10,000 oat bran recipes

Dense apricot bars sweetened with maple syrup and loaded with dried apricots, walnuts, and cashews. No eggs, no butter, finished with powdered sugar icing and optional chocolate drizzle.

Egg-free, dairy-free chocolate wacky cupcakes with a sugar substitute option. Vinegar and baking soda create the lift in these surprisingly tender, fudgy treats that come together in one bowl.

Creamy lemon sauce for grilled or baked shark with sour cream, crushed pineapple, lemon zest, green bell pepper, and a hint of ground cloves. No-cook, make-ahead condiment.

Italian dressing variations: customize a base Italian vinaigrette with anchovies, bacon, Parmesan, tomato puree or red wine to create five distinct dressings from one starting point.

Old-fashioned homemade chili sauce simmered for hours from fresh tomatoes, bell peppers, brown sugar, and warm spices including cinnamon, cloves, and ginger. A classic American canned condiment recipe.

Rustic vegetable barley soup simmered with carrots, corn, peas, spinach, and garlic in a blended tomato-marjoram broth. Vegan comfort food that feeds 8 from one pot.

Learn how to make pita bread with this basic pita recipe. Fragrant homemade pita is obviously superior to store-bought pita and is quite thrilling to watch bake.

Sliced russet potatoes layered with cheddar cheese and cream of mushroom soup, baked until fork-tender and bubbly. A 5-ingredient side dish that pairs with just about everything.

Baked acorn squash rings with maple syrup and cinnamon, covered and baked until tender. A simple vegan fall side dish - add apple slices between the layers for a sweeter variation.

Old-fashioned pumpkin preserves with lemon and mixed spices, slow-macerated overnight in sugar then boiled until clear and glossy. A heritage canning recipe for fall.

Hungarian pastry cookies made with a flaky sour cream dough, filled with prune lekvar or apricot preserves, folded into pockets, and dusted with powdered sugar.

A lighter chocolate strawberry cheesecake made with nonfat cottage cheese, neufchatel, and cocoa on a graham cracker crust. All the creamy richness with a fraction of the guilt.

Sweet, sour and crunchy! I don't think I can ever go back to the store-bought pickles after I tried this. It was so good! I used cauliflower this time, and will try brussels sprouts when I finish this bunch. Delicious!

German braised red cabbage in red wine with apples, cinnamon, and cloves. Sweet-tart Rotkraut simmered until tender but still crisp, a classic side for roast pork or sauerbraten.

Try this exotic salad that will satisfy both your hunger and tastebuds!

This isn't cream of garlic soup, but it has a creamy texture. As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almost undefinable."