10,000 oat bran recipes

Low-fat applesauce bran muffins with bran flakes, skim milk, and unsweetened applesauce. Moist and lightly sweet with just a touch of butter for a healthier breakfast muffin.

Colonial-style bread machine loaf made with cornmeal, molasses, and bread flour. A hearty, slightly sweet yeast bread with old-fashioned American flavor baked in your ABM.

Purple pudding made with blue cornmeal and grape juice, blended smooth with yogurt. A naturally colorful no-bake dessert with a creamy, tangy finish and striking violet hue.

If you want to enjoy a great light drink after Christmas dinner, try this creamy eggnog that will even have Grandma singing Christmas carols.

Tender fried doughnuts packed with melted unsweetened chocolate and buttermilk tang, drizzled with vanilla icing. Deep-fry to golden perfection in just 3 minutes per doughnut.

Saffron risotto layered over tender slow-baked lamb with rosemary, thyme, asparagus, and Parmesan. A Northern Italian dinner-party stacked casserole.

Individual chicken and vegetable casseroles with zucchini, tomato, olives, and basil baked under a chicken breast in personal-sized dishes. A light, low-calorie Mediterranean-style dinner for two.

Chowning's Tavern wine cooler with lemonade poured over crushed ice and topped with dry red wine, garnished with fresh mint and a cherry. A two-layer Colonial Williamsburg classic.

French ratatouille of eggplant, zucchini, peppers, tomato, onion and garlic, stewed in olive oil with thyme and bay leaf. Each vegetable cooked separately first so nothing turns to mush. Serve hot or cold.

A club sandwich meets a burrito: ham, turkey, and Swiss cheese rolled up in a flour tortilla with lettuce and sprouts. A 5-minute no-cook lunch wrap that's light, fresh, and totally portable.

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.

Pork Chop and Corn Stuffing Bake presses seasoned chops into cornbread stuffing mixed with corn soup, then tops them with a brown sugar-mustard glaze. One pan, 45 minutes.

A scrumptious and succulent crockpot dish made with a savory pork roast, jalapeno peppers and light beer.

Watermelon rind pickle: sweet-spiced preserves made from the often-discarded rind with cloves, allspice, vinegar, and sugar. A Southern canning tradition worth keeping.

Warm brie melted over fresh herb sprigs, scored in a diamond pattern and ringed with baby pear tomatoes. A quick microwave appetizer served with crusty French bread for scooping.

Crisp meringue tart shells baked low and slow, filled with fresh sliced strawberries. Light, airy dessert cups with a Pavlova-like crunch and soft center.