10,000 oat bran recipes

Low-fat marbled pumpkin cheesecake swirls spiced pumpkin into a creamy vanilla filling over a gingersnap crust. Pureed cottage cheese keeps it light while a water bath gives a silky, crack-free top.

Minced shrimp, bacon, and water chestnuts shaped into bite-sized balls and fried golden in a wok. Crunchy outside, tender inside, these make a crowd-pleasing appetizer.

Old-fashioned graham flour bread using a bread machine for kneading. A hearty, honey-sweetened loaf with a nutty, whole-grain flavor that makes two loaves.

Apple cheddar cookies, the unexpected sweet-savory drop cookie. Sharp aged cheddar, chopped apples, cinnamon, and nuts in a buttery dough. Like apple pie meets cheese plate.

German streusel coffee cake made with yeasted dough topped with a buttery cinnamon crumble. A traditional breakfast cake with two rises for a soft, pillowy base.

This is as good as any Italian sandwich I have eaten in Chicago! Even my grandkids loved it! PK

Roquefort meatballs in sour cream gravy, made with crumbled blue cheese mixed into the ground beef and pan-fried, then simmered in a creamy pan sauce. Serve over noodles or rice.

Bite-sized chicken simmered in white wine with broccoli and mushrooms, smothered in a silky garlic cream sauce. A cozy 45-minute dinner for two, served over pasta or rice.

Lightened-up cheesecake uses cottage cheese and neufchatel for creamy texture with fewer calories, then gets crowned with fresh berries for guilt-free indulgence.

Instead of using the oven, use your crockpot to prepare this succulent dish for dinner.

Traditional Swiss Basle flour soup (Basler Mehlsuppe) made with just butter, flour, and stock. The flour is toasted to a deep chestnut brown for a rich, nutty flavor topped with grated cheese and nutmeg.

7-Up Refrigerator Dough: a soft, enriched make-ahead yeast dough where lemon-lime soda stands in for some of the sugar. Mix today, bake tomorrow for tender rolls or coffee cakes.

Baked stuffed manicotti the old-school way: pasta tubes packed with a beef and mozzarella filling, blanketed in a homemade tomato sauce simmered an hour with fennel seed and herbs, then baked bubbling under more cheese.

Whole roasted chicken rubbed with Szechuan peppercorn, five-spice, coriander, and honey-soy glaze. Served over pasta tossed in the savory pan drippings for a showstopping dinner.

Canned salmon spread with mayo, pimentos, dill, horseradish, and tarragon vinegar. A no-cook party appetizer ready in 10 minutes. Serve on brown bread or crackers.

A simple soup that is perfect for the fall and your lunch or dinner.