10,000 oat bran recipes

Rehruecken (saddle of venison cake) bakes a German chocolate-cinnamon sponge in a ribbed loaf mold, splits and fills with currant jelly, then glazes with chocolate and studs with slivered almonds.

Fig and cherry cobbler with dried figs, cherry pie filling, cinnamon, and drop biscuit topping. A bubbly, old-fashioned fruit cobbler that starts hot and finishes at moderate heat.

Frozen peach torte layered with white chocolate kirsch mousse, chopped peaches, and a toasted almond crumb crust. An elegant make-ahead summer dessert.

Maine potato donuts use cold mashed potatoes for an extra-tender, never-greasy fried doughnut. Traditional New England recipe spiced with ginger and vanilla. Makes 2 dozen old-fashioned donuts.

Three-ingredient honey pancake syrup: honey thinned with warm water and a splash of vanilla. Pours like maple syrup without honey's cloying intensity, ready in 10 minutes for the breakfast table.

Marbled peppermint bark made with melted white chocolate, swirled dark chocolate, and crushed candy canes. A 3-ingredient holiday candy that breaks into shards of crackling mint.

Yummy chicken curry: tender curried chicken in a quick, creamy sour cream sauce with sweet golden raisins, ready in about 20 minutes. A fast, mild weeknight curry that skips the coconut milk and the long simmer.

An upside-down apple cake baked in a skillet over a layer of homemade caramel with golden apples, almond extract, and a splash of amaretto. Flip it out and watch jaws drop.

Lemon Snow Jello with cream cheese, crushed pineapple, and whipped evaporated milk folded into lemon Jello. A fluffy, creamy retro gelatin salad topped with chopped nuts.

Old-fashioned chocolate pudding cake bakes with a cocoa batter on top and a brown sugar water layer that transforms into hot fudge sauce underneath. Drizzled with raspberry jam.

Grilled chicken breasts with a curried peach and Vidalia onion relish spiked with cayenne, brown sugar, and apple cider vinegar. Make the relish up to 5 days ahead.

Bone-in chicken simmered in a fragrant almond, turmeric, and garam masala sauce finished with coconut cream and garnished with hard-boiled eggs, lime, and flaked almonds.

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Chicken and wild rice casserole with broth-cooked rice blend, sauteed mushrooms, Italian dressing, and sour cream. A 40-minute weeknight dump-and-bake for leftover rotisserie or cooked chicken.

Frozen mango daiquiri blends fresh mango with dark rum, lime, and frozen milk cubes for a thick, creamy tropical cocktail. The poolside drink that turns ripe mangoes into a glass of vacation.

Jumbo pasta shells stuffed with ricotta, Parmesan, and egg, baked in a homemade basil tomato sauce and topped with melted mozzarella. Classic Italian comfort food.