10,000 oat bran recipes

Strawberry fool with crushed berries folded into whipped cream and sour cream, drizzled with a spiced port wine syrup. The classic English dessert updated for summer dinner parties.

Rich chocolate brownies topped with a lemon-chocolate frosting loaded with chopped pecans. The lemon juice in the frosting adds a bright, unexpected twist to fudgy brownies.

Italian crostata di frutta with a lemon-scented shortcrust pastry, homemade crema pasticcera, fresh seasonal fruit, and an apricot jam glaze. A classic bakery-style tart.

Traditional Welsh plate cake cooked on a bakestone with dried fruit, nutmeg, and brown sugar. Teisin Lap is a rustic griddle cake with a golden crust and tender, fruited crumb, no oven required.

Fudgy brownies swirled with a vanilla cream cheese batter for a marbled cheesecake-brownie hybrid. Made with real unsweetened chocolate melted with butter for deep cocoa flavor.

Homemade yogurt made with whole milk, cream, and a cooler for incubation. No yogurt maker needed, just a picnic tote and 8 to 10 hours of patience.

White chocolate macadamia brownies with a full cup of butter, 10 ounces of white chocolate, and chopped macadamias. Dense, fudgy, and pale golden blondies.

Fudgy brownies made with unsweetened chocolate, butter, and pecans. Customize the bake time for fudgy or cakey results, and the pan size for giant or bite-sized squares.

Old-fashioned sandwich cookies with a choice of two homemade fillings: raisin with lemon, or chopped date with orange zest and nutmeg. Three dozen per batch.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Homemade wine mustard made with dry mustard, white wine, apple cider vinegar, and eggs cooked in a double boiler until thick and smooth. A sweet-hot condiment that keeps for months.

A 10-minute dessert for two: sweetened ricotta studded with mini chocolate chips, layered with strawberry liqueur-soaked berries in stemmed glasses. Lighter than it looks and ready in a flash.

Lime glazed chicken breasts get a crisp lemon-pepper crust from a double dredge, then a tart pan sauce reduced from lime juice and chicken broth poured over the top.

Salmon and wild rice pasty filling with sauteed scallions, red bell pepper, garlic, and a sweet chutney accent. A creative twist on traditional hand pies.

A chilled Scandinavian-style fruit soup made with berries simmered in warm spices, thickened with cornstarch, and stirred into sour cream and milk. Served cold as a starter or light dessert.

No-bake fromage blanc cheesecake with a white chocolate almond brittle crust and strawberry mint salsa. A French-style gelatin-set cheesecake thats light and tangy.