, in a classic French-style ice cream.

Buttermilk cranberry cornmeal muffins combine yellow cornmeal and whole wheat flour with tart fresh cranberries and orange zest. A heartier, more rustic muffin with a crisp top and tender, grainy crumb.